Consomme Bourdaloue

A chicken-flavored 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.

Consomme Barigoule

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

Consomme Brunoise

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

Consomme Bourgeoise

To the consomme 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.

Consomme Careme

A plain consomme flavored with Madeira 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.

Consomme Celestine

A plain consomme" 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.

Consomme Chatelaine

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

Consomme Chantilly

A bunch of fresh mint should be boiled with the consomme ingredients, the soup to be served with blanched rings of green onion tops, and small squares of a stiff puree of green peas.

Consomme With Choux

A plain consomme 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.

Consomme Chiffonade

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

Consomme Claremont

A plain consomme 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 consomme; mixed together, not beaten; slowly steamed till set.

Consomme Colbert

A plain consomme served with a freshly poached egg, and a spoonful of small cut vegetables of the season.

Consomme With Celery

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

Consomme Cussy

With the consomme 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 Madeira wine.