"Consomme" Quotes from Famous Books
 ... Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the venison, salt and pepper. Let all fry a few minutes; then add 1 cup of consomme and let simmer until tender. Add 1/2 glass of sherry and 1/2 can of chopped mushrooms. Let all get very hot and serve with ...
— 365 Foreign Dishes • Unknown
... Consomme is a good stock made from beef, veal, and often fowl, and flavored with vegetables, cooled, freed from fat. It is clarified with whites and shells of eggs, and chopped raw lean beef, and strained through a cloth. It should be brilliantly clear and of a pale brown color. Any fat floating on the ...
— The Story of Crisco • Marion Harris Neil
... we knew to make soup, and as The Other Man had that day lost an old Spanish tam-o'-shanter, we naturally concluded that he had used the old hat for the making of the soup, and at once christened it as "consomme a la maotsi"—and we can recommend it. After we had grown somewhat tired of the eternal curry and rice, we asked him quietly if he could not make us something else, fearing a rebuff. He stood hesitatingly before us, gazing into nothingness. His face was pallid, his lips hard set, and his stooping ...
— Across China on Foot • Edwin Dingle |
