A guide to modern cookery

Prepare the printanier exactly as directed above, but slightly lessen the quantities of the vegetables constituting the garnish. Make eighteen small quenelles of chicken forcemeat in the shape of little grooved meringues, and poach them ten minutes before dishing up. Drain them, put them into the soup-tureen with the other garnishes, and pour thereon the boiling consommé. 603—CONSOMME AUX PROFITEROLLES Prepare forty very dry profiterolles (No. 218), and add an excellent chicken consommé to them at the last moment. The profiterolles may also be made to the size of walnuts, in which case they may be stuffed with a purée of chicken, foie gras, &c. 604—CONSOMME RACHEL Prepare one quart of chicken consommé, and thicken it with three tablespoonfuls of poached tapioca strained through linen. With a round, even cutter stamp out twelve roundels of crumb of bread the size of pennies and one-half inch thick. Poach in consommé as many slices of very fresh beef-marrow as there are roundels of bread. Six minutes before serving fry the roundels of bread in clarified butter, hollow out their centres, and place on each a slice of poached beef-marrow suitably trimmed. Put three tablespoonfuls of a julienne of cooked artichoke bottoms into the soup-tureen, pour thereon the thickened consommé, and add the roundels of bread garnished with marrow. 605—CONSOMME REJANE Prepare one quart of excellent white consommé, set it to boil, and add a julienne of the white of half a fowl and the heads of two leeks cut similarly to the fowl. Set to cook gently for ten minutes, taking care to disturb the consommé as little as possible, add three oz. of potatoes cut into a julienne, complete the cooking, and serve immediately. 606—CONSOMME RENAISSANCE Prepare one quart of clear chicken consommé. For the garnish make two dariole-moulds of royale with a purée of early-season herbs thickened with velouté and whole eggs; with asmall grooved spoon-cutter pick out one tablespoonful of pellets from a turnip and the red part only of a carrot. Cook these vegetables in the usual way. Cut the royale with a grooved fancy-cutter into pieces of the shape of small leaves. Put the leaves of royale into the soup-tureen with the carrot and turnip pellets, one tablespoonful of very green peas, the same quantity of French beans cut into lozenges, one tablespoonful of asparagus-heads, and twelve very small particles of very white cauliflower. Pour the boiling consommé over these garnishes, and add a pinch of chervil pluches. 607—CONSOMME RICHELIEU Have ready one quart of highly-seasoned beef consommé. Also (1) prepare twelve quenelles of chicken forcemeat moulded by means of a small coffee-spoon, proceeding as follows :—Line the spoon with a thin coating of the forcemeat, and in the middle lay some chopped, reduced, cold chicken aspic. Cover the jelly with a layer of forcemeat, shaping it like a dome; insert another spoon (first dipped in hot water) under the quenelle, and place the latter upon a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded. Treated in this way, the quenelles, when poached, contain, so to speak, a liquid core. Five minutes before dishing up, poach the quenelles. 2. Cut six rectangles out of lettuce leaves; spread a thin layer of forcemeat over each; roll into paupiettes, and poach in some of the consommé. 3. Prepare two tablespoonfuls of a coarse julienne of carrots and turnips, stew them in butter, and complete their cooking in the consommé, which should be thoroughly cleared of grease. Put the julienne, the paupiettes, and the stuffed quenelles into the soup-tureen; pour therein the boiling beef consommé, and add a pinch of chervil pluches. 608—CONSOMME ROSSINI