Clarification of Fish Consommé
Quantities for making Four Quarts.—Four and one-half quarts of ordinary fish [fumet]
having a decided taste; one-half lb. of good fresh caviare, or pressed caviare.
Mode of Procedure.—Pound the caviare and mix the resulting pulp with the cold fish [fumet]. Put the whole into a saucepan, place it on the open fire, and stir with a spatula until the contents reach the boil. Then move the saucepan to a corner of the fire, and let the consommé simmer gently for twenty minutes, after which strain it through muslin with great caution, and keep it well covered and in the warmth, so as to prevent the formation of a gelatinous film on the surface.
Fish consommés are greatly improved by the addition of [7] ]such aromatics as saffron or curry, both of which considerably add to their quality.
[5—GAME CONSOMMÉ[!-- TN: acute invisible --]
The necks, breasts, and shoulders of venison and of hare, old wild rabbits, old pheasants, and old partridges may be used in the production of game consommés. An ordinary consommé may likewise be made, in which half the beef can be replaced by veal, and to which may be added, while clarifying, a succulent game essence. This last method is even preferable when dealing with feathered game, but in either case it is essential that the meat used should be half-roasted beforehand, in order to strengthen the [fumet].
The formula that I give below must therefore only be looked upon as a model, necessarily alterable according to the resources at one’s disposal, the circumstances, and the end in view.
Quantities for making Four Quarts of Plain Game Consommé.
3 lbs. of neck, shoulder, or breast of venison.
1½ lbs. of hare-trimmings.
1 old pheasant or 2 partridges.
4 oz. of sliced carrots, browned in butter.
½ lb. of mushrooms, likewise browned in butter.
1 medium-sized leek and 2 sticks of celery.
1 bunch of herbs with extra thyme and bay leaves.
1 onion, oven-browned, with 2 cloves stuck into it.
Liquor.—Five and one-half quarts of water.
Seasoning.—One oz. of salt and a few peppercorns, these to be added ten minutes previous to straining the consommé.
Time allowed for cooking.—Three hours.
Mode of Procedure.—Proceed in exactly the same way as for ordinary consommés, taking care only to half-roast the meat, as I pointed out above, before putting it in the stewpan.