This is a very favourite soup, as the garnish is so
easily prepared. Macaroni, vermicelli, spaghetti,
or any of the Italian pastes may be used. They
must first be cooked in a small quantity of stock
and then added to the clear soup. Some people
cook them in boiling water, rinse them, and then
add them, but although this rids them of all flour
and keeps the soup very clear, it totally destroys
the flavour of the paste, which becomes so soaked
with water that it cannot absorb any consomme.
A better plan is to cook the paste by itself in a small
quantity of clear or light stock, then to drain it
well and put it into the clear soup a few minutes
before serving. A little of the clearness of the
soup may be sacrificed by this means, but the taste
will be infinitely better. In fact when this soup is
served abroad, it has always a slightly hazy appear-
ance. The time for cooking will depend on the kind
of paste used. Some of the small ptites dl Italia
will only require from 10 to 15 minutes, while
macaroni will take a much longer time. Macaroni
may without harm be cooked from 10 to 12 minutes
in boiling water, then cut in small pieces or rings,
and the cooking finished in stock. Naples macaroni
is the best to use. From 2 to 3 oz. of macaroni or
Italian paste will be enough to allow for each quart
of soup.
Grated Parmesan cheese should always be
handed separately with this soup.
1
125, Clear Soup h la Jardiniere (Consommd
a la Jardiniere)
pts. clear stock or
consomme,
tea-cupful each of
turnip, carrot, and
| tea-cupful green peas.
| tea-cupful white part
of cauliflower cut in
sprigs.
1 pt. light stock or water.
1 lump of sugar✪ Clear Soup h la Jardiniere (Consomme a la Jardiniere).
cucumber cut in the
shape of peas.
Prepare the carrot, turnip, and cucumber, and
cut out of each, round pieces the shape of peas,
Cucumber cut with Pea-shaped Cutter
using a special vegetable cutter or scoop for the
purpose. Use the red part only of the carrot.
Use the white part only of the cauliflower, cutting
it in very small sprigs. Cook the vegetables first
in light stock or water, putting in the carrot and
turnip first, then the cauliflower, cucumber, and
green peas according to the different times they
will require to cook, and the age of the vegetables.
Put the clear stock into another saucepan and
bring it to the boil, strain the vegetables when
they are ready and add them to it with a lump
of sugar. Serve with dry toast cut in shreds.
Note. — Other vegetables may be added if washed,
such as asparagus points, very small button onions,
a young lettuce, a little tarragon and chervil, &c.
Probable cost, 2s. Quantity, 2 pints.
126. Julienne Soup (Consomme a la Julienne)
£ cupful each of carrot,
turnip,onion, leek and
celery cut ill shreds.
i tea-sp. castor sugar.
Prepare the vegetables and cut them in thin
strips like little matches, about 1J inches long.
3 pts. consomme or clear
soup.
1 small lettuce.
1 oz. fresh butter.
Julienne Garnish
Page 105 · 2 recipe records on this page
Presented as published in 1914. 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
This is a very favourite soup, as the garnish is so easily prepared. Macaroni, vermicelli, spaghetti, or any of the Italian pastes may be used. They must first be cooked in a small quantity of stock and then added to the clear soup. Some people cook them in boiling water, rinse them, and then add them, but although this rids them of all flour and keeps the soup very clear, it totally destroys the flavour of the paste, which becomes so soaked with water that it cannot absorb any consomme. A better plan is to cook the paste by itself in a small quantity of clear or light stock, then to drain it well and put it into the clear soup a few minutes before serving. A little of the clearness of the soup may be sacrificed by this means, but the taste will be infinitely better. In fact when this soup is served abroad, it has always a slightly hazy appearance. The time for cooking will depend on the kind of paste used. Some of the small ptites dl Italia will only require from 10 to 15 minutes, while macaroni will take a much longer time. Macaroni may without harm be cooked from 10 to 12 minutes in boiling water, then cut in small pieces or rings, and the cooking finished in stock. Naples macaroni is the best to use. From 2 to 3 oz. of macaroni or Italian paste will be enough to allow for each quart of soup.
Grated Parmesan cheese should always be handed separately with this soup.
125, Clear Soup h la Jardiniere (Consommd a la Jardiniere)
2 pts. clear stock or consomme. 1 tea-cupful each of turnip, carrot, and
1 tea-cupful green peas. 1 tea-cupful white part of cauliflower cut in
sprigs.
1 pt. light stock or water. 1 lump of sugar.
cucumber cut in the shape of peas.
Prepare the carrot, turnip, and cucumber, and cut out of each, round pieces the shape of peas,
Cucumber cut with Pea-shaped Cutter
using a special vegetable cutter or scoop for the purpose. Use the red part only of the carrot.
Use the white part only of the cauliflower, cutting it in very small sprigs. Cook the vegetables first in light stock or water, putting in the carrot and turnip first, then the cauliflower, cucumber, and green peas according to the different times they will require to cook, and the age of the vegetables. Put the clear stock into another saucepan and bring it to the boil, strain the vegetables when they are ready and add them to it with a lump of sugar. Serve with dry toast cut in shreds.
Note. — Other vegetables may be added if washed, such as asparagus points, very small button onions, a young lettuce, a little tarragon and chervil, &c.
Probable cost, 2s. Quantity, 2 pints.
126. Julienne Soup (Consomme a la Julienne)
1 cupful each of carrot, turnip, onion, leek and celery cut in shreds. i tea-sp. castor sugar.
Prepare the vegetables and cut them in thin strips like little matches, about 1J inches long.
3 pts. consomme or clear soup.
1 small lettuce.
1 oz. fresh butter.
Julienne Garnish
Records on this page
Clear Soup h la Jardiniere (Consomme a la Jardiniere)Clear Soup with Noodles (Consomme aux Nouilles)