Browse The Gjenvick-Gjønvik Archives Home Page

Consommé Recipes A-C

CONSOMMÉ AFRICAINE—Cooked artichoke bottoms and egg plant cut in small squares, kept hot in consommé, spoonful placed in each plate at time of serving; a teaspoonful of curry powder to each gallon of stock should be mixed with the ingredients before boiling so as to give the soup a light curry flavor.

CONSOMMÉ ALEXANDRA

  • Have a quart of excellent chicken consommé ready;
  • Add thereto, in order to thicken it slightly, three tablespoons of poached tapioca, strained through muslin, and very clear.
  • Put the following garnish into the soup-tureen: one tablespoon of white chicken-meat cut in fine julienne-fashion, one tablespoon of small chicken quenelles, grooved and long in shape, and one tablespoon of lettuce chiffonade.
  • Pour the boiling consommé upon this garnish, and send to the table immediately.

CONSOMMÉ AMBASSADRICE

  • Have one quart of chicken consommé ready; also there should have been prepared beforehand, with the view of using them quite cold, three different kinds of royales, consisting respectively of truffle purée, tomato purée, and purée of peas, each of which should have been poached in a dariole-mold.
  • Cut these royales up into regular dice, and put them in the soup-tureen with one tablespoon of chicken fillet and an equal quantity of small, freshly-cooked mushrooms, finely minced.
  • Pour the boiling consommé over these garnishes, and serve at once.

CONSOMMÉ ANDALOUSE—After the plain consommé is strained and seasoned, some well washed pearl tapioca is simmered in it till perfectly clear; small poached quenelles of forcemeat are kept hot in a little consommé, and one or two added to each plate at time of serving; the soup should have strong tomato flavor with a suspicion of garlic.

CONSOMMÉ ANDALOUSE 2

  • Prepare a baba-mold of royale made from tomato purée. When quite cold, cut it into dice, and put these in the soup tureen with one small tablespoon of cooked ham cut in julienne-fashion, one tablespoon of boiled rice, with every grain distinct and separate, and two tablespoons of threaded eggs
  • When about to serve, pour one quart of very clear chicken consommé over the garnish.

CONSOMMÉ ANGLAISE— Plain consommé made with plenty of veal bones to give it a gelatinous taste; served with green peas and small squares of white chicken meat in each plate.

CONSOMMÉ D'ARENBERG

  • With a small spoon-cutter, pick out a spoonful of carrot pearls and the same quantity of turnip pearls. Cook these vegetables by boiling them in consommé, taking care that the latter be reduced to a glaze when the vegetables are cooked.
  • With the same spoon take the same quantity as above of very black truffle; also prepare a dariole-mold of royale made from asparagus heads, and a dozen small chicken-forcemeat quenelles, which should be molded to the shape of large pearls.
  • Poach the quenelles, cut the royales up into slices, which must be stamped with an indented fancy-cutter, and put the whole into the soup-tureen with the carrots, turnips, and truffle  pearls, and one tablespoonful of very green peas.
  • Pour a quart of chicken consommé over the garnish, and send to the table at once.

CONSOMMÉ BAGRATION—Make two separate consemmés, one plain, the other with plenty of fish heads, when both are strained and seasoned, mix together, so that the fish flavor slightly predominates; when serving, a spoonful of the following mixture is placed in each plate of soup; small fish quenelles, tails of crayfish, flakes of small fish, and small cut vegetables of the season.

CONSOMMÉ BARIGOULE—A game-flavored soup seasoned with sherry wine, and served with slices of stuffed olives together with slices of button mushrooms.

CONSOMMÉ BEAUVILLIERS—Soup of vegetable flavor, served with slices of stuffed cucumbers and small squares of toast. To stuff the cucumbers, cut off the ends, remove the seedy part with a column cutter, fill it with any forcemeat you have on hand, then simmer in milk and water till done, remove and drain, and when cold cut in thin slices.

CONSOMMÉ A LA BOHEMIENNE

  • Prepare three dariole-molds of foie-gras royale, and twelve profiterolles of the size of hazel-nuts, the latter being made very crisp.  When the royale is cold, cut it into little, regular squares, and put these into the soup-tureen.
  • When about to serve, pour over this garnish a quart of chicken consommé, thickened by means of three tablespoons of tapioca, poached and strained through linen.
  • Send the profiterolles to the table separately, and very hot.

CONSOMMÉ BOIELDIEU

  • Prepare eighteen chicken-forcemeat quenelles, molded by means of a small teaspoon; some should be stuffed with foie gras purée, moistened with a little velouté; others with chicken purée; and yet others with truffle purée—in short, six of each kind.
  • Place these, one by one, on a buttered sauté-pan; poach them, drain them, and put them in the soup-tureen with a tablespoon of white chicken-meat, cut into dice.
  • When about to serve, pour one quart of chicken consommé, thickened as above with tapioca, over the garnish.

