Cookery for every household

Make a custard by beating the eggs and one gill of stock together, season carefully with pepper, salt, and if liked, a pinch of nutmeg. Strain the custard through muslin or a very fine strainer and remove the froth. Pour it into a small greased cup or basin, cover with greased paper and steam very slowly from 10 to 15 mins, until the custard feels firm to the touch. Let it cool in the mould, as this will make it more solid, then turn out on a clean board. Cut it first in slices about J inch in thickness, then stamp out in fancy shapes with small cutters, or cut into diamonds or dice with a sharp knife. The stamping or cutting must be done very neatly and regularly. Put these little custards in a hot soup tureen and pour the consomme boiling hot over them. Probable cost, 2s. Quantity, 2 pints. 139. Clear Turtle Soup (Consommé à la Tortue) Make in the same way as thick turtle soup (Recipe 146) as far as the straining of the stock. Then clear in the same way as Consomme (see Recipe 117). No butter and cornflour must be used. Serve the soup with the pieces of turtle and forcemeat balls. Other Clear Soups Consomme Alexandra. — Clear soup with a garnish of small chicken quenelles, the white meat of chicken cut in dice and asparagus points. Consomme Andalouse. — Clear soup with a garnish of balls or strips of cooked cucumber and fancy shapes of tomato custard. Consomme Christophe Colombe. — Clear soup with a garnish of tomato custard and yellow custard cut in dice and a few green peas. Consommé à la Duchesse. — Clear soup slightly thickened with arrowroot and garnished with poultry or game cut in strips. Consommé à la Dubarry. — Clear soup slightly thickened with tapioca and garnished with small pieces of cauliflower, custard in dice, and rice. Consommé à la Favorite. — Clear soup slightly thickened with tapioca and garnished with tongue or ham, mushrooms and artichoke bottoms cut in Julienne shreds. Consommd Hongroise. — Clear soup with a garnish of tiny balls of savoury choux paste cooked in the soup. Consommé à la Jérusalem. — Clear soup with a garnish of Jerusalem artichokes cut in shreds. Consomme Invernaise. — Clear soup with a garnish of small fancy shapes of carrot and quenelles cut in slices. Consomme Parmentier. — Clear soup with a garnish of small quenelles of mashed potato. Consomme Prince. — Clear soup with a garnish of small balls of turnip.- Consommé à la Prince de Galles. — Clear soup flavoured with chicken and garnished with shreds of grilled and devilled almonds. Consomm6 Romaine. — Clear soup with a garnish of cheese quenelles. Consommé à la Sévigné. — Clear soup with a garnish of lettuce cut in shreds, green peas and small chicken quenelles. Consommé à la Tosca. — Clear chicken soup, slightly thickened with sago and garnished with ox tongue and truffle cut in shreds. Consomm6 Vert Pre. — Clear soup garnished with green peas, asparagus points, and lettuce, spinach, and French beans cut in shreds. BROWN SOUPS 140. Game Soup (Soupe au Gibier) 1 lb. trimming of game or remains of cooked game. i lb. lean juicy beef. 3£ .pts. cold water. 1 oz. arrowroot. 1 oz. butter. A bunch of herbs. 2 oz. lean ham or a small ham bone. \ glass sherry. Asmall piece each of carrot, turnip, onion and celery. Seasoning.