116. Consomme a I'lmperiale. — To 8 qrts. of con-
somme ^ lb. raw or cooked chicken meat, 2 whites and
1 yolk of egg, 1 table- spoonful of cream, 1 table-spoonful
of bechamel sauce, 2 oz. fat bacon or shred beef suet,
about 1 gill white stock, pepper and salt, 8 small carrots,
a handful asparagus points.
Prepare the consomme in the usual way. Butter a
small flat tin mould or pan, spread evenly with a thick
layer of forcemeat made as follows : Chop finely the
chicken meat, bacon or suet, pound together in a mortar,
add gradually the eggs and sauce, pass through a wire
sieve, return to the mortar, and add the cream and as
much stock as is required to make a nice creamy force ;
season with pepper and salt to taste. Place the mould
in the oven until done ; this will take but a few minutes ;
cut out some thin rounds about the size of a shilling
piece, put in a soup tureen together with a handful of
small rounds of cooked carrots, and the same quantity
of cooked asparagus points ; pour over the consomme
and serve.
117. Consomme Solferino. — 2 qrts. consomme, 2
small potatoes, 2 small turnips, 2 small carrots.
Wash and peel the vegetables, scoop out with vege-
table scoop a little larger than a pea, blanch and boil
each kind separately in some clear stock, drain, and
keep hot in consomme until wanted.
118. Consomme a la Xavier. — 2 or 3 qrts. con-
26
404 RECHERCHE COOKERY.
somme, 3 oz. flour, 1 oz. butter, 1 egg, 1 oz. grated
cheese, ^ gill milk, pepper and salt.
Put the ruilk and butter in a stewpan, stir in the
flour when boiling, stir quickly over the fire until the
mixture becomes thick and smooth. Add the cheese
(Parmesan or Gruyere is best), season with pepper and
salt, work up well and let cool. Beat up the egg and
work into the mixture. Fill a paper cornet or forcing
bag with a plain pipe three parts full with this paste,
close up the large end, press out some large pea-shapes
on to a buttered saute -pan, pour on a little boiling water,
and poach for five minutes. Drain on a sieve, and add
to the hot consomme about ten minutes before serving.
119. Consomme aux Quenelles frites. — Prepare a
similar paste as above, shape into small marbles, fry
these in hot fat, lard, or butter a golden brown, drain
on a cloth ; pour the hot consomme in the tureen, and
put in the fried quenelles just before serving.
120. Consomme Mikado. — 2 qrts. of consomme
flavoured with curry, 4 oz. lean veal, 2 oz. lean mutton,
the breast of a small chicken, 2 oz. butter, -^ onion, a
bouquet garni, 2 table-spoonfuls cooked rice, pepper and
salt.
The curry to flavour the soup should be added to the
stock before it is clarified. Cut the meat into even-sized
small pieces, mince the onion finely. Put the butter in
a stewpan; when melted add the bouquet of herbs and
minced onion, cook a little, then add the pieces of meat,
let it brown a little, put in the clear soup, let it come to
a boil, skimming it thoroughly before it boils. Simmer
gently for a good half hour, season with pepper and
salt, put in the boiled rice, take out the bouquet, and
pour the soup in a hot tureen ready for serving.
121. Consomme a la Christophe Colombe. — 2 quarts
of consomme, 6 eggs, 1 gill of cream, a few drops of
liquid carmine or cochineal, salt and pepper, a pinch of
nutmeg, a little butter.
Page 151
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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116. Consomme a I'lmperiale. — To 8 qrts. of con-
somme ^ lb. raw or cooked chicken meat, 2 whites and
1 yolk of egg, 1 table- spoonful of cream, 1 table-spoonful
of bechamel sauce, 2 oz. fat bacon or shred beef suet,
about 1 gill white stock, pepper and salt, 8 small carrots,
a handful asparagus points.
Prepare the consomme in the usual way. Butter a
small flat tin mould or pan, spread evenly with a thick
layer of forcemeat made as follows : Chop finely the
chicken meat, bacon or suet, pound together in a mortar,
add gradually the eggs and sauce, pass through a wire
sieve, return to the mortar, and add the cream and as
much stock as is required to make a nice creamy force ;
season with pepper and salt to taste. Place the mould
in the oven until done ; this will take but a few minutes ;
cut out some thin rounds about the size of a shilling
piece, put in a soup tureen together with a handful of
small rounds of cooked carrots, and the same quantity
of cooked asparagus points ; pour over the consomme
and serve.
117. Consomme Solferino. — 2 qrts. consomme, 2
small potatoes, 2 small turnips, 2 small carrots.
Wash and peel the vegetables, scoop out with vege-
table scoop a little larger than a pea, blanch and boil
each kind separately in some clear stock, drain, and
keep hot in consomme until wanted.
118. Consomme a la Xavier. — 2 or 3 qrts. con-
26
404 RECHERCHE COOKERY.
somme, 3 oz. flour, 1 oz. butter, 1 egg, 1 oz. grated
cheese, ^ gill milk, pepper and salt.
Put the ruilk and butter in a stewpan, stir in the
flour when boiling, stir quickly over the fire until the
mixture becomes thick and smooth. Add the cheese
(Parmesan or Gruyere is best), season with pepper and
salt, work up well and let cool. Beat up the egg and
work into the mixture. Fill a paper cornet or forcing
bag with a plain pipe three parts full with this paste,
close up the large end, press out some large pea-shapes
on to a buttered saute -pan, pour on a little boiling water,
and poach for five minutes. Drain on a sieve, and add
to the hot consomme about ten minutes before serving.
119. Consomme aux Quenelles frites. — Prepare a
similar paste as above, shape into small marbles, fry
these in hot fat, lard, or butter a golden brown, drain
on a cloth ; pour the hot consomme in the tureen, and
put in the fried quenelles just before serving.
120. Consomme Mikado. — 2 qrts. of consomme
flavoured with curry, 4 oz. lean veal, 2 oz. lean mutton,
the breast of a small chicken, 2 oz. butter, -^ onion, a
bouquet garni, 2 table-spoonfuls cooked rice, pepper and
salt.
The curry to flavour the soup should be added to the
stock before it is clarified. Cut the meat into even-sized
small pieces, mince the onion finely. Put the butter in
a stewpan; when melted add the bouquet of herbs and
minced onion, cook a little, then add the pieces of meat,
let it brown a little, put in the clear soup, let it come to
a boil, skimming it thoroughly before it boils. Simmer
gently for a good half hour, season with pepper and
salt, put in the boiled rice, take out the bouquet, and
pour the soup in a hot tureen ready for serving.
121. Consomme a la Christophe Colombe. — 2 quarts
of consomme, 6 eggs, 1 gill of cream, a few drops of
liquid carmine or cochineal, salt and pepper, a pinch of
nutmeg, a little butter.