Consommé Recipes D-G
CONSOMMÉ WITH DARIOLES—A consommé of strong chicken flavor served with quarters of darioles made of a pound of lean grated ham, half a cupful of Soubise purée, half a cupful of tomato purée, two whole eggs, eight yolks of eggs, a wine glass of Madéira wine, same of cold consommé, with a dash of red pepper; make the whole into a paste, then rub it through a fine sieve, fill dariole molds, steam till set, cut in quarters when cold, and serve with the soup together with green peas.
- With the small spoon-cutter, pick out a good tablespoon of carrot, and the same quantity of turnip pearls.
- Cook these vegetables in the customary way, and put them in the soup tureen with one tablespoon of truffle pearls, the same quantity of peas, and small, poached, chicken-forcemeat quenelles with herbs.
- Pour one quart of boiling chicken consommé over this garnish, and add a pinch of chervil (parsley)
CONSOMMÉ DESCLIGNAC—A plain consommé flavored with sherry wine, served with circular slices of Royal custards.
- Prepare two small, stuffed lettuces, rolled into sausage form and poached; and two baba-molds of royale with cream.
- Cut the royale into small, regular dice; trim the lettuce, and cut it into slices; put this garnish into the soup-tureen, and pour thereon one quart of boiling chicken consommé, thickened with three tablespoons of poached tapioca, strained through linen. Add a pinch of parsley.
CONSOMMÉ AUX DIABLOTINS
- Cut a French soup “flute ’’ into twelve slices one-quarter inch thick.
- Reduce about one-quarter pint of Béchamel to a thick consistence; add thereto, away from the fire, two heaped tablespoons of grated Gruyère cheese, and season with a little cayenne.
- Garnish the slices of soup “flute" with this preparation, arranged in the form of a dome, upon a tray, and set it to glaze a few minutes before serving.
- Pour one quart of chicken consommé into the soup-tureen, and add the diablotins.
- Roll into small sausage-form three oz. of chicken forcemeat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen with one dessertspoon of very black truffle, cut in julienne-fashion.
- Pour over this garnish one quart of boiling chicken consommé, thickened with two tablespoons of poached tapioca, strained through linen.
- Prepare two baba-molds of royale made from crayfish velouté, eighteen small quenelles of smelt forcemeat, molded to the shape of pearls, and one tablespoonful of small pearls of very black truffle.
- Cut the royale into oval slices, and put these into the soup with the poached quenelles and the truffle pearls.
- Pour one quart of very clear, boiling consommé over the garnish.
- Prepare the following garnish :—Thirty pellets of cucumber in the shape of large pearls; eighteen small quenelles of chicken forcemeat, long in shape and grooved; six little pellets, about the size of a large pea, of pâte à choux, combined with grated cheese, rolled by hand; and one and one-half tablespoons of Japanese pearls, poached in some of the consommé.
- Put the cucumber pellets, cooked in consommé, into the soup-tureen; add the poached quenelles and the Japanese pearls.
- Four minutes before serving, plunge the pellets of pâte a choux into hot fat, keeping them crisp.
- When about to serve, pour over the garnish one quart of boiling chicken consommé; complete with a pinch parsley and serve the little, fried pellets separately.
CONSOMMÉ DOUGLAS—A plain consommé served with shreds of cooked celery, red tongue, mushrooms and a little dry boiled rice.
CONSOMMÉ DOUGLAS 2
- With an even cutter, the size of a penny, cut up some braised and cooled sweetbread into twelve roundels one-third inch thick; with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms, and put the whole into the soup tureen with two tablespoons of very green asparagus-heads.
- When about to serve, pour one quart of boiling, highly seasoned, ordinary consommé upon the garnish.
CONSOMMÉ DUBORG—A plain consommé served with dry boiled rice and some fancy shapes of Royal custards.
CONSOMMÉ DUCHESSE— Strain off a plain consommé, then thicken it with corn-starch mixed with water, simmer it till it is perfectly clear and gelatinous; it is then served with strips of white chicken meat; the soup to be of strong chicken flavor.
CONSOMMÉ D'ORSAY — A strong chicken flavored consommé served with an egg poached in consommé, together with very small cut vegetables of the season.
CONSOMMÉ DAUMONT—A sherry wine-flavored consommé served with small pieces of cooked chicken breast, sweetbread, red tongue and tops of button mushrooms.
CONSOMMÉ A L’ÉCOSSAISE
- Prepare a special mutton broth, and, at the same time, cook a fine piece of breast of mutton for the garnish.
