CookEat Recipe
Consommé Neapolitan
Consommé with veal-yolk stuffed macaroni. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1949. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Physical PDF page596 visibly prints No1949 despite OCR ledger null; retain historical inventory hash. Use 74°C for raw veal/yolk stuffing. Limites : Macaroni bore/ability to stuff, veal filling distribution, No52 volume and portions unknown.
Method
Steps
Step 1
Make No52 ONCE. From the listed No52 raw beef, vegetables, herbs and seasonings, add cold water just to nearly cover and infuse one hour under refrigeration. Bring to heat while gently STIRRING for the printed five minutes. Pour in the SEPARATE measured boiling water, RETURN to a boil, cover and simmer gently ninety minutes. Strain through clean sieve/cloth and measure actual FINISHED consommé; do not serve parent cups separately.
Step 2
Boil four ounces macaroni in quart salted water thirty-five minutes, drain and cold-rinse; chop raw veal and pound with yolk, salt, spices and cream. Drain/cut pasta half-inch and pipe force into interiors using a food-safe cornet.
Step 3
Boil filled pasta historical three minutes and then in consommé two minutes; verify raw veal/egg filling at ≥74°C, adding time as needed. Serve measured safe soup.
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