Consommé Recipes - I-M
CONSOMMÉ IMPERIAL—A chicken flavored consommé served with green; peas, asparagus points and small quenelles of chicken forcemeat.
- Prepare three dariole-molds of mousseline forcemeat of fowl, and put it to poach in a small Charlotte mold.
- When quite cold, cut it, by means of a cutter, into roundels the size of a penny, and put these in the soup-tureen with six small blanched cocks' combs and three sliced cocks' kidneys, and two tablespoons of very green peas.
- Pour over this garnish one quart of chicken consommé, thickened with three tablespoons of poached tapioca strained through linen.
CONSOMMÉ IMPERATRICE–A strong chicken flavored consommé served with a freshly poached egg in each plate.
CONSOMMÉ INDIENNE—Same as "consommé Africaine" adding, however, strips of cooked chicken breast and a little dry boiled rice.
CONSOMMÉ A L'INDIENNE
- Have ready one quart of ordinary consommé seasoned with curry. Also prepare three baba-molds of royale made from coconut milk, and, when quite cold, cut into small dice.
- Put this royale into the soup-tureen; pour on it the boiling consommé with curry, and send to the table, separately, four tablespoons of Rice à l'Indienne
CONSOMMÉ A L’INFANTE
- With some pâte à choux prepare eighteen profiterolles of the size of hazel-nuts. Cook them, taking care to keep them very crisp, and stuff them when cold with purée de foie gras moistened with velouté.
- Put two tablespoons of a fine julienne of mild capsicum into the soup-tureen, and pour thereon one quart of boiling chicken consommé, moderately thickened with poached tapioca strained through linen.
- Serve the profiterolles of foie gras separately, after having heated them in the front of the oven.
- N.B.-The garnish of Consommé à l'Infante may consist only of the profiterolles, and the julienne of capsicum may be suppressed; this is a matter of taste.
CONSOMMÉ ITALIENNE—A plain consommé slightly flavored with tomatoes and a suspicion of garlic; served with green peas and small pieces of well washed macaroni.
- With a small spoon-cutter, pick from out some carrots twenty-four little oval pellets, which should be cooked in the consommé. Prepare two baba-molds of royale with cream.
- Put into the soup-tureen the pellets of carrots and the royale cut to the shape of pastils, one tablespoonful of peas, the same quantity of very green asparagus-heads, and one tablespoon of rice.
- When about to serve, pour one quart of boiling chicken consommé over this garnish.
CONSOMMÉ JOINVILLE—A strong consommé well flavored with fish heads, pounded lobster heads and shells; when strained off, seasoned with white wine, served with small pieces of lobster and croutons Soufflés.
CONSOMMÉ JULIENNE—A vegetable flavored consommé served with fine shreds of green stringless beans, carrot, turnip, cabbage, celery, leeks, spring onions, and green peas, the vegetables should be sautéed in butter first, before simmering them in the consommé.
- Cut into fillets, two inches in length, the red part only of two medium-sized carrots, one medium-sized turnip, one leek, half a stick of celery, some cabbage leaves, and half an onion.
- Season these vegetables with a pinch of salt and as much castor sugar; stew them in one oz. of butter; moisten with one and one-half pints of white consommé, and then add two oz. of small parboiled cabbages, cut after the manner of the other vegetables.
- Finish the cooking gently, removing the grease the while, and complete with one small tablespoon of very green, cooked peas, one tablespoonful of sorrel and lettuce chiffonade, and one pinch of parsley.
CONSOMMÉ KURSEL—A vegetable flavored consommé served with a spoonful of cooked green peas, asparagus tips, shred lettuce, cut stringless beans, flageolets and green onions.
- Have ready one quart of chicken consommé. Also prepare two tablespoons of a fine julienne of celery stewed in butter and cooked in the consommé; twelve small “pommes à la Lorette" , the size of hazel-nuts, and shaped like small crescents. These potatoes should be fried in hot fat four minutes before serving.
