104. Consomme Julienne. — To 2 quarts of consomme :
2 small carrots, ^turnip, 1 leek, | onion, ^ stick celery,
1 oz. butter, ^ small cabbage, a pinch of sugar, pepper
and salt.
Pare and wash the vegetables, slice them thinly and
cut into very fine long shreds, put them in a stewpan
with the butter, stir over the fire to blend well and cook
a little, season with a pinch of sugar, a little salt and
pepper. Add the clear soup, cook gently for thirty
minutes or so ; skim ofl:' the fat and serve. A table-spoon-
ful of cooked green peas, and the same of cooked French
beans cut in strips, may be added to the Juhenne gar-
niture.
105. Consomme Bouquetiere. — Use the same vege-
tables as in the above, omitting the cabbage. Cut them
into slices and stamp out by means of vegetable or
column cutters some fanciful- shaped dice.
Proceed the same as in the foregoing, and add 1 gill
Royal, No. 89 ; cut into small diamond shapes just
before Rer\dng.
106. Consomme Paysanne. — For 2 quarts of clear
soup (No. 88) : 3 carrots, 3 turnips, 1 onion, i small
cabbage, 3 oz. butter, a handful sorrel, a few sprigs of
chervil, a handful of slightly- toasted sippets of bread,
salt, pepper, a pinch sugar.
Wash the vegetables, scrape the carrots, peel the
turnips and onion. Cut these into thin slices, stamp
out in rounds about an inch in diameter. Cut the
SOUPS (POTAGES). 401
cabbage-leaves in a similar way. Put the butter in a
stewpan, add the vegetables with the exception of sorrel
and chervil. Fry a few minutes, season with pepper,
salt and sugar, pour off the butter and add a quart of
water, shred the sorrel and chervil and add it after the
above has simmered for about half an hour. Pour in
the clear soup, boil up, skim and simmer for another
twenty minutes. Put the toasted bread sippets in a
soup tureen, pour over the soup when ready, and serve.
107. Consomme a la Jardiniere. — For 2 quarts of
consomme : 1 carrot, 2 small turnips, 6 small button
onions, f cucumber, ^ of a lettuce, J of a stalk of celery,
a few sprigs of tarragon and chervil, pepper, salt, a pinch
of sugar.
Scrape, peel, and clean the vegetables, scoop out the
carrot, turnips, and celery into the shape of peas and
small olives. Wash the lettuce and pull into very small
pieces, cut the tarragon and chervil into fine shreds,
blanch these and the lettuce-leaves. Cook the onions,
carrot, turnips, celery, and cucumber separately in
salted water, drain and put all together with lettuce and
herbs in a stewpan. Fill up with the clear soup, add
the seasoning, boil gently for about ten minutes, and
serve hot. P. S.— Toasted bread cut into small sippets
may be served with this soup, but should be handed
round separately.
108. Consomme Brunoise.— For 2 quarts of con-
somme : f onion, 2 carrots, 1 turnip, 1 leak, 1 oz. butter,
a pinch sugar, pepper and salt.
Page 149
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
104. Consomme Julienne. — To 2 quarts of consomme :
2 small carrots, ^turnip, 1 leek, | onion, ^ stick celery,
1 oz. butter, ^ small cabbage, a pinch of sugar, pepper
and salt.
Pare and wash the vegetables, slice them thinly and
cut into very fine long shreds, put them in a stewpan
with the butter, stir over the fire to blend well and cook
a little, season with a pinch of sugar, a little salt and
pepper. Add the clear soup, cook gently for thirty
minutes or so ; skim ofl:' the fat and serve. A table-spoon-
ful of cooked green peas, and the same of cooked French
beans cut in strips, may be added to the Juhenne gar-
niture.
105. Consomme Bouquetiere. — Use the same vege-
tables as in the above, omitting the cabbage. Cut them
into slices and stamp out by means of vegetable or
column cutters some fanciful- shaped dice.
Proceed the same as in the foregoing, and add 1 gill
Royal, No. 89 ; cut into small diamond shapes just
before Rer\dng.
106. Consomme Paysanne. — For 2 quarts of clear
soup (No. 88) : 3 carrots, 3 turnips, 1 onion, i small
cabbage, 3 oz. butter, a handful sorrel, a few sprigs of
chervil, a handful of slightly- toasted sippets of bread,
salt, pepper, a pinch sugar.
Wash the vegetables, scrape the carrots, peel the
turnips and onion. Cut these into thin slices, stamp
out in rounds about an inch in diameter. Cut the
SOUPS (POTAGES). 401
cabbage-leaves in a similar way. Put the butter in a
stewpan, add the vegetables with the exception of sorrel
and chervil. Fry a few minutes, season with pepper,
salt and sugar, pour off the butter and add a quart of
water, shred the sorrel and chervil and add it after the
above has simmered for about half an hour. Pour in
the clear soup, boil up, skim and simmer for another
twenty minutes. Put the toasted bread sippets in a
soup tureen, pour over the soup when ready, and serve.
107. Consomme a la Jardiniere. — For 2 quarts of
consomme : 1 carrot, 2 small turnips, 6 small button
onions, f cucumber, ^ of a lettuce, J of a stalk of celery,
a few sprigs of tarragon and chervil, pepper, salt, a pinch
of sugar.
Scrape, peel, and clean the vegetables, scoop out the
carrot, turnips, and celery into the shape of peas and
small olives. Wash the lettuce and pull into very small
pieces, cut the tarragon and chervil into fine shreds,
blanch these and the lettuce-leaves. Cook the onions,
carrot, turnips, celery, and cucumber separately in
salted water, drain and put all together with lettuce and
herbs in a stewpan. Fill up with the clear soup, add
the seasoning, boil gently for about ten minutes, and
serve hot. P. S.— Toasted bread cut into small sippets
may be served with this soup, but should be handed
round separately.
108. Consomme Brunoise.— For 2 quarts of con-
somme : f onion, 2 carrots, 1 turnip, 1 leak, 1 oz. butter,
a pinch sugar, pepper and salt.