Ingredients
CLARIFYING CLOUDY CONSOMME
1 medium leek, green leaves, washed - finely, chopped
1 celery, stalk, finely - chopped
4 large egg whites
Directions
Clarifying Cloudy Consomme: ===========================
Mix vegetables with egg whites.
When consomme is cold, add the vegetables and egg whites mixture
and bring to a boil, then lower the heat. A crust will form on the
top. Let the consomme simmer until clear.
Strain by moving crust to the side and pouring through
cheese-cloth without breaking the crust.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Michel Marcais, Begue's Restaurant, New Orleans
Servings: 1 batch
Clarifying Cloudy Consommes - Great Chefs Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is possible to read the history of `recipes` way back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to historians is a collection of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius wrote a few documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, entrees and afters, something we still use today. Additionally, he describes how the Romans made use of many herbs and spices, including some familiar names such as bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new spices and herbs created a surge in manuscripts on food, most of which are now in academic collections. During the succeeding few centuries, the powerful and wealthy tried to lay on the best banquets, and consequentially the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down popular recipes of the day. By the time we get to the twentieth century, cook books were increasing in popularity due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Clarifying Cloudy Consommes Great Chefs recipe.
