Consomme a la D'Orleans

Ingredients

• eight fish quenelles
• two tablespoonfuls of cooked green peas
• one quart of boiling consomme
• as much boiled rice

Method

1. 1

   Poach quenelles in salted water for 2 minutes.

2. 2

   Drain, unmold, and serve with peas and rice in boiling consomme.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 105. The excerpt below is the record exactly as published.

one quart of boiling consomme (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving. 105. Consomme Tapioca or Semoule a la Creme.— The same as for No. 164, adding to the tureen a thickening of two egg yolks with half a cupful of cream when ready to serve. 106. Consomme a la SCYigne.— With chicken forcemeat (No. 226) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two tablespoonfuls of cooked asparagus-tops, and two table- spoonfuls of cooked green peas; pour over it one quart of boiling con- somme (No. 100), and serve. 107. Consomme Royal.— Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoon- ful of cayenne pepper; beat well together in a bowl, adding half a pint of 1 66 THE TABLE. 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, 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

Cook this with the app: pantry check, scaling, and the assistant.