the point of boiling, stir in 4 table-spoonfuls of ground rice,
previously moistened with a little of the stock. Boil for ten
minutes, add 1 teaspoonful each of sugar and salt, boil again,
and when the rice is quite done, pour in 4 pint of boiling-
cream✪ Consomme with Rice and Cream (au Creme de Riz). Remove from the fire, strain, and serve.
Duchess Consomme (a la Duchesse). - Rub a small baking-
sheet with butter, cover it with 4oz. of choux-paste rolled
out about jin. thick, cook in the oven for six minutes, and
then cover the paste with forcemeat in small lumps at a little
distance apart, pressed through a cornet. Cut the paste with
»a paste-cutter into twelve equal-sized pieces, each piece
holding a lump of the forcemeat, put them in the tureen,
pour lqt. of boiling Consomme over✪ Duchess Consomme (a la Duchesse), and serve.
English Consomme (a l’Anglaise). — Add 1 teacupful of
minced cooked fowl and 3 table-spoonfuls of cooked green peas
to lqt. of boiling Consomme✪ English Consomme (a l’Anglaise), and serve very hot.
Gourmet Consomme (a l’Epicure). — Cut three thin slices
from the centres of three round dinner rolls, toast them on
one side, and mask them on that side with a good coating of
grated Parmesan cheese. Dust a little pepper over, place
them on a gridiron, and put in the oven until the cheese
is nearly melted and a little browned. Take them out, put
them on a warm dish, and keep them quite hot. Meanwhile
put lqt. of game or chicken Consomme into a stewpan, place it
on the fire, let it boil, and immediately pour in 4 tumblerful of
Madeira ; then put in eight or ten fresh eggs✪ Gourmet Consomme (a l’Epicure), one at a time,
without breaking the yolks, and let them poach in it. When
the liquor begins to boil, cover over the pan, and remove it to
the side of the fire. Take out the eggs, and put them on
the pieces of toast. Strain the Consomme through a sieve,
and serve it in a tureen, with the eggs and toast separately.
Indian Consomme (a 1’ Indienne). — Cut one cooked artichoke-
bottom into dice, and one slice of fried egg-plant fruit into
pieces, drain them on a cloth to remove all the fat, add
2 table-spoonfuls of cooked rice and 1 teaspoonful of curry-
powder rubbed smooth in a little water, put these into a
soup-tureen with lqt. of boiling Consomme✪ Indian Consomme (a l’Indienne), and serve.
Italian Consomme (a 1’ Italienne). — Put lqt. of Consomme
into a saucepan, boil quickly, add f breakfast-cupful of
Italian paste✪ Italian Consomme (a l’Italienne), cook for six minutes, stirring frequently, and
sei-ve. When macaroni, rice, spaghetti, &e., are used, they
must be parboiled, and broken into pieces before being
added to the Consomme.
Neapolitan Consomme (a la Napolitaine). — Cut into pieces
2oz. of cooked macaroni, adding 40z- of chopped cooked
tongue, 4°z- of lean cooked ham, and two or three mush-
rooms cut into small pieces. Pour all into a tureen with
lqt. of boiling Consomme✪ Neapolitan Consomme (a la Napolitaine), and serve with grated cheese on a
separate dish.
Olio Consomme. — This is a great favourite at the Court of
Vienna, we are informed by Dubois, and is of Spanish origin.
It is prepared as follows : Make some good stock with a ✪ Olio Consomme
Page 463 · 8 recipe records on this page
Presented as published in 1890. 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
the point of boiling, stir in 4 table-spoonfuls of ground rice, previously moistened with a little of the stock. Boil for ten minutes, add 1 teaspoonful each of sugar and salt, boil again, and when the rice is quite done, pour in 4 pint of boiling cream. Remove from the fire, strain, and serve.
Duchess Consomme (a la Duchesse). - Rub a small bakingsheet with butter, cover it with 4oz. of choux-paste rolled out about jin. thick, cook in the oven for six minutes, and then cover the paste with forcemeat in small lumps at a little distance apart, pressed through a cornet. Cut the paste with
»a paste-cutter into twelve equal-sized pieces, each piece holding a lump of the forcemeat, put them in the tureen, pour lqt. of boiling Consomme over, and serve.
English Consomme (a l’Anglaise). — Add 1 teacupful of minced cooked fowl and 3 table-spoonfuls of cooked green peas to lqt. of boiling Consomme, and serve very hot.
Gourmet Consomme (a l’Epicure). — Cut three thin slices from the centres of three round dinner rolls, toast them on one side, and mask them on that side with a good coating of grated Parmesan cheese. Dust a little pepper over, place them on a gridiron, and put in the oven until the cheese is nearly melted and a little browned. Take them out, put them on a warm dish, and keep them quite hot. Meanwhile put lqt. of game or chicken Consomme into a stewpan, place it on the fire, let it boil, and immediately pour in 4 tumblerful of Madeira ; then put in eight or ten fresh eggs, one at a time, without breaking the yolks, and let them poach in it. When the liquor begins to boil, cover over the pan, and remove it to the side of the fire. Take out the eggs, and put them on the pieces of toast. Strain the Consomme through a sieve, and serve it in a tureen, with the eggs and toast separately.
Indian Consomme (a 1’ Indienne). — Cut one cooked artichokebottom into dice, and one slice of fried egg-plant fruit into pieces, drain them on a cloth to remove all the fat, add 2 table-spoonfuls of cooked rice and 1 teaspoonful of currypowder rubbed smooth in a little water, put these into a soup-tureen with lqt. of boiling Consomme, and serve.
Italian Consomme (a 1’ Italienne). — Put lqt. of Consomme into a saucepan, boil quickly, add f breakfast-cupful of Italian paste, cook for six minutes, stirring frequently, and serve. When macaroni, rice, spaghetti, &e., are used, they must be parboiled, and broken into pieces before being added to the Consomme.
Neapolitan Consomme (a la Napolitaine). — Cut into pieces 2oz. of cooked macaroni, adding 40z- of chopped cooked tongue, 4°z- of lean cooked ham, and two or three mushrooms cut into small pieces. Pour all into a tureen with lqt. of boiling Consomme, and serve with grated cheese on a separate dish.
Olio Consomme. — This is a great favourite at the Court of Vienna, we are informed by Dubois, and is of Spanish origin. It is prepared as follows : Make some good stock with a
Records on this page
Consomme with Rice and Cream (au Creme de Riz)Duchess Consomme (a la Duchesse)English Consomme (a l’Anglaise)Gourmet Consomme (a l’Epicure)Indian Consomme (a l’Indienne)Italian Consomme (a l’Italienne)Neapolitan Consomme (a la Napolitaine)Olio Consomme