The encyclopædia of practical cookery

Consomme on Plates (aux Plats). — Make about ljqts. of Consomme (as for Consomme with Quenelles, No. 2), strain it, and place by the side of the fire to keep hot. Cut off some 1-in. slices of stale brown bread, and shape them 2in. by lin., keeping the crust on. Place about seven or eight of these pieces of bread upon each plate, arranged in a circle, leaningon their edges, and one edge overlapping the next. Slightly butter the centres of the plates so dressed, break a fresh egg and pour it in, add some salt and pepper, and pour a little of the Consomme on the bottom of each plate. Put them into a gentle oven, so as to lightly poach the egg, take them out, pour a little more of the Consomme over the bread, and serve the plates and a tureenful of the Consomme separately. The Consomme should have a garnish of small vegetables mixed up with it. Consomme witli Quenelles (aux Quenelles). — (1) Prepare eighteen small quenelles (see Pig. 510), arrange them in a buttered stewpan, taking care that they do not touch each Fig. 510. Rolling Small Quenelles. other, pour some salted water over them, and poach for two minutes. Drain on a sieve, put them in the tureen with lqt. of boiling Consomme poured over them, and serve. (2) Remove the flesh from an uncooked chicken, and with it make some quenelle forcemeat. Take ilb. of lean beef and the same quantity of veal, chop it up fine, put it into a stewpan with two well-beaten eggs, and moisten with 3qts. of cold broth, with the fat skimmed oft'. Chop a cooked fowl into pieces, put .them in the pan with the legs, wings, giblets, and back of the raw chicken, and a finely-minced carrot, leek, and small piece of celery. Put the pan on a good fire, let it boil gently, and when it begins to bubble, it must be removed to the side, so that only one side will be boiling-. Take two teaspoons and mould the forcemeat into small quenelles, throw them into boiling water to poach, take them out, drain on a strainer, and put them into the tureen. Then remove the fat, and strain the Consomme through a damped cloth over the quenelles. (3) Make a dozen chicken quenelles, colour one-tliird of them with pounded tarragon, another with lobster coral, and the other with pounded truffles, put them into separate pans, poach them in the bain-marie, and put them into cold water until a game Consomme is ready ; then put them into the tureen, and pour the boiling Consomme over them. Serve very hot. (4) Butter the bottom and sides of twelve quenelle moulds, decorate them with sliced truffles and cooked smoked tongue, fill them with chicken forcemeat, poach them in salted water for two minutes, turn them out of the moulds, and serve in a hot tureen with lqt. of boiling Consomme poured over them. (5) Put 14 teacupfuls of chicken forcemeat in a paper cornet, and cut away the end of the cornet, leaving a ^in. aperture. Butter a pan, and with the forcemeat make eighteen round quenelles. Put on top of each quenelle a small slice of truffle, poach them for two minutes in white broth, drain them in a hair sieve, and serve in the tureen, after pouring lqt. of Consomme over them and adding 1 tablespoonful of cooked green peas and six cooked cocks’ combs. Consomme with Rice and Cream (au Creme de Riz). — Remove the fat from 4gall. of Consomme or white stock, put it into a stewpan, place it on the fire to boil, and when on I