The Dudley book of cookery and household recipes

Take some small moulds and line them with chicken forcemeat. Make a little hollow in each. Take a fine Printanier of vegetables which is cooked and set in consomme essence. Take a little of this and place it in the hollow of each quenelle, covering the aperture with forcemeat, and poach. Serve with consomme. PLAIN QUENELLES FOR CONSOMME 1\ /T AKE some light forcemeat of chicken, rabbit or veal. Mould it into quenelles and poach in almost boiling water. Then drain on a clean cloth. Put them into the souffle cases, and just before serving heat some bright and clear consomme ; pour over the quenelles and serve. ¥ PROFRITROLLES TO SERVE WITH CONSOMME ^ I "^HESE are made of a paste called Pate a Choux. Put into a pan one and a half gills of water, three ounces of butter, four ounces of sifted flour, two whole eggs, one yolk of an egg, and a pinch of salt. Let the water, butter and salt come to the boil, then stir in the flour briskly with a wooden spoon. Continue to work this until the paste leaves the sides of the pan. Take it from the stove and let it cool. Then work in one egg at a time. Take a piping bag and a buttered baking sheet. Make the paste into some very small balls. Dip a paste brush into one egg, well beaten and strained, and pass over the balls. Then bake them a light golden brown colour and serve on a napkin, or dessert paper, with clear consomme. ¥ CREME DUCHESSE SOUP rriAKE a good stock of white meat — such as chicken or veal. Make a puree of green peas. Have ready some shredded sorrel and lettuce cooked in a little butter. Make the stock hot, adding the puree of peas. Pass all through a tammy and return to the fire. Add one gill of cream and the shreds of sorrel and lettuce. Serve with croutons. ¥ CREAM OF LETTUCE rriAKE some cabbage lettuce, wash them well and -L cut them up. Let them cook in a little butter and a little mixed vegetable — carrot, leek and onion. When all is tender pass through a tammy and return to the fire. Add one gill of cream and a few shreds of lettuce. Serve with croutons. CRECY SOUP ^|"^AKE six or eight red carrots. Peel them and cut them into small pieces, with a vegetable mirepoix ’’ — carrot, onion and leek. Let them all fry in butter in a covered stewpan. Then wet with a veal and chicken stock. Let all cook until it is tender — pass through tammy and return to the fire, adding seasoning and a gill of cream. Serve with croutons. COCK-A-LEEKIE T> OIL from four to six pounds of knuckle of veal well broken, until the liquor is very good. Strain it and add a good-sized fowl with two or three leeks cut in pieces about an inch long. Put in pepper and salt to taste, boil slowly about an hour, then put in as many more leeks and give it three quarters of an hour longer. A somewhat similar soup may be made of good beef stock and leeks cut up and put in without a fowl, though this cannot properly be called Cock-a- Leekie.” POTAGE ROMAINE /^UT up a cos lettuce with a handful of chervil and one of tarragon. Pass these over a slow fire in a stewpan with a good piece of butter. Boil some rice until it opens and then mix it with the above. Then add a quart of rich milk and a little white pepper, and make a leason with yolk of egg as you serve. ¥ MUTTON SCOTCH BROTH