The encyclopædia of practical cookery

Consomme with Game Ravioles (aux Ravioles). — Take an uncooked partridge or pheasant, cut off two strips (fillets) of the flesh, remove the skin and sinews, cut it up into small pieces, and put into a mor-tar with half the bulk of cooked calf’s brains and the same quantity of raw ox-marrow andgrated Parmesan cheese. Pound well, add the yolks of two eggs, take the mixture out of the mortar, and make five or six dozen ravioles with it. Have ready some boiling salted water, and about five minutes before the ravioles are required, plunge them in the water, and boil up a little ; take the pan off the fire, let the ravioles remain for three minutes longer, take them out, put them on a strainer to drain, place them in the souptureen, and pour about 2Jqts. of Consomme over. Consomme with Green Peas (aux Fois). — Cut into small pieces about half a breast of a cooked chicken, put it into a tureen, adding 2 table-spoonfuls of boiled rice, 2 tablespoonfuls of cooked green peas, and one truffle cut into dice. Pour lqt. of boiling Consomme over all, and serve with grated cheese on a separate dish. Consomme with Noques (aux Noques). — Put Jgall. of Consomme into a stewpan over the fire ; cut Jib. of raw veal into slices, chop the meat very fine, put it into a mortar with 5oz. of butter, and pound well ; rub this into a puree through a fine sieve, put the puree back into the mortar, season it with salt and pepper to taste and a few spices, and add to it about three-quarters its bulk of choux-paste, made thick with eggs and a handful of finely-grated Parmesan cheese. Beat it well together, and when it is mixed, take it out in small quantities with a teaspoon, and drop into the hot Consomme to make the noques. Boil up for a few minutes, put the lid on the pan, and set it by the side of the fire for three minutes. Take out the noques, drain, put them into the tureen, and strain the Consomme over them. Consomme with Onions (a l’Oignon). — Add to the wellbeaten whites of four eggs J pint of puree of onions and J pint of cream. Beat well together, and season with a very small quantity of grated nutmeg- and J table-spoonful of salt. Fill three timbale-moulds (previously well buttered) with the mixture ; poach them in water to half their height for six minutes, and turn out. Cut them into twelve pieces, and put them in the soup-tureen, adding 2 table-spoonfuls of cooked asparagus-tops and the same quantity of green peas. Pour lqt. of boiling Consomme over, and serve. Consomme with Pancakes (aux Crepes). — Prepare two light pancakes, cover one with chicken forcemeat, and sprinkle over a little grated Parmesan cheese ; put the other pancake on top, cut them in twelve pieces, and serve with lqt. of boiling Consomme poured over. Consomme with Pearl Barley (a l’Orge). — Well wash 3 table-spoonfuls of pearl barley, drain, put it into a saucepan with 3 pints of Consomme, and let it boil for forty minutes. Add 2 table-spoonfuls of cooked breast of chicken cut in dice, 2 table-spoonfuls of cooked green peas, and serve in a hot tureen. For details respecting Culinary Processes, Utensils, Sauces, Sec., referred to, see under their special heads. Consomme — continued. Consomme — continued.