Cleared Brown Stock for Gravy Soups

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Stock Base
Coloring and Seasoning
Clearing Agent
Instructions (8)
  1. Take three quarts of veal stock perfectly free from fat.
  2. Add a small quantity of liquid colour to make it of a fine brown.
  3. Season to the palate with salt and a little cayenne pepper.
  4. Beat up together two yolks, two whites, and two shells of eggs.
  5. Whisk them with the stock.
  6. Set it over a fire.
  7. Let it boil gently ten minutes.
  8. Then strain it through a tamis cloth.
Original Text
Cleared brown Stock for Gravy Soups. Take three quarts of veal stock perfectly free from fat; add a small quantity[7] of liquid colour to make it of a fine brown; season to the palate with salt and a little cayenne pepper; beat up together two yolks, two whites, and two shells of eggs; whisk them with the stock, set it over a fire, let it boil gently ten minutes, then strain it through a tamis cloth. This stock is required for rice, brown vermicelli, celery, santé, or turnip soups. N. B. I have directed the brown stock, for gravy soups only, to be cleared with eggs, as that method has been most approved, it being pleasant to the eye, and equally agreeable to the palate.
Notes
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