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Homemade, easy consomme recipe This consomme can be made two ways.
A Garnishing.-Salanga from the Philippine Islands; these swallows build their nests in the rocks on the seashore. The nests greatly resemble shells and are formed of a transparent, yellowish material; certain naturalists affirm that they are the spawn of fish picked up from the ocean. For twelve persons, put six swallows’ nests to soak in cold water for twelve hours; drain them and clean them carefully, removing with a coarse needle all the bits of feathers, and small, almost imperceptible black spots found adhering to the nest. Wash them well in several waters, then lay them in a saucepan and cover them with white broth; let it come to a boil, then set it on one side, and leave it in the same degree of heat, only it should not boil; drain the nests, put them in a soup tureen, and pour over an excellent chicken consomme. Swallows’ nests can be obtained all the year round, the price varying according to their rarity.
Chinese Bird’s Nest Soup.-The Chinese in New York prepare this soup in the following way: For each person soak about half an ounce of swallows’ nests for four hours in cold water, then drain. Place a young fowl in a soup pot, cover with water and let boil, add a few sprigs of parsley and salt, boil slowly and when the fowl is done, take it out and strain the broth, skimming off all the fat. Cook the birds’ nests in some of this broth, take it from the fire at the first boil, cover well and keep it in a bain-marie, to it add some lean ham cut in thin strips. Remove all the fat from the broth, strain it over the nests and put it back on the fire until it almost attains boiling point, now add the cooked chicken meat, free of fat, nerves or skin and cut up into quarter inch dice; season to taste and serve.
