A guide to modern cookery

While the clarification is in progress cut a small carrot in brunoise fashion, or turn it by means of a very small spoon. Cook this garnish in a little water with butter, salt, and sugar. A few minutes before serving strain the ox-tail broth through a napkin, put the sections of ox-tail and brunoise into the soup-tureen, and pour thereon the prepared broth. This soup may be flavoured with port or sherry, but this is optional. N.B.—If a thickened ox-tail soup be required add to the broth per every quart of it one-third of an oz. of arrowroot diluted with a little of the broth or some cold water. 597—CONSOMME PARISIENNE Have one quart of chicken consommé ready. For the garnish prepare two dariole-moulds of royale made from a purée of ordinary julienne, a small macédoine of vegetables, comprising one heaped tablespoonful each of carrots and turnips divided up by means of a small grooved spoon and cooked in the usual way, one tablespoonful of small peas, the same quantity of fine French beans cut into lozenges, and one tablespoonful of asparagus-heads. Cut the royale into regular roundels; put these in the souptureen with the macédoine of vegetables, and, when about to serve, pour thereon the boiling chicken consommé. Add a pinch of fine chervil pluches. 598—LA PETITE MARMITE For Ten People.—Prepare a consommé in a special earthenware stock-pot in accordance with the procedure indicated in recipe No. 1, but with the following quantities, viz., two lbs. of lean beef and as much breast of beef, one marrow-bone tied in a muslin-bag, and the necks, the pinions, and the gizzards of six large fowls, these giblets being inserted in the stewpan one hour before dishing up. Moisten with three and one-half quarts of water and add three-quarters of an oz. of salt. Set to boil, skim as indicated, and cook gently with the view of obtaining a very clear broth. One hour before serving add six oz. of carrots and the same quantity of turnips, both cut to the shape of large olives, five oz. of the white of leeks, and a heart of celery. Cook a quarter of a very white, properly blanched cabbage, separately, in a saucepan with a little consommé and some stock grease. When about to serve test the seasoning of the consommé, which latter should be very clear; thoroughly clean the stewpan, which may even be covered with a clean napkin; withdraw the marrow-bone; take it out of its muslin-bag, and send it and the cabbage to the table separately, accompanied by a plate of small pieces of hot toast for the marrow. 509—THE POT-AU-FEU Prepare this exactly like the Petite Marmite. 6600—POULE AU POT or Poule au Pot Henri IV This is a variation of the Petite Marmite, in which a tender and very fleshy hen is substituted for the giblets of fowl. Strictly observe the rule of never using a new earthenware stock-pot before having boiled water in it for at least twelve hours. Also bear in mind that earthenware stock-pots should be washed in hot water only, without any soda or soap. 601—CONSOMME PRINTANIER Have ready one quart of chicken consommé, also cut one carrot and one turnip into roundels one-half inch thick. With a tubular cutter one-eighth inch in diameter, cut these roundels into little rods, making a sufficient number to fill one tablespoonful with each vegetable. Cook these little rods in consommé, and reduce the latter to a glaze. Put the carrot and turnip rods into the soup-tureen with one tablespoonful of small peas, the same quantity of small French beans and asparagus-heads, the former cut into lozenges, ten roundels of sorrel leaves, and as many of lettuce leaves, the latter being poached in some consommé. When about to serve pour the boiling consommé over these garnishes and add a large pinch of small chervil pluches. 602—CONSOMME PRINTANIER AUX QUENELLES