Have ready three even-sized very small timbale
moulds, and butter them well. Break the eggs, put two
SOUPS (POTAGES). 405
whole into a basin, four yolks into another basin, and
the whites of four into a third basin, beat up each lot
separately, then add a pinch of salt, pepper, and nut-
meg in each, also the cream evenly divided. Put a few
drops of carmine into the basin containing the two
whole eggs, mix each lot thoroughly, pass through a
pointed strainer separately into the moulds, place the
moulds in a stewpan with boiling water reaching to
half their height, cover with a piece of buttered paper,
and poach in the oven until firm. When done remove
the moulds, let them cool a little, then turn out and cut
into neat slices ; place these into a soup tureen, pour in
the hot consomme and serve.
122. Consomme au Sagou (Sago Soup). — 3 quarts of
consomme, 3 oz. sago.
Put the consomme in a stewpan, let it boil, stir in the
sago with a wooden spoon, let simmer for about half-an-
hour, skim, season to taste, and serve.
Remarks : If the soup is required to be served as a
puree or creme, put a gill of cream into a basin, also
three yolks of eggs, and a pinch of grated nutmeg, stir
with a whisk and pour in the above quantity of soup,
then return to the stewpan, stir over the fire for a few
minutes longer, taking care not to let it boil again ; a
quart of tomato puree added in place of a quart of con-
somme will also make a good sago soup, proceeding
exactly the same as above stated.
N.B. — Crushed tapioca, semolina, Indian meal, or
florador may be served in the same manner.
123. Consomme a la Florador. — 2-3 quarts con-
somme, ^ gill milk, 1^ oz. butter, 2 oz. medium-
grained florador (or Indian maize), 2 yolks of eggs, salt,
pepper, nutmeg.
Melt the butter in the milk, let it boil, and stir in
quickly the florador. Stir over the fire for a few
minutes, season with pepper, salt, and a grate of nut-
meg. Let cool a little, then work in the yolks of eggs.
Shape some tiny quenelles by filling a small teaspoon
previously dipped in hot water, smooth over with the
406 EECHERCHE COOKERY.
blade of a knife, also dipped in hot water, scoop out
with a second teaspoon and drop into salted boiling
water ; proceed thus until the mixture is used up.
Poach the quenelles for six minutes until firm ; strain
on a sieve, trim a little and serve with the hot con-
somme.
124. Consomme aux Pates d'ltalie. — Allow about ^
gill of Italian paste, or vermicelli, to every quart of
clear soup. Drop into the soup when fast boiling, and
let them cook for a few minutes.
Macaroni, spaghetti, &c. may also be used as
garnishing for consommes ; but these must be par-
boiled first and be broken into small pieces before being
cooked in the soup.
125. Consomme a la Napoleon. — 2 quarts con-
somme, 6 oz. ravioli paste, 1 oz. foie gras trimmings,
2 oz. cold chicken, veal, or rabbit, 1 table-spoonful be-
chamel sauce, 1 saltspoonful chopped lemon rind, ^
teaspoonful chopped parsley, pepper and salt.
Page 152
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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Have ready three even-sized very small timbale
moulds, and butter them well. Break the eggs, put two
SOUPS (POTAGES). 405
whole into a basin, four yolks into another basin, and
the whites of four into a third basin, beat up each lot
separately, then add a pinch of salt, pepper, and nut-
meg in each, also the cream evenly divided. Put a few
drops of carmine into the basin containing the two
whole eggs, mix each lot thoroughly, pass through a
pointed strainer separately into the moulds, place the
moulds in a stewpan with boiling water reaching to
half their height, cover with a piece of buttered paper,
and poach in the oven until firm. When done remove
the moulds, let them cool a little, then turn out and cut
into neat slices ; place these into a soup tureen, pour in
the hot consomme and serve.
122. Consomme au Sagou (Sago Soup). — 3 quarts of
consomme, 3 oz. sago.
Put the consomme in a stewpan, let it boil, stir in the
sago with a wooden spoon, let simmer for about half-an-
hour, skim, season to taste, and serve.
Remarks : If the soup is required to be served as a
puree or creme, put a gill of cream into a basin, also
three yolks of eggs, and a pinch of grated nutmeg, stir
with a whisk and pour in the above quantity of soup,
then return to the stewpan, stir over the fire for a few
minutes longer, taking care not to let it boil again ; a
quart of tomato puree added in place of a quart of con-
somme will also make a good sago soup, proceeding
exactly the same as above stated.
N.B. — Crushed tapioca, semolina, Indian meal, or
florador may be served in the same manner.
123. Consomme a la Florador. — 2-3 quarts con-
somme, ^ gill milk, 1^ oz. butter, 2 oz. medium-
grained florador (or Indian maize), 2 yolks of eggs, salt,
pepper, nutmeg.
Melt the butter in the milk, let it boil, and stir in
quickly the florador. Stir over the fire for a few
minutes, season with pepper, salt, and a grate of nut-
meg. Let cool a little, then work in the yolks of eggs.
Shape some tiny quenelles by filling a small teaspoon
previously dipped in hot water, smooth over with the
406 EECHERCHE COOKERY.
blade of a knife, also dipped in hot water, scoop out
with a second teaspoon and drop into salted boiling
water ; proceed thus until the mixture is used up.
Poach the quenelles for six minutes until firm ; strain
on a sieve, trim a little and serve with the hot con-
somme.
124. Consomme aux Pates d'ltalie. — Allow about ^
gill of Italian paste, or vermicelli, to every quart of
clear soup. Drop into the soup when fast boiling, and
let them cook for a few minutes.
Macaroni, spaghetti, &c. may also be used as
garnishing for consommes ; but these must be par-
boiled first and be broken into small pieces before being
cooked in the soup.
125. Consomme a la Napoleon. — 2 quarts con-
somme, 6 oz. ravioli paste, 1 oz. foie gras trimmings,
2 oz. cold chicken, veal, or rabbit, 1 table-spoonful be-
chamel sauce, 1 saltspoonful chopped lemon rind, ^
teaspoonful chopped parsley, pepper and salt.