half a pint of mirepoix (No. 138), a tablespoonful of flour, and one
pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten
with three pints of white broth (No. 99); cook for thirty minutes; then
strain through a sieve, and serve with half a cupful of cream and a
handful of croûtons soufflés (No. 134).
=76. Cream of Dried Green Peas.=--Soak one pint of dried peas for four
hours; then cover them with three pints of white broth (No. 99), or
water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized
piece of salt pork (about two ounces), one carrot, one onion, three
cloves, and twelve whole peppers. Cook for forty-five minutes; then rub
through a sieve, add two ounces of good butter, and half a cupful of
cream, and serve with sippets of fried bread. Should water be used
instead of broth, taste before serving to see if sufficiently seasoned.
=77. Cream of Barley.=--Moisten half a pint of well-washed barley with
one quart of white broth (No. 99), adding a bouquet (No. 254), and one
whole onion; boil in the saucepan on the stove for forty-five minutes,
and season with half a tablespoonful of salt and a teaspoonful of
pepper. Strain through a coarse colander, and removing the bouquet,
serve with a thickening made of a cupful of cream and the yolks of two
raw eggs, and a handful of sippets of bread fried in butter.
=78. Cream of Rice.=--Same as for No. 77, using rice instead of barley,
and letting it cook thirty minutes.
=79. Cream of Sorrel.=--Steam three good handfuls of well-cleaned sorrel
with one ounce of butter. After cooking ten minutes, rub through a sieve
into a saucepan; add a quart of white broth (No. 99), and one pint of
béchamel sauce (No. 154); season with half a tablespoonful of salt and a
teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup
before serving with half a cupful of cream and the yolks of two raw eggs
well beaten together, adding six slices of bread.
=80. Cream of Sorrel and Rice.=--The same as for No. 79, adding three
tablespoonfuls of raw rice, and cooking for twenty minutes longer.
=81. Cream of Sorrel, fermière.=--Steam three good handfuls of
well-cleaned sorrel with one ounce of butter for ten minutes, and then
strain it as for the above. Moisten with three pints of broth (No. 99),
adding one more ounce of butter, one sliced, raw potato, two leeks cut
in small squares, half an onion, also cut, half a tablespoonful of salt,
and a teaspoonful of pepper. Cook well for thirty minutes, and serve
with six slices of bread, but add no thickening.
=82. Cream of Chicken.=--Pound half a boiled chicken in a mortar, then
put it in a saucepan, and moisten with three pints of white broth
(No.99), adding one cupful of raw rice, one bouquet (No. 254), half a
tablespoonful of salt, twelve whole peppers, and three cloves. Boil
thoroughly for thirty minutes; then strain through a fine sieve; put in
half a cupful of cream, and serve with two tablespoonfuls of small
pieces of cooked chicken in the tureen, or croûtons soufflés instead of
the chicken.
=83. Cream of Game.=--The same as for No. 82, using game instead of
chicken; the same quantity of each being needed.
=84. Cream à l’Allemande.=--Heat half a pint of mirepoix (No. 138) in a
saucepan with one ounce of butter, adding two tablespoonfuls of flour,
and moistening with three pints of white broth (No. 99); season with
half a tablespoonful of salt and three cloves. Boil for thirty minutes,
then strain, and after adding an ounce of good butter, serve with two
ounces of very finely cut noodles (No. 1182) which have been previously
boiled in salted water.
=85. Cream of Turnips.=--Put three medium sized cut-up raw turnips in a
saucepan with one ounce of butter; steam them for thirty minutes, then
add one pint of good béchamel sauce (No. 154); rub through a sieve and
moisten with one quart of white broth (No. 99); season with a
tablespoonful of salt and a teaspoonful of pepper. Heat it while
stirring continually, and serve with half a cupful of cream beaten with
two egg yolks.
