Victoria — Consomme, lie tapioca, served with peas,
julienne of chicken, truffe, chervil.
Viennoise — Beef consomme, paprika, served with
strips of cheese pancakes and gniocchi.
Villageois — Consomme served with julienne of leeks,
Italian paste.
Villageoise — Consomme served with croute-au-pot
roots and macaroni.
Villeneuve — Chicken consomme, served with squares
of royal, squares of farced lettuce, and farced
pancakes in cubes.
Viveurs — Chicken consomme, beetroot flavour and
colour, julienne of celery, and cheese croutons.
Vivianne — Chicken consomme, served with perles du
nizam, cubes of chicken.
Westmoreland — Rich consomme, sherry flavour, lie
arrowroot, served with dice of calf’s head,
truffe, chicken quenelles, and gherkins.
White House — Rich consomme, sherry flavour lie
tapioca, served with peas and rice.
Windsor — Rich consomme, turtle herbs flavour, and
sherry, julienne of calf’s feet, and quenelles.
Xavier I. — Consomme, lie arrowroot, marsala, served
with threaded cheese pancake mixture.
Xavier II. — Chicken consomme, served with chicken
and rice royal, peas, chervil.
68
Nie New Practical Cookery Guide.
CONSOMME FROID (or Glace), COLD
CONSOMME.
Cold consomme is served, with little or no garnish, in
a liquid form, in special cups or glasses.
A V essence de caille — Quail flavoured, and fine julienne
of quails.
A V essence de celeri — Celery flavoured, fine julienne
of celery.
An vin — Consomme wine flavoured.
En cjelee — Consomme in liquid jelly form.
Madrilenne — Tomato flavour and colour, finely
shredded pimentoes.
Nansen — Russian vodka flavour ; caviar croutes
separate.
Portucjaise — Tomato coloured, chervil.
Theresa — Pimento and chervil flavoured, in special
glasses, with pearls of quenelles.
Togo — Chicken consomme, lightly curried, tarragon
flavour, served with dice of crosnes royal.
Tortue a la Sir James — Light turtle soup, cognac and
sherry flavour, in special glasses.
VELOUTE, PUREE, CREAMS.
Veloute forms one of the principal foundations
in the great variety of thick soups. It is composed
of rich white stock of chicken, veal, or fish, thickened
with a roux made of equal quantities of fresh butter
and flour. The thickening may also be done with
arrowroot, creme de riz, or creme d’orge. In making
a chicken veloute (par excellence) the whole
Veloute, Puree, Creams.
69
chickens are cooked in it. When done, boned, the
meat pounded with a little cream, and added to the
veloute before the final straining, and chicken stock
is added to obtain the necessary consistency, if
required, finished with about two yolks of eggs and
a gill of cream to every quart of soup, and served with
garnish according to name. For fish veloute a well-
flavoured fish stock is used, and finished as chicken
veloute ; for shell-fish veloute, or bisque, the shell-
fish is' cracked and braised, or sauteed with a
mirpoix, flavouring herbs, and vegetables, cognac and
white wine ; when done, pounded and reheated in
the veloute, and finished in the usual way. For
vegetable veloute half milk and half stock is advisable.
The vegetables used should first be partly blanched
or braised, according to the nature of them, then
added to the simmering veloute till done, strained,
and finished with the usual liaison or fresh butter.
Page 31
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
Victoria — Consomme, lie tapioca, served with peas, julienne of chicken, truffe, chervil.
Viennoise — Beef consomme, paprika, served with strips of cheese pancakes and gniocchi.
Villageois — Consomme served with julienne of leeks, Italian paste.
Villageoise — Consomme served with croute-au-pot roots and macaroni.
Villeneuve — Chicken consomme, served with squares of royal, squares of farced lettuce, and farced pancakes in cubes.
Viveurs — Chicken consomme, beetroot flavour and colour, julienne of celery, and cheese croutons.
Vivianne — Chicken consomme, served with perles du nizam, cubes of chicken.
Westmoreland — Rich consomme, sherry flavour, lie arrowroot, served with dice of calf’s head, truffe, chicken quenelles, and gherkins.
White House — Rich consomme, sherry flavour lie tapioca, served with peas and rice.
Windsor — Rich consomme, turtle herbs flavour, and sherry, julienne of calf’s feet, and quenelles.
Xavier I. — Consomme, lie arrowroot, marsala, served with threaded cheese pancake mixture.
Xavier II. — Chicken consomme, served with chicken and rice royal, peas, chervil.
The New Practical Cookery Guide.
CONSOMME FROID (or Glace), COLD
CONSOMME.
Cold consomme is served, with little or no garnish, in a liquid form, in special cups or glasses.
A V essence de caille — Quail flavoured, and fine julienne of quails.
A V essence de celeri — Celery flavoured, fine julienne of celery.
An vin — Consomme wine flavoured.
En gelee — Consomme in liquid jelly form.
Madrilenne — Tomato flavour and colour, finely shredded pimentoes.
Nansen — Russian vodka flavour ; caviar croutes separate.
Portugaise — Tomato coloured, chervil.
Theresa — Pimento and chervil flavoured, in special glasses, with pearls of quenelles.
Togo — Chicken consomme, lightly curried, tarragon flavour, served with dice of crosnes royal.
Tortue a la Sir James — Light turtle soup, cognac and sherry flavour, in special glasses.
VELOUTE, PUREE, CREAMS.
Veloute forms one of the principal foundations in the great variety of thick soups. It is composed of rich white stock of chicken, veal, or fish, thickened with a roux made of equal quantities of fresh butter and flour. The thickening may also be done with arrowroot, creme de riz, or creme d’orge. In making a chicken veloute (par excellence) the whole
Veloute, Puree, Creams.
chickens are cooked in it. When done, boned, the meat pounded with a little cream, and added to the veloute before the final straining, and chicken stock is added to obtain the necessary consistency, if required, finished with about two yolks of eggs and a gill of cream to every quart of soup, and served with garnish according to name. For fish veloute a wellflavoured fish stock is used, and finished as chicken veloute ; for shell-fish veloute, or bisque, the shellfish is' cracked and braised, or sauteed with a mirpoix, flavouring herbs, and vegetables, cognac and white wine ; when done, pounded and reheated in the veloute, and finished in the usual way. For vegetable veloute half milk and half stock is advisable. The vegetables used should first be partly blanched or braised, according to the nature of them, then added to the simmering veloute till done, strained, and finished with the usual liaison or fresh butter.