Prepare one quart of chicken consommé, slightly thickened
with two tablespoonfuls of poached tapioca strained through
linen.
Make eighteen profiterolles, from pate a choux without sugar
(No. 2374), to the size of hazel-nuts. Bake them in a moderate
oven, keeping them very crisp, and garnish them, inside, with
a foie-gras and truffle purée✪ Consommé Rossini.
When about to serve, pour the consommé into the soup-
tureen, and dish the profiterolles separately, after having placed
them in good time in the front of the oven, so that they may
reach the table very hot.
609 —CONSOMME ROTHSCHILD
Have ready one quart of game consommé, prepared with
pheasant fumet. Add thereto, when about to serve, one-quarter
pint of reduced Sauterne. Make two dariole-moulds of royale
from a preparation consisting of one-third of the whole of purée
of pheasant, one-third of chestnut purée, and one-third of
pheasant salmis sauce. Poach the royale; cut it into grooved
roundels, and place these in the soup-tureen with one table-
spoonful of a julienne of fillets of pheasant✪ Consommé Rothschild.
When about to serve, pour the boiling consommé over the
garnish.
610—CONSOMME SAINT HUBERT
Take one quart of game consommé, prepared with venison
fumet. Finish the consommé, at the time of serving, with one-
quarter pint of Marsala.
Make three dariole-moulds of royale from a preparation con-
sisting of one-third of the whole of venison purée, one-third
of lentil purée, and one-third of reduced game Espagnole.
Poach the royale in a small Charlotte mould, and, when it has
cooled, cut it up with a fancy-cutter of the shape of a cross.
Put the crosses of royale into the soup-tureen with two table-
spoonfuls of a julienne consisting of fillets of har✪ Consommé Saint Huberte, and pour
thereon the boiling consommé.
611—POTAGE SARAH BERNHARDT
Sprinkle three tablespoonfuls of tapioca into one quart of
boiling chicken consommé, and leave to poach gently for fifteen
or eighteen minutes.
SOUPS 219
Make twenty small quenelles from chicken forcemeat,
finished by means of crayfish butter, and mould them to the
shape of small, grooved meringues. Poach these quenelles.
Cut twelve roundels, the size of a penny✪ Potage Sarah Bernhardt, from a piece of beef-
marrow, and poach them in the consommé.
Put the drained quenelles and the poached roundels of
marrow into the soup-tureen; add one tablespoonful of a julienne
of very black truffles, and the same quantity of asparagus-heads.
Pour the boiling consommé, with tapioca, over this garnish.
612—CONSOMME SEVIGNE
Keep one quart of very clear chicken consommé very warm.
Prepare ten quenelles of chicken forcemeat, moulded by
means of a small coffee-spoon, and poach them; also have
ready four braised lettuces.
Put the quenelles, the lettuce cut into small sections and
properly trimmed, and one tablespoonful of peas✪ Consommé Sevigne into the soup-
tureen; pour therein the boiling consommé and a pinch of
chervil pluches.
613—CONSOMME SOUVERAINE
Have ready one quart of chicken consommé.
Make ten large quenelles from chicken forcemeat, and stuff
them with a very fine brunoise, proceeding as follows :—Line
a dessertspoon with a thin coat of forcemeat, and garnish the
centre with the brunoise, previously cooked in consommé, and
cold. Cover the brunoise with a layer of forcemeat, shaping
it like a dome; insert another dessertspoon dipped into hot
water under the quenelle, and transfer the latter to a buttered
sautépan. Repeat the operation until the required number of
quenelles have been moulded.
Allow eight minutes for the poaching of these: quenelles;
put them into the soup-tureen with two tablespoonfuls of peas✪ Consommé Souveraine;
pour thereon the boiling consommé, and add a pinch of chervil
pluches.
614—TURTLE SOUP
Page 127 · 6 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
Prepare one quart of chicken consommé, slightly thickened with two tablespoonfuls of poached tapioca strained through linen.
Make eighteen profiterolles, from pate a choux without sugar (No. 2374), to the size of hazel-nuts. Bake them in a moderate oven, keeping them very crisp, and garnish them, inside, with a foie-gras and truffle purée.
When about to serve, pour the consommé into the souptureen, and dish the profiterolles separately, after having placed them in good time in the front of the oven, so that they may reach the table very hot.
609 —CONSOMME ROTHSCHILD
Have ready one quart of game consommé, prepared with pheasant fumet. Add thereto, when about to serve, one-quarter pint of reduced Sauterne. Make two dariole-moulds of royale from a preparation consisting of one-third of the whole of purée of pheasant, one-third of chestnut purée, and one-third of pheasant salmis sauce. Poach the royale; cut it into grooved roundels, and place these in the soup-tureen with one tablespoonful of a julienne of fillets of pheasant.
When about to serve, pour the boiling consommé over the garnish.
610—CONSOMME SAINT HUBERT
Take one quart of game consommé, prepared with venison fumet. Finish the consommé, at the time of serving, with onequarter pint of Marsala.
Make three dariole-moulds of royale from a preparation consisting of one-third of the whole of venison purée, one-third of lentil purée, and one-third of reduced game Espagnole. Poach the royale in a small Charlotte mould, and, when it has cooled, cut it up with a fancy-cutter of the shape of a cross. Put the crosses of royale into the soup-tureen with two tablespoonfuls of a julienne consisting of fillets of hare, and pour thereon the boiling consommé.
611—POTAGE SARAH BERNHARDT
Sprinkle three tablespoonfuls of tapioca into one quart of boiling chicken consommé, and leave to poach gently for fifteen or eighteen minutes.
Make twenty small quenelles from chicken forcemeat, finished by means of crayfish butter, and mould them to the shape of small, grooved meringues. Poach these quenelles. Cut twelve roundels, the size of a penny, from a piece of beefmarrow, and poach them in the consommé.
Put the drained quenelles and the poached roundels of marrow into the soup-tureen; add one tablespoonful of a julienne of very black truffles, and the same quantity of asparagus-heads. Pour the boiling consommé, with tapioca, over this garnish.
612—CONSOMME SEVIGNE
Keep one quart of very clear chicken consommé very warm.
Prepare ten quenelles of chicken forcemeat, moulded by means of a small coffee-spoon, and poach them; also have ready four braised lettuces.
Put the quenelles, the lettuce cut into small sections and properly trimmed, and one tablespoonful of peas into the souptureen; pour therein the boiling consommé and a pinch of chervil pluches.
613—CONSOMME SOUVERAINE
Have ready one quart of chicken consommé.
Make ten large quenelles from chicken forcemeat, and stuff them with a very fine brunoise, proceeding as follows :—Line a dessertspoon with a thin coat of forcemeat, and garnish the centre with the brunoise, previously cooked in consommé, and cold. Cover the brunoise with a layer of forcemeat, shaping it like a dome; insert another dessertspoon dipped into hot water under the quenelle, and transfer the latter to a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded.
Allow eight minutes for the poaching of these: quenelles; put them into the soup-tureen with two tablespoonfuls of peas; pour thereon the boiling consommé, and add a pinch of chervil pluches.
614—TURTLE SOUP
Records on this page
Consommé RossiniConsommé RothschildConsommé Saint HubertPotage Sarah BernhardtConsommé SevigneConsommé Souveraine