CookEat Recipe
Consommé Portugaise
No52 consommé with overnight prunes and braised leek julienne. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2697. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Overnight prune soak refrigerated; No52 raw-beef stock handled/reheated safely; source leek transfer grammar clarified. Limites : No52 parent recovered output after 2gill leek use, prune soak-water amount and final soup volume unknown.
Method
Steps
Step 1
Cold-infuse No52 listed raw beef/vegetables/herbs under refrigeration in just-covering water one hour. Bring to heat with gentle stirring for FIVE minutes, add its SEPARATE boiling water, return to boil and simmer covered ninety minutes. Strain through clean sieve/cloth and measure actual FINISHED consommé; do not serve parent cups separately.
Step 2
Soak eighteen prunes overnight under safe refrigeration in recorded cold water; drain. Simmer prunes with ounce sugar, half cinnamon stick and SEPARATE pint water fifteen minutes, reserve hot then drain.
Step 3
Cook julienned white parts of two leeks in teaspoon butter ten minutes, add TWO GILLS measured FINISHED No52 and reduce until nearly dry. Put cooked leeks and drained prunes into remaining FINISHED No52 in soup tureen; source says “add leeks” after they already cooked, treated as transfer to tureen, not a second leek batch. Serve measured volume.
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