The new century cookery book

Skin the chestnuts, and boil in water or milk until tender ; rub through a sieve, mix with the yolk of egg and game stock, season with pepper and salt, and fill into a number of well-buttered oliveshaped moulds ; poach them in the oven for ten minutes, let them cool a little, then turn out and place them in a soup-tureen ; add the wine to the consomme, season to taste, and let it boil for a few minutes, and pour gently in the tureen. It is then ready for serving. 135. Consomme a la Dubourg . — The garniture for this consomme consists of Royal (No. 95.), plainly-cooked rice, and cooked green peas, in equal proportions. 136. Consomme a l'Imperiale.—2 quarts of consomme \ lb. raw or cooked chicken meat, 2 whites and 1 yolk of egg, 1 tablespoonful of cream, 1 tablespoonful of bechamel sauce, 2 oz.fat bacon or shred beef suet, about 1 gill white stock, pepper and salt, 3 small carrots, a handful asparagus points. Prepare the consomme in the usual way. Butter a, small flat tin mould or pan, spread evenly with a thick layer of forcemeat made as follows : Chop finely the chicken meat, bacon or suet, pound together in a mortar, add gradually the eggs and sauce, pass through a wire sieve, return to the mortar, and add the cream and as much stock as is required to make a nice creamy farce ; season with pepper and salt to taste. Place the mould in the oven till done ; this will take but a few minutes ; cut out some thin rounds about the size of a shilling piece, put in a soup-tureen together with a handful of small rounds of cooked carrots, and the same quantity of cooked asparagus points ; pour over the consomme and serve. 137. Consomme a la Solferin e. — 2 quarts consomme, 2 small potatoes, 2 small turnips, 2 small carrots. Wash and peel the vegetables, scoop out with vegetable scoop a little larger than a pea, blanch and boil each kind separately in some clear stock, drain, and keep hot in consomme until wanted. 138. Consomme a la Xavier. — 2 or 3 quarts consomme, 3 oz. flour, 1 oz. butter, 1 egg, 1 oz. grated cheese, ^ gill milk, pepper and salt. Put the milk and butter in a stewpan, stir in the flour when boiling, stir quickly over the fire until the mixture becomes thick and smooth. Add the cheese (Parmesan or Gruyere is best), season with pepper and salt, work up well and let cool. Beat up the egg and work into the mixture. Three-parts fill a paper cornet or forcing-bag with a plain pipe with this paste, close up the large end, press out some large pea-shapes on to a buttered saute-pan, pour on a little boiling water, and poach for five minutes. Drain on a sieve, and add to the hot consomme about ten minutes before serving. 139. Consomme aux Quenelles Frites. — Prepare a quenelle paste as above, shape into small marbles, fry these in hot fat, lard, or butter, a golden brown, drain on a cloth ; pour the hot consomme into the tureen, and put in the fried quenelles just before serving. 140. Consomme Mikado — 2 quarts of consomme flavoured with curry, 4 oz. lean veal, 2 oz. lean mutton, the breast of a small chicken, 2 oz. butter, ^ onion, a bouquet garni, 2 tablespoonfuls cooked rice, pepper and salt.