Peel the onion, pare and wash the carrots, turnip,
and leek, cut all into very small dice, the smaller the
better. Put the vegetables in a stewpan, add the butter,
season with very little salt, pepper, and sugar. Cover
and keep over a fire for a few minutes, shake the pan
well to prevent burning. See that the vegetables get
well blended, but do not let them take colour. Pour
in the clear soup, and boil gently for about half-an-hour.
Take off the fat, and serve. A few sippets of toasted
bread may be served in this soup, and, if liked, a handful
402 RECHERCHE COOKERY.
of finely-minced lettuce and sorrel may be added along
with the above-named vegetables.
109. Consomme Brunoise au Riz. — Proceed the same
as in the foregoing recipe, adding a handful of well-
washed, blanched, and cooked rice about ten minutes
before serving.
110. Consomme Fleuri. — Prepare a jardiniere con-
somme (No. 107), put 3 table- spoonfuls cooked rice into
the soup tureen, pour the hot consomme over it, and
serve.
111. Consomme a la Princesse. — 2 quarts consomme
(No. 90), 2 table- spoonfuls pearl barley, 1 chicken breast
cooked, 2 table-spoonfuls cooked asparagus points.
Wash well the barley, strain and boil till tender in
the consomme, cut the chicken breast into small dice,
add to the soup with the asparagus points. Boil up,
skim, and serve.
112. Consomme a la Nantaise. — Proceed the same
as for the above, adding a handful of cooked green peas
in place of the asparagus points.
113. Consomme Printanier aux Quenelles. — The
garniture for this consomme consists of almost any kind
of spring vegetables, such as asparagus tips,. French
beans, buds of cauliflower, peas, cucumbers, young
carrots and turnips, celery, &c., all cut or scooped out
in lozenge shapes, balls, or olive sha^pes. The vegetables
are cooked separately in salted water, and when done,
strained and mixed together, seasoned with a small
piece of butter, pepper and salt, and a pinch of sugar.
The quenelles are made with chicken force-meat shaped
either round or oblong. The quantity served is about
a quarter of that of the vegetable garnishing ; they are
poached in salted water, drained, and put in the con-
somme with the vegetables.
For a plain Consomme Printanier serve the vegetable
garnishing with the consomme, omitting the quenelles.
114. Consomme Kesselrode. — 2 qrts. of consomme,
1 doz. chestnuts, 3 yolks of eggs, ^ gill game stock, 1
glass Madeira wine, pepper and salt.
SOUPS (POTAGES). 403
Skin the chestnuts, and boil in water or milk until
tender ; rub through a sieve, mix with the yolk of
egg and game stock, season with pepper and salt, and
fill into a number of well-buttered olive- shaped moulds ;
poach them in the oven for ten minutes, let them cool a
little, then turn out and place them in a soup tureen ;
add the wine to the consomme, season to taste, and let
it boil for a few minutes, and pour gently in the tureen.
It is then ready for serving.
115. Consomme a la Dubourg. — The garniture for
this consomme consists of Royal, No. 102, plainly-cooked
rice, and cooked green peas, in equal proportions.
Page 150
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Peel the onion, pare and wash the carrots, turnip,
and leek, cut all into very small dice, the smaller the
better. Put the vegetables in a stewpan, add the butter,
season with very little salt, pepper, and sugar. Cover
and keep over a fire for a few minutes, shake the pan
well to prevent burning. See that the vegetables get
well blended, but do not let them take colour. Pour
in the clear soup, and boil gently for about half-an-hour.
Take off the fat, and serve. A few sippets of toasted
bread may be served in this soup, and, if liked, a handful
402 RECHERCHE COOKERY.
of finely-minced lettuce and sorrel may be added along
with the above-named vegetables.
109. Consomme Brunoise au Riz. — Proceed the same
as in the foregoing recipe, adding a handful of well-
washed, blanched, and cooked rice about ten minutes
before serving.
110. Consomme Fleuri. — Prepare a jardiniere con-
somme (No. 107), put 3 table- spoonfuls cooked rice into
the soup tureen, pour the hot consomme over it, and
serve.
111. Consomme a la Princesse. — 2 quarts consomme
(No. 90), 2 table- spoonfuls pearl barley, 1 chicken breast
cooked, 2 table-spoonfuls cooked asparagus points.
Wash well the barley, strain and boil till tender in
the consomme, cut the chicken breast into small dice,
add to the soup with the asparagus points. Boil up,
skim, and serve.
112. Consomme a la Nantaise. — Proceed the same
as for the above, adding a handful of cooked green peas
in place of the asparagus points.
113. Consomme Printanier aux Quenelles. — The
garniture for this consomme consists of almost any kind
of spring vegetables, such as asparagus tips,. French
beans, buds of cauliflower, peas, cucumbers, young
carrots and turnips, celery, &c., all cut or scooped out
in lozenge shapes, balls, or olive sha^pes. The vegetables
are cooked separately in salted water, and when done,
strained and mixed together, seasoned with a small
piece of butter, pepper and salt, and a pinch of sugar.
The quenelles are made with chicken force-meat shaped
either round or oblong. The quantity served is about
a quarter of that of the vegetable garnishing ; they are
poached in salted water, drained, and put in the con-
somme with the vegetables.
For a plain Consomme Printanier serve the vegetable
garnishing with the consomme, omitting the quenelles.
114. Consomme Kesselrode. — 2 qrts. of consomme,
1 doz. chestnuts, 3 yolks of eggs, ^ gill game stock, 1
glass Madeira wine, pepper and salt.
SOUPS (POTAGES). 403
Skin the chestnuts, and boil in water or milk until
tender ; rub through a sieve, mix with the yolk of
egg and game stock, season with pepper and salt, and
fill into a number of well-buttered olive- shaped moulds ;
poach them in the oven for ten minutes, let them cool a
little, then turn out and place them in a soup tureen ;
add the wine to the consomme, season to taste, and let
it boil for a few minutes, and pour gently in the tureen.
It is then ready for serving.
115. Consomme a la Dubourg. — The garniture for
this consomme consists of Royal, No. 102, plainly-cooked
rice, and cooked green peas, in equal proportions.