353. CLEAR GIBLET SOUP A L'IRLANDAISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for giblet broth

the giblet broth in every respect as directed for making the foregoing soup ↝ Chicken, stewing, giblets, raw [Poultry Products]

for soup

the giblets ↝ Turkey, whole, giblets, raw [Poultry Products]
every particle of fat from the surface of the broth
the whites of three eggs whipped up with a little cold water ↝ Egg, white only, raw [Eggs and omelets]
half a bottle of sherry
one quart of it
the white parts of three heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
four large leeks, cut into inch lengths, and shred as for julienne soup ↝ Leeks [Onions]

Instructions (12)

Prepare the giblet broth in every respect as directed for making the foregoing soup.
Trim and put the giblets away in a soup-pot.
Skim off every particle of fat from the surface of the broth.
Clarify the broth by incorporating therewith the whites of three eggs whipped up with a little cold water.
Set the consommé thus prepared on the stove to boil.
Add to it half a bottle of sherry.
As soon as it boils up again, place it by the side of the stove, there gently to simmer for twenty minutes, in order to set the eggs.
Strain the consommé through a napkin on to the giblets, reserving one quart of it in a stewpan.
In the reserved consommé, boil the white parts of three heads of celery, and four large leeks, cut into inch lengths, and shred as for julienne soup.
Add this to the giblets.
Ascertain that the seasoning be palatable.
Send up to table.

Original Text

353. CLEAR GIBLET SOUP A L'IRLANDAISE.
PREPARE the giblet broth in every respect as directed for making the foregoing soup, trim and put the giblets away in a soup-pot, skim off every particle of fat from the surface of the broth, and clarify it by incorporating therewith the whites of three eggs whipped up with a little cold water; set the consommé thus prepared on the stove to boil, then add to it half a bottle of sherry, and as soon as it boils up again, place it by the side of the stove, there gently to simmer for twenty minutes, in order to set the eggs. Then strain the consommé through a napkin on to the giblets, reserving one quart of it in a stewpan, in which boil the white parts of three heads of celery, and four large leeks, cut into inch lengths, and shred as for julienne soup, adding this to the giblets, ascertain that the seasoning be palatable, and send up to table.

Notes

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