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Consommé Recipes Q-V

CONSOMMÉ PRINTANIER AUX QUENELLES

  • Prepare the printanier as directed above, but slightly lessen the quantities of the vegetables constituting the garnish.
  • Make eighteen small quenelles of chicken forcemeat in the shape of little grooved meringues, and poach them ten minutes before dishing up.
  • Drain them, put them into the soup-tureen with the other garnishes, and pour thereon the boiling consommé.

CONSOMMÉ PRINTANIERE ROYAL—Same as the preceding, with the addition of Royal custards, into which has been steamed a finely cut Macédoine of vegetables.

CONSOMMÉ PATTI—A plain consommé served with rice, green peas, breast of chicken and truffles cut in small squares, together with some Parmesan cheese served separately.

CONSOMMÉ Pâté D'ITALIE—A chicken fla vored consommé served with fancy Italian paste.

CONSOMMÉ PRINCE DE GALLES—A game flavored consommé, served with asparagus tips. Royal custards, breast of chicken and chicken forcemeat; all cut in diamond shapes.

CONSOMMÉ AUX PROFITEROLLES

  • Prepare forty very dry profiterolles, and add a chicken consommé to them at the last moment.
  • The profiterolles may also be made to the size of walnuts, in which case they may be stuffed with a purée of chicken, foie gras, etc.

CONSOMMÉ WITH QUENELLES, ASPARAGUS TIPS, TURNIPS, RICE, CORN, PEAS, OR ANY OTHER SIMPLE THING, AS OFTEN SEEN ON BILLS OF FARE, IS SIMPLY A PLAIN CONSOMMÉ SERVED WITH THE ARTICLE NAMED.

CONSOMMÉ ROYALE — A plain consommé served with circular slices of Royal custards, and flavored with sherry wine.

CONSOMMÉ RACHAEL—A game flavored consommé seasoned with Madéira wine, and served with small quenelles of game together with shreds of cooked red tongue and truffles.

CONSOMMÉ RACHEL

  • Prepare one quart of chicken consommé, and thicken it with three tablespoons of poached tapioca strained through linen.
  • With a round, even cutter stamp out twelve roundels of crumb of bread the size of pennies and one-half inch thick.
  • Poach in consommé as many slices of very fresh beef-marrow as there are roundels of bread.
  • Six minutes before serving fry the roundels of bread in clarified butter, hollow out their centres, and place on each a slice of poached beef-marrow suitably trimmed.
  • Put three tablespoons of a julienne of cooked artichoke bottoms into the soup-tureen, pour thereon the thickened consommé, and add the roundels of bread garnished with marrow.

CONSOMMÉ REJANE

  • Prepare one quart of excellent white consommé, set it to boil, and add a julienne of the white of half a fowl and the heads of two leeks cut similarly to the fowl.
  • Set to cook gently for ten minutes, taking care to disturb the consommé as little as possible, add three oz. of potatoes cut into a julienne, complete the cooking, and serve immediately.

CONSOMMÉ RENAISSANCE—A game flavored consommé seasoned with Malaga wine; served with sliced mushrooms, dry boiled rice, green peas and croutons.

CONSOMMÉ RENAISSANCE

  • Prepare one quart of clear chicken consommé.
  • For the garnish make two dariole-molds of royale with a purée of early-season herbs thickened with velouté and whole eggs; with a small grooved spoon-cutter pick out one tablespoon of pellets from a turnip and the red part only of a carrot.
  • Cook these vegetables in the usual way.
  • Cut the royale with a grooved fancy-cutter into pieces of the shape of small leaves.
  • Put the leaves of royale into the soup-tureen with the carrot and turnip pellets, one tablespoonful of very green peas, the same quantity of French beans cut into lozenges, one tablespoon of asparagus-heads, and twelve very small particles of very white cauliflower.
  • Pour the boiling consommé over these garnishes, and add a pinch of parsley

