Boston Cooking-School cook book

With Vegetables. Add cooked string beans, carrots, peas, etc. Cut in small pieces or in fancy shapes. Princess. Add green peas and cooked chicken, diced. Pimiento. Add 4 cup canned pimiento, forced through a sieve, 4 tablespoons sherry, and a few grains cayenne to 4 cups consommé before clearing. Serve hot or cold. A la Royal. Garnish with Royal Custard (p. 136) cubes just before serving. Au Parmesan. Garnish with Parmesan Pate a Choux (p. 137). D’Orléans. Garnish with Quenelles (p. 138) and French peas. Iced. Flavor bouillon or consommeé with lemon juice or sherry. Chill. Jellied. Add 3 tablespoons granulated gelatine to each quart of bouillon or consommé. Chill in bouillon cups or chill in shallow dish, cut in cubes, and pile in cups. Macaroni Soup. Cook 14 cup macaroni, in Y%-inch pieces, in 4 cups Brown Stock or consommé. Or add cooked macaroni to soup and reheat. Julienne. To each quart, add 2 tablespoons, each, cooked peas and string beans, and 14 cup, each, cooked carrots and turnips or leeks, cut in matchlike strips. Montmorency. To 1 quart consommé, add 1 cup finely chopped raw beets. Clear. Garnish with 14 cup, each, cooked green peas, Julienne shaped (matchlike) strips of cooked chicken breast, and cooked tapioca. . A la Barigoule. Garnish with thinly sliced stuffed olives, sliced mushrooms, and, if desired, a few bits of cooked chicken, diced. BORTSCH 1 quart consommé 1 cup chopped cabbage 2 large beets, chopped 2 onions, chopped Cook vegetables until tender in consommé, adding water as necessary. Strain or not, as desired. Serves 6 to 8. Russian Bortsch. Serve a tablespoon of heavy sour cream on each bowl. Heavy pottery bowls are traditional. CLEAR MUSHROOM SOUP 14 pound mushrooms Sherry wine 3 pints consomme Brush mushrooms, chop stems finely, and break caps in small pieces, or use stems only from 1 pound of mushrooms. Add to consommé, bring gradually to boiling point, and simmer 30 minutes. Cool and clear (p. 143). Just before serving add sherry to taste. CONSOMME DUBARRY 6 cups Veal Stock (p. 150) Y4 cup hot boiled rice 1 ox tail 1 tablespoon shredded, 4 green pepper cut in strips blanched, Jordan almonds Cauliflower flowerets, cooked Royal Custard (p. 136) Add ox tail to veal in making stock. Add green pepper and cook 15 minutes. Strain, cool, and remove fat. Reheat and add remaining ingredients. (This consommé does not require clearing.) Chicken Stock, Bermuda Onions and Unsalted Butter Make Parker House Onion Soup Distinctive ONION SOUP AU GRATIN 5 small onions thinly sliced ‘6 cups Brown Stock (p. 144) 3 tablespoons butter 3 tablespoons grated Parmesan cheese 6 slices toast, preferably from French loaf Cook onions in butter until soft. Add stock and salt to taste. Simmer 30 minutes. Place slice of toast in each soup plate or pottery bowl, sprinkle with cheese, and pour soup over it or pass cheese separately. Serves 6. Parker House Onion Soup. Use 2 Bermuda onions, unsalted butter, and chicken stock. OX-TAIL SOUP 1 small ox tail 1% teaspoon salt 6 cups Brown Stock (p. 144) Few grains cayenne Carrot | 4% cup each, cut in 1 teaspoon Worcester- Turnip { fancy shapes shire Sauce Onion | % cup each, cut in 1 teaspoon lemon juice Celery { small pieces Cut ox tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter 10 minutes. Add to Brown Stock, simmer 2 or 3 hours or until tender. Drain and discard bone. Add ox-tail meat and vegetables (parboiled 20 minutes), simmer until vegetables are soft, add seasonings. Add water as needed. MUTTON BROTH 3 pounds mutton (from the neck) Few grains pepper 2 quarts cold water 3 tablespoons rice or 1 teaspoon salt 3 tablespoons barley