INGREDIENTS PREVIOUSLY MADE
2 qt chicken broth, (see other recipe)
ADDITIONAL INGREDIENTS
1 each egg white, beaten to a froth
1 each eggshell, crushed; from above egg.
Directions
For chicken consomme' the broth must be absolutely fat-free and
clear. Put the previously made Double Chicken Broth (see other
recipe) back into an 4 quart pan and boil slowly until it has reduced
to one half or one third its original volume. To remove any lingering
traces of fat, strain into a 2-1/2 quart pan through a sieve lined
with cheesecloth or a linen towel. To clarify the stock, add 1 egg
white, beaten to a froth, and 1 crushed eggshell. Over medium heat,
beat well with a rotary beater or a wire whisk until the stock comes
to a boil and the egg white rises to the surface (it will have
gathered together any impurities in the soup that would cloud it).
Stop stirring, remove pan from the heat, and let it stand for 5
minutes, to settle. Then, without agitating the stock, strain it
through a sieve or colander lined with several thicknesses of damp
cheesecloth, or a linen towel that you have wrung out in cold water.
This traps the impurities in the egg white and any vestige of fat
that might remain is chilled by the damp cloth. The liquid should
just drip through into the bowl beneath it. Don't attempt to hurry
the process or you won't get a perfectly clear consomme'. When it has
all dripped through, pour into plastic containers, cool, and then
freeze.
Servings: 2 quarts
Chicken Consomme' Soup By James Beard~ Chef Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
Academics have tracked the existence of recipes back into ancient history, in truth as far back into history as the Egyptians, and possibly even further. Interesting though that is, generally, these early cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have two interesting recipe books from the 1300s : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are not about the curry that is served today, but instead recipes for the types of meals prepared for the rich people of the period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as parsley, basil and rosemary. The introduction of these new culinary ideas led to an increase in manuscripts on food, some of which are kept safe in private libraries. Over the next few centuries, the rich families of the West tried to serve up the best banquets, and as a result cooks and their collection of recipes were at a premium. However, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording popular recipes of the day. By the arrival of the twentieth century, cooking publications were increasing in popularity due to increased literacy, more free time and having more money to spend. The introduction of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Consomme' Soup By James Beard~ Chef recipe.
