The Swedish, French, American cook book

Make a consomme flavored with wine. Garnish with macaroni that has been cut in short pieces after it has first been cooked very soft and rinsed off; add to the consomme; let come to a boil; skim. Serve with grated Parmesan cheese on a separate plate. Consomme a la Xavier Is a rich consomme made from beef and chicken, cleared, and the color of sherry. When cleared, and flavored to taste with pepper, salt, and Madeira, garnish with different kinds of vegetables such as green peppers, Spanish peppers, carrots, asparagus tips, beans, onions, turnips, truffles, and mushrooms. These garnishings must be all cooked separately and added to the soup just before serving. Consomme a la Brunoise One half shin of beef, one half knuckle of veal, some chicken (if at hand), onions, carrots, one cup tomato juice, one apple, two bay leaves, pepper, salt, and vegetables for garnishing. How to Make It. Wash the meat and put in the pot with five quarts of boiling water, pepper, salt, the apple, and the bay leaves and let come to a boil. Draw pot to side of stove and let simmer from six to seven hours without a cover. Strain soup; skim well; clear with whites of two eggs, half beaten, and the shells. When cleared, strain through a double cheesecloth that has been dipped in cold water; put on the stove; let come to a boil; skim again. Garnish with vegetables that have been cut in small dices, such as carrots, onions, green peppers, Spanish pepper, turnips, etc. These vegetables are cooked beforehand and added to the soup when ready to serve. If the soup should be of too light a shade, color a trifle with kitchen bouquet; it should be the shade of light sherry. Consomme a la Kursaal Make a rich consomme; clear it, and flavor with wine. Garnish with all different summer vegetables cut in diamond shapes and cooked separately, such as peas, asparagus tips, lettuce cut in small fancy shapes, carrots, onions, turnips, etc. Consomme a la Octavious Is a rich consomme cleared like the Beef Julienne and garnished with turnips cut in slices and cut with the very small ring cutter, truffles and custards colored yellow, white, green, and red. Put in¬ to the consomme; let come to a boil; skim; flavor with sherry, and serve. Consomme Printanier a la Royale Is a rich consomme made from beef and chicken cleared and garnished with all different summer vegetables cut in small shapes, such as green peas, asparagus tips, and with the addition of custards cut in small star shapes, colored green, red, and yellow. Consomme with Quenelles ( Consomme aux Quenelles ) Is made from different kinds of meat and bones of birds, poultry, etc. [The main thing with these consommes is that they must be very rich and gluey, more in the style of a rich clear mock-turtle or ox-tail soup flavored with tomato and vegetables at the time of cooking.] Put the meat and bones on in a stock pot; pour suffi¬ cient hot water on, one tomato and vegetables, pepper, and salt; cook from five to six hours. Strain, skim, and clear in the usual w7ay. Add one half cup sherry to two quarts of the soup and garnish it with tiny quenelles made from chicken or veal forcemeat. If the consomme is not of a sufficiently dark shade, color with kitchen bouquet. Consomme with Fried Turnips ( Consomme aux Navets frits )