flour into a stiff paste ; work the paste on to a floured board till it
does not stick to the hands ; then divide it into 2 parts, roll each
part out into a sheet as thin as paper, prepare a chicken forcemeat,
with few spoonfuls grated Parmesan cheese ; place with a teaspoon
small portions on one of the sheets, cue inch apart ; dip a small
brush into cold water, and brush around each portion; lay the
remaining sheet over; press the two sheets around the forcemeat
together with the wrong side of a cutter, then cut them out with a
larger cutter, and place them on a floured board ; 15 minutes before
serving drop into boiling salted water and cook 10 minutes ; then
remove with a skimmer and lay in the tureen ; pour 3 pints of con-
som✪ Consommé aux Raviolesme over ; serve with grated Parmesan cheese.
Consommfi anx Bavioles & la 66noise.— Prepare 12 ravi-
oles the same as in foregoing recipe ; after they are boiled, drain
them on a sieve ; melt 2 ounces of butter in a deep frying pan, let
it get light brown ; add the ravioles ; sprinkle over 2 tablespoonfuls
grated Parmesan cheese ; shake them to and fro for a few minutes ;
serve them in a hot dish; pour 3 pints of hot consomm✪ Consommé aux Ravioles à la Ginoise6 in a
tureen and send it to the table with the ravioles.
Consommfi anx Crolites Gratin6es.~-Gut the rind from a
large loaf of Vienna bread into round pieces, dry them in the
oven ; spread a dish thickly with butter ; put in the crust ; pour
6 SOUPS, Etc.
oyer a few spoonfuls consomm^ ; lay over the top small pieces of
butter, sprinkle over 3 tablespoonf uls grated Parmesan cheese ; place
the dish for 10 minutes in a hot oven ; if the crust should be too
dry add a little consomm6 ; put 3 pints consomme in the tureen ;
add Ys pint of boiled asparagus tops ; place the dish with the crust
into a silver dish, and serve it with the consomm6.
Consommfi aux Proflteroles.— Place 1 cup milk with 2
ounces butter over the fire ; as soon as it boils add 4 ounces flour ;
stir until it forms into a smooth paste, then remove ; when nearly
cold mix it with the yolks of 3 eggs, and last the beaten whites ;
put this mixture into a pastry bag ; squirt small portions, the size
of a walnut, on to buttered pans, brush them over with beaten egg,
and bake in oven till done. Prepare a chicken forcemeat from the
breast of 1 young chicken ; mix it with 2 tablespoonf uls Parmesan
cheese ; open the proflteroles on the sides, and flU them with the
forcemeat ; return to oveui bake 10 minutes, and serve on a plate ;
put Vs pint cooked cauliflower roses and green peas in the tureen ;
pour 3 pints hot consomm6 over, and serve with the proflteroles.
Consomm6 aux Proflteroles it PItalienne.— Bake the ✪ Consommé à l'Italienne
Page 5 · 6 recipe records on this page
Presented as published in 1914. 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
flour into a stiff paste ; work the paste on to a floured board till it does not stick to the hands ; then divide it into 2 parts, roll each part out into a sheet as thin as paper, prepare a chicken forcemeat, with few spoonfuls grated Parmesan cheese ; place with a teaspoon small portions on one of the sheets, one inch apart ; dip a small brush into cold water, and brush around each portion; lay the remaining sheet over; press the two sheets around the forcemeat together with the wrong side of a cutter, then cut them out with a larger cutter, and place them on a floured board ; 15 minutes before serving drop into boiling salted water and cook 10 minutes ; then remove with a skimmer and lay in the tureen ; pour 3 pints of consomme over ; serve with grated Parmesan cheese.
Consommé aux Ravioles à la Lyonnaise.— Prepare 12 ravioles the same as in foregoing recipe ; after they are boiled, drain them on a sieve ; melt 2 ounces of butter in a deep frying pan, let it get light brown ; add the ravioles ; sprinkle over 2 tablespoonfuls grated Parmesan cheese ; shake them to and fro for a few minutes ; serve them in a hot dish; pour 3 pints of hot consomm6 in a tureen and send it to the table with the ravioles.
Consommé aux Croûtes Gratinées.—Cut the rind from a large loaf of Vienna bread into round pieces, dry them in the
oven ; spread a dish thickly with butter ; put in the crust ; pour
over a few spoonfuls consomm^ ; lay over the top small pieces of butter, sprinkle over 3 tablespoonfuls grated Parmesan cheese ; place the dish for 10 minutes in a hot oven ; if the crust should be too dry add a little consomm6 ; put 3 pints consomme in the tureen ; add Ys pint of boiled asparagus tops ; place the dish with the crust into a silver dish, and serve it with the consomm6.
Consommé aux Profiteroles.— Place 1 cup milk with 2 ounces butter over the fire ; as soon as it boils add 4 ounces flour ; stir until it forms into a smooth paste, then remove ; when nearly cold mix it with the yolks of 3 eggs, and last the beaten whites ; put this mixture into a pastry bag ; squirt small portions, the size of a walnut, on to buttered pans, brush them over with beaten egg, and bake in oven till done. Prepare a chicken forcemeat from the breast of 1 young chicken ; mix it with 2 tablespoonf uls Parmesan cheese ; open the proflteroles on the sides, and flU them with the forcemeat ; return to oven; bake 10 minutes, and serve on a plate ; put Vs pint cooked cauliflower roses and green peas in the tureen ; pour 3 pints hot consomm6 over, and serve with the proflteroles.
Consommé aux Profiteroles à l'Italienne.—Bake the— Bake the
Records on this page
Consommé aux RaviolesConsommé aux Ravioles à la GinoiseConsommé à l'ItalienneConsommé aux Profiteroles à l'ItalienneConsommé aux ProfiterolesConsommé with Kalser-Nockerl