Moisten with one quart of white consommé and two or three
tablespoonfuls of the juice of grated beetroot; add a small
bunch of fennel and sweet marjoram, two lbs. of moderately
fat breast of beef, and the half of a semi-roasted duck; set to
cook gently for four hours.
When about to serve, cut the breast of beef into large dice,
and cut the duck into small slices; finish the soup with one-
quarter pint of beetroot juice, extracted from grated beetroot
pressed in linen, and a little blanched and chopped fennel and
parsley. Put the beef dice and sliced duck into the soup, with
twelve grilled and despumated chipolatas✪ Potage Bortsch.
Serve, separately, a sauceboat of sour cream.
N.B.—The chipolatas may be replaced by very small patties
with duck forcemeat, which should be served separately.
548—CONSOMME BRUNOISE
Cut into small dice the red part only of two small carrots,
one small turnip, the heads of two leeks, a small stick of celery,
and the third of an onion of medium size.
Season the vegetables moderately with salt and a pinch of
sugar, and stew them in butter. Moisten with one-half pint
SOUPS 201
of consommé, and complete the cooking of the Brunoise gently.
Five minutes before serving, finish with one quart of boiling,
ordinary consommé, a moderate tablespoonful of peas, and the
same quantity of French beans✪ Consommé Brunoise, cut into dice and kept very
green.
Pour into the soup-tureen, and add a pinch of fine chervil
pluches.
549—CONSOMME CARMEN
Prepare one quart of consommé, to which add, while clarify-
ing, one-quarter pint of raw tomato purée, in order to give it
a faint, pink tinge.
Also peel and press a small and rather firm tomato; cut into
dice, and poach the latter in some of the consommé; put them
in the soup-tureen with a small tablespoonful of mild capsicum,
cut in fine julienne-fashion, and one tablespoonful of plain-
boiled rice✪ Consommé Carmen.
When about to serve, pour the boiling consommé over the
garnish, and add a small pinch of chervil pluches.
550—CONSOMME CASTELLANE
Prepare (1) one quart of game consommé, flavoured with a
fumet of woodcock; (2) two baba-moulds of royale, two-thirds
of which consists of a purée of woodcock and one-third of
lentils, with half the yolk of a hard-boiled egg, chopped and
thickened with the usual leason.
Cut this royale into slices, about the size of a florin, one-
half inch thick. Put these into the soup-tureen, together with
one tablespoonful of a julienne of roast woodcock fillets✪ Consommé Castellane, and
pour thereon the boiling game consommé.
551—CONSOMME CELESTINE
Prepare one quart of chicken consommé, and add thereto
three small tablespoonfuls of poached tapioca, strained through
fine linen.
For the garnish make three pannequets (No. 2403 and 2476)✪ Consommé Celestine
without sugar, and spread over each a thin coating of chicken
forcemeat with cream. Place one on top of the other, sprinkle
the layer of forcemeat on the uppermost one with finely-
chopped, very black truffles, and place in the front of the oven
for a few minutes, in order to poach the forcemeat.
Stamp the pannequets out with an even fancy-cutter about
one inch in diameter. Put the pieces into a soup-tureen, and,
when about to serve, pour in the boiling consommé,
202 GUIDE TO MODERN COOKERY
552—CONSOMME CHARTREUSE
Prepare (1) eighteen small ravioles (No. 2296)—six from
spinach purée, six from foie-gras purée, and the remaining six
from chopped mushrooms; (2) two small tablespoonfuls of
tomato dice. Ten minutes before serving, poach the ravioles
in boiling, salted water, and the tomato dice in some of the
consommé.
Put the ravioles and the tomato dice (well drained) into the
soup-tureen, and pour over them one quart of consommé with
a moderate addition of tapioca. Adda pinch of chervil pluches.
553—CONSOMME AUX CHEVEUX D’ANGE
✪ Consommé Chartreuse
Page 117 · 7 recipe records on this page
Presented as published in 1909. 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
Moisten with one quart of white consommé and two or three tablespoonfuls of the juice of grated beetroot; add a small bunch of fennel and sweet marjoram, two lbs. of moderately fat breast of beef, and the half of a semi-roasted duck; set to cook gently for four hours.
When about to serve, cut the breast of beef into large dice, and cut the duck into small slices; finish the soup with onequarter pint of beetroot juice, extracted from grated beetroot pressed in linen, and a little blanched and chopped fennel and parsley. Put the beef dice and sliced duck into the soup, with twelve grilled and despumated chipolatas.
Serve, separately, a sauceboat of sour cream.
N.B.—The chipolatas may be replaced by very small patties with duck forcemeat, which should be served separately.
548—CONSOMME BRUNOISE
Cut into small dice the red part only of two small carrots, one small turnip, the heads of two leeks, a small stick of celery, and the third of an onion of medium size.
Season the vegetables moderately with salt and a pinch of sugar, and stew them in butter. Moisten with one-half pint
of consommé, and complete the cooking of the Brunoise gently. Five minutes before serving, finish with one quart of boiling, ordinary consommé, a moderate tablespoonful of peas, and the same quantity of French beans, cut into dice and kept very green.
Pour into the soup-tureen, and add a pinch of fine chervil pluches.
549—CONSOMME CARMEN
Prepare one quart of consommé, to which add, while clarifying, one-quarter pint of raw tomato purée, in order to give it a faint, pink tinge.
Also peel and press a small and rather firm tomato; cut into dice, and poach the latter in some of the consommé; put them in the soup-tureen with a small tablespoonful of mild capsicum, cut in fine julienne-fashion, and one tablespoonful of plainboiled rice.
When about to serve, pour the boiling consommé over the garnish, and add a small pinch of chervil pluches.
550—CONSOMME CASTELLANE
Prepare (1) one quart of game consommé, flavoured with a fumet of woodcock; (2) two baba-moulds of royale, two-thirds of which consists of a purée of woodcock and one-third of lentils, with half the yolk of a hard-boiled egg, chopped and thickened with the usual leason.
Cut this royale into slices, about the size of a florin, onehalf inch thick. Put these into the soup-tureen, together with one tablespoonful of a julienne of roast woodcock fillets, and pour thereon the boiling game consommé.
551—CONSOMME CELESTINE
Prepare one quart of chicken consommé, and add thereto three small tablespoonfuls of poached tapioca, strained through fine linen.
For the garnish make three pannequets (No. 2403 and 2476) without sugar, and spread over each a thin coating of chicken forcemeat with cream. Place one on top of the other, sprinkle the layer of forcemeat on the uppermost one with finelychopped, very black truffles, and place in the front of the oven for a few minutes, in order to poach the forcemeat.
Stamp the pannequets out with an even fancy-cutter about one inch in diameter. Put the pieces into a soup-tureen, and, when about to serve, pour in the boiling consommé,
552—CONSOMME CHARTREUSE
Prepare (1) eighteen small ravioles (No. 2296)—six from spinach purée, six from foie-gras purée, and the remaining six from chopped mushrooms; (2) two small tablespoonfuls of tomato dice. Ten minutes before serving, poach the ravioles in boiling, salted water, and the tomato dice in some of the consommé.
Put the ravioles and the tomato dice (well drained) into the soup-tureen, and pour over them one quart of consommé with a moderate addition of tapioca. Adda pinch of chervil pluches.
553—CONSOMME AUX CHEVEUX D’ANGE
Records on this page
Potage BortschConsommé BrunoiseConsommé CarmenConsommé CastellaneConsommé CelestineConsommé ChartreuseConsommé aux Cheveux d'Ange