Consomme Celestine.— Place in a bowl i J ounces of
sifted flour, add one raw egg and J gill of cold milk
and half teaspoonful of salt; briskly whisk for five
minutes, then pass the preparation through a strainer
into a basin. Put 2 ounces of butter into a frying-
pan, and when melted, drop in five tablespoonfuls of
this preparation✪ Consomme Celestine, and well spread it over the pan, cook¬
ing it for two minutes on each side; turn the pancake
on to a dish to keep warm, and so proceed with re¬
mainder. Cut the pancake into thin strips and drop
them into three pints of consomme. Boil for five
minutes, then pour into a hot tureen and serve.
Germain Crecy.—Peel four or five medium-sized car¬
rots, place them in a saucepan with two pints of water,
half a bouquet of herbs, and a tablespoonful of salt.
When the carrots are thoroughly cooked, remove the
herbs, and drain the carrots ; rub them through a fine
sieve, add a pint of boiling milk and 1 gill of cream✪ Germain Crecy;
pour it into the soup tureen, let the soup get hot, but
not boiling, then pour it into the tureen, stirring
thoroughly all the time. Serve with fried croutons.
Brunoise Soup. — Cut up two carrots, one turnip,
one leek, one onion, and one shallot into very
small dice, put into a stewpan with two ozs.
of butter, and when it is thoroughly melted put in
the vegetables and sprinkle over a teaspoonful of salt,
a little pepper, and a teaspoonful of sugar, also a tea¬
spoonful of vinegar. Cover tightly and place it on
the gas. Let the vegetables get thoroughly brown,
but they must not burn ; have ready three pints of
any good stock✪ Brunoise Soup, which pour on to the vegetables, and
let the whole simmer for one hour. Remove any fat
that may come to surface and serve.
Belgian Soup. — Take some turnips, and after
paring them, cut them into small balls the size of
marbles. Put them into a stewpan with three pints
of white stock✪ Belgian Soup. Let them gentlv cook till tender. If
GAS COOKERY BOOK.
39
this soup is required thick, it may be thickened with
a little of pearl barley.
Ravioli Soup. — Raviolis may be purchased already
made ; they should be used the same day as purchased
if possible. Take one pound of raviolis and pour over
them five pints of some good veal stock, adding a
glassful of sherry wine✪ Ravioli Soup and serve very hot ; the soup
tureen should be heated and sent to table with a supply
of grated cheese.
Parmentier. — Partly boil twelve large potatoes,
slice them up, cut up three leeks, one turnip,
and two artichokes. Stew them till the vegetables are
quite soft in a pint and a half of stock. Pass them
through a sieve and return them to the pot; put in a
pint of milk, a gill of cream, a pinch of nutmeg, and
sufficient salt to taste✪ Parmentier. Stir it well with a wooden
spoon, and if too thick, thin down with a little more
stock, and serve with some sippets of toast.
Page 19 · 7 recipe records on this page
Presented as published in 1900. 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
Consomme Celestine.— Place in a bowl i J ounces of sifted flour, add one raw egg and J gill of cold milk and half teaspoonful of salt; briskly whisk for five minutes, then pass the preparation through a strainer into a basin. Put 2 ounces of butter into a fryingpan, and when melted, drop in five tablespoonfuls of this preparation, and well spread it over the pan, cook¬ ing it for two minutes on each side; turn the pancake on to a dish to keep warm, and so proceed with re¬ mainder. Cut the pancake into thin strips and drop them into three pints of consomme. Boil for five minutes, then pour into a hot tureen and serve.
Soup Germain Crecy.—Peel four or five medium-sized car¬ rots, place them in a saucepan with two pints of water, half a bouquet of herbs, and a tablespoonful of salt. When the carrots are thoroughly cooked, remove the herbs, and drain the carrots ; rub them through a fine sieve, add a pint of boiling milk and 1 gill of cream; pour it into the soup tureen, let the soup get hot, but not boiling, then pour it into the tureen, stirring thoroughly all the time. Serve with fried croutons.
Brunoise Soup. — Cut up two carrots, one turnip, one leek, one onion, and one shallot into very small dice, put into a stewpan with two ozs. of butter, and when it is thoroughly melted put in the vegetables and sprinkle over a teaspoonful of salt, a little pepper, and a teaspoonful of sugar, also a tea¬ spoonful of vinegar. Cover tightly and place it on the gas. Let the vegetables get thoroughly brown, but they must not burn ; have ready three pints of any good stock, which pour on to the vegetables, and let the whole simmer for one hour. Remove any fat that may come to surface and serve.
Belgian Soup. — Take some turnips, and after paring them, cut them into small balls the size of marbles. Put them into a stewpan with three pints of white stock. Let them gentlv cook till tender. If
this soup is required thick, it may be thickened with a little of pearl barley.
Ravioli Soup. — Raviolis may be purchased already made ; they should be used the same day as purchased if possible. Take one pound of raviolis and pour over them five pints of some good veal stock, adding a glassful of sherry wine and serve very hot ; the soup tureen should be heated and sent to table with a supply of grated cheese.
Parmentier. — Partly boil twelve large potatoes, slice them up, cut up three leeks, one turnip, and two artichokes. Stew them till the vegetables are quite soft in a pint and a half of stock. Pass them through a sieve and return them to the pot; put in a pint of milk, a gill of cream, a pinch of nutmeg, and sufficient salt to taste. Stir it well with a wooden spoon, and if too thick, thin down with a little more stock, and serve with some sippets of toast.
Records on this page
Consomme CelestineGermain CrecyBrunoise SoupBelgian SoupRavioli SoupParmentierSpinach Soup