Consomme of Fowl

Ingredients

• 1 lb gelatine
• 1 lb pure coffee
• 1 lb parmesan cheese
• 1 lb mixed preserved peel
• 1 lb preserved cherries
• 1 lb preserved pineapple
• 2 oz pistachio nuts
• 1 quart canned preserved mushrooms
• 4 lbs powdered lump sugar
• 2 lbs salt butter
• 2 lbs fresh butter
• 2 quarts fresh milk
• 2 quarts very fresh cream
• 2 dozen fresh eggs
• 1 bottle sherry
• ½ bottle brandy
• 1 lb sultanas
• 1 bladder of lard (about 2 lbs)
• 1 pint Macedoine roots

Directions

1. Ensure milk and cream are in the kitchen by Wednesday morning.

2. Have all other items ready by Tuesday.

3. Prepare stocks and foundation sauces two days before the dinner.

4. Follow detailed instructions from the first number of this work.