cream; strain through a fine hair sieve and fill up six small timbale-
molds, being careful that they are previously well buttered. Cook them
in a stewpan with boiling water to half their height; then place them in
the oven until they become firm, which will take about fifteen minutes;
immediately after taking them from their moulds, cut them in slices, and
add them to one quart of boiling consomme (No. 100) when ready to serve
in a tureen.
108. Consomme Deslignac. — Make a royal consomme for three tim-
bales (No. 107), but instead of cream use consomme; unmold, cut them
dice-shaped, and put them in the tureen with half a cupful of cooked
printanier (No. 109) and one quart of boiling hot consomm6 (No. 100);
then serve.
109. Consomme Printanier. — Cut out, with a vegetable scoop, two
carrots and one turnip; simmer them for twenty minutes in water and
with a tablespoonful of salt, then drain and throw them into a quart of
consomme (No. 100) in a saucepan with two tablespoonfuls of cooked
green peas✪ Consomme a la SCYigne, and two tablespoonfuls of cooked string beans cut into small
pieces. Add a handful of chiffonade (No. 132), cook five minutes more,
and serve in a hot tureen.
110. Consomme a la D'Orleans. — Add a little crawfish butter (No.
150) to eight fish quenelles; fill six long-shaped quenelle molds with this
and poach them in salted water for two minutes; drain, and after unmold-
ing put them in a tureen with two tablespoonfuls of cooked green peas
and as much boiled rice ; pour -one quart of boiling consomm6 (No. 100)
over it, and serve.
111. Consomme il 1' Imperiale. — Place four tablespoonfuls of chicken
forcemeat (No. 226) in a paper cornet; cut away the end of the cornet.
Butter a pan, and with the contents of the cornet, make eighteen round
quenelles; put on top of each quenelle a small slice of truffle; poach them
for two minutes in white broth (No. 99); then drain through a sieve, and
serve in the tureen, after pouring one quart of consomme (No. 100) over
them and adding a tablespoonful of cooked green peas and six cock's
combs✪ Consomme il l' Imperiale.
112. Consomme (xaribaldi. — Proceed the same as for No. 107; have
two green timbales, two red ones; use a very little carmine Broton, then
use two more plain timbales, and serve.
118. Consomme Princesse. — Wash well three tablespoonfuls of bar-
ley, drain, and place it in a saucepan with three pints of consomme (No.
100), and let boil for forty minutes. Add two tablespoonfuls of cooked
breast of chicken✪ Consomme Princesse cut in dice, two tablespoonfuls of cooked green peas, and
serve in a hot tureen.
114. Consomme Douglas.- — Pare and blanch for ten minutes half a root
of celery as for a julienne (No. 27); then place it in a saucepan, adding two
tablespoonfuls of boiled rice, half an ounce of smoked, cooked tongue, and
six mushrooms✪ Consomme Douglas, both shred very small; pour one quart of hot consomme
(No. 100) over it and serve.
115. Consomme Renaissance.— With two ounces of pate-a-chou (No.
SOUPS. 167
1240) make a handful of croutons, the size of the little finger; cook them on a
tin dish in the oven for ten minutes, and when done fill them inside with
chicken forcemeat (No. 226) pressed through a cornet. Put them in a
tureen with two tablespoonfuls of cooked peas, and two spoonfuls of sliced
mushrooms✪ Consomme Renaissance; pour one quart of consomme (No. 100) over them, and
serve.
The table
1889Page 106 · 10 recipe records on this page
Presented as published in 1889. 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
cream; strain through a fine hair sieve and fill up six small timbalemolds, being careful that they are previously well buttered. Cook them in a stewpan with boiling water to half their height; then place them in the oven until they become firm, which will take about fifteen minutes; immediately after taking them from their moulds, cut them in slices, and add them to one quart of boiling consomme (No. 100) when ready to serve in a tureen.
108. Consomme Deslignac. — Make a royal consomme for three timbales (No. 107), but instead of cream use consomme; unmold, cut them dice-shaped, and put them in the tureen with half a cupful of cooked printanier (No. 109) and one quart of boiling hot consomm6 (No. 100); then serve.
109. Consomme Printanier. — Cut out, with a vegetable scoop, two carrots and one turnip; simmer them for twenty minutes in water and with a tablespoonful of salt, then drain and throw them into a quart of consomme (No. 100) in a saucepan with two tablespoonfuls of cooked green peas, and two tablespoonfuls of cooked string beans cut into small pieces. Add a handful of chiffonade (No. 132), cook five minutes more, and serve in a hot tureen.
110. Consomme a la D'Orleans. — Add a little crawfish butter (No. 150) to eight fish quenelles; fill six long-shaped quenelle molds with this and poach them in salted water for two minutes; drain, and after unmolding put them in a tureen with two tablespoonfuls of cooked green peas and as much boiled rice ; pour -one quart of boiling consomm6 (No. 100) over it, and serve.
111. Consomme il 1' Imperiale. — Place four tablespoonfuls of chicken forcemeat (No. 226) in a paper cornet; cut away the end of the cornet. Butter a pan, and with the contents of the cornet, make eighteen round quenelles; put on top of each quenelle a small slice of truffle; poach them for two minutes in white broth (No. 99); then drain through a sieve, and serve in the tureen, after pouring one quart of consomme (No. 100) over them and adding a tablespoonful of cooked green peas and six cock's combs.
112. Consomme (xaribaldi. — Proceed the same as for No. 107; have two green timbales, two red ones; use a very little carmine Broton, then use two more plain timbales, and serve.
118. Consomme Princesse. — Wash well three tablespoonfuls of barley, drain, and place it in a saucepan with three pints of consomme (No. 100), and let boil for forty minutes. Add two tablespoonfuls of cooked breast of chicken cut in dice, two tablespoonfuls of cooked green peas, and serve in a hot tureen.
114. Consomme Douglas.- — Pare and blanch for ten minutes half a root of celery as for a julienne (No. 27); then place it in a saucepan, adding two tablespoonfuls of boiled rice, half an ounce of smoked, cooked tongue, and six mushrooms, both shred very small; pour one quart of hot consomme (No. 100) over it and serve.
115. Consomme Renaissance.— With two ounces of pate-a-chou (No.
1240) make a handful of croutons, the size of the little finger; cook them on a tin dish in the oven for ten minutes, and when done fill them inside with chicken forcemeat (No. 226) pressed through a cornet. Put them in a tureen with two tablespoonfuls of cooked peas, and two spoonfuls of sliced mushrooms; pour one quart of consomme (No. 100) over them, and serve.
Records on this page
Consomme aux PatesConsomme a la D'OrleansConsomme a la SCYigneConsomme DeslignacConsomme PrintanierConsomme il l' ImperialeConsomme PrincesseConsomme DouglasConsomme DouglasConsomme Renaissance