The new century cookery book

Prepare three distinct purees of the vegetables, mix with a little stock over the fire. Add to each one a whole egg and two yolks of eggs, season with pepper and salt, press through a hair-sieve ; fill up three equal-sized timbale moulds, well buttered, and cook in a saute-pan in boiling water. When done turn out on a napkin, cut into small squares, put them in a soup-tureen with a handful of boiled rice, pour over the boiling consomme, and serve. 98. Consom me a la Talma. — 3^ pints consomme ( clarified double broth), 2 oz. Jordan almonds, 1 oz. bitter almonds, \pint milk, 2 whole eggs, 3 yolks of eggs, a little butter, 1 oz. rice, and seasoning. Blanch and peel the almonds, put them in a mortar and pound till quite fine, add the milk, mix thoroughly, and press through a tammy cloth or strong napkin. Break the eggs into a basin, add the yolks, and whisk up a little, so as to well amalgamate the yolks with the whites. Strain the eggs into the almond milk, season with pepper and salt, mix well, and pour into a well-buttered plain charlotte or timbale mould. Put the mould into a stewpan or sautoire containing boiling water to about half the height of the mould, cover with a buttered paper, and let simmer until the custard is firm enough to turn out. Let it cool in the mould, then turn on to a wet cloth, and cut the custard into half-inch squares or dice. Meanwhile blanch the rice, parboil in slightly salted water, drain off the water, let it cool, and finish cooking the rice in clear stock. Put a handful of boiled rice and the custard in a soup-tureen, pour the boiling consomme over, and serve. 99. Consomme a la Careme ( Clear Soup, Careme Style). — Prepare a stock with 2 gallons of water, 1 lb. of lean veal, 1 lb. of shin of beef, some roast beef bones, a small roast chicken, and a small handful of salt ; let it boil up gently, skim well, and add the following : one onion stuck with a clove, one carrot, one turnip, one leek, a small head of celery, and a few peppercorns. Let all simmer gently from four to five hours, removing fat and scum from time to time, next strain the broth carefully through a napkin. Cook separately in two quarts of broth until done one small carrot, one small turnip, one leek, a few lettuce and a few sorrel leaves, all cut into small round slices about the size of a shilling-piece ; when done add it to the prepared broth, together with two tablespoonfuls of cooked asparagus points. Before serving, place a handful of small rounds of bread-crusts, stamped out the same shape as the vegetable, into the tureen. Season the soup to taste, add a pinch of fine sugar and the vegetables, pour into the soup-tureen and serve. This soup, if properly done, should be quite transparent, and of a rich golden colour, without being coloured or clarified. 100. Consomme de Volatile a la Chiffonade ( Chicken Broth, Chiffonade Style). — A small fowl, 3 quarts of white stock, 2 leeks, 3 oz. butter, a bouquet garni, parsley , 1 long lettuce, 1 handful of sorrel, ^ handful of chervil, salt and pepper.