Practical gastronomy and culinary dictionary

Consomme d la Colbert. Colbert gravy soup. A clear soup with poached eggs and green peas. Consomme aux chouxfarcis. Gravy soup with stuffed sprouts. A clear soup with small stuffed sprouts. 96 PRACTICAL GASTRONOMY Consomme d Vestragon. Tarragon gravy soup. A clear soup flavoured with tarragon leaves. Consomme clair. Clear gravy soup (plain). Consomme d la fermiere. Gravy soup, farm-house style. A clear soup with carrots, cabbage, leeks, potatoes, and turnips, cut into thin triangle-shaped slices. Consomme d la Grisonne. Grisonne gravy soup. A clear soup with small dumplings (quenelles) pro- duced with batter paste, passed mto the soup when boiling through a coarse colander. Consommd Cock-a-Leekie. Cock-a-Leekie soup. Chicken broth, clear, with leeks cut into thick julienne shape, pearl barley, and small discs of boiled chicken breast. Consmnme aux lasagnes. Lasagne gravy soup. A clear soup with nouilles (a kind of macaroni paste^ only flat instead of round). Cmisomme Mulligatawny. Clear mulligatawny soup. Consomm6 Julie^ine. Julienne gravy soup. A clear soup, with carrots, turnips, onions, leeks, cabbage, and lettuces cut into very thin strips, about an inch long, called Julienne. Consomm& Salferino. Salferino gravy soup. A clear soup with carrots, turnips, potatoes, cut out with a small round spoon, termed in French d la cuill^e. POTAGES — SOUPS 97 Consomme maigre. Fish broth. A clear soup (Lent soup), made with fish stock and vegetables. Consomme a la moelle de bceuf. Beef marrow gravy soup. A clear soup with small marrow, fat dumplings. Co7isomme au macaroni. Macaroni gravy soup. Consomm6 a la Monaco. Gravy soup, Monaco style. A clear soup with stuffed fried bread dumplings. Consomme a la ^aysanne. Peasant gravy soup. A clear gravy soup with carrots, cabbages, leeks, turnips, lettuces, cut into large discs. Consomme d la printaniere. Spring gravy soup. A clear gravy soup with spring vegetables. Consomme au pain de foie. Gravy soup with liver. A clear soup with small liver dumplings. Consomme aux pates d' Italic. Gravy soup with Italian paste. A clear soup with Italian paste. Consomme a la Baviere. Gv&vy soup. Bavarian style. A clear soup with semolina dumplings. Consomme croMe au pot. Gravy soup with toast. A clear soup, with stock-pot vegetables and thin pieces of toast cut into discs. 98 PRACTICAL GASTRONOMY Consomme pot aufeu. French gravy soup. A clear soup with onions, carrots, turnips, and celery to flavour the stock, which should be made of beef, mutton, and veal. Small rounds of toasted bread are placed in the tureen before serving the soup, which is strained over when ready. Consomme a la Florentine. Florentine gra"s^ soup. A clear soup with small parmesan cheese dumplings. Consomme Deslignac. Deslignac gravy soup. A clear soup with discs of poached eggs prepared as for the Consomme Christophe Colomb ; the eggs are left whole and are beaten with milk, and mixed with chopped parsley, celery, and truffles before poaching. Consommd a V Ecossaise. Scotch broth. Consomme au riz. Gravy soup with rice. A clear soup with boiled rice. Consomme Bavioli. Ravioli gravy soup. A clear soup made of chicken and veal stock with little paste dumplings stuffed with force-meat. Consomme Pierre le Grand. Gravy soup, Peter the Great style.