Turnip

Turnip

Ingredients:
2 sprigs parsley
1/3 cup sliced onion
1/2 bay leaf
3 quarts cold water

Directions:
Cut beef in one and one−half inch cubes, and brown one−half in some of the marrow from
marrow−bone; put remaining half in kettle with cold water, add veal cut in pieces, browned
meat, and bones. Let stand one−half hour. Heat slowly to boiling−point, and let simmer three
hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was
cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes;
then add to soup, with remaining seasonings. Cook one and one−half hours, strain, cool
quickly,
remove fat, and clear.
70
Consommé à la Royal
Consommé, served with Royal custard.
71
Consommé au Parmesan
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72
Consommé Colbert
To six cups Consommé add one−third cup each of cooked green peas, flageolets, carrots cut
in
small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup.
73
Consommé aux Pâtes
Consommé, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in
boiling salted water.
74
Consommé d’Orleans
Consommé, served with red and white quenelles and French peas.
Chapter VIII − SOUPS 156
The 1918 Fanny Farmer Cookbook
75
Consommé with Vegetables
Consommé, served with French string beans, and cooked carrots cut in fancy shapes with
French vegetable cutters.
76
Consommé Princess
Consommé, served with green peas and cooked chicken meat cut in small dice.
77
Claret Consommé
To one quart Consommé add one and one−half cups claret, which has been cooked with a
three−inch piece stick cinnamon ten minutes and one tablespoon sugar. Color red.