=86. Cream of Celery à l’Espagnole.=--Put two stalks of celery, cut into
fine strips, in a covered saucepan, with one ounce of butter; add a pint
of good broth (No. 99), with half a tablespoonful of salt and a
teaspoonful of pepper. Boil for thirty minutes; then rub through a
sieve, moisten with one quart of broth, and before serving thicken with
two egg yolks diluted in half a cupful of cold consommé (No. 100). Add
three tablespoonfuls of boiled rice, and, two minutes before serving,
one ounce of butter. After the egg yolks have been added to the soup it
should not be allowed to boil again.
=87. Cream of Lettuce.=--Wash thoroughly the green leaves of three
good-sized heads of lettuce; drain and chop them up; place them in a
saucepan with a quarter of a pound of butter, and cook for five minutes,
stirring it lightly. Moisten with two quarts of white broth (No. 99);
season with a tablespoonful of salt, a teaspoonful of pepper, and half a
teaspoonful of grated nutmeg; add a bouquet (No. 254), and four ounces
of well-cleaned, raw rice; cover the saucepan, and cook for forty-five
minutes. Remove the bouquet and strain the soup through a fine sieve.
Clean the saucepan well, replace the cream in it, and let it heat
thoroughly, but do not let it boil, meanwhile stirring it gently with
the spatula. Pour in a pint of sweet cream, stir a little more, and
throw it into a hot soup tureen, serving it with croûtons soufflés (No.
134).
=88. Cream of Lentils à la Major-domo.=--Soak one pint of lentils for
four hours in cold water; then put them on to boil in a saucepan, with
two quarts of water, one carrot, one onion, two ounces of salt pork,
six whole peppers, a bouquet (No. 254), and the bones of one partridge;
also half a tablespoonful of salt. Cook for forty-five minutes, then rub
through a sieve; cut half the breast of a partridge in slices, lay them
in the soup-tureen with an ounce of butter, pour the purée over, and
serve with a handful of fried sippets of bread, suppressing the bouquet.
=89. Purée of Partridge à la Destaing.=--Pound in a mortar the bones of
a partridge, and half a pint of purée of chestnuts (No. 131). Put the
whole into a saucepan, and moisten with three pints of white broth (No.
99), one ounce of butter, and half a tablespoonful of salt and a
teaspoonful of pepper. Boil for forty-five minutes; then rub through a
wire sieve, adding about an ounce more butter and three tablespoonfuls
of cooked rice just before serving.
=90. Purée of Partridge à la Gentilhomme.=--Pound well the bones of one
of any kind of game, place them in a saucepan, add half a pint of purée
of lentils with three pints of white broth (No. 99), half a
tablespoonful of salt and a teaspoonful of pepper, and one ounce of
butter. Boil forty-five minutes, then rub through a fine sieve, stir
well while on the fire, not letting it come to a boil, and finish with
one ounce of fresh butter. Serve with twelve small game quenelles (No.
228).
=91. Purée of Chestnuts à la Jardinière.=--Place in a saucepan one pint
of purée of chestnuts (No. 131), moisten it with one pint of white broth
(No. 99) and a glassful of Madeira wine; boil for thirty minutes, then
put in a quarter of a carrot, the same of turnip cut with a tin tube, a
tablespoonful of asparagus-tops, six Brussels sprouts, and a piece of
cut-up cauliflower the size of an egg. Boil all together for fifteen
minutes, and serve after seasoning with half a tablespoonful of salt and
a teaspoonful of pepper.
=92. Purée of Beans Soubise.=--After soaking a pint of white beans for
four hours, cook them in a saucepan with one ounce of butter and two
sliced onions, and moisten with three pints of white broth (No. 99);
season with half a tablespoonful of salt and a teaspoonful of pepper.
Boil for forty-five minutes; then rub through a fine sieve, and serve
with a thickening of two egg yolks and half a cupful of cream. Add
twelve quenelles to the soup (No. 231), and serve.
=93. Potage à la Diplomate.=--Blanch a beef palate for two minutes in
boiling water, then scrape it well, drain, cook again for one hour, and
then cut it up in dice shape. Place it in a stewpan with one pint of
consommé (No. 100), half a glassful of Madeira wine, and half a pinch
each of salt and pepper; pour the liquid over and cook for thirty
minutes. Now prepare, in another saucepan, one quart of a stock such as
clear green turtle (No. 18), add the beef palates, and twelve chicken
quenelles or forcemeat balls (No. 226) and serve.
