The following, some four hundred of named consomme, indicate the great progress made of late years in the various ways of serving and garnishing clear soups. CONSOMMES. Africaine — Slightly curried chicken consomme, gar- nished with boiled rice, curried chicken quenelles, and julienne of aubergines (egg plant). Agnoletti — Ordinary consomme, garnished with small raviole made of minced lamb. d 2 36 The New Practical Cookery Guide. Aigo Saou. — Fish consomme, aromatic and garlic flavour, garnished with dice of white fish and fried croutons. Ailerons — Chicken consomme, garnished with cooked farced ailerons (wing ends of chicken) and boiled rice. Albion I. — Chicken consomme, garnished with shredded lettuce, asparagus pointes, chicken, and foie gras quenelles. Albion II. — Chicken consomme, lie with little French tapioca, garnished with foie gras quenelles, julienne of truifes, and cock’s comb, asparagus pointes. Albion III. — Fish consomme, lie with French tapioca, garnished with lobster and trufle quenelles. Alexandra— Chicken consomme, slightly lie with French tapioca, garnished with shredded lettuce, small quenelles of chicken, julienne of white chicken meat, and chervil. Algerien — Strong consomme, garnished with dice of cooked aubergine (egg plant). AUemande — Strong consomme, flavoured with juniper berries, slightly lie with French tapioca, gar- nished with cooked shredded red cabbage, skinned cooked Frankfort sausages, grated horseradish separate. Alsacienne I. — Strong consomme, garnished with julienne of cooked sauerkraut and small foie gras ravioles. Alsacienne II. — Strong consomme, ham flavour, garnished with paysanue of leeks, cabbage, and Consommes. 37 potatoes cooked in consomme ; toasted French bread croutes separate. Ambassadeur — Chicken consomme, garnished with pointes, puree of truffe royal cut into fancy rings, and dice of mushroom and chicken. Ambassadrice — Chicken consomme, garnished with neatly cut julienne of black truffe royal, red tomato royal, green peas royal, and shredded chicken and chervil. Amelia — Rich consomme, garnished with fancy cut royal, small round quenelles, dice of chicken, French beans, and perles. Americaine — Strong consomme, with stars cut from cooked carrots, turnips, truffes, pimentoes, and whites of eggs, a few green peas, and a glass of sherry lastly Ancienne I. — Strong consomme, as for Petite Mar- mite, garnished with neatly cut slices of the chicken cooked in it, and a few croutes coated with the vegetables from the marmite finely minced, and gratines. Ancienne II. — Chicken consomme, garnished with small chicken quenelles, gratines, cheese, croutes. Andalouse I. — Chicken consomme, garnished with tomato royal ct*t in cubes, julienne of ham, rice, threaded eggs (oeufs files). Andalouse II. — Chicken consomme, garnished with chicken quenelles, tomato royal, and cucumber cut in cubes. Andalouse III. — Chicken consomme, garnished with dice of tomatoes and vermicelli. 38 The New Practical Cookery Guide. Argenteuil — Chicken consomme, garnished with asparagus pointes. Arlequin — Chicken consomme, garnished with fancy cut yellow, green, and pink quenelles. Aulanier — Ordinary consomme, garnished wdth julienne of cabbage, green peas, and chervil. Aurore— Chicken consomme, flavoured with tomato juice, lie with French tapioca, garnished with julienne of chicken. Australienne — Rabbit consomme, garnished with dice of carrots and rabbit.

AI-modernized reading of the original text

The following, some four hundred of named consomme, indicate the great progress made of late years in the various ways of serving and garnishing clear soups. CONSOMMES. Africaine — Slightly curried chicken consomme, garnished with boiled rice, curried chicken quenelles, and julienne of aubergines (egg plant). Agnoletti — Ordinary consomme, garnished with small raviole made of minced lamb. d 2 36 The New Practical Cookery Guide. Aigo Saou. — Fish consomme, aromatic and garlic flavour, garnished with dice of white fish and fried croutons. Ailerons — Chicken consomme, garnished with cooked farced ailerons (wing ends of chicken) and boiled rice. Albion I. — Chicken consomme, garnished with shredded lettuce, asparagus pointes, chicken, and foie gras quenelles. Albion II. — Chicken consomme, lie with little French tapioca, garnished with foie gras quenelles, julienne of truifes, and cock’s comb, asparagus pointes. Albion III. — Fish consomme, lie with French tapioca, garnished with lobster and trufle quenelles. Alexandra— Chicken consomme, slightly lie with French tapioca, garnished with shredded lettuce, small quenelles of chicken, julienne of white chicken meat, and chervil. Algerien — Strong consomme, garnished with dice of cooked aubergine (egg plant). AUemande — Strong consomme, flavoured with juniper berries, slightly lie with French tapioca, garnished with cooked shredded red cabbage, skinned cooked Frankfort sausages, grated horseradish separate. Alsacienne I. — Strong consomme, garnished with julienne of cooked sauerkraut and small foie gras ravioles. Alsacienne II. — Strong consomme, ham flavour, garnished with paysanue of leeks, cabbage, and Consommes. potatoes cooked in consomme ; toasted French bread croutes separate. Ambassadeur — Chicken consomme, garnished with pointes, puree of truffe royal cut into fancy rings, and dice of mushroom and chicken. Ambassadrice — Chicken consomme, garnished with neatly cut julienne of black truffe royal, red tomato royal, green peas royal, and shredded chicken and chervil. Amelia — Rich consomme, garnished with fancy cut royal, small round quenelles, dice of chicken, French beans, and perles. Americaine — Strong consomme, with stars cut from cooked carrots, turnips, truffes, pimentoes, and whites of eggs, a few green peas, and a glass of sherry lastly Ancienne I. — Strong consomme, as for Petite Marmite, garnished with neatly cut slices of the chicken cooked in it, and a few croutes coated with the vegetables from the marmite finely minced, and gratines. Ancienne II. — Chicken consomme, garnished with small chicken quenelles, gratines, cheese, croutes. Andalouse I. — Chicken consomme, garnished with tomato royal ct*t in cubes, julienne of ham, rice, threaded eggs (oeufs files). Andalouse II. — Chicken consomme, garnished with chicken quenelles, tomato royal, and cucumber cut in cubes. Andalouse III. — Chicken consomme, garnished with dice of tomatoes and vermicelli. 38 The New Practical Cookery Guide. Argenteuil — Chicken consomme, garnished with asparagus pointes. Arlequin — Chicken consomme, garnished with fancy cut yellow, green, and pink quenelles. Aulanier — Ordinary consomme, garnished wdth julienne of cabbage, green peas, and chervil. Aurore— Chicken consomme, flavoured with tomato juice, lie with French tapioca, garnished with julienne of chicken. Australienne — Rabbit consomme, garnished with dice of carrots and rabbit.

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