Add one tablespoonful of very concentrated tomato purée to
three oz. of chicken forcemeat; roll this preparation into the
form of a somewhat large sausage, and poach it. When cold,
cut it into roundels, one-quarter inch thick, and stamp each
roundel with an oval fancy-cutter in the shape of a medallion.
Put these medallions in the soup-tureen with two tablespoonfuls
of saffroned pilaff rice (No. 2255), and, when about to serve,
pour thereon one quart of very clear, boiling chicken consommé✪ Consommé Mireille.
586—CONSOMME MIRETTE
Make eighteen quenelles of chicken forcemeat in the shape
of large pearls, and poach them. Prepare two tablespoonfuls
of lettuce chiffonade (the heart of one lettuce cut julienne-fashion
and stewed in butter); make eighteen paillettes with Parmesan
(No. 2322), and put them in a very hot oven eight or ten minutes
before serving.
Put the poached quenelles and the lettuce chiffonade into
the soup-tureen; pour thereon one quart of boiling consommé
of the Petite Marmite, and one pinch of chervil pluches✪ Consommé Miret.
Send the paillettes au Parmesan to the table separately, and
have them very hot. ;
587—CONSOMME MONTE CARLO
Make and poach thirty small quenelles of chicken force-
meat; cisel and stew in butter the heart of one lettuce; prepare
twelve little profiterolles of pate a choux, the size of hazel-nuts,
and cook them, taking care to keep them crisp.
Put the quenelles and the lettuce chiffonade into the soup-
tureen; pour thereon one quart of very clear, boiling, chicken
consommé, and add a pinch of chervil pluches✪ Consommé Monte Carlo.
Serve the profiterolles separately and very hot.
212 GUIDE TO MODERN COOKERY
588—CONSOMME MONTMORENCY
Have ready one quart of chicken consommé thickened with
three tablespoonfuls of poached tapioca, strained through linen.
Prepare eighteen small grooved quenelles of chicken force-
meat. Poach, drain, and put them into the soup-tureen with
two tablespoonfuls of very green asparagus-heads and two
tablespoonfuls of poached rice✪ Consommé Montmorency, every grain of which should be
distinct and separate.
589 -CONSOMME A LA MOSCOVITE
Prepare one quart of sterlet or sturgeon consommé, and add
thereto some cucumber essence, obtained by pounding a cored
and peeled cucumber, and straining the resulting purée through
linen.
Put into the soup-tureen two tablespoonfuls of a julienne of
salted mushrooms, one oz. of soaked vesiga✪ Consommé à la Moscovite cut into dice and
cooked in broth, and pour thereon the boiling consommé.
N.B.—Vesiga or the spine-marrow of the sturgeon ought to
be soaked in cold water for a few hours in order to soften and
swell it, after which it should be cut into dice and cooked in
broth. For every four tablespoonfuls of cooked vesiga, one oz.
of dry vesiga should be allowed.
590—CONSOMME NESSELRODE
Have ready one quart of game consommé, prepared with
hazel-hen fumet. Poach two baba-moulds of royale made from
chestnut purée with two small tablespoonfuls of game salmis
sauce added thereto; cut it into roundels half-inch thick, and
trim these with a grooved fancy-cutter.
Put them into the soup-tureen with two tablespoonfuls of a
julienne of hazel-hen fillets, the same quantity of a julienne of
mushrooms✪ Consommé Nesselrode, and pour thereon the boiling game consommé.
591—CONSOMME AUX NIDS D’HIRONDELLES
The nests used for this soup are those of the esculent swal-
low, and their shape somewhat resembles that of the rind of a
quartered, dry orange.
In the first place, prepare a chicken consommé containing a
large proportion of nutritious principles. Set three nests✪ Consommé aux Nids d’Hirondelles to
soak in cold water for twenty-four hours, the object being to
swell the mucilaginous elements of which they are composed
and to make them transparent.
When they have soaked sufficiently remove any pieces of
feather which may have remained in them, using fer this pur-
SOUPS 213
Page 123 · 7 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
Add one tablespoonful of very concentrated tomato purée to three oz. of chicken forcemeat; roll this preparation into the form of a somewhat large sausage, and poach it. When cold, cut it into roundels, one-quarter inch thick, and stamp each roundel with an oval fancy-cutter in the shape of a medallion. Put these medallions in the soup-tureen with two tablespoonfuls of saffroned pilaff rice (No. 2255), and, when about to serve, pour thereon one quart of very clear, boiling chicken consommé.
586—CONSOMME MIRETTE
Make eighteen quenelles of chicken forcemeat in the shape of large pearls, and poach them. Prepare two tablespoonfuls of lettuce chiffonade (the heart of one lettuce cut julienne-fashion and stewed in butter); make eighteen paillettes with Parmesan (No. 2322), and put them in a very hot oven eight or ten minutes before serving.
Put the poached quenelles and the lettuce chiffonade into the soup-tureen; pour thereon one quart of boiling consommé of the Petite Marmite, and one pinch of chervil pluches.
Send the paillettes au Parmesan to the table separately, and have them very hot. ;
587—CONSOMME MONTE CARLO
Make and poach thirty small quenelles of chicken forcemeat; cisel and stew in butter the heart of one lettuce; prepare twelve little profiterolles of pate a choux, the size of hazel-nuts, and cook them, taking care to keep them crisp.
Put the quenelles and the lettuce chiffonade into the souptureen; pour thereon one quart of very clear, boiling, chicken consommé, and add a pinch of chervil pluches.
Serve the profiterolles separately and very hot.
588—CONSOMME MONTMORENCY
Have ready one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca, strained through linen.
Prepare eighteen small grooved quenelles of chicken forcemeat. Poach, drain, and put them into the soup-tureen with two tablespoonfuls of very green asparagus-heads and two tablespoonfuls of poached rice, every grain of which should be distinct and separate.
589 -CONSOMME A LA MOSCOVITE
Prepare one quart of sterlet or sturgeon consommé, and add thereto some cucumber essence, obtained by pounding a cored and peeled cucumber, and straining the resulting purée through linen.
Put into the soup-tureen two tablespoonfuls of a julienne of salted mushrooms, one oz. of soaked vesiga cut into dice and cooked in broth, and pour thereon the boiling consommé.
N.B.—Vesiga or the spine-marrow of the sturgeon ought to be soaked in cold water for a few hours in order to soften and swell it, after which it should be cut into dice and cooked in broth. For every four tablespoonfuls of cooked vesiga, one oz. of dry vesiga should be allowed.
590—CONSOMME NESSELRODE
Have ready one quart of game consommé, prepared with hazel-hen fumet. Poach two baba-moulds of royale made from chestnut purée with two small tablespoonfuls of game salmis sauce added thereto; cut it into roundels half-inch thick, and trim these with a grooved fancy-cutter.
Put them into the soup-tureen with two tablespoonfuls of a julienne of hazel-hen fillets, the same quantity of a julienne of mushrooms, and pour thereon the boiling game consommé.
591—CONSOMME AUX NIDS D’HIRONDELLES
The nests used for this soup are those of the esculent swallow, and their shape somewhat resembles that of the rind of a quartered, dry orange.
In the first place, prepare a chicken consommé containing a large proportion of nutritious principles. Set three nests to soak in cold water for twenty-four hours, the object being to swell the mucilaginous elements of which they are composed and to make them transparent.
When they have soaked sufficiently remove any pieces of feather which may have remained in them, using fer this pur-
Records on this page
Consommé MireilleConsommé MiretConsommé Monte CarloConsommé MontmorencyConsommé à la MoscoviteConsommé NesselrodeConsommé aux Nids d’Hirondelles