Practical gastronomy and culinary dictionary

Break the eggs into a basin, beat a little and add the cream and stock, season to taste, mix well, strain, and put into a well-buttered plain mould ; place it in a stew- pan half filled with water, and cook over a slow fire for about half an hour ; take out, let cool, and cut into neat square pieces. Put these, together with the cooked aspa- ragus points and green peas, in a soup tureen, pour in the clear chicken or game consomme and serve. 96. Consomme Sevigne. — 2 quarts of chicken con- somme, ^ cooked chicken, ^ oz. lice, 1 gill veloute sauce, 2 whole eggs and 4 yolks, ^ gill cream, pepper, salt, grated nutmeg, 1 gill cooked peas, a few cooked French beans. Free the chicken from bones, skin, and sinews; cut the meat into small pieces and pound in a mortar ; cook the rice in rich stock, and when done strain off and pound with the chicken ; add the sauce, mix well, and put in a basin ; w^ork in the eggs and cream, season to taste with pepper, salt, and nutmeg. Pass this through a fine sieve. Fill the mixture into eight or ten very small timbales or dariole moulds, previously well buttered. Stand them in a saute-pan half filled with boiling water. Cook slowly for half an hour. Turn out on a dish or wet cloth. Cut the shapes crossways into three or four equal pieces, put them into a hot soup tureen, with the peas and beans, the latter cut into small dice, pour over the consomme and serve. The garniture for this soup is sometimes served separately in a deep round dish, and is handed round as the consomme is served. 398 RECHERCHE COOKERY. 97. Consomme a la Celestine (Clear Chicken Broth, Celestine Style). — Prepare about three quarts of con- somme, with one pound of lean veal, one pound of lean beef, one roast fowl, two gallons of water, bones of roast beef, soup vegetables, and seasonmg. Boil from four to five hours and strain ; Avhen cold clarify in the usual way, adding one glass of sherry, and seasoning to taste. Have ready a pancake batter, made with two ounces of flour, half an ounce of oiled butter, half an ounce of grated Parmesan cheese, two eggs, one gill of milk, one dessert-spoonful of chopped parsley, tarragon leaves and chervil, and a pinch of salt. Prepare about six thin pancakes with this, fold them longways, cut them into very thin strips, place them in a soup tureen ; pour over the soup, and serve. 98. Consomme a la Grisonne. — Have ready some consomme. Prepare a pancake batter with the same ingredients as No. 97, leaving out the herbs and using cream instead of milk. When the consomme is boiling force the preparation through a colander quickly into same ; let boil gently for a few minutes, when the soup will be ready for serving. 99. Consomme a la Portugaise. — 2 quarts of con- somme, 18 French plums, 2 small leeks, ^ oz. butter, a pinch of cayenne.