(Two quarts, enough for ten people.)
Cut five thin slices of bread and cover about one-
sixteenth of an inch thick with chicken forcemeat.
Put another slice of bread on top of the forcemeat,
and press lightly together. With a round cutter, three-
quarters of an inch in diameter, cut as many pieces as
you can get out of the slices. Dip these pieces in beaten
eggs, and fry them in clarified butter✪ Consomme Monaco until they become
a golden brown colour. When serving the consomme
put five or six of these pieces in each plate.
CONSOMME FERMIERE ^
Cut one carrot, one turnip, and a few leaves of cabbage
into pieces the size of a dime. Cut one-half a stalk of
peeled celery and one onion into crescents, and slice
one leek crosswise. Cook the whole slowly in butter
for about twenty-five minutes; then moisten with
about two quarts of consomme or plain stock. Let it
simmer for one-half an hour. Skim off the butter
occasionally. Before serving add two tablespoonfuls of
cooked green peas, a little chopped parsley, chives, and
chervil✪ Consomme Fermiere.
Serve thin slices of French bread, toasted in the oven,
with the soup.
ii
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
CREAM SOUPS AND PUREE SOUPS
CREAM OF CELERY ^3
Cut three stalks of celery in small pieces, wash well,
and drain off the water. Put the celery in a saucepan
with a piece of butter the size of an egg and let it cook
in the butter for about ten minutes. (Do not let the
celery change its colour.) Add two tablespoonfuls of
flour, stir well for a few minutes, and then moisten with
two quarts of white stock. Boil for an hour, rub it
through a fine sieve, and put it back on the stove. Heat
it nearly to the boiling point, season to taste, and add
one cup of good cream and two ounces of table butter✪ Cream of Celery,
before serving. Serve small bread croutons with it.
With most of the cream and puree soups bread croutons
are served. Cut the bread into small dice without the
crust. Toast them in the oven to a nice golden colour,
or fry them in butter, on a quick fire. If fried, drain
well, and be sure not to have them greasy.
CREAM OF CAULIFLOWER A LA DUBARRY
Parboil a medium-sized cauliflower for a few minutes in
salted water. Drain off the water, moisten with two quarts
of white stock, and add one small onion with one clove
in it. Let it boil until the whole is thoroughly cooked.
Remove the onion, and rub the remaining mixture
through a fine sieve. Put it back on the stove, and heat
well. Mix the yolks of two eggs with one-half a cup of
cream, and stir it in the soup before serving. Add three
tablespoonfuls of small pieces of cauliflower✪ Cream of Cauliflower a la Dubarry to it, pre-
viously cooked in salt water.
CREAM OF SORREL WITH TAPIOCAS
Heat in a saucepan a piece of butter the size of an egg.
Have one-quarter of a peck of sorrel, or less, cleaned and
washed. Put it in the hot butter and let it simmer for
ten minutes. Stir it occasionally with a spoon, then
12
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
T
LOUIS' EVERY WOMAN'S COOK BOOK ✪ Cream of Sorrel with Tapiocas
Page 6 · 6 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
(Two quarts, enough for ten people.)
Cut five thin slices of bread and cover about onesixteenth of an inch thick with chicken forcemeat. Put another slice of bread on top of the forcemeat, and press lightly together. With a round cutter, threequarters of an inch in diameter, cut as many pieces as you can get out of the slices. Dip these pieces in beaten eggs, and fry them in clarified butter until they become a golden brown colour. When serving the consomme put five or six of these pieces in each plate.
CONSOMME FERMIERE
Cut one carrot, one turnip, and a few leaves of cabbage into pieces the size of a dime. Cut one-half a stalk of peeled celery and one onion into crescents, and slice one leek crosswise. Cook the whole slowly in butter for about twenty-five minutes; then moisten with about two quarts of consomme or plain stock. Let it simmer for one-half an hour. Skim off the butter occasionally. Before serving add two tablespoonfuls of cooked green peas, a little chopped parsley, chives, and chervil.
Serve thin slices of French bread, toasted in the oven, with the soup.
When Served.
Guests.
Remarks.
CREAM SOUPS AND PUREE SOUPS
CREAM OF CELERY
Cut three stalks of celery in small pieces, wash well, and drain off the water. Put the celery in a saucepan with a piece of butter the size of an egg and let it cook in the butter for about ten minutes. (Do not let the celery change its colour.) Add two tablespoonfuls of flour, stir well for a few minutes, and then moisten with two quarts of white stock. Boil for an hour, rub it through a fine sieve, and put it back on the stove. Heat it nearly to the boiling point, season to taste, and add one cup of good cream and two ounces of table butter, before serving. Serve small bread croutons with it.
With most of the cream and puree soups bread croutons are served. Cut the bread into small dice without the crust. Toast them in the oven to a nice golden colour, or fry them in butter, on a quick fire. If fried, drain well, and be sure not to have them greasy.
CREAM OF CAULIFLOWER A LA DUBARRY
Parboil a medium-sized cauliflower for a few minutes in salted water. Drain off the water, moisten with two quarts of white stock, and add one small onion with one clove in it. Let it boil until the whole is thoroughly cooked. Remove the onion, and rub the remaining mixture through a fine sieve. Put it back on the stove, and heat well. Mix the yolks of two eggs with one-half a cup of cream, and stir it in the soup before serving. Add three tablespoonfuls of small pieces of cauliflower to it, previously cooked in salt water.
CREAM OF SORREL WITH TAPIOCAS
Heat in a saucepan a piece of butter the size of an egg. Have one-quarter of a peck of sorrel, or less, cleaned and washed. Put it in the hot butter and let it simmer for ten minutes. Stir it occasionally with a spoon, then
When Served.
Guests.
Remarks.
T
Records on this page
Consomme IsabelleConsomme MonacoConsomme FermiereCream of CeleryCream of Cauliflower a la DubarryCream of Sorrel with Tapiocas