Consomme with Chestnut Timbales.— Put J wineglassful
of Madeira wine and a bouquet garni into a saucepan with
3 pints of game-stock Consomme, and boil well together for
two hours. Have ready 3 table-spoonfuls of puree of chestnuts,
mixing in the yolks of three eggs✪ Consomme with Chestnut Timbales, and adding a very small
quantity of salt and pepper. Take six small timbale-moulds,
butter them well, and fill them with the preparation. Poach
for two minutes, and let them get cool before turning out
of the moulds. Put them in a soup-tureen, and serve, adding
the boiling Consommd.
Consomme with Chicken Custard. — Take 2oz. of cooked
chicken’s flesh, pound it well in a mortar, pass it through a
fine sieve, and mix with it two eggs, 3 table-spoonfuls of milk,
twelve drops of essence of almonds, and salt, nutmeg, and
cayenne to taste. Mix them well, put into three or four
well buttered dariole-moulds, and put them in the bain-marie
until they are set, which will take about twenty minutes.
Then take them out, cut into various shapes, put them into
the tureen, and pour over lqt. of boiling Consomme✪ Consomme with Chicken Custard. A few
points of asparagus, or green peas and chervil-leaves, may also
be added with advantage.
Consomme with Chicken Timbales.— Proceed as for Royal
Consomme (No. 2). Have ready two chicken timbales coloured
green -with spinach-juice, also two red ones coloured with
carmine, and two plain ones. Arrange them alternately in
the tureen, pour over lqt. of boiling Consommil, and serve.
Consomme with Choux (aux Choux). — Make a handful of
croutons the size of the little finger with 2oz. of choux-paste,
cook them on a tin dish in the oven for ten minutes, and fill
them with chicken forcemeat pressed through a cornet. Put
C onsommd — continued.
them in a tureen with 2 table-spoonfuls of cooked peas and
2 table-spoonfuls of sliced mushrooms, pour lqt. of Consomme
over, and serve.
Consomme with Darioles (aux Darioles).— Put into a
mortar 6oz. of lean cooked ham, pound it well, and mix in
2 table-spoonfuls of thick bechamel sauce, the yolks of six
eggs, 4 table-spoonfuls of tomato puree, a little cayenne, and
two eggs. Strain the preparation through a fine sieve into
a basin, and mix in 6 table-spoonfuls of Consomme and 2 table-
spoonfuls of Madeira wine ; turn into well-buttered dariole-
moulds, put them in the bain-marie, or in a saucepan of
boiling- water, and let them poach. Have ready 2qts. of
chicken Consomme. Turn the preparation out of the moulds,
cut it into quarters, put these in a soup-tureen with 1
breakfast-cupful of freshly-boiled green peas✪ Consomme with Darioles (aux Darioles), pour over the
Consomme (which should be boiling), and serve.
Consomme with Fish Quenelles (au Poisson). — Mix a
little crayfish butter with eight fish quenelles ; fill six long-
shaped quenelle moulds with this, and poach them in salted
water for two minutes ; drain, and after turning them out of
the moulds put them into a tureen with 2 table-spoonfuls of
cooked green peas and the same quantity of boiled rice, pour
lqt. of boiling Consomme✪ Consomme with Fish Quenelles (au Poisson) over all, and serve.
Page 460 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Consomme with Chestnut Timbales.— Put J wineglassful
of Madeira wine and a bouquet garni into a saucepan with
3 pints of game-stock Consomme, and boil well together for
two hours. Have ready 3 table-spoonfuls of puree of chestnuts,
mixing in the yolks of three eggs, and adding a very small
quantity of salt and pepper. Take six small timbale-moulds,
butter them well, and fill them with the preparation. Poach
for two minutes, and let them get cool before turning out
of the moulds. Put them in a soup-tureen, and serve, adding
the boiling Consommd.
Consomme with Chicken Custard. — Take 2oz. of cooked
chicken’s flesh, pound it well in a mortar, pass it through a
fine sieve, and mix with it two eggs, 3 table-spoonfuls of milk,
twelve drops of essence of almonds, and salt, nutmeg, and
cayenne to taste. Mix them well, put into three or four
well buttered dariole-moulds, and put them in the bain-marie
until they are set, which will take about twenty minutes.
Then take them out, cut into various shapes, put them into
the tureen, and pour over lqt. of boiling Consomme. A few
points of asparagus, or green peas and chervil-leaves, may also
be added with advantage.
Consomme with Chicken Timbales.— Proceed as for Royal
Consomme (No. 2). Have ready two chicken timbales coloured
green -with spinach-juice, also two red ones coloured with
carmine, and two plain ones. Arrange them alternately in
the tureen, pour over lqt. of boiling Consommil, and serve.
Consomme with Choux (aux Choux). — Make a handful of
croutons the size of the little finger with 2oz. of choux-paste,
cook them on a tin dish in the oven for ten minutes, and fill
them with chicken forcemeat pressed through a cornet. Put
C onsommd — continued.
them in a tureen with 2 table-spoonfuls of cooked peas and
2 table-spoonfuls of sliced mushrooms, pour lqt. of Consomme
over, and serve.
Consomme with Darioles (aux Darioles).— Put into a
mortar 6oz. of lean cooked ham, pound it well, and mix in
2 table-spoonfuls of thick bechamel sauce, the yolks of six
eggs, 4 table-spoonfuls of tomato puree, a little cayenne, and
two eggs. Strain the preparation through a fine sieve into
a basin, and mix in 6 table-spoonfuls of Consomme and 2 table-
spoonfuls of Madeira wine ; turn into well-buttered dariole-
moulds, put them in the bain-marie, or in a saucepan of
boiling- water, and let them poach. Have ready 2qts. of
chicken Consomme. Turn the preparation out of the moulds,
cut it into quarters, put these in a soup-tureen with 1
breakfast-cupful of freshly-boiled green peas, pour over the
Consomme (which should be boiling), and serve.
Consomme with Fish Quenelles (au Poisson). — Mix a
little crayfish butter with eight fish quenelles ; fill six long-
shaped quenelle moulds with this, and poach them in salted
water for two minutes ; drain, and after turning them out of
the moulds put them into a tureen with 2 table-spoonfuls of
cooked green peas and the same quantity of boiled rice, pour
lqt. of boiling Consomme over all, and serve.