Consomme with Green Peas (aux Fois)

Ingredients

• half a breast of a cooked chicken
• 2 table-spoonfuls of boiled rice
• 2 table-spoonfuls of cooked green peas
• one truffle cut into dice
• lqt. of boiling Consomme

Method

1. 1

   Cut chicken into small pieces, add rice, peas, and truffle to a tureen.

2. 2

   Pour boiling Consomme over and serve with grated cheese.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 461. The excerpt below is the record exactly as published.

Consomme with Green Peas (aux Fois). — Cut into small pieces about half a breast of a cooked chicken, put it into a tureen, adding 2 table-spoonfuls of boiled rice, 2 table- spoonfuls of cooked green peas, and one truffle cut into dice. Pour lqt. of boiling Consomme over all, an l serve with gi-ated cheese on a separate dish. Consomme with Noques (aux Noques). — Put Jgall. of Con- somme into a stewpan over the fire ; cut Jib. of raw veal into slices, chop the meat very fine, put it into a mortar with 5oz. of butter, and pound well ; rub this into a puree through a fine sieve, put the puree back into the mortar, season it with salt and pepper to taste and a few spices, and add to it about three-quarters its bulk of choux-paste, made thick with eggs and a handful of finely-grated Parmesan cheese. Beat it well together, and when it is mixed, take it out in small quantities with a teaspoon, and drop into the hot Consomme to make the noques. Boil up for a few minutes, put the lid on the pan, and set it by the side of the fii-e for three minutes. Take out the noques, drain, put them into the tureen, and strain the Consomme over them. Consomme with Onions (a l’Oignon). — Add to the well- beaten whites of four eggs J pint of puree of onions and J pint of cream. Beat well together, and season with a very small quantity of grated nutmeg- and J table-spoonful of salt. Fill three timbale-moulds (previously well buttered) with the mixture ; poach them in water to half their height for six minutes, and turn out. Cut them into twelve pieces, and put them in the soup-tureen, adding 2 table-spoonfuls of cooked asparagus-tops and the same quantity of green peas. Pour lqt. of boiling Consomme over, and serve. Consomme with Pancakes (aux Crepes). — Prepare two light pancakes, cover one with chicken forcemeat, and sprinkle over a little grated Parmesan cheese ; put the other pancake on top, cut them in twelve pieces, and serve with lqt. of boiling Consomme poured over. Consomme with Pearl Barley (a l’Orge). — Well wash 3 table-spoonfuls of pearl barley, drain, put it into a saucepan with 3 pints of Consomme, and let it boil for forty minutes. Add 2 table-spoonfuls of cooked breast of chicken cut in dice, 2 table-spoonfuls of cooked green peas

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