CONSOMMÉ RICHELIEU

  • Have ready one quart of highly-seasoned beef consommé.
  • 1. Prepare twelve quenelles of chicken forcemeat molded by means of a small coffee-spoon as follows: line the spoon with a thin coating of the forcemeat, and in the middle lay some chopped, reduced, cold chicken aspic. Cover the jelly with a layer of forcemeat, shaping it like a dome; insert another spoon (first dipped in hot water) under the quenelle, and place the latter upon a buttered sauté pan.   Repeat the operation until the required number of quenelles have been molded.  Set aside. Five minutes before dishing up, poach the quenelles.
  • 2. Cut six rectangles out of lettuce leaves; spread a thin layer of forcemeat over each; roll into paupiettes, and poach in some of the consommé.
  • 3. Prepare two tablespoons of a coarse julienne of carrots and turnips, stew them in butter, and complete their cooking in the consommé, which should be thoroughly cleared of grease.
  • Put the julienne, the paupiettes, and the stuffed quenelles into the soup-tureen; pour therein the boiling beef consommé, and add a pinch of parsley

CONSOMMÉ RIVOLI—A plain consommé but highly spiced; served with noodles, also Parmesan cheese served separately.

CONSOMMÉ ROSSINI

  • Prepare one quart of chicken consommé, slightly thickened with two tablespoons of poached tapioca strained through linen.
  • Make eighteen profiterolles, from pâte à choux without sugar, to the size of hazelnuts. Bake them in a moderate oven, keeping them very crisp, and garnish them, inside, with a foie-gras and truffle purée.
  • When about to serve, pour the consommé into the soup tureen, and dish the profiterolles separately, after having placed them in good time in the front of the oven, so that they may reach the table very hot.

CONSOMMÉ ROTHSCHILD

  • Have ready one quart of game consommé, prepared with pheasant fumet.
  • Add thereto, when about to serve, one-quarter pint of reduced sauterne.
  • Make two dariole-molds of royale from a preparation consisting of one-third of the whole of purée of pheasant, one-third of chestnut purée, and one-third of pheasant salmis sauce.
  • Poach the royale; cut it into grooved roundels, and place these in the soup-tureen with one tablespoon of a julienne of fillets of pheasant.
  • When about to serve, pour the boiling consommé over the garnish.

 

CONSOMMÉ  à la ROYALE
Consommé served with Royal Custard(*)
Royal Custard
Yolks 3 eggs - 1/8 teaspoon salt - 1 egg - Slight grating nutmeg - ½ cup consommé  - Few grains cayenne
Beat eggs slightly, add consommé and seasonings. Pour into a small buttered tin mold, place in pan of hot water and bake until firm.
Cool, remove from mold, and cut in fancy shapes.

CONSOMMÉ SAGOU—Same as the preceding, but using sago instead of tapioca.

CONSOMMÉ SAINT HUBERT

  • Take one quart of game consommé, prepared with venison fumet. Finish the consommé, at the time of serving, with one quarter pint of Marsala.
  • Make three dariole-molds of royale from a preparation consisting of one-third of the whole of venison purée, one-third of lentil purée, and one-third of reduced game Espagnole.
  • Poach the royale in a small Charlotte mold, and, when it has cooled, cut it up with a fancy-cutter of the shape of a cross.
  • Put the crosses of royale into the soup-tureen with two tablespoons of a julienne consisting of fillets of hare, and pour thereon the boiling consommé.

CONSOMMÉ ST. XAVIER—A vegetable flavored consommé served with a Printaniére of vegetables, shred cabbage and the following: Cook together four ounces of batter, six ounces of flour, two ounces of grated cheese, one cup of cream; season it with pepper, salt and nutmeg; remove from the fire when done, and beat into it two whole eggs, two yolks of eggs, some chopped parsley; then rub it through a colander into the simmering soup.

CONSOMMÉ SARAH BERNHARDT

  • Sprinkle three tablespoons of tapioca into one quart of boiling chicken consommé, and leave to poach gently for fifteen or eighteen minutes.
  • Make twenty small quenelles from chicken forcemeat, finished by means of crayfish butter, and mold them to the shape of small, grooved meringues.
  • Poach these quenelles.
  • Cut twelve roundels, the size of a penny, from a piece of beef marrow, and poach them in the consommé.
  • Put the drained quenelles and the poached roundels of marrow into the soup-tureen; add one tablespoonful of a julienne of very black truffles, and the same quantity of asparagus-heads.
  • Pour the boiling consommé, with tapioca, over this garnish.

CONSOMMÉ SEMOULE—A plain consommé, when strained off has tapioca or semolina washed, then simmered till same is clear in the soup.

CONSOMMÉ SEVEIGNE—A chicken flavored consommé served with asparagus tips, cut stringless beans, green peas, and Royal custards mixed with forcemeat.