=94. Potage à la Windsor.=--Boil for one hour, in two quarts of white
broth (No. 99) and one quart of water, three calf’s feet; when done,
bone and cut them into pieces (they are preferable if cold); moisten
with three pints of their own broth, adding a bouquet (No. 254), half a
glassful of Madeira wine, half a tablespoonful of salt, and a very
little cayenne pepper. Boil again for ten minutes, then strain through a
fine sieve, darken the soup with a little essence of caramel, and when
serving add twelve crawfish quenelles (No. 227).
=95. Potage à la McDonald.=--Pound a cooked calf’s brain in a mortar;
add two cooked onions, three raw egg yolks, and a teaspoonful of curry
powder; rub well through a fine sieve, and when ready to serve pour it
into three pints of white broth (No. 99) in the saucepan, adding a
peeled and baked cucumber cut in slices. Then serve.
=96. Potage à la D’Orsay.=--Place in a saucepan a pint of béchamel (No.
154). One pint of white broth (No. 99), half a tablespoonful of salt and
a teaspoonful of pepper, and let simmer on the corner of the fire for
fifteen minutes. Add to this half a pint of cream of asparagus (No. 70)
and one ounce of butter; when finished boiling, put in the tureen six
soft-boiled and well-pared pigeon eggs, and the breast of one pigeon cut
in julienne; pour the soup over, and serve.
=97. Potage Montmorency.=--Add to one quart of boiling consommé (No.
100), in a saucepan, half a cupful of noodles (No. 1182) previously
blanched in salted water; thicken with the yolks of two beaten eggs, a
tablespoonful of grated Parmesan cheese, half a cupful of cream, and one
ounce of butter; pour into the tureen, adding either the minced leg or
wing of a cooked chicken, and serve with three heads of baked lettuce
cut in two, on a separate dish.
=98. Potage of Rice à la Maintenon.=--Take one quart of white broth (No.
99), one pint of béchamel (No. 154), half a tablespoonful of salt and a
teaspoonful of pepper, and add to it half a raw chicken; cook for twenty
minutes in the saucepan on the fire, then take the chicken out and
thicken the soup with the yolks of two beaten eggs, and a teaspoonful of
powdered curry, mixed with half a cupful of cream; rub all through a
fine sieve, and serve, adding two tablespoonfuls of boiled rice, and the
breast of the half chicken previously cooked in the soup, and cut into
small pieces.
=99. Bouillon Blanc--White broth.=--Place in a large stock-urn on a
moderate fire a good heavy knuckle of a fine white veal with all the
débris, or scraps of meat, including bones, remaining in the kitchen
(but not of game); cover fully with cold water, adding a handful of
salt; and as it comes to a boil, be very careful to skim all the scum
off--no particle of scum should be left on--and then put in two large,
sound, well-scraped carrots (whole), one whole, cleaned, sound turnip,
one whole, peeled, large, sound onion, one well-cleaned parsley root,
three thoroughly washed leeks, and a few leaves of cleaned celery. Boil
very slowly for six hours on the corner of the range, keenly skim the
grease off; then strain well through a wet cloth into a china bowl or a
stone jar, and put it away in a cool place for general use.
=100. Consommé pure--Consommé plain.=--Chop up a shin of beef of twelve
pounds, _using a machine if practicable_; put it in a large soup kettle
with two sound, well-scraped, good-sized carrots, two peeled, sound
onions, three well-washed and pared leeks, a few branches of celery,
and one bunch of parsley roots, all well-scraped, washed, and shred,
six cloves, eighteen whole peppers, a bay-leaf, and the whites of six
raw eggs, including their shells. Mix all well together, and then
moisten with two gallons of cold white broth (No. 99), one quart of cold
water (all this should be done before the soup-kettle has been placed on
the hot range). Stir thoroughly for two or three minutes without
ceasing; and then place it on the hot range, add some débris of chicken
if any at hand. Boil slowly for about four hours, skim the grease off
thoroughly, and then strain through a wet cloth into a china bowl or
stone jar, and put away in a cool place for general use. Should the
white broth that you employ be hot, replace the cold water by a piece of
ice well cracked, and the equivalent of a quart of water, adding it to
the consommé very gradually at the beginning, but continually
increasing, and stirring till all added. (Always taste if sufficiently
seasoned before serving).
