|
| | Consommé 3 quarts of water
3 pounds of chicken, disjointed
1 pound of lean beef
1 pound of veal bones
1 pound of marrow bones
2 teaspoons of salt
1/4 teaspoon of celery salt
2 sprigs of thyme
6 sprigs of parsley
1 onion
1/4 teaspoon of nutmeg
2 carrots, trimmed
2 stalks of celery and tops, halved
Salt to taste |
|
Combine the water and chicken in a large kettle. Bring to a boil. Skim off froth as it rises to surface. Lower heat to simmer. Add the beef, veal bones, marrow bones, salt, celery salt, nutmeg, thyme, parsley, onion, carrots and celery. If necessary add boiling water to keep ingredients barely covered. Cover and simmer for about 4 hours. Add salt to taste. Remove chicken and beef. Remove and discard bones. Strain consommé through sieve lined with double thickness of cheesecloth. Press hard on solids. Cool consommé at room temperature. Chill in a covered container for later use. Do not remove fat that rises to surface until consommé is to be used. The consommé may be frozen. Makes about 2 cups
|
|
|