- Put into the soup-tureen the julienne of celery, twelve small, freshly-poached cocks' kidneys, and one tablespoonful of a julienne of pimentos; pour the boiling consommé over this garnish; add a pinch of parsley, and send the Lorette potatoes to the table separately.
CONSOMMÉ WITH MACARONI-A roast poultry stock should be used to make the consommé; when strained off and seasoned, served with macaroni that has been boiled, washed, drained, and then cut into quarter-inch pieces.
- Prepare: one quart of highly seasoned beef consommé, two dariole-molds of brain-purée royale; two tablespoons of cucumbers cut into small dice and cooked in consommé until the latter is reduced to a glaze; five little raviolis garnished with chicken forcemeat combined with a third of its volume of spinach. Put these raviolis to poach in salted boiling water twelve minutes before serving.
- Put into the soup-tureen the royale of brains cut into roundels one-third inch thick, the dice of cucumber, and the raviolis poached and well drained.
- Pour the boiling beef consommé over this garnish just before serving.
CONSOMMÉ Macédoine—A chicken flavored consommé served with a mixture of varicolored vegetables cut in very small squares, or else use the canned Macédoines.
CONSOMMÉ MAGENTA—A plain consommé slightly colored with tomato juice, to which is added a Macédoine of vegetables and some chopped parsley and celery leaves.
CONSOMMÉ MARIE STUART—A mutton flavored consommé served with a spoonful of well washed, cooked pearl barley, and small cut vegetables of the season.
- Take two tablespoons of chicken forcemeat with cream, and roll it into sausage-form on the floured mixing-board.
- Put the sausage to poach. Rub the yolk of an egg through a fine sieve, and cohere it with half a teaspoonful of raw forcemeat.
- Having poached and cooled the chicken sausage, cut it into thin roundels, and stamp each roundel with a fancy-cutter to the shape of a marguerite.
- Arrange the marguerites on a dish, and lay in the middle of each a bit of the egg and forcemeat, in imitation of the flower-centre.
- Put these marguerites into the soup-tureen with one tablespoon of small, green asparagus cut into lengths of one inch.
- When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish.
- Prepare one quart of good, ordinary consommé, to which three sticks of celery have been added, while clarifying, in order that the taste of the celery may be very decided.
- Make thirty small quenelles of chicken forcemeat combined with finely-chopped filberts, giving them the shape of pastils.
- Poach these quenelles ten minutes before serving. Also poach in court-bouillon two calf's piths, and cut them into thin roundels. Put the poached quenelles and the roundels of calf's piths into the soup-tureen, and pour thereon the boiling consommé.
CONSOMMÉ MASSENA—Made with plenty of hare or jack rabbit trimmings mixed with the consommé ingredients, when strained off, flavored with sherry wine; served with small quenelles of rabbit.
CONSOMMÉ MEFICIS—A rich chicken flavored consommé lightly thickened with corn starch; served with a freshly poached egg in each plate, together with a canape or small patty of chicken forcemeat served separately.
- Prepare one quart of chicken consommé with pimentos, combined, at the last minute, away from the fire, with one-half pint of sherry.
- Put into the soup-tureen two tablespoons of capsicum, cut in fine julienne-fashion and short, and some small, freshly cooked cocks’ combs.
- When about to serve, pour the consommé over this garnish.
- Prepare one quart of chicken consommé, and add thereto, while clarifying, one-quarter pint of tomato essence, obtained by reducing the moisture contained by the tomato to a syrup.
- Put into the soup-tureen twelve small, freshly-poached cocks' combs, two tablespoons of Spanish capsicum cut into a julienne and poached in the consommé if fresh (this should have been previously grilled, with the view of removing the skins), and two tablespoons of poached rice, every grain of which should be distinct.
- Pour the boiling consommé over this garnish.
- Prepare one quart of game consommé with pheasant fumet.
- Also poach two dariole-molds of royale, made from a purée of artichokes combined with some tablespoons of the reduced game Espagnole. Cut this royale into dice; put these into a soup-tureen with one tablespoonful of a julienne of pheasant fillets, and pour thereon the boiling consommé.
