Ox-palate Soup, Clear

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 (17)

Soup Base

ox-palates
good stock
two good carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two leeks ↝ Leeks [Onions]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
one small parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
a few strips of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
twelve peppercorns
a little sherry

Garnish

fried croûtons about a quarter of an inch thick and two inches in diameter
a little warm glaze ↝ Carrots, glazed, cooked [Carrots]
the carrot and turnip, boiled in the soup, peeled and stamped out in any pretty design ↝ Carrots, raw [Vegetables and Vegetable Products]
a hot, freshly-cooked Brussels sprout ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]

Instructions (17)

Soak the ox-palates in cold salted water for two or three days, changing the water occasionally.
Put the soaked ox-palates in a pan with plenty of cold and very slightly salted water.
Bring to the boil, then remove the hard rough skin.
When clean, lay the palates in some good stock.
Add two good carrots, two leeks, two onions, one turnip, one small parsnip, a few strips of celery, a bunch of herbs, two blades of mace, four cloves and twelve peppercorns to the stock.
Cook gently for eight or ten hours.
Remove the vegetables as soon as they are thoroughly cooked.
Lift out the palates.
Strain the soup and remove the fat.
Clarify the soup.
Add a little sherry and the ox-palates cut into little rounds to the clarified soup.
Prepare the garnish: take fried croûtons about a quarter of an inch thick and two inches in diameter.
Brush the top of each croûton with a little warm glaze.
Lay on the glaze the carrot and turnip, which were boiled in the soup, peeled and stamped out in any pretty design.
Place a hot, freshly-cooked Brussels sprout in the centre of each garnish.
Serve the garnish on a plate, allowing one to each person, on a dish-paper.
Ensure the vegetable garnish is served hot.

Original Text

Ox-palate Soup, Clear.
(Consommé aux Palais de Bœuf.)
Put the ox-palates in cold salted water for two or three days before using them, changing the water occasionally. Then put them on the stove in a pan with plenty of cold and very slightly salted water; let this come to the boil, then remove the hard rough skin; when quite clean lay them in some good stock and add two good carrots, two leeks, two onions, one turnip, one small parsnip, a few strips of celery, a bunch of herbs, two blades of mace, four cloves and twelve peppercorns. Cook gently for eight or ten hours removing the vegetables as soon as they are thoroughly cooked. Lift out the palates, strain and remove the fat and clarify the soup, then add to it a little sherry and the ox-palates cut into little rounds. Hand round the following garnish on a plate, allowing one to each person; take some fried croûtons about a quarter of an inch thick and two inches in diameter; brush over the top with a little warm glaze and lay on this the carrot and turnip, boiled in the soup, peeled and stamped out in any pretty design, with a hot, freshly-cooked Brussels sprout in the centre of each; serve on a dish-paper. Care should be taken that the vegetable garnish is served hot.

Notes

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