=101. Consommé Dubourg.=--Cut half a pint of royal (No. 107) into
pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and
pour three pints of boiling consommé over it, and serve.
=102. Consommé Massena.=--Add half a glassful of Madeira wine and a
bouquet (No. 254) to three pints of game-stock (No. 219), and boil well
together for two hours. Have ready three tablespoonfuls of purée of
chestnuts (No. 131), mixing in three egg yolks, adding a very little
salt and the same of pepper. Take six small timbale-molds, butter them
well, and fill them with the above preparation. Poach them for two
minutes; take them out, and let them get cool before unmolding them. Put
them in a soup-tureen and serve, adding the boiling game-stock.
=103. Consommé aux Pâtes.=--When one quart of consommé 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. Consommé à la Semoule, or Tapioca.=--Into one quart of boiling
consommé (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. Consommé Tapioca or Semoule à la Creme.=--The same as for No. 104,
adding to the tureen a thickening of two egg yolks with half a cupful of
cream when ready to serve.
=106. Consommé à la Sevigne.=--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 tablespoonfuls
of cooked green peas; pour over it one quart of boiling consommé (No.
100), and serve.
=107. Consommé Royal.=--Take six egg yolks and two whole eggs, half a
teaspoonful of nutmeg, half a tablespoonful of salt, and a scant
teaspoonful of cayenne pepper; beat well together in a bowl, adding half
a pint of 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 consommé (No. 100)
when ready to serve in a tureen.
=108. Consommé Deslignac.=--Make a royal consommé for three timbales
(No. 107), but instead of cream use consommé; 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 consommé (No. 100);
then serve.
=109. Consommé 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
consommé (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. Consommé à 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 consommé (No.
100) over it, and serve.
=111. Consommé à l’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 consommé (No.
100) over them and adding a tablespoonful of cooked green peas and six
cock’s combs.
=112. Consommé Garibaldi.=--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.
=113. Consommé Princesse.=--Wash well three tablespoonfuls of barley,
drain, and place it in a saucepan with three pints of consommé (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. Consommé 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
consommé (No. 100) over it and serve.
=115. Consommé Renaissance.=--With two ounces of pâté-à-chou (No. 1240)
make a handful of croûtons, 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 consommé (No. 100) over them, and
serve.
=116. Consommé à l’Africaine.=--Cut one cooked artichoke bottom
dice-shaped, also one slice of fried egg-plant cut in pieces; drain them
on a cloth to remove all the fat, then add two tablespoonfuls of cooked
rice, and a teaspoonful of powdered curry diluted in water; put these in
a soup tureen with one quart of consommé (No. 100) poured over them, and
serve.
=117. Consommé à l’Andalouse.=--Boil three tablespoonfuls of tapioca in
one quart of consommé (No. 100); add half a pint of thin tomato sauce
(No. 205), boil for ten minutes, and serve with twelve small quenelles
of godiveau. (No. 221).
=118. Consommé Celestine.=--Make two light French pancakes (No. 1186)
cover one with chicken forcemeat (No. 226), and sprinkle over it a
little grated Parmesan cheese; then put the other one on top, and cut
them in twelve slices with a tube, and serve in one quart of boiling
consommé (No. 100) in a hot tureen.
=119. Consommé à l’Anglaise.=--Add half a cupful of minced cooked
chicken, and three tablespoonfuls of cooked green peas to one quart of
boiling consommé (No. 100), and serve in a hot tureen.
=120. Consommé Colbert.=--Add six poached eggs (No. 404) to one quart of
boiling consommé (No. 100) before serving.
=121. Consommé Printanier Colbert.=--The same as for the above, adding
half a pint of cooked printanier (No. 51).
