1 turnip, 1 leek, and 4 head white celery, and cut them into very fine shreds (Julienne fashion). Put these in a stewpan with an ounce of butter, and cook very gently over the fire for 10 minutes. Moisten with 3 pints of consomme (clarified beef and veal broth), and cook slowly for half an hour. Skim well, removing all the fat and scum that may rise to the surface. When ready for serving season to taste with salt and pepper, and add a small handful of roasted chestnuts, peeled and cut into small dice, or better still into Julienne strips ; a tablespoonful of cooked game✪ Consomme d la Maneelli, such as partridge, grouse, or pheasant, cut into fine shreds, added to this soup will be found an improvement ; the latter is, however, quite optional. 130. Consomme d la Flamande. — 2 quarts clear soup {con- somme), 2 carrots, 2 turnips, 1 onion, \ of a medium-sized cabbage, 2 ounces butter, 1 teaspoonful caster sugar, a few sorrel-leaves, a few chervil-leaves, the crust of half a French roll, pepper and salt✪ Consomme d la Flamande. Clean and peel the carrots and turnips, wash the cabbage and cut into small thin dice ; put them into a stewpan with the butter, and fry a light-brown colour. Add the sugar, drain off the butter, moisten 148 THE NEW CENTURY COOKERY BOOK with the consomme (clarified beef broth) and about a pint of water, and cook slowly for one hour. Wash and pick the sorrel and chervil, and cut into fine shreds. Add this to the soup, and cook a few minutes longer. Remove the scum. Cut the bread-crust into dice and toast slightly ; put these in a soup-tureen, pour the soup over, and serve. 131. Consomme a la Madrid. — Clarify an equal quantity of ■ chicken and beef broth (stock) in the usual manner, add 4 small ripe tomatoes✪ Consomme a la Madrid cut into slices to each quart of consomme, and boil < gently for 20 minutes. Strain and serve with a few sprigs of chervil- leaves. This consomme should be of a pinkish tint, and may be served hot or cold. 132. Consomme d la Conde. — Clarified game stock, garnished with very small quenelles of haricot bean puree and cooked partridge fillets, cut into fine shreds, Julienne strips. 133. Consomm e printanier a ax Quenelles.— The garni- ture for this consomme consists of almost any kind of spring vege- tables, such as asparagus tips, French beans, buds of cauliflower, peas, cucumbers, young carrots and turnips, celery, &c., all cut or scooped out in lozenge shapes, balls, or olive shapes. The vegetables are cooked separately in salted water, and when done, strained and mixed together, seasoned with a small jfiece of butter, pepper and salt, and a pinch of sugar. The quenelles are made with chicken force- meat shaped either round or oblong. The quantity served is about a quarter of that of the vegetable garnishing ; they are poached in salted water, drained, and put in the consomme with the vegetables. For a plain Consomme Printanier serve the vegetable garnishing with the consomme, omitting the quenelles. 134. Consomme Nesselrode. 2 quarts of consomme, 1 doz. chestnuts, 3 yolks of eggs, \ gill game stock, 1 glass Madeira wine, pepper and salt✪ Consomme Nesselrode.

AI-modernized reading of the original text

1 turnip, 1 leek, and 4 head white celery, and cut them into very fine shreds (Julienne fashion). Put these in a stewpan with an ounce of butter, and cook very gently over the fire for 10 minutes. Moisten with 3 pints of consomme (clarified beef and veal broth), and cook slowly for half an hour. Skim well, removing all the fat and scum that may rise to the surface. When ready for serving season to taste with salt and pepper, and add a small handful of roasted chestnuts, peeled and cut into small dice, or better still into Julienne strips ; a tablespoonful of cooked game, such as partridge, grouse, or pheasant, cut into fine shreds, added to this soup will be found an improvement ; the latter is, however, quite optional. 130. Consomme d la Flamande. — 2 quarts clear soup {consomme), 2 carrots, 2 turnips, 1 onion, \ of a medium-sized cabbage, 2 ounces butter, 1 teaspoonful caster sugar, a few sorrel-leaves, a few chervil leaves, the crust of half a French roll, pepper and salt. Clean and peel the carrots and turnips, wash the cabbage and cut into small thin dice ; put them into a stewpan with the butter, and fry a light-brown colour. Add the sugar, drain off the butter, moisten with the consomme (clarified beef broth) and about a pint of water, and cook slowly for one hour. Wash and pick the sorrel and chervil, and cut into fine shreds. Add this to the soup, and cook a few minutes longer. Remove the scum. Cut the bread-crust into dice and toast slightly ; put these in a soup-tureen, pour the soup over, and serve. 131. Consomme a la Madrid. — Clarify an equal quantity of ■ chicken and beef broth (stock) in the usual manner, add 4 small ripe tomatoes cut into slices to each quart of consomme, and boil < gently for 20 minutes. Strain and serve with a few sprigs of chervil leaves. This consomme should be of a pinkish tint, and may be served hot or cold. 132. Consomme d la Conde. — Clarified game stock, garnished with very small quenelles of haricot bean puree and cooked partridge fillets, cut into fine shreds, Julienne strips. 133. Consomme printanier aux Quenelles.— The garniture for this consomme consists of almost any kind of spring vegetables, such as asparagus tips, French beans, buds of cauliflower, peas, cucumbers, young carrots and turnips, celery, &c., all cut or scooped out in lozenge shapes, balls, or olive shapes. The vegetables are cooked separately in salted water, and when done, strained and mixed together, seasoned with a small piece of butter, pepper and salt, and a pinch of sugar. The quenelles are made with chicken forcemeat shaped either round or oblong. The quantity served is about a quarter of that of the vegetable garnishing ; they are poached in salted water, drained, and put in the consomme with the vegetables. For a plain Consomme Printanier serve the vegetable garnishing with the consomme, omitting the quenelles. 134. Consomme Nesselrode. 2 quarts of consomme, 1 doz. chestnuts, 3 yolks of eggs, \ gill game stock, 1 glass Madeira wine, pepper and salt.

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Consomme BrunoiseConsomme d la ManeelliConsomme d la FlamandeConsomme a la MadridConsomme Nesselrode

The new century cookery book