The Swedish, French, American cook book

Make a nice consomme from chicken, beef, and veal; skim and clear with the white of an egg. To one quart of consomme add one tablespoon arrowroot dissolved in one cup of cold water. Let come to a boil; skim. When ready to serve, garnish with strips of poultry or meat that the consomme is made from. Flavor with sherry and Madeira. Consomme a la Nivernaise Make a rich consomme such as Consomme a la Walde; flavor with Madeira; when ready to serve, garnish with balls of Italian paste, chicken timbales cut in thin slices, and carrots cut the same shape as the timbales. Consomme with Sago (au Sagou ) a la Godfrey Is a clear consomme flavored with Madeira and garnished with sago. Take a half cup sago; soak it about three hours in cold water; when ready, put some boiling water on the sago; salt to taste; let boil until very glossy; then put in a colander; pour some boiling water over it, and strain off the starchy part. Garnish the soup with the sago before serving. Consomme Garnished with Fancy Vegetables a la Howard Consomme garni de Legumes, a la Howard Is a rich consomme made from beef, chicken, and veal, flavored with Madeira and colored a golden shade with the kitchen bouquet. When ready to serve, garnish it with carrots, turnips, celery cut in diamond shapes, and a tablespoon of chopped green lettuce. Consomme with Poached Eggs (aux CEufs poches) Make the consomme as for the Beef Julienne flavored with sherry and garnished with poached eggs. How to Poach the Eggs. Put in a deep frying pan enough stock to cover the eggs; open the eggs carefully so as not to break the yolks; remove a little more than half of the whites; drop the yolks with the rest of the whites into the stock; cook until settled. When ready to serve, put one egg in each plate. Consomme with Asparagus and Poached Eggs Consomme aux Pointes d’Asperges et aux CEufs Poches A small chicken, four pounds shin of beef, five quarts water, two onions, one bunch asparagus, and some poached eggs for garnishing. How to Make It. Wash the chicken and the beef and put in the stock pot; add the boiling water, pepper, salt, onions, and the asparagus. [Before adding the asparagus, cut off the tips, about two inches long, and cook separately, nice and green for the garnishing; put the stems in the stock pot; let simmer from five to six hours; strain up; remove the fat, and clear with the white of egg.] Take part of the breast of chicken and leave in the same juice until ready to use for the garnishing. Flavor with sherry. Before serving, garnish with the tips of the asparagus, the chicken cut in strips the same length as the asparagus, and a poached yolk of egg for each plate. Consomme with Vermicelli a la Maria Consomme an Vermicelle, a la Maria Half shin of beef, half knuckle of veal, half can of tomato, two onions, two carrots, turnips (if at hand), pepper, salt, one leek, parsley, six quarts water.