The Swedish, French, American cook book

How to Make It. Beef Julienne is made from a very rich beef stock. Put the shin of beef on stove; pour about six quarts boiling water on it; add onions, carrots, pepper, and salt; when it comes to a boil, draw aside and let simmer six to eight hours, slowly — uncovered. Now and then during the time add some pieces of the clearing meat. Strain; skim well; add the tomato juice to two quarts of the soup; clear with the white of an egg. During the time, prepare and cook the garnishing for the soup, which is: threads of carrots, onions, thin strips of string beans, and tiny fresh peas. Add the garnishing and a pinch of chopped parsley just before serving. Hot Consomme with Eggs in Cups a la Walde Consomme Chaud aux CEufs, en tasse, a la Walde Make a nice consomme [see recipe: How to make a Rich Consomme], Take six cups of the consomme after the fat is well removed; add to that one cup of tomato juice; beat the white of an egg and add it to the soup; put on the stove and clear. When cleared, strain through a fine cloth, season with pepper and salt to taste; flavor with sherry; then put a little consomme in a sauce¬ pan; break an egg for each cup; put the yolks in the hot consomme on the stove (take care not to let it break); let the yolks simmer about four minutes, very slowly; take up carefully; put in the cup of the consomme and serve very hot with cheese straws or toasted cheese crackers. Cold Consomme in Cups ( Consomme froid en tasse ) a la Gimo Make a rich consomme [see recipe: How to make a Rich Consomme]; clear; flavor with sherry; season with pepper and salt to taste; put on a platter the cups that are going to be used; fill them three quarters full; put carefully in the icebox to get settled. When the consomme has jellied, take the cups out; decorate half of them with a daisy of cooked white of egg and the other half with a daisy of truffles, with the centres made from the lemon peel; then drop some of the consomme carefully, about one-quarter inch in thickness, on top; leave again until settled. Serve cold for luncheon or supper, or for dinner on a very hot day. Consomme a la Royale Make a rich clear consomme [see recipe: How to make a Rich Consomme]. Garnish with custards colored red, white, yellow, and green, and some colored with chopped truffle. Consomme a la Jardiniere Make Make a rich consomme [see recipe: How to make a Rich Consomme]. Garnish with all different vegetables that have been cut in fancy shapes and cooked separately.. Boil up again with the vegetables in it; skim and serve. Consomme a la Printaniere Make a rich clear consomme. Garnish with vegetables cut in fancy shapes, green peas, string beans, asparagus tips, and young shallots all cooked separately. These vegetables are not to be cut small; they are left in large shapes. Add the garnishing to the consomme; boil up; skim and serve. Consomme a la Chiffonade Make a clear consomme. Garnish with all different vegetables cut in fancy shapes and cooked separately, and with lettuce, cut with the fancy cutter, and green peas. Add to the consomme; let come to a boil; skim and serve. Consomme au Macaroni a la Theodore