Consomme of Beef and Fowl

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take two pounds of lean beef and a fowl half roasted and cut in pieces, put into a saucepan, which must be filled with stock or plain broth; skim it well, salt it to taste, and add two carrots, two onions, a head of celery or a pinch of celery seed, also a little thyme, a whole pepper, mace, and a bay leaf. Let it simmer gently for three or four hours, then strain through a coarse cloth; free it entirely from fat, and clarify it with the white of an egg.