=122. Consommé Suèdoise.=--Cut three rolls in halves, and take out the
crumbs; make a preparation, cutting up together one carrot, half a
turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one
tablespoonful of string beans; add one ounce of butter, half a
tablespoonful of salt, and very little pepper. Leave it very thick, and
cook for twenty minutes in a saucepan, adding two tablespoonfuls of
grated Parmesan cheese. Fill the rolls with this mixture, and sprinkle
the tops with more cheese and a few drops of drawn butter; place them in
the oven for two minutes, and serve with three pints of consommé (No.
100) in a hot soup-tureen.
=123. Consommé Rachel.=--Decorate the bottom and sides of twelve
quenelle molds with sliced truffles, and the same of smoked cooked
tongue, being careful to have them well buttered. Fill them with chicken
forcemeat (No. 226); poach them in salted water for two minutes, unmold,
and serve with one quart of boiling consommé (No. 100) in the hot
tureen.
=124. Consommé Printanier Royale.=--Add to one quart of boiling consommé
(No. 100) three royals (No. 107) cut into pieces, also half a pint of
cooked printanier (No. 51), and serve.
=125. Consommé Duchesse.=--Butter and cover a tin plate with two ounces
of pâté-à-chou (No. 1240), about the height of a quarter of an inch.
Cook it in the oven for six minutes, then remove, and fill it with
forcemeat (No. 226) pressed through a cornet; cut it with a paste cutter
into twelve equal-sized pieces, put them in the tureen, pour one quart
of boiling consommé (No. 100) over them, and serve.
=126. Consommé Patti.=--Cut half a breast of a cooked chicken into small
pieces; put them in a tureen, adding two tablespoonfuls of boiled rice,
two tablespoonfuls of cooked green peas, and one truffle cut
dice-shaped. Pour one quart of boiling consommé (No. 100) over it, and
serve with grated cheese separate.
=127. Consommé Napolitaine.=--Cut two ounces of cooked spaghetti into
pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of
lean, cooked ham, and three mushrooms cut into small pieces. Pour all
into a tureen with one quart of consommé (No. 100), and serve with
grated cheese separate.
=128. Consommé Chatelaine.=--Take three molds. Add to the four whites of
well-beaten eggs half a pint of purée of onions (Soubise No. 250), and a
quarter of a pint of cream; beat well together with a very little grated
nutmeg, and half a tablespoonful of salt. Fill the molds, previously
well buttered; then poach them in water to half their height for six
minutes, and unmold. Cut them into twelve pieces, and put them in the
soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the
same quantity of green peas. Pour one quart of consommé (No. 100) over
it, and serve very hot.
=129. Consommé aux Quenelles.=--Have ready eighteen small godiveau
quenelles (No. 221). Arrange them in a well-buttered stewpan, being
careful they do not touch each other; pour some salted water over them,
and let them poach for two minutes. Drain on a perfectly dry sieve, and
put them in the tureen with one quart of boiling consommé (No. 100), and
serve.
=130. Onion Soup.=--Brown two onions in a saucepan with one ounce of
butter, stir in a little flour, and moisten with three pints of white
broth (No. 99); season with half a tablespoonful of salt and a
teaspoonful of pepper, and cook for ten minutes. Place six pieces of
toasted bread in a bowl; cover them with fine slices of Swiss cheese,
pour the broth over them, add a few more slices of cheese on top, and
put it in the oven five minutes before serving.
=131. Purée of Chestnuts.=--Boil one pound of chestnuts for ten minutes;
peel and skin them immediately, put them in a saucepan with one quart of
white broth (No. 99), a tablespoonful of salt, and two teaspoonfuls of
pepper and a quarter of a pound of butter. Let all boil well for thirty
minutes; rub through a sieve, and use when needed.
=132. Chiffonade for Soups.=--Chop well together half a head of lettuce,
half a handful of sorrel, a few branches of chervil, and a little
parsley. Use it in soups five minutes before serving.
=133. Croûtons for Soups.=--Cut some dice-shaped pieces of bread, and
fry them in a pan with clarified butter; when a rich golden color,
drain, and add to the soup when needed.