one tablespoonful of small peas, the same quantity of small
French beans and asparagus-heads, the former cut into lozenges,
ten roundels of sorrel leaves, and as many of lettuce leaves✪ Consomme Printanier,
the latter being poached in some consomme. When about to
serve, pour the boiling consomme over these garnishes and
add a large pinch of small chervil pluches.
Consomme Printanier Aux Quenelles.
Prepare the printanier as directed above, but lessen the
quantities of the vegetables.
Make some small quenelles of chicken forcemeat✪ Consomme Printanier Aux Quenelles and poach
them before dishing up.
Drain them, put them into the soup-tureen with the other
garnishes, and pour thereon the boiling consomme.
Consomme Demidoff.
With the small spoon-cutter, pick out a good tablespoonful of
carrot, and the same quantity of turnip pearls. Cook these
vegetables in the customary way, and put them in the soup-
tureen, the same quantity of peas, and small, poached, chicken
forcemeat quenelles with herbs. Pour one quart of boiling
chicken consomme✪ Consomme Demidoff over this garnish and add a pinch of cher-
vil pluches.
Consomme Deslignac.
Prepare two small, stuffed lettuces, rolled into sausage form
and poached; two babamolds of royale with cream. Cut the
royale into small dice; trim the lettuce and cut into slices;
put this garnish into the soup-tureen and pour thereon one
quart of boiling consomme, thickened with two tablespoonfuls
of poached tapioca✪ Consomme Deslignac. Add a pinch of chervil pluches.
Croute Au Pot.
Prepare a freshly-cooked vegetable garnish for a stock-pot
— carrots and turnips cut into small sticks and trimmed; a
few heads of leeks, and cabbage, parboiled, minced, and cooked
in consomme.
Also prepare seven or eight crusts of French soup " flutes "
and dry them in the oven. Put the vegetable garnish into the
soup-tureen; pour on two quarts of consomme✪ Croute Au Pot and add the
dried crusts in soup-tureen.
Maigre Soup.
Cut two onions into very small dice, and put them into a
stewpan, with two ounces of butter; fry them a short time,
but not to discolor them; have ready three or four handsful
STANDARD COOKERY. 7
of well-washed sorrel, which cut into ribands and put into
the stewpan with the onions, add one tablespoon of flour, then
mix well a pint of milk and a quart of water; boil altogether
twenty minutes, keeping it stirred; season with a teaspoonful
of sugar and salt, take it from the fire, and stir in quickly a
liaison * of two yolks of eggs mixed with a gill of cream or
milk✪ Maigre Soup (it must not boil afterwards), put the crust of a French
roll, cut into strips, in the tureen, pour the soup over, and serve
very hot.
Onion Soup Maigre.
Peel and cut six large onions into small dice, put them into
a stewpan, with a quarter of a pound of butter, place them
over the fire until well fried, then mix in well a tablespoonful
of flour, and rather more than a quart of water; boil until the
onions are quite tender, season with a spoonful of salt and a
little sugar✪ Onion Soup Maigre; finish with a liaison, and serve as in the last
French Cabbage Soup. ✪ French Cabbage Soup
Page 8 · 8 recipe records on this page
Presented as published in 1912. 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
one tablespoonful of small peas, the same quantity of small French beans and asparagus-heads, the former cut into lozenges, ten roundels of sorrel leaves, and as many of lettuce leaves, the latter being poached in some consomme. When about to serve, pour the boiling consomme over these garnishes and add a large pinch of small chervil pluches.
Consomme Printanier Aux Quenelles.
Prepare the printanier as directed above, but lessen the quantities of the vegetables.
Make some small quenelles of chicken forcemeat and poach them before dishing up.
Drain them, put them into the soup-tureen with the other garnishes, and pour thereon the boiling consomme.
Consomme Demidoff.
With the small spoon-cutter, pick out a good tablespoonful of carrot, and the same quantity of turnip pearls. Cook these vegetables in the customary way, and put them in the souptureen, the same quantity of peas, and small, poached, chicken forcemeat quenelles with herbs. Pour one quart of boiling chicken consomme over this garnish and add a pinch of chervil pluches.
Consomme Deslignac.
Prepare two small, stuffed lettuces, rolled into sausage form and poached; two babamolds of royale with cream. Cut the royale into small dice; trim the lettuce and cut into slices; put this garnish into the soup-tureen and pour thereon one quart of boiling consomme, thickened with two tablespoonfuls of poached tapioca. Add a pinch of chervil pluches.
Croute Au Pot.
Prepare a freshly-cooked vegetable garnish for a stock-pot — carrots and turnips cut into small sticks and trimmed; a few heads of leeks, and cabbage, parboiled, minced, and cooked in consomme.
Also prepare seven or eight crusts of French soup " flutes " and dry them in the oven. Put the vegetable garnish into the soup-tureen; pour on two quarts of consomme and add the dried crusts in soup-tureen.
Maigre Soup.
Cut two onions into very small dice, and put them into a stewpan, with two ounces of butter; fry them a short time, but not to discolor them; have ready three or four handsful
of well-washed sorrel, which cut into ribands and put into the stewpan with the onions, add one tablespoon of flour, then mix well a pint of milk and a quart of water; boil altogether twenty minutes, keeping it stirred; season with a teaspoonful of sugar and salt, take it from the fire, and stir in quickly a liaison * of two yolks of eggs mixed with a gill of cream or milk (it must not boil afterwards), put the crust of a French roll, cut into strips, in the tureen, pour the soup over, and serve very hot.
Onion Soup Maigre.
Peel and cut six large onions into small dice, put them into a stewpan, with a quarter of a pound of butter, place them over the fire until well fried, then mix in well a tablespoonful of flour, and rather more than a quart of water; boil until the onions are quite tender, season with a spoonful of salt and a little sugar; finish with a liaison, and serve as in the last
French Cabbage Soup.
Records on this page
Consomme PrintanierConsomme Printanier Aux QuenellesConsomme DemidoffConsomme DeslignacCroute Au PotMaigre SoupOnion Soup MaigreFrench Cabbage Soup