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Clear Giblet Soup a L’lRLANDAISE

A clear soup made from giblets, clarified with egg whites, flavored with sherry, celery, leeks, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Celery and leek match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Clear Giblet Soup a L’lRLANDAISE

Ingredients

Directions

Prepare the broth

  1. Prepare giblet broth as directed for the previous soup.

  2. Trim giblets and place them in a soup pot.

  3. Skim fat from the broth.

Clarify the consomme

  1. Clarify the broth by whisking in egg whites with cold water.

  2. Bring the clarified consomme to a boil.

  3. Add sherry.

  4. Reduce heat.

  5. Simmer for 20 minutes to set the eggs.

  6. Strain the consomme through a napkin onto the giblets.

  7. Reserve 1 quart of the strained consomme.

Finish and serve

  1. In a separate pan, boil the white parts of celery and leeks in the reserved consomme.

  2. Add the boiled vegetables to the giblets.

  3. Season to taste.

  4. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sherry + leektop 16% of all pairs
    Smell alikemoderate
    Cooked together61 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  3. Sherry + celerytop 17% of all pairs
    Smell alikemoderate
    Cooked together785 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Egg + leektop 23% of all pairs
    Smell alikemoderate
    Cooked together294 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Coagulate as they heat, trapping particles to clarify the broth into a clear consomme.
Sherry
Adds aromatic flavour and acidity to the finished consomme.
Celery
Adds subtle savoury, vegetal flavour to the consomme and the soup.
Leeks
Contribute mild onion-like sweetness and aroma to the soup.

The step that matters

Simmer gently after adding the egg whites. Egg whites form a raft that traps cloudy particles only when the liquid is gently simmering. Boiling vigorously breaks the raft and leaves the consomme cloudy.

Swap the celery

How well each one fits the dish's main ingredients (egg, sherry, leek):

  1. Thymefits better
  2. Nutmegfits better
  3. Capersfits better
  4. Celerythe original

Fit is the average pairing score against egg, sherry, leek. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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