Royal is simply a custard seasoned with salt and red
pepper. Take three eggs, mix well with one cup of milk,
and poach in a tin mould. Stand the mould with the
custard in a pan with about one inch of water in it,
cover the mould with a paper, and poach slowly in a
moderate oven until solid. When cold cut into dice to
correspond in size with the other vegetables.
This garnishing looks very pretty in a clear consomme.
CONSOMME CELESTINE^S
The following recipes show two ways of making this
consomme.
1. Make two large pancakes, cut them in thin, long
strips (called Julienne), and put them in the consomme
before serving.
2. Cover one pancake with a chicken forcemeat;
place the other one on top, and with a round cutter cut
out as many pieces as you can the size of a nickel. Put
them on a plate, and heat them in the oven for five
minutes. This is sufficiently long to cook the forcemeat.
Place in the consomme before sending to the table.
9
w/
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
CONSOMME COLBERT ^?
Garnish the consomme with the vegetables used in
Consomme Caroline, but omit the tomatoes and Royal.
Add a small poached egg for each plate required.
CONSOMME SEVIGNE^S
Take half a breast of a cooked fowl. Pound it into
pulp. Add to it two whole eggs and the yolks of two
others, also one cup of milk and cream mixed, salt,
cayenne pepper, and a little grated nutmeg✪ Consomme Sevigne. Strain
the whole through a fine sieve. Butter well eight or
ten small tin tartelette moulds and fill them three-
quarters full with this preparation. Then stand the
moulds in a flat pan with a little water in the bottom.
Cover with a paper, and cook slowly in a moderate
oven, until solid. Take out of the moulds while hot,
and put in the hot consomme. One for each plate.
CONSOMME PRINCESS^
Take one pint of cooked green peas, fresh or canned.
Rub through a fine sieve, and place in a bowl. Add two
whole eggs and the yolks of three others, and one cup
of milk and cream mixed. Season with salt and pepper✪ Consomme Princess.
Put the mixture in a buttered mould and poach slowly
in the oven as in Consomme Sevigne. When cold cut
in slices, and with some fancy cutters cut the slices into
various shapes, such as stars, diamonds, etc. Place these
in the hot consomme.
CONSOMME ISABELLE^
To two quarts of consomme add the following garnishing :
Two heaping tablespoonfuls of cooked rice, two table-
spoonfuls each of cooked green peas, cooked string
beans, and peeled tomatoes cut in small cubes, and
three tablespoonfuls of pink Royal custard cut in dia-
monds. Let it come to a boil, and serve.
Royal, or seasoned custard, the recipe for which is
given elsewhere, is coloured pink by the use of a little
red vegetable colouring, often used in cooking to colour
jellies, creams, forcemeats, etc.
10
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
E
LOUIS' EVERY WOMAN'S COOK BOOK
CONSOMME WITH CHEESE CROUTONS ^
This is a very simple, but palatable consomme.
Cut as many slices of French bread, one-quarter of
an inch thick, as you have diners. Put them on a pie
plate or baking sheet. Cover each slice with a heaping
tablespoonful of grated Swiss and Parmesan cheese,
mixed. Bake in a hot oven until they become golden
brown. Have one crouton floating in each plate of
consomme.
CONSOMME MONACO^ ✪ Consomme Isabelle
Page 5 · 5 recipe records on this page
Presented as published in 1910. 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
Royal is simply a custard seasoned with salt and red pepper. Take three eggs, mix well with one cup of milk, and poach in a tin mould. Stand the mould with the custard in a pan with about one inch of water in it, cover the mould with a paper, and poach slowly in a moderate oven until solid. When cold cut into dice to correspond in size with the other vegetables.
This garnishing looks very pretty in a clear consomme.
CONSOMME CELESTINE'S
The following recipes show two ways of making this consomme.
1. Make two large pancakes, cut them in thin, long strips (called Julienne), and put them in the consomme before serving.
2. Cover one pancake with a chicken forcemeat; place the other one on top, and with a round cutter cut out as many pieces as you can the size of a nickel. Put them on a plate, and heat them in the oven for five minutes. This is sufficiently long to cook the forcemeat. Place in the consomme before sending to the table.
w/
When Served.
Guests.
Remarks.
CONSOMME COLBERT
Garnish the consomme with the vegetables used in Consomme Caroline, but omit the tomatoes and Royal. Add a small poached egg for each plate required.
CONSOMME SEVIGNE'S
Take half a breast of a cooked fowl. Pound it into pulp. Add to it two whole eggs and the yolks of two others, also one cup of milk and cream mixed, salt, cayenne pepper, and a little grated nutmeg. Strain the whole through a fine sieve. Butter well eight or ten small tin tartelette moulds and fill them threequarters full with this preparation. Then stand the moulds in a flat pan with a little water in the bottom. Cover with a paper, and cook slowly in a moderate oven, until solid. Take out of the moulds while hot, and put in the hot consomme. One for each plate.
CONSOMME PRINCESS
Take one pint of cooked green peas, fresh or canned. Rub through a fine sieve, and place in a bowl. Add two whole eggs and the yolks of three others, and one cup of milk and cream mixed. Season with salt and pepper. Put the mixture in a buttered mould and poach slowly in the oven as in Consomme Sevigne. When cold cut in slices, and with some fancy cutters cut the slices into various shapes, such as stars, diamonds, etc. Place these in the hot consomme.
CONSOMME ISABELLE
To two quarts of consomme add the following garnishing : Two heaping tablespoonfuls of cooked rice, two tablespoonfuls each of cooked green peas, cooked string beans, and peeled tomatoes cut in small cubes, and three tablespoonfuls of pink Royal custard cut in diamonds. Let it come to a boil, and serve.
Royal, or seasoned custard, the recipe for which is given elsewhere, is coloured pink by the use of a little red vegetable colouring, often used in cooking to colour
jellies, creams, forcemeats, etc.
When Served.
Guests.
Remarks.
E
CONSOMME WITH CHEESE CROUTONS
This is a very simple, but palatable consomme.
Cut as many slices of French bread, one-quarter of an inch thick, as you have diners. Put them on a pie plate or baking sheet. Cover each slice with a heaping tablespoonful of grated Swiss and Parmesan cheese, mixed. Bake in a hot oven until they become golden brown. Have one crouton floating in each plate of consomme.
CONSOMME MONACO
Records on this page
Consomme SevigneConsomme PrincessConsomme IsabelleConsomme with Cheese CroutonsConsomme Monaco