proflteroles the same as in foregoing recipes, but a little larger ; cut
from the top a small piece ; flll them with the preparation men-
tioned below ; prepare 1 cupful chicken forcemeat of V, the breast
of a young chicken, season the remaining half with little salt, and
place it with the chicken liver in a saucepan ; add 1 ounce butter
and 6 flne-cut mushrooms ; cover and cook till done, without brown-
ing ; then mix it with the forcemeat and use it as directed above.
Place them in a dish ; add little consomm6 and a small piece of
butter or bouillon fat ; cover with grated Parmesan cheese✪ Consommé aux Profiteroles à l'Italienne, and
bake 15 minutes. Serve the consommfi in a tureen ; set the dish
with the proflteroles in a silver dish, and serve with the consomm6.
Consomm6 with Kalser-Nockerl.— Place a saucepan with
V, cup milk over the flre ; add Yj tablespoonf ul butter, little salt,
and nutmeg; as soon as it boils add Ys ^^P ^^ flour; stir till it
SOUPS, Etc. 7
forms into a smootli paste ; remove, and when nearly cold add the
yolks of 2 eggs, 1 whole egg, and 1 heaping tablespoonful Parme-
san oheese ; form this with 2 teaspoons into small, long-shaped
dumplings ; drop them into boiling salted water ; cook 6 minutes ;
remove with a skimmer, and pat them with 3 pints of hot con-
Bomm6 in a tureen and serve.
Consommfi an Biz ft la Turque.— Cover 6 ounces rice in
a saucepan with boiling water, cook 5 minutes; then drain on a
sieve, rinse off with boiling water, spread the rice out on a napkin ;
let it remain 30 minutes ; then melt in a saucepan 2 ounces butter ;
add the rice ; cook and stir 5 minutes ; add 1 pint white bouillon,
V4 teaspoonful saffron ✪ Consommé an Biz à la Turque; put the rice into a double boiler, and cook
till done ; the rice should be dry and the kernels whole when done.
Shortly before serving, melt 2 ounces butter ; let it remain till light
brown ; turn the rice on to a long dish, pour over the butter, mix it
lightly with 2 forks ; put it in a dish, and serve with consomm6.
Consommfi Garbnre ft I'ltallenne. — Remove the outer green
leaves from a small head of cabbage, and quarter it ; then put it
into a saucepan with boiling water, and cook 15 minutes. Throw
away the water, and fill up the saucepan with white stock ; lay 6
small sausages on top of the cabbage ; cover the saucepan tightly,
and boil half an hour. At the same time boil in another vessel 6
carrots and 6 small white onions in water, with a little sugar, until
tender ; have also 8 or 10 pieces of toast prepared, without the rind ;
then lay a layer of toast in a deep dish ; drain, and cut the cabbage
into small pieces and the sausages into slices, also the carrots ; place
first some cabbage, then some slices of sausages, carrots, and onions
over the layer of toast in the dish ; put over this a layer of grated
cheese, and then toast, cabbage, sausages, carrots, onions, and cheese
again; cover the whole with toast; pour some of the liquor the
vegetables were boiled in over all ; sprinkle some grated cheese over
the top ; bake 15 to 20 minutes✪ Consommé Garbnre à l'Italienne in the oven ; and then serve with
clear bouillon, or fine consomm6.
8 SOUPS, Etc.
Page 6 · 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
profiteroles the same as in foregoing recipes, but a little larger ; cut from the top a small piece ; flll them with the preparation mentioned below ; prepare 1 cupful chicken forcemeat of V, the breast of a young chicken, season the remaining half with little salt, and place it with the chicken liver in a saucepan ; add 1 ounce butter and 6 flne-cut mushrooms ; cover and cook till done, without browning ; then mix it with the forcemeat and use it as directed above. Place them in a dish ; add little consomm6 and a small piece of butter or bouillon fat ; cover with grated Parmesan cheese, and bake 15 minutes. Serve the consommfi in a tureen ; set the dish with the profiteroles in a silver dish, and serve with the consomm6.
Consommé with Kaiser-Nockerl.— Place a saucepan with V, cup milk over the flre ; add Yj tablespoonful butter, little salt, and nutmeg; as soon as it boils add Ys ^^P ^^ flour; stir till it
forms into a smooth paste ; remove, and when nearly cold add the yolks of 2 eggs, 1 whole egg, and 1 heaping tablespoonful Parmesan cheese ; form this with 2 teaspoons into small, long-shaped dumplings ; drop them into boiling salted water ; cook 6 minutes ; remove with a skimmer, and pat them with 3 pints of hot consommé in a tureen and serve.
Consommé au Riz à la Turque.— Cover 6 ounces rice in a saucepan with boiling water, cook 5 minutes; then drain on a sieve, rinse off with boiling water, spread the rice out on a napkin ; let it remain 30 minutes ; then melt in a saucepan 2 ounces butter ; add the rice ; cook and stir 5 minutes ; add 1 pint white bouillon, V4 teaspoonful saffron ; put the rice into a double boiler, and cook till done ; the rice should be dry and the kernels whole when done. Shortly before serving, melt 2 ounces butter ; let it remain till light brown ; turn the rice on to a long dish, pour over the butter, mix it lightly with 2 forks ; put it in a dish, and serve with consomm6.
Consommé Garbure à l'Italienne. — Remove the outer green leaves from a small head of cabbage, and quarter it ; then put it into a saucepan with boiling water, and cook 15 minutes. Throw away the water, and fill up the saucepan with white stock ; lay 6 small sausages on top of the cabbage ; cover the saucepan tightly, and boil half an hour. At the same time boil in another vessel 6 carrots and 6 small white onions in water, with a little sugar, until tender ; have also 8 or 10 pieces of toast prepared, without the rind ; then lay a layer of toast in a deep dish ; drain, and cut the cabbage into small pieces and the sausages into slices, also the carrots ; place first some cabbage, then some slices of sausages, carrots, and onions over the layer of toast in the dish ; put over this a layer of grated cheese, and then toast, cabbage, sausages, carrots, onions, and cheese again; cover the whole with toast; pour some of the liquor the vegetables were boiled in over all ; sprinkle some grated cheese over the top ; bake 15 to 20 minutes in the oven ; and then serve with clear bouillon, or fine consomm6.
Records on this page
Consommé à l'ItalienneConsommé aux Profiteroles à l'ItalienneConsommé aux ProfiterolesConsommé with Kalser-NockerlConsommé an Biz à la TurqueConsommé Garbnre à l'Italienne