FoodNetArchive

The table

1889

Page 107 · 11 recipe records on this page

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
116. Consomme* a 1'Africaine. — Cut one cooked artichoke bottom dice- shaped, also one slice of fried egg-plant cut in pieces; drain them on a cloth to remove all the fat, then add two tablespoonfuls of cooked rice, and a teaspoonful of powdered curry✪ Consomme a l'Africaine diluted in water; put these in a soup tureen with one quart of consomm6 (No. 100) poured over them, and serve. 117. Consomme h 1'Andalonse. — Boil three tablespoonfuls of tapioca in one quart of consomme (No. 100); add half a pint of thin tomato sauce (No. 205), boil for ten minutes, and serve with twelve small quenelles of godi- veau✪ Consomme h l'Andalonse. (No. 221). 118. Consomme Celestine. — Make two light French pancakes (No. 1186) cover one with chicken forcemeat (No. 226), and sprinkle over it a little grated Parmesan cheese✪ Consomme Celestine; then put the other one on top, and cut them in twelve slices with a tube, and serve in one quart of boiling consomme (No. 100) in a hot tureen. 119. Consomme* a 1'Anglaise. — Add half a cupful of minced cooked chicken, and three tablespoonfuls of cooked green peas to one quart of boil- ing consomme (No. 100), and serve in a hot tureen. 120. Consomme Colbert. — Add six poached eggs (No. 404) to one quart of boiling consomme✪ Consomme a l'Anglaise (No. 100) before serving. 121. Consommt Printanier Colbert.— The same as for the above, adding half a pint of cooked printanier (No. 51). 122. Consomme Suedoise. — Cut three rolls in halves, and take out the crumbs; make a preparation, cutting up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one table- spoonful of string beans; add one ounce of butter, half a tablespoonful of salt, and very little pepper. Leave it very thick, and cook for twenty minutes in a saucepan, adding two tablespoonfuls of grated Parmesan cheese. Fill the rolls with this mixture, and sprinkle the tops with more cheese and a few drops of drawn butter; place them in the oven for two minutes, and serve with three pints of consomme (No. 100) in a hot soup- tureen. 123. Consomme Rachel. — Decorate the bottom and sides of twelve quenelle molds with sliced truffles, and the same of smoked cooked tongue, being careful to have them well buttered. Fill them with chicken forcemeat (No. 226); poach them in salted water for two minutes, un- mold, and serve with one quart of boiling consomme✪ Consomme Printanier Colbert (No. 100) in the hot tureen. 124. Consomme Printanier Royale. — Add to one quart of boiling con- somme (No. 100) three royals (No. 107) cut into pieces, also half a pint of cooked printanier (No. 51), and serve. 1 68 THE TABLE. 125. Consomme Duchesse. — Butter and cover a tin plate with two ounces of pate-a-chou (No. 1240), about the height of a quarter of an inch. Cook it in the oven for six minutes, then remove, and fill it with forcemeat (No. 226) pressed through a cornet; cut it with a paste cutter into twelve equal-sized pieces, put them in the tureen, pour one quart of boiling consomme✪ Consomme Printanier Royale (No. 100) over them, and serve. 126. Consomme Patti. — Cut half a breast of a cooked chicken into small pieces; put them in a tureen, adding two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas, and one truffle✪ Consomme Patti cut dice- shaped. Pour one quart of boiling consomme (No. 100) over it, and serve with grated cheese separate.