High-class cookery recipes

strain it through a hair-sieve into a basin, and let it get cold. White stock is made in this way, only use knuckle of veal instead of beef, and bones of poultry, all white meat. Consomme. \ Ingredients, Two quarts of Stock. Half a pound of lean Beef. The White and Shell of one Egg, Half a Carrot. Half a Turnip. Half an Onion. A bunch of Pot Herbs. Scrape or chop up the beef very finely: (I)lean the vegetables, and cut them up into small pieces. Carefully remove all the fat from the stock, which is now a jelly, and put it into a stewpan ; add the scraped meat, the white of egg just beaten, the shell broken up roughly, and the vegetables, stir all together over the fire until just on boiling point, then take out the whisk and let the soup boil up well; it should then be clear. Take a clean cloth, fix it on a soupstand, and pour boiling water through it, to wash and warm it thoroughly. Pour the contents of the stewpan gently on to this cloth, let it run through slowly twice. This is consomme, and can be served as a variety of soups named according to what is served in them. SOOTS. Consomme a la Rachel. Ingredients. Clear consommé, to which is added some very small quenelles made in teaspoons. One part coloured with pounded Tarragon. One part coloured with Lobster Coral. One part coloured with Truffles pounded. These quenelles must be all mixed separately, poached separately, and kept in cold water until the soup is ready. Put them into the tureen and pour the boiling consomme on them. Consomme a la Royale. ^ Ingredients, Three pints of Consomme. CUSTARD TO SERVE IN THE CONSOMMÉ. Ingredients. Three Yolks of Eggs.] One White of Egg. One gUl of Stock. A little Salt. Beat up the eggs with the stock ahd a little salt ; strain this into a well-buttered gallipot, cover it over with a piece of kitchen paper buttered, stand it in a saucepan of boiling water, and steam it very gently for fifteen minutes ; if steamed quickly the custard will be full of holes. When the custard is set take it out of the sauce- B 2 StGH-CLASS pan and let it get cool, then turn it out of the gallipot, cut it into small rounds, diamonds or fancy shapes, put them into the tureen and pour the boiling consomme on them. Consommé aux Œufs Filés. Ingredients, One quart of Consomme. One Egg. One dessertspoonful of Flour. One tablespoonful of Milk. Seasoning. Put the soup on to boil. Mix the egg, flour, milk, and seasoning together like a batter. Pass this batter through a very fine funnel or strainer into the boiling soup. It should look like threads. Consomme d'Orleans. Ingredients. One quart of Consomme. Quarter pound of Quenelle Meat. Divide the quenelle meat into three portions ; make one a nice green with spinach colouring, another red with beetroot colouring or coral, then shape the quenelles in teaspoons and poach as usual ; there should be an equal number of red, green, and white quenelles. Serve these in the consomme. SOUPS. Consomme k la Sevigne. Ingredients, One quart of Consomme. Two ounces of cooked Chicken. Two Eggs. Three tablespoonfuls of Milk. Twelve drops of Almond Essence, Salt, Cayenne, and Nutmeg.