CONSOMMÉ MILANAISE—The preceding made consommé served with the addition to the macaroni, one inch lengths of boiled smoked tongue; a butter chip full of Parmesan cheese should be served separately.
CONSOMMÉ à la MILANAISE
- Cook in slightly salted boiling water two oz. of moderately thick macaroni. As soon as it is cooked, drain it, lay it on a piece of linen, and cut it into small rings. Also prepare one quarter pint of Béchamel, thickened with the yolk of one egg combined with one oz. of grated cheese, and keep it very dense.
- Mix the rings of macaroni with this sauce; spread the whole on a dish, and leave to cool.
- Now divide up the preparation into portions the size of walnuts; roll these into balls, and then flatten them out to form quoits about the size of shillings. Treat these quoits with an anglaise, and very fine bread-crumbs, and plunge into hot fat four minutes before serving.
- Drain them when they have acquired a fine golden color.
- Pour one quart of boiling chicken consommé into the soup tureen, and send to the table, separately, (1) the fried macaroni quoits; (2) one and one-half oz. of Gruyère and Parmesan cheese, in equal quantities, grated and mixed.
- Add one tablespoonful of very concentrated tomato purée to three oz. of chicken forcemeat; roll this preparation into the form of a somewhat large sausage, and poach it.
- When cold, cut it into roundels, one-quarter inch thick, and stamp each roundel with an oval fancy-cutter in the shape of a medallion.
- Put these medallions in the soup-tureen with two tablespoons of saffron pilaf rice and, when about to serve, pour thereon one quart of very clear, boiling chicken consommé.
- Make eighteen quenelles of chicken forcemeat in the shape of large pearls, and poach them.
- Prepare two tablespoons of lettuce chiffonade (the heart of one lettuce cut julienne-fashion and stewed in butter); make eighteen paillettes with Parmesan, and put them in a very hot oven eight or ten minutes before serving.
- Put the poached quenelles and the lettuce chiffonade into the soup-tureen; pour thereon one quart of boiling consommé of the Petite Marmite, and one pinch of parsley
- Send the paillettes au Parmesan to the table separately, and have them very hot.
CONSOMMÉ MONTE CARLO—A rich chicken flavored consommé served with slices of cooked vegetables stamped out with cutters representing clubs, spades, hearts and diamonds; also circular slices of chicken forcemeat that is dotted with truffles to represent dominoes; also circular slices of cooked beetroot, carrot and turnip representing poker chips.
CONSOMMÉ MONTE CARLO
- Make and poach thirty small quenelles of chicken forcemeat; cisel and stew in butter the heart of one lettuce; prepare twelve little profiterolles of pâte à choux, the size of hazel-nuts, and cook them, taking care to keep them crisp.
- Put the quenelles and the lettuce chiffonade into the soup tureen; pour thereon one quart of very clear, boiling, chicken consommé, and add a pinch of parsley.
- Serve the profiterolles separately and very hot.
CONSOMMÉ MONTMORENCY—A rich flavored chicken consommé served with noodles, small balls of chicken forcemeat, and some lettuce leaves spread with chicken forcemeat rolled up like cigarettes and braised.
- Have ready one quart of chicken consommé thickened with three tablespoons of poached tapioca, strained through linen.
- Prepare eighteen small grooved quenelles of chicken forcemeat. Poach, drain, and put them into the soup-tureen with two tablespoons of very green asparagus-heads and two tablespoons of poached rice, every grain of which should be distinct and separate.
CONSOMMÉ à la MOSCOVITE
- Prepare one quart of sterlet or sturgeon consommé, and add thereto some cucumber essence, obtained by pounding a cored and peeled cucumber, and straining the resulting purée through linen.
- Put into the soup-tureen two tablespoons of a julienne of salted mushrooms, one oz. of soaked vesiga cut into dice and cooked in broth, and pour thereon the boiling consommé.
- N.B.-Vesiga or the spine-marrow of the sturgeon ought to be soaked in cold water for a few hours in order to soften and swell it, after which it should be cut into dice and cooked in broth. For every four tablespoons of cooked vesiga, one oz. of dry vesiga should be allowed.