Sevigny Consomme (a la Sevigne). — (1) Take a chicken
and a shank or two of veal, put them into a braising-pan, pour
over 1 pint of salted water, add 1 table-spoonful of butter
and an onion, and braise. After the meat is well cooked,
take it out of the braising-pan, put it into a stewpan
with lgall. of water, and let it stand by the side of the
fire to simmer for four hours. Take a little of the liquor,
put it in with that which was left in the braising-pan,
boil it up, and as soon as the brown glaze is dissolved
put it in with the other, adding a few vegetables, a little
parsley, three or four cloves, half a bay-leaf, and two or
three peppercorns, all bruised. When the stock is done,
strain it, take off the grease, clarify it by adding a little raw
finely-chopped beef and the whites of two eggs, boil up again,
and pass it through a broth-napkin. With a 2in. biscuit-
cutter cut some rounds out of slices of bread, fry them in
butter, and when done, which will only take a minute or so✪ Sevigny Consomme (a la Sevigne),
drain them, put one on each plate, and pour the Consomme
over them. Serve very hot.
(2) Fill six very small timbale-moulds with chicken force-
meat, poach them for two minutes in hot water, and set them
aside to cool ; turn them out, put them into the tureen with
2 table-spoonfuls of cooked asparagus-tops and 2 table-spoonfuls
of cooked green peas, pour over lqt. of boiling Consomme, and
serve.
Spring Consomme (a la Printanier).— Cut two carrots and
one turnip into shapes with a vegetable scoop, simmer for
twenty minutes in salted water, drain, and throw them into lqt.
of Consomme in a saucepan, with 2 table-spoonfuls of cooked
green peas and 2 table-spoonfuls of cooked French beans, cut
into small pieces. Add a handful of chift'onnade✪ Spring Consomme (a la Printanier) (described under
that head), cook five minutes more, and serve in a hot tureen.
Swedish Consomme (a la Snedoise). — Chop up together one
carrot, half a turnip, one leaf of a white cabbage, 2 table-
spoonfuls of peas, and 1 table-spoonful of French beans, adding
loz. of butter, ^ table-spoonful of salt, and a very little pepper.
Keep the preparation very thick, and cook for twenty minutes
in a saucepan, adding 2 table-spoonfuls of grated Parmesan |
cheese. Cut three French rolls into halves✪ Swedish Consomme (a la Snedoise), take out the
crumb, fill them with the mixture, sprinkle the tops with more
cheese and a little warmed butter, put them into the oven
for two minutes, and serve in a hot soup-tureen, with 3 pints
of Consomme poured over.
CONSTANCE PUDDING. — See Puddings.
CONTI SOUP.— See Soups.
a Wedge of Truffle. B Fillet contised.
Fig. 511. Mode of Contising.
CONTISING.— This is a culinary term adopted into
our high-class kitchens from the French contiser, which
Contising — continued.
means, literally, “ to wedge.” Slits are cut with a knife into
fillets of poultry, game, or fish, and wedge-shaped slices of
truffle (see Fig. 511, a), tongue, or other savoury meats let
in (see Fig. 511, b). The effect is good if neatly executed,
and a combination of flarvours acquired that is indisputable.
Page 465 · 3 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.
AI-modernized reading of the original text
Sevigny Consomme (a la Sevigne). — (1) Take a chicken and a shank or two of veal, put them into a braising-pan, pour over 1 pint of salted water, add 1 table-spoonful of butter and an onion, and braise. After the meat is well cooked, take it out of the braising-pan, put it into a stewpan with lgall. of water, and let it stand by the side of the fire to simmer for four hours. Take a little of the liquor, put it in with that which was left in the braising-pan, boil it up, and as soon as the brown glaze is dissolved put it in with the other, adding a few vegetables, a little parsley, three or four cloves, half a bay-leaf, and two or three peppercorns, all bruised. When the stock is done, strain it, take off the grease, clarify it by adding a little raw finely-chopped beef and the whites of two eggs, boil up again, and pass it through a broth-napkin. With a 2in. biscuitcutter cut some rounds out of slices of bread, fry them in butter, and when done, which will only take a minute or so, drain them, put one on each plate, and pour the Consomme over them. Serve very hot.
(2) Fill six very small timbale-moulds with chicken forcemeat, poach them for two minutes in hot water, and set them aside to cool ; turn them out, put them into the tureen with 2 table-spoonfuls of cooked asparagus-tops and 2 table-spoonfuls of cooked green peas, pour over lqt. of boiling Consomme, and serve.
Spring Consomme (a la Printanier).— Cut two carrots and one turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain, and throw them into lqt. of Consomme in a saucepan, with 2 table-spoonfuls of cooked green peas and 2 table-spoonfuls of cooked French beans, cut into small pieces. Add a handful of chiffonnade (described under that head), cook five minutes more, and serve in a hot tureen.
Swedish Consomme (a la Snedoise). — Chop up together one carrot, half a turnip, one leaf of a white cabbage, 2 tablespoonfuls of peas, and 1 table-spoonful of French beans, adding loz. of butter, ^ table-spoonful of salt, and a very little pepper. Keep the preparation very thick, and cook for twenty minutes in a saucepan, adding 2 table-spoonfuls of grated Parmesan | cheese. Cut three French rolls into halves, take out the crumb, fill them with the mixture, sprinkle the tops with more cheese and a little warmed butter, put them into the oven for two minutes, and serve in a hot soup-tureen, with 3 pints of Consomme poured over.
CONSTANCE PUDDING. — See Puddings.
CONTI SOUP.— See Soups.
a Wedge of Truffle. B Fillet contised.
Fig. 511. Mode of Contising.
CONTISING.— This is a culinary term adopted into our high-class kitchens from the French contiser, which
Contising — continued.
means, literally, “ to wedge.” Slits are cut with a knife into fillets of poultry, game, or fish, and wedge-shaped slices of truffle (see Fig. 511, a), tongue, or other savoury meats let in (see Fig. 511, b). The effect is good if neatly executed, and a combination of flavours acquired that is indisputable.
Records on this page
Sevigny Consomme (a la Sevigne)Spring Consomme (a la Printanier)Swedish Consomme (a la Snedoise)