The new century cookery book

122. Consomme a la Jardiniere. — For 2 quarts of consomme : 1 carrot, 2 small turnips, 6 small button onions, ^ cucumber, j of a lettuce, J of a stalk of celery, a few sprigs of tarragon and chervil, pepper, salt, a pinch of sugar. Scrape, peel, and clean the vegetables, scoop out the carrot, turnips, and celery into the shape of peas and small olives. Wash the lettuce and pull into very small pieces, cut the tarragon and chervil into fine shreds, blanch these and the lettuce-leaves. Cook the onions, carrot, turnips, celery, and cucumber separately in salted water, drain and put all together with lettuce and herbs in a stewpan. Fill up with the clear soup, add the seasoning, boil gently for about ten minutes, and serve hot. N.B. — Toasted bread cut into small sippets may be served with this soup, but should be handed round separately. 123. Consomme Brunoise. — For 2 quarts of consomme : 1 onion, 2 carrots, 1 turnip, 1 leek, 1 oz. butter, a pinch sugar, pepper and salt. Peel the onion, pare and wash the carrots, turnip, and leek, cut all into very small dice, the smaller the better. Put the vegetables in a stewpan, add the butter, season with very little salt, pepper, and sugar. Cover and keep over a fire for a few minutes, shake the pan well to prevent burning. See that the vegetables get well blended, but do not let them take colour. Pour in the clear soup, and boil gently for about half an hour. Take off the fat, and serve. A few sippets of toasted bread may be served in this soup, and, if liked, a handful of finely-minced lettuce and sorrel may be added along with the above-named vegetables. 124. Consomme Brunoise au Riz. Proceed the same as in the foregoing recipe, adding a handful of well-washed, blanched, and cooked rice about ten minutes before serving. 125. Consomme Fleuri. — Prepare a jardiniere consomme (No. 122), put 8 tablespoonfuls cooked rice into the soup-tureen, pour the hot consomme over it, and serve. 126. Consomme a la Princesse. — 2 quarts consomme (No. 96), 2 tablespoonfuls pearl barley, 1 chicken breast cooked, 2 tablespoonfuls cooked asparagus points. Wash well the barley, strain and boil till tender in the consomme, cut the chicken breast into small dice, add to the soup with the asparagus points. Boil up, skim, and serve. 127. Consomme a la Nantaise. — Proceed the same as for the above, adding a handful of cooked green peas in place of the asparagus points. 128. Consomme des Bois. — 2 quarts clarified double stock {i.e. chicken consomme), 3 fresh truffles, the breasts of six quails, 1 gill cooked asparagus points, a plate of Parmesan crou tons. Wash, brush, and peel thinly the truffles, cook them in a little stock with a small quantity of sherry or Madeira, keep the stewpan well covered whilst cooking the truffles. Cook the quail fillets in a saute-pan with a little butter, in the oven. When done take up both the truffles and the quail fillets, and cut them into fine strips (Julienne shapes). Put these with the asparagus points in a well-tinned copper stewpan, add the consomme, and let cook gently for about ten minutes. Remove the scum, season to taste, and pour into a soup-tureen. Hand a small plateful of Parmesan croutons along with the soup. 129. Consomme d la Maneelli. — Wash and pare 1 carrot,