CONSOMMÉ BOUQUETIERE

  • Prepare a garnish of carrots and turnips, cut with the tubular cutter or with the spoon; French beans cut into lozenges, asparagus-heads, and green peas, all of which vegetables should be fresh and young.
  • Cook each vegetable according to its nature, and put the whole into the soup-tureen.
  • When about to serve, pour over the garnish one quart of chicken consommé thickened with two tablespoons of tapioca, poached and strained through fine linen.

CONSOMMÉ BOURDALOUE—A chicken-flav ored soup served with small squares of cooked chicken breast, green peas, circular thin slices of rice that has been mixed with egg yolks and montpelier butter, then steamed and allowed to become cold.

CONSOMMÉ BOURDALOUE 2

  • Prepare a dariole-mold of each of the four following royales:—
  • Of a purée of haricot-beans with a slight addition of tomato.
  • Of a chicken purée moistened with velouté.
  • Of a purée of asparagus-tops combined with a few cooked spinach leaves, to deepen the color.
  • Of a carrot purée (Purée Crécy).
  • Having poached and cooled the royales, cut them as follows (1) Into dice, (2) into lozenges, (3) into little leaves, and (4) into stars.
  • Place them all in the soup-tureen, and, when about to serve, pour one quart of boiling and very clear chicken consommé over them.

CONSOMMÉ BRUNOISE-A vegetable-flavored soup served with green peas, very small squares of carrot, turnip (white and yellow) celery and artichokes.

CONSOMMÉ BRUNOISE

  • Cut into small dice the red part only of two small carrots, one small turnip, the heads of two leeks, a small stick of celery, and the third of an onion of medium size.
  • Season the vegetables moderately with salt and a pinch of sugar, and stew them in butter. Moisten with one-half pint of consommé, and complete the cooking of the Brunoise gently.
  • Five minutes before serving, finish with one quart of boiling, ordinary consommé, a moderate tablespoonful of peas, and the same quantity of French beans, cut into dice and kept very green.
  • Pour into the soup-tureen, and add a pinch of fine chervil (parsley).

CONSOMMÉ BOURGEOISE—To the consommé ingredients is added a couple of ham knuckles, thus giving the soup a slight ham flavor. It is served with shred cooked cabbage, leeks, very small balls of potatoes, and minute squares of carrot, turnip and celery.

CONSOMMÉ CAREME-A plain consommé flavored with Madéira wine and served with small sippets of toast, together with small circular slices of cooked carrot, white and yellow turnip, finely shred lettuce, sorrel leaves and a sprinkling of chopped chervil.

CONSOMMÉ CARMEN

  • Prepare one quart of consommé, to which add, while clarifying, one-quarter pint of raw tomato purée, in order to give it a faint, pink tinge.
  • Also peel and press a small and rather firm tomato; cut into dice, and poach the latter in some of the consommé; put them in the soup-tureen with a small tablespoon of mild capsicum, cut in fine julienne-fashion, and one tablespoonful of plain boiled rice.
  • When about to serve, pour the boiling consommé over the garnish, and add a small pinch of chervil (parsley)

CONSOMMÉ CASTELLANE

  • Prepare (1) one quart of game consommé, flavored with a fumet of woodcock; (2) two baba-molds of royale, two-thirds of which consists of a purée of woodcock and one-third of lentils, with half the yolk of a hard-boiled egg, chopped and thickened with the usual thickener.
  • Cut this royale into slices, about the size of a florin, one half inch thick.
  • Put these into the soup-tureen, together with one tablespoonful of a julienne of roast woodcock fillets, and pour thereon the boiling game consommé.

CONSOMMÉ CELESTINE—A plain consommé flavored with sherry wine, served with small sandwiches of the following: Make six French pancakes, spread three with forcemeat and grated cheese, place the other three on top, then stamp them with a medium-sized column cutter.

CONSOMMÉ CÉLESTINE 2

  • Prepare one quart of chicken consommé, and add thereto three small tablespoons of poached tapioca, strained through fine linen.
  • For the garnish make three pannequets (small stuffed crepes) without sugar, and spread over each a thin coating of chicken forcemeat with cream.
  • Place one on top of the other, sprinkle the layer of forcemeat on the uppermost one with finely chopped, very black truffles, and place in the front of the oven for a few minutes, in order to poach the forcemeat.
  • Stamp the pannequets out with an even fancy-cutter about one inch in diameter.
  • Put the pieces into a soup-tureen, and, when about to serve, pour in the boiling consommé.

CONSOMMÉ CHARTREUSE

  • Prepare (1) eighteen small raviolis —six from spinach purée, six from foie-gras purée, and the remaining six from chopped mushrooms; (2) two small tablespoons of tomato dice.
  • Ten minutes before serving, poach the raviolis in boiling, salted water, and the tomato dice in some of the consommé.
  • Put the raviolis and the tomato dice (well drained) into the soup-tureen, and pour over them one quart of consommé with a moderate addition of tapioca.
  • Add a pinch of chervil (parsley)

CONSOMMÉ CHATELAINE-A plain CONSOMMÉ served with green peas, shredded string beans and squares of custard, made of one pint of onion purée, 24 egg yolks, salt, red pepper, mixed and steamed.