CONSOMMÉ SEVIGNE

  • Keep one quart of very clear chicken consommé very warm.
  • Prepare ten quenelles of chicken forcemeat, molded by means of a small coffee-spoon, and poach them; also have ready four braised lettuces.
  • Put the quenelles, the lettuce cut into small sections and properly trimmed, and one tablespoonful of peas into the soup tureen; pour therein the boiling consommé and a pinch of parsley

CONSOMMÉ SOLFERINO—A strong beef flavored consommé; served with small quenelles of farina. Plenty of roast beef bones should be boiled in the stock.

CONSOMMÉ SOUVERAINE

  • Have ready one quart of chicken consommé.
  • Make ten large quenelles from chicken forcemeat, and stuff them with a very fine brunoise, proceeding as follows:–Line a dessertspoon with a thin coat of forcemeat, and garnish the centre with the brunoise, previously cooked in consommé, and cold.
  • Cover the brunoise with a layer of forcemeat, shaping it like a dome; insert another dessertspoon dipped into hot water under the quenelle, and transfer the latter to a buttered sauté pan. Repeat the operation until the required number of quenelles have been molded. - allow eight minutes for the poaching of these quenelles;
  • Put them into the soup-tureen with two tablespoons of peas;
  • pour thereon the boiling consommé, and add a pinch of parsley

CONSOMMÉ DE STAEL—A chicken flavored consommé served with lozenge shaped pieces of fried bread, and small quenelles of chicken forcemeat.

CONSOMMÉ SUEDOISE-A rich chicken flavored consommé served with a small croustade in each plate filled with a mixture as follows: run a couple of carrots, turnips and a small cabbage through a mincing machine, braise them till done, then mix with them a can each of flageolet beans and green peas, also a little Parmesan cheese; season to taste.

CONSOMMÉ TALMA—A chicken flavored consommé served with grains of boiled rice, and shapes of Royal custards made of eggs and almond milk.

CONSOMMÉ TOSCA

  • Have ready one quart of chicken consommé thickened with three tablespoons of poached tapioca strained through linen.
  • Also prepare two tablespoons of a julienne of carrots stewed in butter, the cooking of which is completed in the consommé; ten small quenelles of chicken forcemeat, combined, in the proportion of one-third, with foie gras and chopped truffles; ten small, very crisp profiterolles, stuffed with a purée of chicken with pistachio kernels.
  • Put the quenelles and the julienne into the soup-tureen, pour therein the boiling consommé, and send the profiterolles to the table separately, and very hot.

CONSOMMÉ TROIS RACINES—A mutton flavored consommé served with cubes of braised turnip, carrot and celery.

CONSOMMÉ VERMICELLI—Is simply a rich veal flavored consommé served with vermicelli that has been boiled, and then well washed and drained.

CONSOMMÉ VERT PRE

  • Sprinkle two tablespoons of tapioca into one quart of boiling consommé, and set to cook gently for a quarter of an hour.
  • Put into the soup-tureen one tablespoonful of asparagus heads, the same quantity of peas and of French beans cut into lozenges, a few roundels of sorrel leaves, and as many roundels of poached lettuce leaves.
  • Pour the boiling consommé, with tapioca, over this garnish, and add a large pinch of parsley

CONSOMMÉ VILLENEUVE

  • Have ready one quart of chicken consommé.
  • Prepare the following garnish : —Two small blanched lettuces, stuffed with chicken forcemeat combined with braised and chopped salted tongue; two dariole-molds of ordinary royale, and two pancakes coated with a layer of chicken forcemeat, which should be placed in the front of the oven for a few moments with the view of  poaching the forcemeat.
  • Put the cut-up lettuces, the pancakes cut into small, narrow lozenges, and the royale cut into pastils, into the soup-tureen; and, when about to serve, pour the boiling consommé over the whole.

CONSOMMÉS AUX VINS

  • By adding a port wine glass full of the chosen wine to one pint of cold chicken consommé, the following series of consommés may be made:
  • Consommé au vin de Chypre.
  • Consommé au vin de Madère.
  • Consommé au vin de Malvoisie.
  • Consommé au vin de Marsala.
  • Consommé au vin de Porto doré.
  • Consommé au vin de Porto rose.
  • Consommé au vin de Samos.
  • Consommé au vin de Zucco.

CONSOMMÉ VOLAILLE—Is simply a rich chicken flavored consommé served with strips of chicken meat.

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