A guide to modern cookery

Pour over this garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen. 574—CONSOMME A L’INDIENNE Have ready one quart of ordinary consommé seasoned with curry. Also prepare three baba-moulds of royale made from cocoanut milk, and, when quite cold, cut into small dice. Put this royale into the soup-tureen; pour on it the boiling consommé with curry, and send to the table, separately, four tablespoonfuls of Rice a Il’Indienne (No. 2254). 575—CONSOMME A L’?INFANTE With some pate a choux (No. 2374) prepare eighteen profiterolles of the size of hazel-nuts. Cook them, taking care to keep them very crisp, and stuff them when cold with purée de foie gras moistened with velouté. Put two tablespoonfuls of a fine julienne of mild capsicum into the soup-tureen, and pour thereon one quart of boiling chicken consommé, moderately thickened with poached tapioca strained through linen. Serve the profiterolles of foie gras separately, after having heated them in the front of the oven. N.B.—The garnish of Consommé a I’Infante may consist only of the profiterolles, and the julienne of capsicum may be suppressed ; this is a matter of taste. 576—CONSOMME JACQUELINE With a small spoon-cutter, pick from out some carrots twenty-four little oval pellets, which should be cooked in the consommé. Prepare two baba-moulds of royale with cream. Put into the soup-tureen the pellets of carrots and the royale cut to the shape of pastils, one tablespoonful of peas, the same quantity of very green asparagus-heads, and one tablespoonful of rice. When about to serve, pour one quart of boiling chicken consommé over this garnish. 576a—CONSOMME JULIENNE Cut into fillets, two inches in length, the red part only of two medium-sized carrots, one medium-sized turnip, one leek, half a stick of celery, some cabbage leaves, and half an onion. Season these vegetables with a pinch of salt and as much castor sugar; stew them in one oz. of butter; moisten with one and one-half pints of white consommé, and then add two oz. of small parboiled cabbages, cut after the manner of the other vegetables. Finish the cooking gently, removing the grease the while, and complete with one small tablespoonful of very green, cooked peas, one tablespoonful of sorrel and lettuce chiffonade, and one pinch of chervil pluches. 577—CONSOMME LORETTE Have ready one quart of chicken consommé. Also prepare two tablespoonfuls of a fine julienne of celery stewed in butter and cooked in the consommé; twelve small ‘‘pommes Aa la lorette ” (No. 2226), the size of hazel-nuts, and shaped like small crescents. These potatoes should be fried in hot fat four minutes before serving. y Put into the soup-tureen the julienne of celery, twelve small, freshly-poached cocks’ kidneys, and one tablespoonful of a julienne of pimentos; pour the boiling consommé over this garnish; add a pinch of chervil pluches, and send the lorette potatoes to the table separately. 578 -CONSOMME MACDONALD Prepare (1) one quart of highly seasoned beef consommé, (2) two dariole-moulds of brain-purée royale; (3) two tablespoonfuls of cucumbers cut into small dice and cooked in consommé until the latter is reduced to a glaze; (4) five little ravioles garnished with chicken forcemeat combined with a third of its volume of spinach. Put these ravioles to poach in salted boiling water twelve minutes before serving. Put into the soup-tureen the royale of brains cut into roundels one-third inch thick, the dice of cucumber, and the ravioles poached and well drained. Pour the boiling beef consommé over this garnish just before serving. 579 -CONSOMME MARGUERITE