The Stewpot Recipe Gallery
Platina, On Right Pleasure and Good Health, circa 1465.
Consommé can be made from either capon, or pheasant,
or partridge, or roebuck, or squabs, or wild doves. If you want capon,
take a pot which contains about five quarts of water. Put the capon
in it, with the bones broken up finely and with an ounce of lean pork,
thirty grains of pepper, a little cinnamon, not ground too much, three
or four cloves, five leaves of sage, torn into three pieces, and two leaves
of bay. Let this boil seven hours, or until it is reduced to two
cups or less. Beware of putting in salt, for if it is salted, it
becomes a cause of illness. Nothing will forbid a little spice even
if it is served to an ill person. This dish is given to the old and
One roasting chicken, cut up.
5 quarts water
2 tablespoons olive oil OR 3 slices of bacon, diced
Thirty peppercorns, coarsely ground
1/2 teaspoon cinnamon OR 6 cinnamon sticks, lightly crushed
1/8 teaspoon ground cloves OR three or four whole cloves
1/2 teaspoon dried sage leaves, crushed, OR five fresh sage leaves,
torn into three pieces
2 bay leaves
Fresh thyme, parsley, or other fresh herbs (optional)
1/2 teaspoon salt (optional)
Wash chicken. If using a whole chicken, remove gizzards and cut chicken
Place all ingredients (except fresh thyme or parsley) in an 8-quart stockpot.
Bring to a boil; reduce heat and simmer for two hours.
Strain to remove solid ingredients, return broth to the pot, and bring
to a rolling boil. Continue to boil until liquid is reduced to approximately
half its original volume (2 1/2 to 3 quarts).
Garnish with fresh herbs, if desired
Number of Servings
I have chosen not to cook the consommé quite as long
as Platina suggests, nor to reduce the liquid as far. Platina also
does not mention straining out the chicken and whole spices, but if this
broth is meant to be served to invalids, that would seem a logical step.
I have added an optional herb garnish to give the soup some color when
served. I have also suggested the addition of some salt, since the
modern palate is likely to find this broth too bland without it.
For this event, I have chosen to use olive oil rather than bacon, due
to dietary restrictions.
Platina (pseud. of Bartolomeo Sacchi). De honeste voluptate et
valetudine ("On right pleasure and good health"). Translated
and abridged by Mary Ella Milham. Pegasus Press, The University of
North Carolina at Asheville, 1999. ISBN 1-889818-12-7.
Date Of Redaction