Is made like bouillon, with the addition of three sprigs of parsley, one sprig of thyme and omission of the sherry. If the stock is not sufficiently brown, add one teaspoon Kitchen Bouquet for each quart of stock, or one teaspoon of caramelized sugar.
Many prefer browning a portion of the meat before covering with cold water, to give color to the soup.
If this method is employed, use one quart less water.
St. Germain Soup
- 6 cups brown stock
2 tablespoons onion
1 sprig parsley
3 tablespoons butter
1 can peas
bit of bay leaf
salt, pepper, cayenne
3 tablespoons flour
2 cups milk
Reserve one fourth cup of peas for garnishing; cook remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five minutes, add peas, and serve with sippets of bread.
Consommé
- 8 pounds beef
2-pound knuckle of veal
1 small fowl
¼ cup carrot
¼ cup turnip
¼ cup onion
1 tablespoon salt
1 sprig marjoram
1 sprig thyme
1 bay leaf
1 sprig parsley
6 quarts cold water
Simmer beef, veal and fowl in water four hours; add vegetables, salt, and herbs tied in a bag; cook slowly one hour. Strain, cool, remove fat and serve.