Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Pounds of Lean Beef
  • 2 Large Carrots
  • 2 Stalks of Celery
  • A Piece of Cabbage
  • Salt and Cayenne to Taste


Aconsomme is a clear soup. Select six pounds of lean beef and some bones, and cut the meat into small pieces, the bones also being mashed. Put this on in about six quarts of cold water, and, when it comes to a boil, skim well. Then add a teaspoonful of salt to help the scum rise more thoroughly, and skim as it rises. Take two large-sized onions, two carrots, a piece of cabbage and two pieces of celery; chop fine and add to the Soup, and let it boil six hours, or until the Broth is reduced about one-half the quantity. By this time the meat should be cooked into rags. Pass all through a colander and then strain through a coarse flannel cloth. Season highly with Cayenne pepper and salt to the taste. If the meat is good, the Soup will be perfectly clear. If it is cloudy or muddy before straining, crush the shells of two eggs and put them into the Soup, and let it come to a good boil. Set it back about ten minutes and then strain. Add vermicelli, or macaroni, or pates, according to taste. This Soup will require no artificial coloring.