The new century cookery book

Remove the skin from the chicken’s breast and cut into small dice. Mix well the eggs, cream, and stock, season to taste, and pass through a fine sieve ; fill into a buttered mould, put it in a stewpan half filled with hot water. Cook in a slow oven till firm. Let cool a little, then turn out, cut into slices about a quarter of an inch thick, cut into dice or stamp out with a column cutter. Put these and the chicken into a soup-tureen, pour over the consomme, and serve. 118. Consomme a l'Andalouse. — For 2 quarts of consomme : j> gill tomato sauce, 3 eggs, 1 tablespoonful cream, 1 small cucumber, chicken forcemeat for quenelles. Beat the egg in a basin and mix with it the tomato sauce (cold) and the cream, season with pepper and salt, strain and fill into a buttered timbale mould ; stand the mould in a saucepan half filled with boiling water, and poach in a slow oven till firm. Let it cool a little, turn out, and cut into fanciful shapes ; put these in a small stewpan, moisten with a little clear soup and keep hot until required. Peel the cucumber, scoop out with a vegetable scoop some little bell shapes ; cook tender in salted water, and strain. Have ready some chicken forcemeat, put in forcing-bag ; form some little quenelle shapes in a buttered saute-pan, pour in a little hot clear soup, and poach. Put the garniture in a soup-tureen, pour in the consomme, and serve. 119. Consomme Julienne. — To 2 quarts of consomme : 2 small carrots, \ turnip, 1 leek, i onion, £ stick celery, 1 oz. butter, | small cabbage, a pinch of sugar, pepper and salt. Pare and wash the vegetables, slice them thinly and cut into very fine long shreds, put them in a stewpan with the butter, stir over the fire to blend well and cook a little, season with a pinch of sugar, a, little salt and pepper. Add the clear soup, cook gently for thirty minutes or so ; skim off the fat and serve. A tablespoonful of cooked green peas, and the same of cooked French beans cut in strips, may be added to the Julienne garniture. 120. Consomme Bouquetiere.—For the same vegetables as in the above, omitting the cabbage. Cut them into slices and stamp out by means of vegetable or column cutters some fanciful-shaped dice. Proceed the same as in the foregoing, and add one gill Royal (No. 95) ; cut into small diamond shapes just before serving. 121. Consomme Paysanne — For 2 quarts of clear soup {No. 94) : 3 carrots, 3 turnips, 1 onion, ^ small cabbage, 3 oz. butter, a handful of sorrel, a feiv sprigs of chervil, a handful of slightlytoasted sippets of bread, salt, pepper, a pinch of sugar. Wash the vegetables, scrape the carrots, peel the turnips and onion. Cut these into thin slices, stamp out in rounds about an inch in diameter. Cut the cabbage-leaves in a similar way. Put the butter in a stewpan, add the vegetables with the exception of sorrel and chervil. Fry a few minutes, season with pepper, salt, and sugar, pour off the butter arid add a quart of water, shred the sorrel and chervil, and add it after the above has simmered for about half an hour. Pour in the clear soup, boil up, skim and simmer for another twenty minutes. Put the toasted bread sippets in a soup-tureen, pour over the soup when ready, and serve.