Clear Game Soup à l'Impériale

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (21)

Soup Base

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two onions, cut up in little dice shapes ↝ Onions, raw [Vegetables and Vegetable Products]
one large carrot, cut up in little dice shapes ↝ Carrots, raw [Vegetables and Vegetable Products]
one leek, cut up in little dice shapes ↝ Leeks [Onions]
a little celery, cut up in little dice shapes ↝ Celery, raw [Vegetables and Vegetable Products]
one turnip, cut up in little dice shapes ↝ Turnips, raw [Vegetables and Vegetable Products]
a good bunch of herbs, such as thyme, parsley, and bayleaf, basil and marjoram
two or three fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
any kind of game or poultry bones ↝ Game meat, squirrel, raw [Lamb, Veal, and Game Products]
stock (any stock from boiled veal, rabbit, or chicken, &c., can be used for this purpose)

Clarification

half a pound of meat and four whites of eggs to each quart of stock ↝ Pheasant, raw, meat only [Poultry Products]
half a pound of meat and four whites of eggs to each quart of stock ↝ Egg, white only, raw [Eggs and omelets]
rabbit, hare, or beef ↝ Rabbit [Lamb, goat, game]
rabbit, hare, or beef
rabbit, hare, or beef ↝ Beef, ground, raw [Ground beef]

Garnish

little strips of game
the livers of the same ↝ Game meat, elk, raw [Lamb, Veal, and Game Products]
Royal custard ↝ Custard [Pudding]
tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]

Instructions (9)

Put two ounces of butter into a stewpan with two onions, cut up in little dice shapes one large carrot, one leek, a little celery, one turnip, and a good bunch of herbs, such as thyme, parsley, and bayleaf, basil and marjoram, two or three fresh mushrooms and a pinch of mignonette pepper.
Place the bones on these, put the cover on the pan, and fry the contents all together for about twenty minutes to half an hour, taking care that they do not burn.
Cover them well with stock (any stock from boiled veal, rabbit, or chicken, &c., can be used for this purpose).
Let it come to the boil, then strain and let it simmer gently for two or three hours.
Strain off, and, when cold, remove any fat.
Clarify the stock with rabbit, hare, or beef, allowing half a pound of meat and four whites of eggs to each quart of stock (the meat chopped fine and mixed with the whites of eggs before being added to the stock).
Stir together occasionally until it boils, then let it simmer gently for about an hour.
Strain off.
When ready to serve, garnish with little strips of game and the livers of the same, and Royal custard and tarragon and chervil.

Original Text

Clear Game Soup à l'Impériale.
(Consommé de Gibier à l'Impériale.)
Take any kind of game or poultry bones for this soup, either fresh or roast will do, but the fresh are preferable; put two ounces of butter into a stewpan with two onions, cut up in little dice shapes one large carrot, one leek, a little celery, one turnip, and a good bunch of herbs, such as thyme, parsley, and bayleaf, basil and marjoram, two or three fresh mushrooms and a pinch of mignonette pepper; place the bones on these, put the cover on the pan, and fry the contents all together for about twenty minutes to half an hour, taking care that they do not burn, then cover them well with stock (any stock from boiled veal, rabbit, or chicken, &c., can be used for this purpose), let it come to the boil, then strain and let it simmer gently for two or three hours; strain off, and, when cold, remove any fat and clarify the stock with rabbit, hare, or beef, allowing half a pound of meat and four whites of eggs to each quart of stock (the meat chopped fine and mixed with the whites of eggs before being added to the stock); stir together occasionally until it boils, then let it simmer gently for about an hour, strain off, and when ready to serve, garnish with little strips of game and the livers of the same, and Royal custard and tarragon and chervil.

Notes

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