The Pytchley book of refined cookery and bills of fare

Boil in three pints of Consomme (No. 1 or 2) until tender, one carrot, one turnip, a little celery and spinach, cut into different shapes with a cutter, and add a quarter of a pint of peas and some small sprays of cauliflower, cooked in the Consomme. CLEAR SOUPS. 129 JULIENNE. No. 8Sa. Shred in shapes about an inch long and quite fine, the red part of two carrots, a small stick of celery, a turnip, the white of one leek, two or three leaves of a white lettuce, or in winter a cabbage, and a few spinach leaves. Throw the whole into three pints of Consomme (No. 1 or 2), and let them simmer until tender, and serve. CONSOMME AU VERMICELLI. No. 89. Break into small pieces and blanch in boiling water two ounces of vermicelli for five minutes, drain it, and put it in three pints of Consomme (No. 1 or 2) and boil for fifteen minutes, stirring it, and serve with grated Parmesan handed round. CONSOMME AU MACARONI. No. 90. Boil one ounce of macaroni in some boiling water with a spoonful of salt in it for half an hour ; strain, cut the macaroni in lengths of an inch, throw it into three pints of Consomme (No. I or 2), and let it simmer for fifteen minutes, and serve with grated Parmesan handed round. CONSOMME AUX CEUFS ROCHES. No. 91. Poach as many eggs as there are people dining, put them carefully in the tureen so as not to break, and pour on them three pints of Consomme (No. 1 or 2). Grated Parmesan may be also served with this soup. K THE PYTCHLEY COOKERY BOOK. 130 1 CONSOMME AU RIZ. No. 92. Wash and boil one ounce of best rice in water for ten minutes, drain, and boil in three pints of Consomme (No. 1 or 2), until the rice is tender and separates. Parmesan cheese may be handed round with this soup. COD'S HEAD SOUP. No. 93. Take a large cod’s head, wash it well, blanch it for five or six minutes, take all the skin off, and remove the flesh from the bone and put it on a dish. Boil for half an hour a bouquet of basil and marjoram in three pints of Consomme (No. 1); add a small wine- glassful of sherry, the brown parts of the fish cut up in pieces about an inch square, and a dessert-spoonful of corn flour well mixed, boil five minutes, and serve with lemon and cayenne handed round. OX CHEEK. No. 94. Wash and soak an ox cheek in warm water until quite clean, throw the water away and put the cheek in a stew- pan with four carrots, three onions, a stick of celery, a bunch of parsley, ten peppercorns, an ounce of salt, a gallon of water ; let it boil gently for four hours, take out the cheek, remove the bone, put it between two dishes with a weight on the top and let it get cold. Clarify the stock (as in No. 1), add sugar and salt to taste, cut the cheek into pieces about an inch square, the vegetables into various shapes with cutters, and put them into the soup in time to get thoroughly hot, but not to boil. CLEAR SOUPS. 131 OX TAIL. No. 95.