Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Pheasant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half quarts of ordinary fish _fumet_ having a decided taste
- four quarts of plain game consommé
- 2 sticks of celery
- 1 bunch of herbs
- 2 cloves stuck into
- one-half quarts of water
- four quarts
- 3 lbs
- 1 1/2 lbs
- 1 old pheasant
- 2 partridges
- 1 medium-sized leek
- 1 onion
Directions
_Quantities for making Four Quarts._—Four and one-half quarts of ordinary fish _fumet_ having a decided taste; one-half lb. of good fresh caviare, or pressed caviare.
_Mode of Procedure._—Pound the caviare and mix the resulting pulp with the cold fish _fumet_. Put the whole into a saucepan, place it on the open fire, and stir with a spatula until the contents reach the boil. Then move the saucepan to a corner of the fire, and let the consommé simmer gently for twenty minutes, after which strain it through muslin with great caution, and keep it well covered and in the warmth, so as to prevent the formation of a gelatinous film on the surface.
Fish consommés are greatly improved by the addition of such aromatics as saffron or curry, both of which considerably add to their quality.
5—GAME CONSOMMÉ
The necks, breasts, and shoulders of venison and of hare, old wild rabbits, old pheasants, and old partridges may be used in the production of game consommés. An ordinary consommé may likewise be made, in which half the beef can be replaced by veal, and to which may be added, while clarifying, a succulent game essence. This last method is even preferable when dealing with feathered game, but in either case it is essential that the meat used should be half-roasted beforehand, in order to strengthen the _fumet_.
The formula that I give below must therefore only be looked upon as a model, necessarily alterable according to the resources at one’s disposal, the circumstances, and the end in view.
_Quantities for making Four Quarts of Plain Game Consommé._
3 lbs. of neck, shoulder, or breast of venison. 1½ lbs. of hare-trimmings. 1 old pheasant or 2 partridges. 4 oz. of sliced carrots, browned in butter. ½ lb. of mushrooms, likewise browned in butter. 1 medium-sized leek and 2 sticks of celery. 1 bunch of herbs with extra thyme and bay leaves. 1 onion, oven-browned, with 2 cloves stuck into it.
_Liquor._—Five and one-half quarts of water.
_Seasoning._—One oz. of salt and a few peppercorns, these to be added ten minutes previous to straining the consommé.
_Time allowed for cooking._—Three hours.
_Mode of Procedure._—Proceed in exactly the same way as for ordinary consommés, taking care only to half-roast the meat, as I pointed out above, before putting it in the stewpan.