CONSOMMÉ CHANTILLY—A bunch of fresh mint should be boiled with the consommé ingredients, the soup to be served with blanched rings of green onion tops, and small squares of a stiff purée of green peas.

CONSOMMÉ CHARTREUSE

  • Prepare (1) eighteen small raviolis —six from spinach purée, six from foie-gras purée, and the remaining six from chopped mushrooms; (2) two small tablespoons of tomato dice.
  • Ten minutes before serving, poach the raviolis in boiling, salted water, and the tomato dice in some of the consommé.
  • Put the raviolis and the tomato dice (well drained) into the soup-tureen, and pour over them one quart of consommé with a moderate addition of tapioca.
  • Add a pinch of chervil (parsley)

CONSOMMÉ AUX CHEVEUX D’ANGE

  • About two minutes before serving, plunge three oz. of very fine vermicelli, known as Angel's Hair (Cheveux d'Ange) into one quart of excellent, boiling consommé.
  • An instant only is needed to poach the vermicelli, and the latter does not require to be blanched.
  • This soup, like those containing pastas, should be accompanied by freshly-grated Parmesan cheese.

CONSOMMÉ WITH CHOUX—A plain consommé served with green peas, slices of button mushrooms and small balls of choux paste made like stoned olives, the centre filled with forcemeat and baked ten minutes.

CONSOMMÉ CHIFFONADE —A vegetable flavored soup served with shredded cabbage and lettuce, thin strips of carrot and turnip, together with green peas.

CONSOMMÉ CLAREMONT — A plain consommé served with small rings of onions that have been dipped in milk, then flour, then fried crisp ; together with Royal custards cut in squares or circles, made of ten yolks of eggs, two whole eggs, and half pint of cold consommé; mixed together, not beaten; slowly steamed till set.

CONSOMMÉ COLBERT—A plain consommé served with a freshly poached egg, and a spoonful of small cut vegetables of the season.

CONSOMMÉ COLBERT 2

  • Have ready one quart of excellent Printanier chicken consommé.
  •  Also poach six small eggs in slightly salted and acidulated water. The eggs should be as small and as fresh as possible, both of which conditions are absolutely necessary for a proper poaching.
  • Set these eggs in a small timbale with a little consommé, and send them to the table with the Printanier.
  • Having poured the latter into the plates, put one of the eggs into each of these.

CONSOMMÉ WITH CELERY — Plenty of celery trimmings should be boiled with the consommé ingredients, the soup served with a spoonful of shredded cooked celery, thin strips of tongue, mushrooms and a little dry boiled rice.

CONSOMMÉ COLBERT

  • Have ready one quart of excellent Printanier chicken consommé.
  •  Also poach six small eggs in slightly salted and acidulated water. The eggs should be as small and as fresh as possible, both of which conditions are absolutely necessary for a proper poaching.
  • Set these eggs in a small timbale with a little consommé, and send them to the table with the Printanier.
  • Having poured the latter into the plates, put one of the eggs into each of these.

CONSOMMÉ COLOMBINE

  • Prepare a good tablespoon of carrot pearls, and as many turnip pearls, keeping the latter very white. Cook them in the customary way, and put them in the soup-tureen with one tablespoon of very green peas, one tablespoon of a julienne of roast-pigeon fillets, and six poached pigeons' eggs, which latter should be sent to the table in a timbale at the same time as the consommé.
  • Pour over the other garnish one quart of very clear, boiling, chicken consommé, and serve immediately.
  • This soup can only appear on summer and spring menus, when the pigeons' eggs are in season.

 

CROUTE AU POT

  • Prepare a freshly-cooked vegetable garnish for a stock pot:—Carrots and turnips cut into small sticks and trimmed; a few heads of leeks, and cabbage, parboiled, minced, and cooked in very fat consommé.
  • Put these vegetables in a somewhat greasy broth for ten minutes.
  • Also prepare seven or eight crusts of French soup “flutes”; besprinkle them with stock grease, and dry them in the oven.

Put the vegetable garnish into the soup-tureen; pour thereon one quart of  consommé of the Petite Marmite and add to the dried crusts.

CONSOMMÉ CUSSY—With the consommé ingredients should be boiled plenty of game trimmings to give the soup a game flavor. It is served with small blanched and peeled chestnuts, a small timbale of game forcemeat mixed with mushrooms, finished with a little Madéira wine.

CONSOMMÉ CYRANO

  • Prepare one quart of consommé with a fumet of duck;  and twelve small quenelles of duck forcemeat, which should be made flat and oval.
  • Having poached the quenelles, drain them, and set them in a small, shallow earthen pan or timbale; sprinkle with a little grated Parmesan cheese and a few drops of chicken glaze, and set to glaze in the oven.
  • The quenelles are served separately in the pan in which they have been glazed, and the consommé is sent to the table in a soup-tureen.
Return to Top of Page

Vintage Culinary Terms - "C"