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Clear Consomme Soups In General. Part 3 |
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Free Books / Cooking / The Modern Cook / | |
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Clear Consomme Soups In General. Part 3 |
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This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Take half a pint of strong consomme of fowl, and pour it gradually into a stewpan containing eight yelks of eggs beaten up with a little salt, nutmeg, and pepper; when the egg is well mixed with the consomme, strain it through a sieve into a round plain mould, which should be previously buttered carefully for that purpose. Put the mould holdingthe preparation into a large stewpan containing water, to the depth of about an inch, and cover the stewpan with the lid ; let the water in it simmer - or gently boil - on the corner of the stove-fire, so as to produce sufficient steam to set the custard. When this is done, take it out of the water; and after having allowed it time to cool, cut it into shapes resembling thick wafers, which put into two quarts of strong consomme of fowl, together with a pint of green asparagus heads, previously boiled for that purpose, a small piece of sugar, and a few tarragon-leaves. Allow the soup to boil very gently by the side of the stove-fire for about three minutes, and then send to table.
Take half a pound of Frankfort pearl barley, wash and blanch it, and put it to boil in one quart of bright consomme of fowl. When the barley is sufficiently done, put it into the soup tureen with the members of two spring chickens (previously roasted and cut up for the purpose); to these add a sufficient quantity of consomme of fowl; and after having tested the seasoning of the soup, send to table.
Mould three or four dozen of very small quenelles of fowl in the following manner: - Take up a spoonful of chicken force-meat, smooth it over with the blade of a small knife, which must be occasionally dipped in hot water, in order to prevent the quenelle from sticking to it; and with another teaspoon, dipped in hot water, scoop out the quenelle from the filled teaspoon, and drop it gently on the bottom of a buttered sauta-pan. When this part of the operation is completed, a stewpan cover is held with the left hand in a slanting direction toward the inner part of the edge of the sauta-pan ; with the other band sufficient boiling water should be poured in to poach the quenelles: then set the sauta-pan by the side of the fire to simmer for about ten minutes, when the quenelles will be done. Take them out and lay them upon a clean cloth to drain ; after which place them in the soup tureen, and having poured thereon two quarts of bright consomme of fowl, send to table.
Take half a pound of vermicelli, break it small and blanch it - by allowing it to boil three minutes in water - drain it on a sieve, and then put it into a stewpan with two quarts of strong bright consonunf of fowl or game, or blond of veal, according to taste or circumstances. After allowing the soup thus prepared to boil up on the stove-fire, skim the froth from the surface, and set it to continue boiling gently on the corner of the stove till the vermicelli be sufficiently done. Then pour the soup into the tureen, and send to table with some grated Parmesan cheese on a plate, separately, to be handed round to the guests simultaneously with the soup. This should be observed as a general rule, in serving up all soups containing Italian pastes in any form.
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