Consommfi i Pltalienne. — Mix in a small Baucepan V, cup- ful fionr with % cupful milk ; add 1 ounce of butter, 3 tablespoon- f uls grated Parmesan cheese, a little salt and pepper and nutmeg ; stir this over the fire until the contents of saucepan has formed into a smooth paste ; remove it from the fire ; add the yolk of 1 egg, 1 whole egg, and Y^ teaspoonf ul chopped parsley✪ Consommé à l'Italienne ; turn a sheet of writing paper in the shape of a funnel ; cut a small piece from the end Vi ii^ch in diameter and fill the abpve mixture into the funnel ; close the large end the same as you would a paper with sagar or tea; butter a tin plate ; then with a gentle pressure force the paste out in the shape of large peas. This is done with a sudden jerk of the wrist As soon as the paper is covered with these fragments of paste, whjich must not touch one another, have 3 pints of boiling con8omm6 or stock over the fire ; hold the plate for a few minutes over the fire and then let them slide into the soup ; cook 5 minutes, and serve with grated Parmesan cheese. Consommfi Milanaise. — Melt 1 tablespoonful butter in a saucepan; add 2 tablespoonfuls fine-chopped onions, Y^ fine- chopped green pepper, 1 fine-bruised garlic, 6 fine-chopped mush- rooms (or some dried mushrooms, previously soaked in cold water), 2 tablespoonfuls fine-chopped boiled ham; cook 6 minutes; then add 1 can tomatoes or 8 fresh tomatoes ; season with 1 tablespoonful sugar, 1 teaspoonf ul salt, Yt teaspoonf ul pepper ; co6k 30 minutes ; at the same time put a half package of spaghetti into boiling water, add Ys tablespoonful salt, and boil till tender, about 25 min- utes ; then drain it on a sieve ; cut the spaghetti into pieces 1 inch long and return it to saucepan ; add 2 ounces butter in small pieces, shake the saucepan to and fro, till both ingredients are well mixed ; then place the spaghetti in alternate layers in a dish with the toma- toes, and 4 ounces grated Parmesan cheese✪ Consommé Milanaise ; mix the whole well to- gether with a fork and serve with consomm^. Consommfi an Bisotto ft I'ltalienne.— Wash 1 cup of rice ; put it in a saucepan; cover with boiling water; boil 5 minutes; SOUPS, Etc. 9 then drain, rinse with boiling water, spread the rice on a nap- kin for a few minutes ; melt 2 ounces of butter in a saucepan, add 2 tablespoonfuls fine-chopped white onion, cook 6 minutes without browning ; add the rice, stir for 5 minutes ; then add 1 pint white bouillon; place the saucepan into another vessel of boiling water, cover and cook till tender, but so that the kernels stay whole ; turn the rice on to a long dish, add 2 ounces butter broken into small pieces, 1 teaspoonful liquid beef extract, and 4 ounces grated Parmesan cheese ; mix it lightly with 2 forks with- out breaking the rice; put the rice into small buttered timbale forms; set them for 10 minutes into hot water; then turn them out on to a plate, and serve with 3 pints of hot consomm6.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Consommfi i Pltalienne. — Mix in a small Baucepan V, cup- ful fionr with % cupful milk ; add 1 ounce of butter, 3 tablespoon- f uls grated Parmesan cheese, a little salt and pepper and nutmeg ; stir this over the fire until the contents of saucepan has formed into a smooth paste ; remove it from the fire ; add the yolk of 1 egg, 1 whole egg, and Y^ teaspoonf ul chopped parsley ; turn a sheet of writing paper in the shape of a funnel ; cut a small piece from the end Vi ii^ch in diameter and fill the abpve mixture into the funnel ; close the large end the same as you would a paper with sagar or tea; butter a tin plate ; then with a gentle pressure force the paste out in the shape of large peas. This is done with a sudden jerk of the wrist As soon as the paper is covered with these fragments of paste, whjich must not touch one another, have 3 pints of boiling con8omm6 or stock over the fire ; hold the plate for a few minutes over the fire and then let them slide into the soup ; cook 5 minutes, and serve with grated Parmesan cheese. Consommfi Milanaise. — Melt 1 tablespoonful butter in a saucepan; add 2 tablespoonfuls fine-chopped onions, Y^ fine- chopped green pepper, 1 fine-bruised garlic, 6 fine-chopped mush- rooms (or some dried mushrooms, previously soaked in cold water), 2 tablespoonfuls fine-chopped boiled ham; cook 6 minutes; then add 1 can tomatoes or 8 fresh tomatoes ; season with 1 tablespoonful sugar, 1 teaspoonf ul salt, Yt teaspoonf ul pepper ; co6k 30 minutes ; at the same time put a half package of spaghetti into boiling water, add Ys tablespoonful salt, and boil till tender, about 25 min- utes ; then drain it on a sieve ; cut the spaghetti into pieces 1 inch long and return it to saucepan ; add 2 ounces butter in small pieces, shake the saucepan to and fro, till both ingredients are well mixed ; then place the spaghetti in alternate layers in a dish with the toma- toes, and 4 ounces grated Parmesan cheese ; mix the whole well to- gether with a fork and serve with consomm^. Consommfi an Bisotto ft I'ltalienne.— Wash 1 cup of rice ; put it in a saucepan; cover with boiling water; boil 5 minutes; SOUPS, Etc. 9 then drain, rinse with boiling water, spread the rice on a nap- kin for a few minutes ; melt 2 ounces of butter in a saucepan, add 2 tablespoonfuls fine-chopped white onion, cook 6 minutes without browning ; add the rice, stir for 5 minutes ; then add 1 pint white bouillon; place the saucepan into another vessel of boiling water, cover and cook till tender, but so that the kernels stay whole ; turn the rice on to a long dish, add 2 ounces butter broken into small pieces, 1 teaspoonful liquid beef extract, and 4 ounces grated Parmesan cheese ; mix it lightly with 2 forks with- out breaking the rice; put the rice into small buttered timbale forms; set them for 10 minutes into hot water; then turn them out on to a plate, and serve with 3 pints of hot consomm6.

European and American cuisine