Wash the plums, put them in cold water with a
little salt ; bring to the boil, strain, and rinse in cold
water; return to the stewpan in which they were
blanched, add sufficient clear stock to well cover, and
cook slowly till tender. Wash and clean the leeks, cut
into shreds or Julienne -shaped strips about an inch
long, wash well in cold water, drain, and cook a few
minutes with the butter, pour in some clarified stock or
consomme, and cook slowly till tender. Carefully re-
move all the fat, pour over the consomme, and let
simmer for a few minutes. Put the plums in a soup
tureen, add a pinch of cayenne, pour in the consomme,
and serve with some sippets of toasted bread.
100. Consomme a la Florentine. — 2 quarts of clear
SOUPS (POTAGES). 399"
consomme, 1 turnip, 1 carrot, about 6 oz. chicken
forcemeat, spinach greening.
Wash and peel thinly the carrot and turnip (if very
small use two of each, cut into slices and stamp oat
some star shapes, a quarter of an inch in diameter, by
means of a vegetable cuiter ; blanch separately in
salted water, and finish to cook until tender in some
consomme. Each lot must be cooked separately. Mix
the forcemeat with a few drops of spinach greening, put
it in a forcing bag with a plain tube ; make some small
rings on to a buttered saute-pan, poach these in boilmg
consomme, strain and put in a soup tureen with the
other garnish, pour in two quarts of hot consomme, and
serve.
101. Consomme Colbert. — The garniture for this soup
consists of poached eggs neatly trimmed (reckoning one
for each person), a handful of cooked bell shapes of
turnips and carrots, and a few cooked green peas.
Choose the eggs very small, poach them in salted water
containing a dash of tarragon vinegar.
102. Consomme a la Royal. — For 2 quarts of con-
somme : The breast of a cooked chicken, 1 whole egg
and 3 yolks of eggs, J gill of cream, 1 gill stock, pepper
and salt.
Remove the skin from the chicken's breast and cut
into small dice, mix well the eggf^, cream and stock,
season to taste, and pass through a fine sieve ; fill into
a buttered mould, put it in a stewpan h ilf filled with
hot water. Cook in a slow oven till firm. Let cool a
little, then turn out, cut into slices about quarter of an
inch thick, cut into dice or stamp out with a column
cutter. Put these and the chicken into a soup tureen,
pour over the consomme and serve.
103. Consomme a I'Andalouse. — For 2 quarts of
consomme : ^ gill tomato sauce, 3 eggs, 1 table- spoonful
cream, 1 small cucumber, chicken forcemeat for quenelles.
Beat the egg in a basin and mix with it the tomato
sauce (cold) and the cream, season with pepper and salt,
strain and fill into a buttered timbale mould ; stand
400 RECHERCHE COOKERY.
the mould in a saucepan half filled with boiling water
and poach in a slow oven till firm. Let it cool a little,
turn out, and cut into fanciful shapes ; put these in a
small stewpan, moisten with a little clear soup, and
keep hot until required. Peel the cucumber, scoop out
with a vegetable scoop some little bell shapes ; cook
tender in salted water, and strain. Have ready some
chicken forcemeat, put in forcing-bag ; form some little
quenelle shapes on to a buttered saute-pan, pour in a
little hot clear soup, and poach. Put the garniture in
a soup tureen, pour in the consomme and serve.
Page 148
Presented as published in 1892. 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
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Wash the plums, put them in cold water with a
little salt ; bring to the boil, strain, and rinse in cold
water; return to the stewpan in which they were
blanched, add sufficient clear stock to well cover, and
cook slowly till tender. Wash and clean the leeks, cut
into shreds or Julienne -shaped strips about an inch
long, wash well in cold water, drain, and cook a few
minutes with the butter, pour in some clarified stock or
consomme, and cook slowly till tender. Carefully re-
move all the fat, pour over the consomme, and let
simmer for a few minutes. Put the plums in a soup
tureen, add a pinch of cayenne, pour in the consomme,
and serve with some sippets of toasted bread.
100. Consomme a la Florentine. — 2 quarts of clear
SOUPS (POTAGES). 399"
consomme, 1 turnip, 1 carrot, about 6 oz. chicken
forcemeat, spinach greening.
Wash and peel thinly the carrot and turnip (if very
small use two of each, cut into slices and stamp oat
some star shapes, a quarter of an inch in diameter, by
means of a vegetable cuiter ; blanch separately in
salted water, and finish to cook until tender in some
consomme. Each lot must be cooked separately. Mix
the forcemeat with a few drops of spinach greening, put
it in a forcing bag with a plain tube ; make some small
rings on to a buttered saute-pan, poach these in boilmg
consomme, strain and put in a soup tureen with the
other garnish, pour in two quarts of hot consomme, and
serve.
101. Consomme Colbert. — The garniture for this soup
consists of poached eggs neatly trimmed (reckoning one
for each person), a handful of cooked bell shapes of
turnips and carrots, and a few cooked green peas.
Choose the eggs very small, poach them in salted water
containing a dash of tarragon vinegar.
102. Consomme a la Royal. — For 2 quarts of con-
somme : The breast of a cooked chicken, 1 whole egg
and 3 yolks of eggs, J gill of cream, 1 gill stock, pepper
and salt.
Remove the skin from the chicken's breast and cut
into small dice, mix well the eggf^, cream and stock,
season to taste, and pass through a fine sieve ; fill into
a buttered mould, put it in a stewpan h ilf filled with
hot water. Cook in a slow oven till firm. Let cool a
little, then turn out, cut into slices about quarter of an
inch thick, cut into dice or stamp out with a column
cutter. Put these and the chicken into a soup tureen,
pour over the consomme and serve.
103. Consomme a I'Andalouse. — For 2 quarts of
consomme : ^ gill tomato sauce, 3 eggs, 1 table- spoonful
cream, 1 small cucumber, chicken forcemeat for quenelles.
Beat the egg in a basin and mix with it the tomato
sauce (cold) and the cream, season with pepper and salt,
strain and fill into a buttered timbale mould ; stand
400 RECHERCHE COOKERY.
the mould in a saucepan half filled with boiling water
and poach in a slow oven till firm. Let it cool a little,
turn out, and cut into fanciful shapes ; put these in a
small stewpan, moisten with a little clear soup, and
keep hot until required. Peel the cucumber, scoop out
with a vegetable scoop some little bell shapes ; cook
tender in salted water, and strain. Have ready some
chicken forcemeat, put in forcing-bag ; form some little
quenelle shapes on to a buttered saute-pan, pour in a
little hot clear soup, and poach. Put the garniture in
a soup tureen, pour in the consomme and serve.