108. Consomme a la Dubarry — Prepare a Eoyal custard by mixing the whole of 2 yolks of eggs with a gill of good stock. Strain into a basin, add a few Jordan almonds, blanched and cut into fine shreds ; season with salt and pepper, and pour into a plain mould (well buttered), cover with a piece of buttered paper, and stand it in a saucepan of boiling water. Steam gently for 20 minutes. When set, let cool, turn out on a board, and cut it into small cubes. Cook a handful of very small buds of cauliflower in salted water, and strain when done. Wash, blanch, and cook \ ounce of best rice ; drain also. Put all these in a soup-tureen and pour bver 3 pints to 2 quarts of rich chicken consomme✪ Consomme a la Dubarry. 109. Consomme a la Mambouie.—d pints consomme, ± lb. chicken forcemeat, 1 gill cooked green peas, 2 yolks of eggs✪ Consomme a la Mambouie. Mix the chicken forcemeat with the yolks of eggs, season with nutmeg and a pinch of aromatic spice, and a little salt if found necessary. Spread this in a well-buttered tin, cover with a buttered paper, and poach in the oven for about 15 minutes. When cool cut or stamp out some small rounds, by means of a column cutter. Put these and the peas, previously heated and drained, in a soup-tureen, pour over , the hot consomme, and serve. 110. Consomme a la Diplomats. — 2 quarts clear soup, 1 carrot, 1 turnip, 1 small cucumber, 18 small white button onions, 6 yolks of eggs✪ Consomme a la Diplomats (rate). Wash and peel the carrot and turnip, peel the1 cucumber, scoop out, by means of a vegetable scoop, some neat shapes, blanch and cook separately in salted water, or clear stock. Peel the onions, blanch and cook likewise. Carefully poach the yolks of eggs in slightly salted boiling water. Place the yolks into a soup-tureen together with the vegetables previously strained, pour over the consomme (hot),- season with pepper and salt, if required, and serve. 144 THE. NEW CENTURY COOKERY BOOK 111. Consomme a la Veneur — 2 quarts rich clear consomme (made in the usual way), 2 whites of eggs, 1 tablespoonful of cream,. (2 large truffles, 1 small firm lettuce, 1 small head of white celery, carmine colouring, pepper and salt, tarragon and chervil✪ Consomme a la Veneur. Mix the whites of eggs with the cream, colour with a few drops of liquid carmine, and strain through a pointed strainer into a well buttered plain mould, poach in the oven till quite firm. When done, unmould, let cool, and cut into fine Julienne strips, or very small cubes of even size ; cut the truffles into similar shapes, put them in a saucepan with a little sherry and heat up. Trim and wash the lettuce and the celery, cut them into fine shreds (use only the hearts of lettuce and celery), cook separately in salted water, strain, and keep hot. Put all the ingredients together with a few tarragon and chervil leaves, finely chopped, into the consomme, season to taste, let it come to the boil, skim, and pour into the soup-tureen.

AI-modernized reading of the original text

108. Consomme a la Dubarry — Prepare a Eoyal custard by mixing the whole of 2 yolks of eggs with a gill of good stock. Strain into a basin, add a few Jordan almonds, blanched and cut into fine shreds ; season with salt and pepper, and pour into a plain mould (well buttered), cover with a piece of buttered paper, and stand it in a saucepan of boiling water. Steam gently for 20 minutes. When set, let cool, turn out on a board, and cut it into small cubes. Cook a handful of very small buds of cauliflower in salted water, and strain when done. Wash, blanch, and cook \ ounce of best rice ; drain also. Put all these in a soup-tureen and pour over 3 pints to 2 quarts of rich chicken consomme. 109. Consomme a la Mambouie.—d pints consomme, ± lb. chicken forcemeat, 1 gill cooked green peas, 2 yolks of eggs. Mix the chicken forcemeat with the yolks of eggs, season with nutmeg and a pinch of aromatic spice, and a little salt if found necessary. Spread this in a well-buttered tin, cover with a buttered paper, and poach in the oven for about 15 minutes. When cool cut or stamp out some small rounds, by means of a column cutter. Put these and the peas, previously heated and drained, in a soup-tureen, pour over , the hot consomme, and serve. 110. Consomme a la Diplomats. — 2 quarts clear soup, 1 carrot, 1 turnip, 1 small cucumber, 18 small white button onions, 6 yolks of eggs (raw). Wash and peel the carrot and turnip, peel the cucumber, scoop out, by means of a vegetable scoop, some neat shapes, blanch and cook separately in salted water, or clear stock. Peel the onions, blanch and cook likewise. Carefully poach the yolks of eggs in slightly salted boiling water. Place the yolks into a soup-tureen together with the vegetables previously strained, pour over the consomme (hot), season with pepper and salt, if required, and serve. 111. Consomme a la Veneur — 2 quarts rich clear consomme (made in the usual way), 2 whites of eggs, 1 tablespoonful of cream, 2 large truffles, 1 small firm lettuce, 1 small head of white celery, carmine colouring, pepper and salt, tarragon and chervil. Mix the whites of eggs with the cream, colour with a few drops of liquid carmine, and strain through a pointed strainer into a well buttered plain mould, poach in the oven till quite firm. When done, unmould, let cool, and cut into fine Julienne strips, or very small cubes of even size ; cut the truffles into similar shapes, put them in a saucepan with a little sherry and heat up. Trim and wash the lettuce and the celery, cut them into fine shreds (use only the hearts of lettuce and celery), cook separately in salted water, strain, and keep hot. Put all the ingredients together with a few tarragon and chervil leaves, finely chopped, into the consomme, season to taste, let it come to the boil, skim, and pour into the soup-tureen.

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The new century cookery book