Take two tablespoonfuls of chicken forcemeat with cream,
and roll it into sausage-form on the floured mixing-board. Put
the sausage to poach. Rub the yolk of an egg through a fine
sieve, and cohere it with half a teaspoonful of raw forcemeat.
Having poached and cooled the chicken sausage, cut it into
thin roundels, and stamp each roundel with a fancy-cutter to
the shape of a marguerite. Arrange the marguerites on a dish,
and lay in the middle of each a bit of the egg and forcemeat, in
imitation of the flower-centre.
Put these marguerites into the soup-tureen with one table-
spoonful of small, green asparagus cut into lengths of one inch.
When about to serve, pour one quart of very clear, boiling
chicken consommé✪ Consommé Marguerite over this garnish.
by
210 GUIDE TO MODERN COOKERY
580—CONSOMME MARQUISE
Prepare one quart of good, ordinary consommé, to which
three sticks of celery have been added, while clarifying, in
order that the taste of the celery may be very decided.
Make thirty small quenelles of chicken forcemeat combined
with finely-chopped filberts, giving them the shape of pastils.
Poach these quenelles ten minutes before serving. Also
poach in court-bouillon two calf’s piths✪ Consommé Marquise, and cut them into thin
roundels. id
Put the poached quenelles and the roundels of calf’s piths
into the soup-tureen, and pour thereon the boiling consommé.
581—CONSOMME MERCEDES
Prepare one quart of chicken consommé with pimentos, com-
bined, at the last minute, away from the fire, with one-half pint
of sherry.
Put into the soup-tureen two tablespoonfuls of capsicum✪ Consommé Mercedes,
cut in fine julienne-fashion and short, and some small, freshly-
cooked cocks’ combs.
When about to serve, pour the consommé over this garnish.
582—CONSOMME MESSALINE
Prepare one quart of chicken consommé, and add thereto,
while clarifying, one-quarter pint of tomato essence, obtained by
reducing the moisture contained by the tomato to a syrup.
Put into the soup-tureen twelve small, freshly-poached cocks’
ccmbs, two tablespoonfuls of Spanish capsicum cut into a
julienne and poached in the consommé if fresh (this should have
been previously grilled, with the view of removing the skins),
and two tablespoonfuls of poached rice✪ Consommé Messaline, every grain of which
should be distinct.
Pour the boiling consommé over this garnish.
583—CONSOMME METTERNICH
Prepare one quart of game consommé with pheasant fumet.
Also poach two dariole-moulds of royale, made from a purée
of artichokes combined with some tablespoonfuls of the reduced
game Espagnole. Cut this royale into dice; put these into a
soup-tureen with one tablespoonful of a julienne of pheasant
fillets✪ Consommé Metternich, and pour thereon the boiling consommé.
584—CONSOMME A LA MILANAISE
Cook in slightly salted boiling water two oz. of moderately
thick macaroni. As soon as it is cooked, drain it, lay it on a
piece of linen, and cut it into small rings. Also prepare one-
SOUPS 211
quarter pint of Béchamel, thickened with the yolk of one egg
combined with one oz. of grated cheese, and keep it very dense.
Mix the rings of macaroni with this sauce; spread the whole
on a dish, and leave to cool. Now divide up the preparation
into portions the size of walnuts; roll these into balls, and then
flatten them out to form quoits about the size of shillings. Treat
these quoits with an anglaise, and very fine bread-crumbs, and
plunge into hot fat four minutes before serving. Drain them
when they have acquired a fine golden colour.
Pour one quart of boiling chicken consommé into the soup-
tureen, and send to the table, separately, (1) the fried macaroni
quoits; (2) one and one-half oz. of Gruyére and Parmesan
cheese✪ Consommé à la Milanese, in equal quantities, grated and mixed.
585—CONSOMME MIREILLE ✪ Consommé Mireille
Page 122 · 8 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take two tablespoonfuls of chicken forcemeat with cream, and roll it into sausage-form on the floured mixing-board. Put the sausage to poach. Rub the yolk of an egg through a fine sieve, and cohere it with half a teaspoonful of raw forcemeat.
Having poached and cooled the chicken sausage, cut it into thin roundels, and stamp each roundel with a fancy-cutter to the shape of a marguerite. Arrange the marguerites on a dish, and lay in the middle of each a bit of the egg and forcemeat, in imitation of the flower-centre.
Put these marguerites into the soup-tureen with one tablespoonful of small, green asparagus cut into lengths of one inch. When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish.
by
580—CONSOMME MARQUISE
Prepare one quart of good, ordinary consommé, to which three sticks of celery have been added, while clarifying, in order that the taste of the celery may be very decided.
Make thirty small quenelles of chicken forcemeat combined with finely-chopped filberts, giving them the shape of pastils.
Poach these quenelles ten minutes before serving. Also poach in court-bouillon two calf’s piths, and cut them into thin roundels. id
Put the poached quenelles and the roundels of calf’s piths into the soup-tureen, and pour thereon the boiling consommé.
581—CONSOMME MERCEDES
Prepare one quart of chicken consommé with pimentos, combined, at the last minute, away from the fire, with one-half pint of sherry.
Put into the soup-tureen two tablespoonfuls of capsicum, cut in fine julienne-fashion and short, and some small, freshlycooked cocks’ combs.
When about to serve, pour the consommé over this garnish.
582—CONSOMME MESSALINE
Prepare one quart of chicken consommé, and add thereto, while clarifying, one-quarter pint of tomato essence, obtained by reducing the moisture contained by the tomato to a syrup.
Put into the soup-tureen twelve small, freshly-poached cocks’ ccmbs, two tablespoonfuls of Spanish capsicum cut into a julienne and poached in the consommé if fresh (this should have been previously grilled, with the view of removing the skins), and two tablespoonfuls of poached rice, every grain of which should be distinct.
Pour the boiling consommé over this garnish.
583—CONSOMME METTERNICH
Prepare one quart of game consommé with pheasant fumet. Also poach two dariole-moulds of royale, made from a purée of artichokes combined with some tablespoonfuls of the reduced game Espagnole. Cut this royale into dice; put these into a soup-tureen with one tablespoonful of a julienne of pheasant fillets, and pour thereon the boiling consommé.
584—CONSOMME A LA MILANAISE
Cook in slightly salted boiling water two oz. of moderately thick macaroni. As soon as it is cooked, drain it, lay it on a piece of linen, and cut it into small rings. Also prepare one-
quarter pint of Béchamel, thickened with the yolk of one egg combined with one oz. of grated cheese, and keep it very dense.
Mix the rings of macaroni with this sauce; spread the whole on a dish, and leave to cool. Now divide up the preparation into portions the size of walnuts; roll these into balls, and then flatten them out to form quoits about the size of shillings. Treat these quoits with an anglaise, and very fine bread-crumbs, and plunge into hot fat four minutes before serving. Drain them when they have acquired a fine golden colour.
Pour one quart of boiling chicken consommé into the souptureen, and send to the table, separately, (1) the fried macaroni quoits; (2) one and one-half oz. of Gruyére and Parmesan cheese, in equal quantities, grated and mixed.
585—CONSOMME MIREILLE
Records on this page
Consommé MargueriteConsommé MarquiseConsommé MercedesConsommé MessalineConsommé MetternichConsommé MetternichConsommé à la MilaneseConsommé Mireille