- Per two quarts of broth, put into the soup-tureen four tablespoons of pearl-barley, cooked very gently beforehand two tablespoons of French beans, cut into lozenges, and the breast of mutton cut into regular dice of one-half inch side, in the proportion of one tablespoonful for each person.
- Pour the boiling mutton broth over this garnish, after having removed all the grease and strained it through linen.
CONSOMMÉ EPICURE—A strong consommé of game-flavor, seasoned with Madéira wine, and served with a freshly poached egg in each plate.
- With a spoon-cutter, pick from out some violet potatoes eighteen pellets the size of small hazel-nuts, and cook them in salted water in good time for them to be ready for the dishing up of the soup.
- Put them in the soup-tureen with two tablespoons of a julienne of artichoke-bottoms and the same quantity of cooked mushrooms, also cut in julienne-fashion.
- Pour over the garnish one quart of chicken consommé, thickened with three tablespoons of poached tapioca strained through linen. Add a pinch of parsley
CONSOMMÉ A LA FERMIERE
- Mince, somewhat finely, one small carrot, one small turnip, the heads of two leeks, and the half of an onion.
- Slightly stew these vegetables in one and one-half oz. of butter; moisten with one and one-half pints of white consommé; add two oz. of parboiled cabbage, cut roughly into a julienne, and complete the cooking gently, taking care to remove all grease, with the view of obtaining a very clear consommé.
- Pour into the soup-tureen, and add a few thin slices of French soup “flute,” slightly dried.
- With fine chicken forcemeat make twenty-four small quenelles on a buttered tray, their shape being that of small Mecca loaves.
- To the forcemeat of six of these quenelles add some very finely chopped tongue; add white chicken-meat to that of another six; and to that of the remaining twelve add some very reduced spinach purée. The quenelles with spinach should number twice those with the other two ingredients, in order that the preparation may be in keeping with its designation “a la Florentine.”
- Poach the quenelles; put them in the soup-tureen with two tablespoons of very green, cooked peas.
- When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish, and add a pinch of parsley
CONSOMMÉ OF GAME—The preceding, but in place of the egg, it is served with quenelles or raviolis made of uncooked partridge one part, cooked calf's brains one part, Parmesan cheese half part, yolks of eggs to bind, pounded, rubbed through a fine sieve, molded into quenelles and poached.
CONSOMMÉ GAMBETTA-A chicken-flavored consommé served with a poached yolk of egg, and three quenelles of veal, one of its natural color, the others being colored red and green respectively.
- Prepare two dariole-molds of ham royale, and poach the latter in a small, well-buttered Charlotte mold.
- When quite cold, cut it into large lozenges, and put these into the soup tureen with six small cocks' combs and six small cocks' kidneys (these latter as small as possible).
- When about to serve, pour over this garnish one quart of chicken consommé, thickened slightly with two tablespoons of poached tapioca, strained through linen.
CONSOMMÉ GEORGE SAND
- Have ready one quart of consommé flavored with very clear fish fumet.
- Also prepare twelve small quenelles of whiting forcemeat, finished with crayfish butter; stew twelve morels, which should be left whole if very small, and cut into two if they are of medium size; twelve small slices of poached carps' milt, and twelve little roundels of French soup “flutes.”
- Put the poached quenelles and the stewed morels into the soup-tureen; pour therein the boiling, fish consommé, and send the slices of carps' milt set on the roundels of French soup “flute ’’ separately to the table.
- Prepare two dariole-molds of royale made from a purée of very green peas, combined with a tablespoonful of Mirepoix stewed in butter, and a strong pinch of small, parsley; eighteen small quenelles of chicken forcemeat with cream, molded to the form of pastils.
- When the royale is cold, cut it into regular roundels, and put these into the soup-tureen with the poached quenelles.
- When about to serve, pour one quart of boiling chicken consommé over the garnish.
- Prepare: one quart of highly-seasoned beef consommé; two baba-molds of ordinary royale made with whole eggs and combined with two tablespoons of cooked and finely chopped lean ham; three tablespoons of a julienne of carrots (the red part only) stewed in butter, the cooking of which should be completed in the consommé.
- Put the royale, cut into large, regular lozenges, and the julienne of carrots into the soup-tureen, and pour in the boiling beef consommé.
- Have ready one quart of excellent ordinary consommé, to which have been added, while clarifying, four tablespoons of raw tomato purée, strained through fine linen.
- Also prepare two dariole-molds of ordinary royale, and three tablespoons of a fine julienne of the white of celery, stewed in butter, finally cooked in the consommé, and with all grease removed.
- Put the royale, cut into large dice, and the julienne of celery into the soup-tureen, and pour thereon the boiling consommé with tomatoes.