Carlton-house Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup made with meat quenelles, D'Esclignac soup custard and Spanish puff pastry in a clear consomme base. The full recipe is presented here and I hope you enjoy this classic British version of: Carlton-house Soup.
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This is a classic recipe for a Victorian version of Carlton-house Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 139.—CARLTON-HOUSE SOUP.
To some bright consommé add a dozen small teaspoon quenelles, half the usual quantity of custard for D'Esclignac, No. 137, and some very small rolls the size of cobnuts, made of Spanish puff-paste, and previously baked in an oven. When about to serve this kind of soup, the quenelles and pieces of custard must be placed in the soup-tureen, the consommé poured gently over them, and the rolls above alluded to, placed the last thing on the surface of the soup.
Prepare the D'Esclignac custard and the quenelles and place the Spanish puff pastry rolls to bake in the oven.
Heat the consommé in a pan until simmering. When all the ingredients are done, place the diced custard and quenelles in the base of a soup tureen. Pour the hot consommé over the ingredients, float the pastry pieces on top and serve.
