359. OX-CHEEK SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (9)
  1. Procure a fresh ox-cheek, and put it to braize in a small stockpot with knuckle of veal and some roast-beef bones.
  2. Fill the pot up from the boiling stockpot, or with water.
  3. Garnish with the same complement of stock vegetables used for ox-tail soup (No. 354), adding six cloves, a blade of mace, and a few peppercorns.
  4. As soon as the ox-cheek is done, take the meat off the cheek bone, and put it in press between two dishes.
  5. Strain off the broth, adding to it a ladleful of gravy to colour it, and proceed to clarify it with a couple of whites of eggs.
  6. While the consommé is clarifying, trim the ox-cheek and cut it into small scallops an inch square and half an inch thick.
  7. Put these into a small soup-pot and add to them some small carrots and turnips cut in fancy shapes and boiled in a little broth, a lump of sugar, and also a dozen and a half very small white button onions.
  8. Strain the clarified consommé thus prepared into the soup-pot.
  9. Having allowed the soup to boil a few minutes by the side of the stove-fire, just before serving, add two dozen blanched Brussels sprouts, and a pinch of minionette pepper, and send to table.
Original Text
359. OX-CHEEK SOUP. Procure a fresh ox-cheek, and put it to braize in a small stockpot with knuckle of veal and some roast-beef bones; fill the pot up from the boiling stockpot, or with water; garnish with the same comple- ment of stock vegetables used for ox-tail soup (No. 354), adding six cloves, a blade of mace, and a few peppercorns. As soon as the ox- cheek is done, take the meat off the cheek bone, and put it in press between two dishes. Strain off the broth, adding to it a ladleful of gravy to colour it, and proceed to clarify it with a couple of whites of eggs. While the consommé is clarifying, trim the ox-cheek and cut it into small scallops an inch square and half an inch thick; put these into a small soup-pot and add to them some small carrots and turnips cut in fancy shapes and boiled in a little broth, a lump of sugar, and also a dozen and a half very small white button onions. Strain the clarified consommé thus prepared into the soup-pot, and having allowed the soup to boil a few minutes by the side of the stove-fire, just before serving, add two dozen blanched Brussels sprouts, and a pinch of minionette pepper, and send to table.
Notes
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