A guide to modern cookery

Prepare a baba-mould of royale made from tomato purée. When quite cold, cut it into dice, and put these in the souptureen with one small tablespoonful of cooked ham cut in julienne-fashion, one tablespoonful of boiled rice, with every grain distinct and separate, and two tablespoonfuls of threaded eggs (No. 217). When about to serve, pour one quart of very clear chicken consommé over the garnish. 542—CONSOMME D’ARENBERG With a small spoon-cutter, pick out a spoonful of carrot pearls and the same quantity of turnip pearls. Cook these vegetables by boiling them in consommé, taking care that the latter be reduced to a glaze when the vegetables are cooked. With the same spoon take the same quantity as above of very black truffle; also prepare a dariole-mould of royale made from asparagus heads, and a dozen small chicken-forcemeat quenelles, which should be moulded to the shape of large pearls. Poach the quenelles, cut the royales up into slices, which must be stamped with an indented fancy-cutter, and put the whole into the soup-tureen with the carrots, turnips, and truffle pearls, and one tablespoonful of very green peas. Pour a quart of chicken consommé over the garnish, and send to the table at once. 543—CONSOMME A LA BOHEMIENNE Prepare three dariole-moulds of foie-gras royale, and twelve profiterolles (No. 218) of the size of hazel-nuts, the latter being made very crisp. When the royale is cold, cut it into little, regular squares, and put these into the soup-tureen. When about to serve, pour over this garnish a quart of chicken consommé, thickened by means of three tablespoonfuls of tapioca, poached and strained through linen. Send the profiterolles to the table separately, and very hot. 544—CONSOMME _BOIELDIEU Prepare eighteen chicken-forcemeat quenelles, moulded by means of a small teaspoon; some should be stuffed with foiegras purée, moistened with a little velouté; others with chicken purée; and yet others with truffle purée—in short, six of each kind. Place these, one by one, on a buttered sauté-pan; poach them, drain them, and put them in the soup-tureen with a tablespoonful of white chicken-meat, cut into dice. When about to serve, pour one quart of chicken consommé, thickened as above with tapioca, over the garnish. 545—CONSOMME BOUQUETIERE Prepare a garnish of carrots and turnips, cut with the tubular cutter or with the spoon; French beans cut into lozenges, asparagus-heads, and green peas, all of which vegetables should be fresh and young. Cook each vegetable according to its nature, and put the whole into the soup-tureen. ‘ When about to serve, pour over the garnish one quart of chicken consommé thickened with two tablespoonfuls of tapioca, poached and strained through fine linen, 546—CONSOMME BOURDALOUE Prepare a dariole-mould of each of the four following royales :— 1. Of a purée of haricot-beans with a slight addition of tomato. 2. Of a chicken purée moistened with velouté. 3. Of a purée of asparagus-tops combined with a few cooked spinach leaves, to deepen the colour. 4. Of a carrot purée (Purée Crécy). Having poached and cooled the royales, cut them as follows :— (1) Into dice, (2) into lozenges, (3) into little leaves, and (4) into stars. Place them all in the soup-tureen, and, when about to serve, pour one quart of boiling and very clear chicken consommé over them. 547—POTAGE BORTSCH Cut in julienne-fashion the heads of two leeks, one carrot, half of an onion, four oz. of the white of cabbage leaves, half a root of parsley, the white part of a stick of celery, and four oz. of beetroot; set the whole to stew gently in butter.