Gourmet Emperor: Master Of Culinary World

"Oh, auntie Martha…my sister is just sleeping please let her rest peacefully okay"

"I understand young master Henry. I will not make noise that can disturb young miss sleep"

"Thank you"

After I back to my own room, I immediately prepare the soap that I want to give to the maids. Since I haven"t made another batch of soap, I had to cut one soap bar into three smaller pieces of soap. Although the soap becomes smaller in size, that soap can be used for a week usage. I only can give the soap to the maids first but later I want to give the soap for all castle residents. Didn"t takes a long time to cut ten soap bars into thirty smaller soap bars.

After the soap for maids ready, the next thing I want to do is prepare the dinner menu. I don"t want to make many dishes for dinner. This menu for tonight"s dinner is soup with bread, beef steak and wakame salads. So, I go to the storage room to fetch some seaweeds again and ingredients for the soup. Tonight I want to present consommé soup for dinner menu. Since making consommé soup take a lot of time, I guess I should prepare it from now so it would ready when dinner time arrives. First of all, I must make meat stock as the soup base. Since I also make beef steak so I use chicken to give a different flavor for the menu. The ingredients I need to make chicken stock are:

• 6 pounds of chicken bones

• 3 Cups onions, chopped

• 2 Cups carrots, chopped

• 2 Cups celery, chopped

• 1 Cup leeks, chopped

• 1 Tablespoon whole white peppercorns

• 1 bay leaf

I arrive at the kitchen with those ingredients in my hands. The cooks there welcome me with a delighted expression on their eyes, it seems they waiting for me to teach another new recipe for them.

"Good afternoon guys, are you waiting for a new recipe?"

"Yes, young master Henry!!"

They reply in loud unison. Well, it"s fun to see their pa.s.sion in cooking

"Guys, I want to make a new soup but this kind of soup requires a long time to prepare. So, I only teach this to some people only and they will carry my instructions for making this soup. Anyone from you, who want to specialize in making soup please come forward. Later on, all soup menu for the meal in this castle will be made by you"

I initiate the specialization in the kitchen now. Like a common western restaurant especially French restaurant which has many divisions in the cooking hierarchy like a sous chef, chef de partie, commis chef etc, but in different ways. I want to make expert chef in making soup, making the grilled dish, making pastry etc.

There are five cooks come forwards to volunteer as the soup cooks. I pick three of them who seems to have strong hands as my helper in preparing consommé soup. Since to make consommé soup require time, they will take a turn in stirring the soup and keep watch the fire.

"Guys, making this soup will need patience and time. This soup can"t be made with big fire because it needs to simmer the ingredients for hours. So I will make you take a turn to process the soup and watch the fire. Never let the fire get to big or the soup will be ruined, do you understand?"

"Yes, young master!!"

So I teach them how to make the chicken stock first. Before starting makes the stock, I ask Mrs. Martina to provide me with clean cheesecloth (fabric which loosely woven) for the strainer.

1. Place all ingredients in a large stockpot and fill three-fourths with cold water, about 2 gallons.

2. Bring to boil, reduce heat to low and slowly simmer for 4 hours, skimming every 30 minutes to remove impurities that rise to surface.

3. Strain and continue to cook over medium heat for 30 to 45 minutes, or until reduced to about 2 quarts.

I take one cook to skim and another cook to watch the fire in the stove. The last person I told to prepare the soup with ingredients:

• 6 egg whites

• 1/2 Cup onion, diced

• 1/2 Cup carrot, diced

• 1/3 Cup celery, diced

• 1/4 Cup tomato, diced

• 1 pound ground chicken

• 2 Quarts Chicken stock

• salt and pepper to taste

Since we still make the chicken stock, those ingredients in prepared in this way

In a medium bowl, whisk together egg whites, onion, carrot, celery and tomato until slightly frothy. Mix in ground chicken.

And after the chicken stock ready, the soup will cook by:

1. Place pre-made chicken stock in medium saucepan and whisk egg white mixture into stock. Bring to slow simmer while constantly stirring in one direction with a wooden spoon. Stir for about 15 minutes or until raft—a fairly solid layer on top of liquid—begins to form. Reduce to slow simmer and stop stirring.

2. After raft forms, break small hole in it to allow consomme to break through. Continue to simmer for 45 minutes or until liquid appears crystal clear.

3. Strain through fine-mesh strainer lined with cheesecloth, being careful not to break raft.

4. Discard raft and season consomme with salt and pepper.

I told them steps in making consommé soup thoroughly because I need them to fully understand the making of consommé soup. I need to leave the kitchen because I had to brief the maids and servant at five and also need to take a bath too. Well, it"s not too difficult to make consommé soup actually, only need patience and cautiousness since it never made by big fire and need to simmer for hours.

It"s been around two hours after I start making the consommé soup when a guard comes to the kitchen looking for me.

"Young master Henry, there are two people want to see you in the front yard"

"Oh? Who are they?"

"They said their names are Charles and Joe"

"Tell them I will be there in a moment"

"Yes, young master"

The guard left the kitchen to tell them about my message. Well, I wonder what Charles need to make him look for me. Maybe what I"m ordering to them already finished? After giving necessary instructions to the cooks who help make consommé soup, I leave the kitchen to meet Charles and Joe in the front yard

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