A guide to modern cookery

Add one-half pint of Soubise purée (No. 104) to one pint of ‘‘Créme de Riz’’ (No. 711) flavoured with a very little curry. Rub the whole through tammy. Add one-half pint of white consommé, and heat without boiling. Complete, when about to serve, with an ordinary leason and three oz. of butter. Garnish with twelve small quenelles of chicken forcemeat combined with one-third of its volume of foie-gras purée, one tablespoonful of little truffle pearls, and an equal quantity of poached rice, each grain of which must be kept distinct and separate. 721—POTAGE A LA DIANE Cook one-half Ib. of lentils with the usual garnish. Roast two medium-sized partridges, keeping them slightly underdone, and remove their fillets. Complete the cooking of the partridges with the lentils, drained of their cooking-liquor, in one pint of game consommé. Prepare a royale (No. 209) with the reserved fillets. When the birds are cooked, bone them; pound their meat, and add thereto the lentils and the cooking-liquor; rub through tammy. Finish the purée with one and one-half pints of excellent thin game stock, and complete the soup, when dishing up, with two oz. of butter and two tablespoonfuls of reduced Madeira. Garnish with the royale, cut into small regular crescents, and twelve small crescents of very black truffle. 722—POTAGE ELISA Prepare one and one-half pints of poultry velouté, and rub it through tammy. Complete with one-half pint of white consommé ; heat without boiling, and finish, when dishing up, with an ordinary leason, two and one-half oz. of butter, and two tablespoonfuls of a fondue of sorrel. 723—POTAGE FAVORI Prepare one pint of a velouté of green asparagus; one-half pint of a velouté of lettuce, and one-half pint of poultry velouté. Put all three into a stewpan; add thereto the necessary quantity of white consommé to bring the soup to the correct degree of consistence; heat without boiling, and pass through a strainer. Finish the soup, when dishing up, with an ordinary leason and two oz. of butter. Garnish with one tablespoonful of a chiffonade of sorrel, and one tablespoonful of green asparagus heads. 724—POTAGE GERMINY Cisel and melt in butter three oz. of shredded sorrel, and add thereto one and one-half pints of white consommé. A few minutes before serving, pour into the consommé a leason composed of the yolks of six eggs diluted with one-quarter pint of cream; set on the fire and stir, after the manner of an English custard, 7.e., until the preparation begins to show signs of boiling. Finish, away from the fire, with two and one-half oz. of butter, and add a pinch of chervil pluches. Remarks concerning the Possible Variation of this Soup.— The mode of procedure adopted in the case of the Germiny could, if necessary, be applied to all thick soups, and it would then constitute a class to which the term ‘‘ Cream’’ would be better suited than it is at present to the soups thus designated. Instead of the ordinary white consommé, which is used in its preparation, a consommé may be used in which such vegetables as carrots, turnips, peas, &c., are cooked, the latter being reserved for the garnish, while the cooking-liquor is thickened with egg-yolks and cream in accordance with the quantities and directions given in the above recipe. A carrot cream, a cream of fresh peas, or of asparagus-heads, prepared in this way, would be much more delicate than those prepared after the ordinary recipes. The essential point in this series of soups is the leason; this should consist of enough egg-yolks to render the preparations sufficiently thick and creamy. 725—POTAGE AUX HERBES