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"No one has any claim to be called a cook who cannot make soup
without artificial clearing," said the Marchesa. "Like the poet,
the consomme is born, not made. It must be clear from the
beginning, an achievement which needs care and trouble like every
other artistic effort, but one nevertheless well within the reach
of any student who means to succeed. To clear a soup by the
ordinary medium of white of egg or minced beef is to destroy all
flavour and individuality. If the stock be kept from boiling until
it has been strained, it will develop into a perfectly clear soup
under the hands of a careful and intelligent cook. The fleeting
delicate aroma which, as every gourmet will admit, gives such
grateful aid to the palate, is the breath of garden herbs and of
herbs alone, and here I have a charge to bring against contemporary
cookery.
No one has any claim to be called a cook who cannot make soup
without artificial clearing, said the Marchesa. "Like the poet, the
consomme is born, not made. It must be clear from the beginning, an
achievement which needs care and trouble like every other artistic
effort, but one nevertheless well within the reach of any student
who means to succeed. To clear a soup by the ordinary medium of
white of egg or minced beef is to destroy all flavour and
individuality. If the stock be kept from boiling until it has been
strained, it will develop into a perfectly clear soup under the
hands of a careful and intelligent cook. The fleeting delicate
aroma which, as every gourmet will admit, gives such grateful aid
to the palate, is the breath of garden herbs and of herbs alone,
and here I have a charge to bring against contemporary cookery.
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