The new century cookery book

The curry to flavour the soup should be added to the stock before it is clarified. Cut the meat into even-sized small pieces, mince the onion finely. Put the butter in a stewpan ; when melted add the bouquet of herbs and minced onion, cook a little, then add the pieces of meat, let it brown a little, put in the clear soup, let it come to a boil, skimming it thoroughly before it boils. Simmer gently for a good half-hour, season with pepper and salt, put in the boiled rice, take out the bouquet, and pour the soup in a hot tureen ready for serving. 141. Consomme a la Christophe Colombo. — 2 quarts of consomme, 6 eggs, 1 gill of cream, a few drops of liquid carmine or cochineal, salt and pepper, a pinch of nutmeg, a little butter. Have ready three even-sized, very small timbale moulds, and butter them well. Break the eggs, put two whole into a basin, four yolks into another basin, and the whites of four into a third basin, beat up each lot separately, than add a pinch of salt, pepper, and nutmeg in each, also the cream evenly divided. Put a few drops of carmine into the basin containing the two whole eggs, mix each lot thoroughly, pass through a pointed strainer separately mto the moulds, place the moulds in a stewpan with boiling water reaching to half their height, cover with a piece of buttered paper, and poach in the oven until firm. When done remove the moulds, let them cool a little, then turn out and cut into neat slices ; place these into a soup-tureen, pour in the hot consomme and serve. 142. Consomme au Rayonde (Sago Soup). — 3 quarts consomme, 3 oz. sago. Put the consomme in a stewpan, let it boil, stir in the sago with a wooden spoon, let simmer for about half an hour, skim, season to taste, and serve. Remarks. — If the soup is required to be served as a puree or creme, put a gill of cream into a basin, also three yolks of eggs, and a pinch of grated nutmeg, stir with a whisk and pour in the above quantity of soup, then return to the stewpan, stir over the fire for a few minutes longer, taking care not to let it boil again ; a quart of tomato puree added in place of a quart of consomme will also make a good sago soup, proceeding exactly the same as above stated. N.B. — Crushed tapioca, semolina, Indian meal, or florador may be served in the same manner. 143. Consomme a la Flovador. — 2-3 quarts consomme, \ gill milk, 1^ oz. butter, 2 oz. medium-grained florador (or Indian maize), 2 yolks of eggs, salt, pepper, nutmeg. Melt the butter in the milk, let it boil, and stir in quickly the florador. Stir over the fire for a few minutes, season with pepper, salt, and a grate of nutmeg. Let cool a little, then work in the yolks of eggs. Shape some tiny quenelles by filling a small teaspoon previously dipped in hot water, smooth over with the blade of a knife, also dipped in hot water, scoop out with a second teaspoon and drop into salted boiling water ; proceed thus until the mixture is used up. Poach the quenelles for six minutes until firm ; strain on a sieve, trim a little, and serve with the hot consomme. 144. Consomme aux Pates d'Italie. Allow about \ gill of Italian paste, or vermicelli, to every quart of clear soup. Drop into the soup when fast boiling, and let them cook for a few minutes.