Consommé à l'Italienne

Ingredients

• ½ cupful flour
• ½ cupful milk
• 1 ounce of butter
• 3 tablespoonfuls grated Parmesan cheese
• the yolk of 1 egg
• 1 whole egg
• ¼ teaspoonful chopped parsley
• 3 pints boiling consommé

Method

1. 1

   Mix flour and milk in a saucepan, add butter, cheese, salt, pepper, and nutmeg.

2. 2

   Stir until smooth, then remove from heat.

3. 3

   Add egg yolk, whole egg, and parsley.

4. 4

   Shape into small pieces and cook in boiling consommé for 5 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 5. The excerpt below is the record exactly as published.

3 tablespoonf uls grated Parmesan cheese ; place the dish for 10 minutes in a hot oven ; if the crust should be too dry add a little consomm6 ; put 3 pints consomme in the tureen ; add Ys pint of boiled asparagus tops ; place the dish with the crust into a silver dish, and serve it with the consomm6. Consommfi aux Proflteroles.— Place 1 cup milk with 2 ounces butter over the fire ; as soon as it boils add 4 ounces flour ; stir until it forms into a smooth paste, then remove ; when nearly cold mix it with the yolks of 3 eggs, and last the beaten whites ; put this mixture into a pastry bag ; squirt small portions, the size of a walnut, on to buttered pans, brush them over with beaten egg, and bake in oven till done. Prepare a chicken forcemeat from the breast of 1 young chicken ; mix it with 2 tablespoonf uls Parmesan cheese ; open the proflteroles on the sides, and flU them with the forcemeat ; return to oveui bake 10 minutes, and serve on a plate ; put Vs pint cooked cauliflower roses and green peas in the tureen ; pour 3 pints hot consomm6 over, and serve with the proflteroles. Consomm6 aux Proflteroles it PItalienne.— Bake the proflteroles the same as in foregoing recipes, but a little larger ; cut from the top a small piece ; flll them with the preparation men- tioned below ; prepare 1 cupful chicken forcemeat of V, the breast of a young chicken, season the remaining half with little salt, and place it with the chicken liver in a saucepan ; add 1 ounce butter and 6 flne-cut mushrooms ; cover and cook till done, without brown- ing ; then mix it with the forcemeat and use it as directed above. Place them in a dish ; add little consomm6 and a small piece of butter or bouillon fat ; cover with grated Parmesan cheese, and bake 15 minutes. Serve the consommfi in a tureen ; set the dish with the proflteroles in a silver dish, and serve with the consomm6. Consomm6 with Kalser-Nockerl.— Place a saucepan with V, cup milk over the flre ; add Yj tablespoonf ul butter, little salt, and nutmeg; as soon as it boils add Ys ^^P ^^ flour; stir till it SOUPS, Etc. 7 forms into a smootli paste ; remove, and when nearly cold add the yolks of 2 eggs, 1 whole egg, and 1 heaping tablespoonful Parme- san oheese ; form this with 2 teaspoons into small, long-shaped dumplings ; drop them into boiling salted water ; cook 6 minutes ; remove with a skimmer, and pat them with 3 pints of hot con- Bomm6 in a tureen and serve. Consommfi an Biz ft la Turque.— Cover 6 ounces rice in a saucepan with boiling water, cook 5 minutes; then drain on a sieve, rinse off with boiling water, spread the rice out on a napkin ; let it remain 30 minutes ; then melt in a saucepan 2 ounces butter ; add the rice ; cook and stir 5 minutes ; add 1 pint white bouillon, V4 teaspoonful saffron ; put the rice into a double boiler, and cook till done ; the rice should be dry and the kernels whole when done. Shortly before serving, melt 2 ounces butter ; let it remain till light brown ; turn the rice on to a long dish, pour over the butter, mix it lightly with 2 forks ; put it in a dish, and serve with consomm6. Consommfi Garbnre ft I'ltallenne. — Remove the outer green leaves from a small head of cabbage, and quarter it ; then put it into a saucepan with boiling water, and cook 15 minutes. Throw away the water, and fill up the saucepan with white stock ; lay 6 small sausages on top of the cabbage ; cover the saucepan tightly, and boil half an hour. At the same time boil in another vessel 6 carrots and 6 small white onions in water, with a little sugar, until tender ; have also 8 or 10 pieces of toast prepared, without the rind ; then lay a layer of toast in a deep dish ; drain, and cut the cabbage into small pieces and the sausages into slices, also the carrots ; place first some cabbage, then some slices of sausages, carrots, and onions over the layer of toast in the dish ; put over this a layer of grated cheese, and then toast, cabbage, sausages, carrots, onions, and cheese again; cover the whole with toast; pour some of the liquor the vegetables were boiled in over all ; sprinkle some grated cheese over the top ; bake 15 to 20 minutes in the oven ; and then serve with clear bouillon, or fine consomm6. 8 SOUPS, Etc. Consommfi i Pltalienne. — Mix in a small Baucepan V, cup- ful fionr with % cupful milk ; add 1 ounce of butter, 3 tablespoon- f uls grated Parmesan cheese, a little salt and pepper and nutmeg ; stir this over the fire until the contents of saucepan has formed into a smooth paste ; remove it from the fire ; add the yolk of 1 egg, 1 whole egg, and Y^ teaspoonf ul chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.