A guide to modern cookery

Garnish the slices of soup “ flute’’ with this preparation, arranged in the form of a dome, upon a tray, and set it to glaze a few minutes before serving. Pour one quart of chicken consommé into the soup-tureen, and add the diablotins. 561—CONSOMME DIPLOMATE Roll into small sausage-form three oz. of chicken forcemeat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen with one dessertspoonful of very black truffle, cut in julienne-fashion. Pour over this garnish one quart of boiling chicken consommé, thickened with two tablespoonfuls of poached tapioca, strained through linen. 562—CONSOMME DIVETTE Prepare two baba-moulds of royale made from crayfish velouté, eighteen small quenelles of smelt forcemeat, moulded to the shape of pearls, and one tablespoonful of small pearls of very black truffle. Cut the royale into oval slices, and put these into the soup with the poached quenelles and the truffle pearls. Pour one quart of very clear, boiling consommé over the garnish. 563—CONSOMME DORIA Prepare the following garnish :—Thirty pellets of cucumber in the shape of large pearls; eighteen small quenelles of chicken forcemeat, long in shape and grooved; six little pellets, about the size of a large pea, of pate a choux, combined with grated cheese, rolled by hand; and one and one-half tablespoonfuls of Tapanese pearls, poached in some of the consommé. Put the cucumber pellets, cooked in consommé, into the soup-tureen ; add the poached quenelles and the Japanese pearls. Four minutes before serving, plunge the pellets of péte a choux into hot fat, keeping them crisp. When about to serve, pour over the garnish one quart of boiling chicken consommé; complete with a pinch of chervil pluches, and serve the little, fried pellets separately. 564—CONSOMME DOUGLAS With an even cutter, the size of a penny, cut up some braised and cooled sweetbread into twelve roundels one-third inch thick ; with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms, and put the whole into the souptureen with two tablespoonfuls of very green asparagus-heads. When about to serve, pour one quart of boiling, highly seasoned, ordinary consommé upon the garnish. 565—CONSOMME A L’ECOSSAISE Prepare a special mutton broth, and, at the same time, cook a fine piece of breast of mutton for the garnish. Per two quarts of broth, put into the soup-tureen four tablespoonfuls of pearl-barley, cooked very gently beforehand; two tablespoonfuls of French beans, cut into lozenges, and the breast of mutton cut into regular dice of one-half inch side, in the proportion of one tablespoonful for each person. Pour the boiling mutton broth over this garnish, after having removed all the grease and strained it through linen. 566—CONSOMME FAVORITE With a spoon-cutter, pick from out some violet potatoes eighteen pellets the size of small hazel-nuts, and cook them in salted water in good time for them to be ready for the dishing up of the soup. Put them in the soup-tureen with two tablespoonfuls of a julienne of artichoke-bottoms and the same quantity of cooked mushrooms, also cut in julienne-fashion. Pour over the garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen. Adda pinch of chervil pluches. 566a—CONSOMME A LA FERMIERE Mince, somewhat finely, one small carrot, one small turnip, the heads of two leeks, and the half of an onion. Slightly stew these vegetables in one and one-half oz. of butter; moisten with one and one-half pints of white consommé; add two oz. of parboiled cabbage, cut roughly into a julienne, and complete the cooking gently, taking care to remove all grease, with the view of obtaining a very clear consommé.