A guide to modern cookery

Pour into the soup-tureen, and add a few thin slices of French soup “ flute,’’ slightly dried. 507—CONSOMME FLORENTINE With fine chicken forcemeat make twenty-four small quenelles on a buttered tray, their shape being that of small Mecca loaves. To the forcemeat of six of these quenelles add some very finely chopped tongue; add white chicken-meat to that of another six; and to that of the remaining twelve add some very reduced spinach purée. The quenelles with spinach should number twice those with the other two ingredients, in order that the preparation may be in keeping with its designation “a2 la Hilorentines:: : Poach the quenelles; put them in the soup-tureen with two tablespoonfuls of very green, cooked peas. When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish, and add a pinch of chervil pluches. 568—CONSOMME GAULOISE Prepare two dariole-moulds of ham royale, and poach the latter in a small, well-buttered Charlotte mould. When quite cold, cut it into large lozenges, and put these into the souptureen with six small cocks’ combs and six small cocks’ kidneys (these latter as small as possible). When about to serve, pour over this garnish one quart of chicken consommé, thickened slightly with two tablespoonfuls of poached tapioca, strained through linen. 569 —CONSOMME GEORGE SAND Have ready one quart of consommé flavoured with very clear fish fumet. Also prepare twelve small quenelles of whiting forcemeat, finished with crayfish butter; stew twelve morels, which should be left whole if very small, and cut into two if they are of medium size; twelve small slices of poached carps’ milt, and twelve little roundels of French soup “‘ flutes.’”’ Put the poached quenelles and the stewed morels into the soup-tureen; pour therein the boiling, fish consommé, and send the slices of carps’ milt set on the roundels of French soup “ flute ’’ separately to the table. 570—CONSOMME GERMAINE Prepare two dariole-moulds of royale made from a purée of very green peas, combined with a tablespoonful of Mirepoix stewed in butter, and a strong pinch of small, chervil pluches; eighteen small quenelles of chicken forcemeat with cream, moulded to the form of pastils. When the royale is cold, cut it into regular roundels, and put these into the soup-tureen with the poached quenelles. When about to serve, pour one quart of boiling chicken consommé over the garnish. 57I—CONSOMME GIRONDINE Prepare (1) one quart of highly-seasoned beef consommé; (2) two baba-moulds of ordinary royale made with whole eggs and combined with two tablespoonfuls of cooked and finelychopped lean ham; (3) three tablespoonfuls of a julienne of carrots (the red part only) stewed in butter, the cooking of which should be completed in the consommé. Put the royale, cut into large, regular lozenges, and the julienne of carrots into the soup-tureen, and pour in the boiling beef consommé, 572—CONSOMME GRIMALDI Have ready one quart of excellent ordinary consommé, to which have been added, while clarifying, four tablespoonfuls of raw tomato purée, strained through fine linen. Also prepare two dariole-moulds of ordinary royale, and three tablespoonfuls of a fine julienne of the white of celery, stewed in butter, finally cooked in the consommé, and with all grease removed. Put the royale, cut into large dice, and the julienne of celery into the soup-tureen, and pour thereon the boiling consommé with tomatoes. 573—CONSOMME IMPERIALE Prepare three dariole-moulds of mousseline forcemeat of fowl (No. 195), and put it to poach in a small Charlotte mould. When quite cold, cut it, by means of a cutter, into roundels the size of a penny, and put these in the soup-tureen with six small blanched cocks’ combs and three sliced cocks’ kidneys, and two tablespoonfuls of very green peas.