Savarin — Beef consomme, garnished with chicken
and onion quenelles, dice of sweetbread.
Saxon — Beef consomme, served with julienne of ham,
tongue, sauerkraut, croutons.
Saxonne — Consomme served with pink and green
quenelles.
Selianka — Beef consomme, served with julienne of
ham, sauerkraut, fennel, and chervil.
Sevigne I. — Chicken consomme, lie tapioca, garnished
with shredded lettuce, chicken quenelles, and
pointes.
Sevigne II. — Chicken consomme, served with chicken
quenelles, braised farced lettuce, peas, chervil.
Consommes .
65
Solferino — Light consomme, garnished with pearls
of carrots, turnips, and potatoes.
Soubrette — Chicken consomme, tomato flavour, lie
tapioca, garnished with rings of chicken and
t ruffe farce, crayfish tails.
S ouver aine — Consomme garnished with pearls of
chicken quenelles, brunoise roots, peas, chervil,
Stschy — Beef and duck consomme, beetroot flavour
and colour, served with dice of beef, duck,
button onions, sauerkraut ; sour cream separate.
Suedois — Beef consomme, served with croutes masked
with braised brunoise roots blended with yolks,
cheese over, and gratines.
Talma — Chicken consomme, served with almond milk
royal, rice.
Tassamana — Curried consomme, served with Indian
corn royal cut fancy shape.
Teheran — Curried chicken consomme, served with
curried chicken quenelles, royal, rice.
Theodora — Chicken consomme, served with cubes of
chicken, truffe, royal, asparagus pointes.
Tivoli — Beef consomme, lie semolina, served with
Italian raviole ; gratines separate.
Tortue clair — Clear turtle soup, made with beef,
veal, calf’s feet, turtle, and aromatic herbs, wine,
lie arrowroot, sherry, cayenne, served with
trimmed turtle meat.
Tosca — Consomme, lie tapioca, served with dice of
chicken quenelles, truffe, carrots, and profiterolles.
Toscana — Beef consomme, served with dice of
tomatoes, julienne of mushrooms, aubergine,
macaroni.
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66 The New Practical Cookery Guide.
Trevise — Consomme, lie tapioca, served with a
julienne of truffe and tongue.
Trianon — Consomme garnished with cubes of cucum-
ber, tomatoes, and chicken, chervil.
Trois filets — Consomme with long strips of chicken,
tongue, and truffe.
Tzarina — Chicken consomme, coriander seed and
fennel flavour, served with dice of vesiga and
fennel.
Valdis — Beef consomme, served with dice of tomatoes
and cheese croutes.
Palencienne I. — Consomme, lie semolina, lettuce,
sorrel, chervil,
Valencienne II. — Consomme with quenelles, rice,
lettuce, and chervil.
Valetta — Chicken consomme, served with tine julienne
of tangerine rind, blanched ; skinned quarters of
tangerine separate.
Vatel I. — Back consomme, lie tapioca, served with
chicken and truffe quenelles, olive shape, tarra-
gon, and chervil.
Vatel II. — Fish consomme, served with crayfish,
croutes royal, dice of fillets of sole.
Veneur — Consomme served with shredded lettuce,
tarragon, and chervil.
Venitienne — Rich consomme, tarragon, chervil, and
basil flavour, served with small round gniocchis,
rice.
Veron — Beef consomme, marsala flavour, served
with green royal, cubes of truffe, and pimentoes.
Vert pre — Consomme, lie tapioca, served with
asparagus pointes, sorrel, tarragon, and chervil.
Consommes.
67
Vesiga — Rich consomme, served with dice of vesiga
(which should be well soaked and simmered till
cooked).
Victor Emmanuel — Consomme served with dice of
tomatoes, macaroni, royal cut crown shape ;
cheese separate.
Page 30
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Savarin — Beef consomme, garnished with chicken and onion quenelles, dice of sweetbread.
Saxon — Beef consomme, served with julienne of ham, tongue, sauerkraut, croutons.
Saxonne — Consomme served with pink and green quenelles.
Selianka — Beef consomme, served with julienne of ham, sauerkraut, fennel, and chervil.
Sevigne I. — Chicken consomme, lie tapioca, garnished with shredded lettuce, chicken quenelles, and pointes.
Sevigne II. — Chicken consomme, served with chicken quenelles, braised farced lettuce, peas, chervil.
Consommes .
Solferino — Light consomme, garnished with pearls of carrots, turnips, and potatoes.
Soubrette — Chicken consomme, tomato flavour, lie tapioca, garnished with rings of chicken and truffe farce, crayfish tails.
Souveraine — Consomme garnished with pearls of chicken quenelles, brunoise roots, peas, chervil,
Stschy — Beef and duck consomme, beetroot flavour and colour, served with dice of beef, duck, button onions, sauerkraut ; sour cream separate.
Suedois — Beef consomme, served with croutes masked with braised brunoise roots blended with yolks, cheese over, and gratines.
Talma — Chicken consomme, served with almond milk royal, rice.
Tassamana — Curried consomme, served with Indian corn royal cut fancy shape.
Teheran — Curried chicken consomme, served with curried chicken quenelles, royal, rice.
Theodora — Chicken consomme, served with cubes of chicken, truffe, royal, asparagus pointes.
Tivoli — Beef consomme, lie semolina, served with Italian raviole ; gratines separate.
Tortue clair — Clear turtle soup, made with beef, veal, calf’s feet, turtle, and aromatic herbs, wine, lie arrowroot, sherry, cayenne, served with trimmed turtle meat.
Tosca — Consomme, lie tapioca, served with dice of chicken quenelles, truffe, carrots, and profiterolles.
Toscana — Beef consomme, served with dice of tomatoes, julienne of mushrooms, aubergine, macaroni.
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66 The New Practical Cookery Guide.
Trevise — Consomme, lie tapioca, served with a julienne of truffe and tongue.
Trianon — Consomme garnished with cubes of cucumber, tomatoes, and chicken, chervil.
Trois filets — Consomme with long strips of chicken, tongue, and truffe.
Tzarina — Chicken consomme, coriander seed and fennel flavour, served with dice of vesiga and fennel.
Valdis — Beef consomme, served with dice of tomatoes and cheese croutes.
Valencienne I. — Consomme, lie semolina, lettuce, sorrel, chervil,
Valencienne II. — Consomme with quenelles, rice, lettuce, and chervil.
Valetta — Chicken consomme, served with tine julienne of tangerine rind, blanched ; skinned quarters of tangerine separate.
Vatel I. — Beef consomme, lie tapioca, served with chicken and truffe quenelles, olive shape, tarragon, and chervil.
Vatel II. — Fish consomme, served with crayfish, croutes royal, dice of fillets of sole.
Veneur — Consomme served with shredded lettuce, tarragon, and chervil.
Venitienne — Rich consomme, tarragon, chervil, and basil flavour, served with small round gniocchis, rice.
Veron — Beef consomme, marsala flavour, served with green royal, cubes of truffe, and pimentoes.
Vert pre — Consomme, lie tapioca, served with asparagus pointes, sorrel, tarragon, and chervil.
Consommes.
Vesiga — Rich consomme, served with dice of vesiga (which should be well soaked and simmered till cooked).
Victor Emmanuel — Consomme served with dice of tomatoes, macaroni, royal cut crown shape ; cheese separate.