A guide to modern cookery

Put the cut-up lettuces, the pancakes cut into small, narrow lozenges, and the royale cut into pastils, into the soup-tureen; and, when about to serve, pour the boiling consommé over the whole. SPECIAL COLD CONSOMME FOR SUPPERS Remarks Relative to the Consommés.—I gave the recipes of these consommés in Part I. of this work (No. 6), and shall now, therefore, limit myself to the following remarks, which are of paramount importance :— 1. These consommés must be perfect in limpidness and quality. 2. The flavour which typifies them should be at once decided and yet not too pronounced. 3. When the flavour is imparted by a wine, the latter should be of the best possible quality. Rather than make use of inferior wines, the presence of which in the soup would tend to depreciate its quality, completely discard wine flavourings. 4. Supper consommés never contain any garnish. 618—CONSOMME A L’ESSENCE DE CAILLES Use roast quails in the proportion of two for each pint of consommé; the fillets may be reserved for a cold entrée. 619—CONSOMME A L’ESSENCE DE CELERI It is impossible to state exactly how much celery should be used, the quantity being entirely subject to the more or less decided flavour of the vegetables at one’s disposal. Experience alone can guide the operator in this matter. 620—CONSOMME A L’ESSENCE DE MORILLES ‘Allow five oz. of small fresh morels, or three oz. of dry ones per quart of the consommé. Pound them and mix them with the clarification. 621—CONSOMME A L’ESSENCE DE TRUFFLE Use fresh truffles only in this case. Allow two oz. of peelings and trimmings per quart of the consommé; pound them and mix them with the clarification. 622—CONSOMME AU FUMET DE PERDREAU Proceed as in No. 618; allow one partridge for each quart of the consommé. 623—CONSOMME AUX PAILLETTES D’OR Take a very superior chicken consommé; add thereto, per quart, a glass of excellent liqueur brandy, and, in the same proportion, one gold-leaf cut into small spangles. 624—CONSOMME AUX PIMENTS DOUX Add one-half oz. of fresh or preserved capsicum to every quart of the consommé. The product should be pounded and mixed with the clarification. 625—CONSOMME A LA MADRILENE Add four oz. of raw tomato and one oz. of capsicum to the consommé per every quart of the latter. Mix these ingredients with the clarification, and serve as cold as possible. 626—CONSOMME A LA PORTUGAISE Add to the consommé for every quart one-third pint of raw tomato purée and one-sixth pint of tomato juice. Cook with lid on for twenty minutes, taking care not to let it reach the boil; strain through muslin, pressing lightly the while, and season moderately with cayenne. Set to cool, and serve very cold. 627—CONSOMMES AUX VINS By adding a port wine glass full of the chosen wine to one pint of excellent cold chicken consommé, the following series of consommés may be made :— Consommé au vin de Chypre. Consommé au vin de Madeére. Consommé au vin de Malvoisie. Consommé au vin de Marsala. Consommé au vin de Porto doré. Consommé au vin de Porto rose. Consommé au vin de Samos. Consommé au vin de Zucco. 628—GELEE AUX POMMES D’AMOUR d Proceed as for the ‘‘ Consommé Portugaise,’’ and use that variety of small tomatoes which, in Provence, are called ‘“Pommes d’amour.”’ 629—-GELEE DE VOLAILLE A LA NAPOLITAINE Proceed as for the ‘‘ Consommé Portugaise,’’ but finish it with one port wine-glassful of port or old Marsala per quart. THICK SOUPS