Swiss Consommé
- 6 cups consommé
½ cup carrots cut in fancy shapes
2 tablespoons butter
¼ cup turnips cut in fancy shapes
1 cup celery cut in small pieces
2 tablespoons cold cooked chicken
1 cup roasted chestnuts cut in slices
Melt butter, add vegetables and cook until yellow. Cook in boiling water until tender, being careful not to overcook. Drain, add hot consommé, chestnuts and chicken. Season with salt and pepper if necessary.
Chicken Consommé
- 1 fowl cut in pieces
4 quarts cold water
¼ cup onion
¼ cup celery
1½ tablespoons salt
pepper, cayenne and celery salt
bit of bay leaf
sprig of parsley
Cover fowl with cold water, bring to the boiling point, then simmer four hours; add vegetables and seasonings, and simmer one hour. Strain, cool, remove fat, clear and serve.
If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.
Chicken Consommé with Macaroni
- 2 quarts chicken consommé
½ cup cooked macaroni cut in rings