Recipes for high-class cookery

Beat the yolk, add the liquid and seasoning, and strain into a small greased basin. Cover with greased paper, and steam the custard gently. When set, turn out, and cut into fancy shapes. CONSOMME A LA JULIENNE. 1 quart of clear stock. Garnish. — 1 tablespoonful shreds of carrots. 1 „ „ turnip. 1 „ „ green leek. Cook each separately in boiling salted water till tender ; strain, and rinse with cold water. Add these to the boiling consommé [ 7 ] CONSOMME A LA JARDINIERE. 1 quart of clear stock. Garnish. — 1 tablespoonful turnip in pea shapes. 1 „ carrot in pea shapes. 1 „ green peas. 1 „ cauliflower sprigs. Cut out of the carrot and turnip round pieces the shape of peas, using a special vegetable cutter for the purpose. Use the red part only of the carrot. Cut the pieces of cauliflower in small sprigs. Cook the vegetables in separate pans of boiling salted water until tender, then drain. Put the clear stock into a saucepan, and bring to the boil. Add the garnish of vegetables, and the consommé is ready for serving. CONSOMME A L'ITALIENNE. 1 quart of clear stock. Garnish. — 1 dessertspoonful of Italian paste. Cook the Italian paste in boiling salted water; drain well. Bring the stock to the boil in a clean saucepan, add the cooked paste, and serve. [ 8 ] CONSOMME A LA FRIAR TUCK. 1 quart of clear stock. Garnish. — 1 well-beaten egg. Bring the stock to the boil ; strain into it very slowly through a fine strainer the well-beaten egg, stirring carefully all the time. CONSOMME A LA CELESTINE. 1 quart of clear stock. Garnish. — ^ oz. flour. ^ teaspoonful melted butter. 1 „ grated cheese. 1 ,, chopped parsley. Pepper and salt, i egg. ^ gill of milk. Make the garnish like ordinary batter, and fry in very thin pancakes. Drain, and cut in strips. Bring the stock to the boil, and add the garnish. [ 9 ] CONSOMME A LA BRUNOISE. 1 quart of clear stock. Garnish. — 1 tablespoonful of carrot cut in dice. 1 turnip cut in dice, 1 „ celery cut in dice. 1 „ leeks cut in dice. Cook the garnish in boiling salted water till tender, then drain. Bring the clear stock to the boil in a saucepan. Add the vegetables, and serve. CONSOMME A LA MADELEINE. 1 quart of clear stock. Garnish. — Yellow and pink custard. 1 dessertspoonful Julienne shreds of cooked carrot. 1 )) >> leek. 1 >t » truffle. ^ oz. boiled spaghetti. Make the custard as for the garnish k la Royale, colouring one half of it pink. When cooked, cut in fancy shapes. Cook the spaghetti and the carrot and leek in boiling salted water. Bring the consommé to the boil in a saucepan ; add the garnish, and serve. [ 10 ] CLEAR MULLIGATAWNY. 1 quart first stock. 4 oz. juicy beef. 1 gill of water. 1 white and shell of egg. 1 tablespoonful of curry 1 teaspoonful curry paste. 1 onion. 1 small carrot, i apple. Salt. Lemon juice. powder. Garnish. — 2 oz. cooked chicken. Shred the beef, and mix it with the water ; add to it the curry powder and paste ; soak for fifteen minutes. Put all ingredients into a clean saucepan. Whisk till almost boiling. Simmer for thirty minutes, and strain. Reheat ; add the chicken cut in dice, and serve with dry rice. CLEAR OXTAIL. l lb. shin of beef. 3 quarts of water. 1 oz tail. 1 stick of celery. 1 blade of mace. ^ teaspoonful white pepper- 1 carrot. 1 onion. corns. 1 teaspoonful salt. To clear 1 quart. 4 oz. lean beef. 1 gill of water.