CookEat Recipe

White House Consommé with Rice and Tapioca

Name: White House Consommé with Rice and Tapioca
Ingredients: 907 Gramme Beef shin — Raw beef shin, cut up; 1 Carrot — Medium carrot, sliced; 1 Turnip — Medium turnip, sliced; 1 Onion — Medium onion, sliced; 1 Branch Parsley — Parsley branch, chopped; 1 Garlic clove — Garlic clove, chopped; 1 Branch Celery — Celery branch, chopped; 1 Branch Chervil — Chervil branch, chopped; 1 Branch Leek — Leek branch, chopped; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 10 Black peppercorn — Whole black peppercorns; 1 Clove — Whole clove; 5 Allspice — Whole allspice berries; 1 Sprig Bay leaf — Bay-leaf sprig; 0.25 Teaspoon Thyme — Thyme, estimated from one saltspoon; 1906 source measure retained without conversion; 2370 Millilitre Water — Boiling water, about two and a half US quarts; 28 Gramme Rice — Dry rice, one ounce; 237 Millilitre Water — Separate rice-boiling water, half pint; 57 Gramme Tapioca — Brazilian tapioca, two ounces; 3 Tablespoon Canned peas — Canned green peas; 1906 source measure retained without conversion; 2 Tablespoon Sherry — Sherry; 1906 source measure retained without conversion

Clear beef consommé carrying separately boiled rice, tapioca, peas and sherry.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

907 Gramme Beef shinRaw beef shin, cut up
1 CarrotMedium carrot, sliced
1 TurnipMedium turnip, sliced
1 OnionMedium onion, sliced
1 Branch ParsleyParsley branch, chopped
1 Garlic cloveGarlic clove, chopped
1 Branch CeleryCelery branch, chopped
1 Branch ChervilChervil branch, chopped
1 Branch LeekLeek branch, chopped
1 Tablespoon SaltSalt; 1906 source measure retained without conversion
10 Black peppercornWhole black peppercorns
1 CloveWhole clove
5 AllspiceWhole allspice berries
1 Sprig Bay leafBay-leaf sprig
0.25 Teaspoon ThymeThyme, estimated from one saltspoon; 1906 source measure retained without conversion
2370 Millilitre WaterBoiling water, about two and a half US quarts
28 Gramme RiceDry rice, one ounce
237 Millilitre WaterSeparate rice-boiling water, half pint
57 Gramme TapiocaBrazilian tapioca, two ounces
3 Tablespoon Canned peasCanned green peas; 1906 source measure retained without conversion
2 Tablespoon SherrySherry; 1906 source measure retained without conversion

Method

Steps

Step 1
Make No52 once: refrigerate its raw beef, sliced roots/herbs and seasonings in only enough initial cold water to almost cover for the printed one-hour infusion; stir over heat five-minute guide, then add its separately measured boiling water. Simmer covered ninety-minute guide, sieve and cloth-strain. Measure FINISHED clear beef consommé and hold it safely simmering for this dish.
Step 2
Boil one ounce dry rice in separate half-pint water for ten-minute historical guide; drain thoroughly and add to the simmering FINISHED consommé.
Step 3
Wash two ounces tapioca and drain; gradually stir into the same consommé, cook fifteen-minute guide while stirring bottom to prevent adhesion. Add peas and sherry, boil five-minute guide, serve hot.

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