127. Consomme Napolitaine. — Cut two ounces of cooked spaghetti
into pieces, adding half an ounce of cut-up, cooked tongue, half an ounce
of lean, cooked ham, and three mushrooms✪ Consomme Napolitaine cut into small pieces. Pour all
into a tureen with one quart of consomme (No. ioo),and serve with grated
cheese separate.
128. Consomme Chatelaine.— Take three molds. Add to the four
whites of well-beaten eggs half a pint of puree of onions (Soubise No.
250), and a quarter of a pint of cream; beat well together with a very little
grated nutmeg, and half a tablespoonful of salt. Fill the molds, previ-
ously well buttered; then poach them in water to half their height for six
minutes, and unmold. Cut them into twelve pieces, and put them in the
soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the
same quantity of green peas. Pour one quart of consomme✪ Consomme Chatelaine (No. 100) over
it, and serve very hot.
129. Consomme aux Quenelles* — Have ready eighteen small godiveau
quenelles (No. 221). Arrange them in a well-buttered stewpan, being
careful they do not touch each other; pour some salted water over them, and
let them poach for two minutes. Drain on a perfectly dry sieve, and put
them in the tureen with one quart of boiling consomme✪ Consomme aux Quenelles (No. 100), and
serve.
130. Onion Soup. — Brown two onions in a saucepan with one ounce of
butter, stir in a little flour, and moisten with three pints of white broth
(No. 99); season with half a tablespoonful of salt and a teaspoonful of
pepper, and cook for ten minutes. Place six pieces of toasted bread in a
bowl; cover them with fine slices of Swiss cheese✪ Onion Soup, pour the broth over
them, add a few more slices of cheese on top, and put it in the oven five
minutes before serving.
131. Puree Of Chestnuts. — Boil one pound of chestnuts for ten min-
utes; peel and skin them immediately, put them in a saucepan with one
quart of white broth (No. 99), a tablespoonful of salt, and two teaspoon-
fuls of pepper and a quarter of a pound of butter✪ Puree Of Chestnuts. Let all boil well for
thirty minutes; rub through a sieve, and use when needed.
132. Chiffonade for Soups. — Chop well together half a head of lettuce,
half a handful of sorrel, a few branches of chervil, and a little parsley✪ Chiffonade for Soups.
Use it in soups five minutes before serving.
133. Croutons for Soups. — Cut some dice-shaped pieces of bread, and
STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. 169
fry them in a pan with clarified butter✪ Croutons for Soups; when a rich golden color, drain,
and add to the soup when needed.
133>^. Croutons for Garnishing. — Cut six rather thin slices out of an
American loaf of bread; neatly pare, then cut them into heart-shaped crou-
tons. Lay them on a tin plate, drip a little clarified butter✪ Croutons for Garnishing over them,
place in the hot oven for four minutes, to let get a good golden color. Take
from out the oven, and use when required.
134. Croutons Souffles.— Make some pate-a-chou (No. 1240), spread
it out to the thickness of macaroni, and cut with a knife the size of a pea.
Put them in a sieve, sprinkle with flour, shake well, and fry in hot lard;
when done, which will take five minutes, drain through a cloth, and serve
with the soup when needed.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a tea-
spoonful.
✪ Croutons Souffles
The table
1889Page 108 · 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.
AI-modernized reading of the original text
127. Consomme Napolitaine. — Cut two ounces of cooked spaghetti into pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of lean, cooked ham, and three mushrooms cut into small pieces. Pour all into a tureen with one quart of consomme (No. ioo),and serve with grated cheese separate.
128. Consomme Chatelaine.— Take three molds. Add to the four whites of well-beaten eggs half a pint of puree of onions (Soubise No. 250), and a quarter of a pint of cream; beat well together with a very little grated nutmeg, and half a tablespoonful of salt. Fill the molds, previously well buttered; then poach them in water to half their height for six minutes, and unmold. Cut them into twelve pieces, and put them in the soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the same quantity of green peas. Pour one quart of consomme (No. 100) over it, and serve very hot.
129. Consomme aux Quenelles* — Have ready eighteen small godiveau quenelles (No. 221). Arrange them in a well-buttered stewpan, being careful they do not touch each other; pour some salted water over them, and let them poach for two minutes. Drain on a perfectly dry sieve, and put them in the tureen with one quart of boiling consomme (No. 100), and serve.
130. Onion Soup. — Brown two onions in a saucepan with one ounce of butter, stir in a little flour, and moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pepper, and cook for ten minutes. Place six pieces of toasted bread in a bowl; cover them with fine slices of Swiss cheese, pour the broth over them, add a few more slices of cheese on top, and put it in the oven five minutes before serving.
131. Puree Of Chestnuts. — Boil one pound of chestnuts for ten minutes; peel and skin them immediately, put them in a saucepan with one quart of white broth (No. 99), a tablespoonful of salt, and two teaspoonfuls of pepper and a quarter of a pound of butter. Let all boil well for thirty minutes; rub through a sieve, and use when needed.
132. Chiffonade for Soups. — Chop well together half a head of lettuce, half a handful of sorrel, a few branches of chervil, and a little parsley. Use it in soups five minutes before serving.
133. Croutons for Soups. — Cut some dice-shaped pieces of bread, and
STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. 169
fry them in a pan with clarified butter; when a rich golden color, drain, and add to the soup when needed.
133>^. Croutons for Garnishing. — Cut six rather thin slices out of an American loaf of bread; neatly pare, then cut them into heart-shaped croutons. Lay them on a tin plate, drip a little clarified butter over them, place in the hot oven for four minutes, to let get a good golden color. Take from out the oven, and use when required.
134. Croutons Souffles.— Make some pate-a-chou (No. 1240), spread it out to the thickness of macaroni, and cut with a knife the size of a pea. Put them in a sieve, sprinkle with flour, shake well, and fry in hot lard; when done, which will take five minutes, drain through a cloth, and serve with the soup when needed.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.
Records on this page
Consomme NapolitaineConsomme ChatelaineConsomme aux QuenellesOnion SoupPuree Of ChestnutsChiffonade for SoupsChiffonade for SoupsCroutons for SoupsCroutons for GarnishingCroutons SoufflesCourt Bouillon