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Clear Consomme Soups In General. Part 7 |
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Free Books / Cooking / The Modern Cook / | |
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Clear Consomme Soups In General. Part 7 |
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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.
With two teaspoons mould about four dozen very small quenelles of any sort of game; poach these in broth, and then drain them on a clean napkin, and afterward put them into a stewpan containing two quarts of strong bright consomme of game; place the soup on the fire, and allow it to boil very gently by the side for a few minutes ; ascertain that the seasoning is correct, and send to table.
This soup takes its special title from the species of game of which it may chance to be made; as, for instance, Sportsman's Clear Soup of Pheasant, of Partridge, of Hare, etc. etc.
Put eight yelks of eggs into a basin, with a little grated nutmeg and salt; beat them together, mixing therewith half a pint of strong consomme of fowl or game: strain this preparation through a hair sieve into a plain mould, which has been buttered for the purpose.
Steam this in the same way as yon would any other custard ; and, when done, put it to cool in the larder. Cut the custard, thus prepared, into fanciful shapes, and having placed them in the tureen, pour on gently two quarts of boiling, strong, bright consomme, of the same kind that is used to mix the custard with.
This is to be prepared in exactly the same manner as the Flemish soup, except that, instead of the Brussels sprouts, the following must be used: the leaves of two summer cabbages cut into pieces the size and shape of a shilling, the hearts of four lettuces slit into thick shreds, a few leaves of sorrel, tarragon, and chervil. After these have been boiled with the other vegetables ten minutes, add to them two dozen scollops of braized beef; season with a little minionette pepper, and serve.
For a dinner of sixteen covers, order a dozen small rolls to be made of the size and shape of an egg; rasp them, and take the crumb out carefully without disturbing the shape of the rolls. When the crumb is taken out, put the rolls or hollow crusts on a baking sheet in the oven, for the purpose of making them crisp, as well as to give them a light brown color.
An hour before dinner, put the crusts, thus prepared, into a deep silver dish, and pour over them a sufficient quantity of consomme of fowl to cover them. Place the dish, containing the crusts, on a trevet over a stove-fire of moderate heat, and there allow the crusts to become gratinated, that is to say, to acquire, by means of boiling down, a concentration of flavor, and that appearance of crispness, which is as alluring to the eye as it is savory to the palate. When the consomme is perfectly absorbed by the crusts, put them in the oven, in order to increase their crispness ; but be extremely careful that they do not burn. Just before sending to table, pour on to the crusts, thus prepared, a jardiniere, composed of small pipelike pieces of carrots, turnips, celery, leeks, a few small button onions, green peas, French beans, asparagus-heads, and also a few flowerets of white cauliflower. Only a small quantity of consomme should be put with the crusts and Jardiniere * as it is usual to serve up a tureen of clear consomme separately, from which the guests are served; a small ladleful of the gratinated crusts, etc, should be first put into the soup-plate, and some of the consomme added "afterward.
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