Consomme aux Pates

Ingredients

• one quart of consomme
• three-quarters of a cupful of paste

Method

1. 1

   When consomme is boiling hard, add paste and cook for 6 minutes, stirring frequently.

2. 2

   Serve immediately.

As published

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

Consomme aux Pates. — When one quart of consomm6 is boiling very hard, add three-quarters of a cupful of paste, such as vermicelli or any other Italian paste; let them cook for six minutes, stirring frequently; then serve. (Pastes such as macaroni, rice, spaghetti, noodles &c., must first be parboiled, and, when necessary, broken into pieces before being added to the soup.) 104. Consomme a la Semoule, or Tapioca. — Into 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 ; 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

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