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Clear Consomme Soups In General |
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Free Books / Cooking / The Modern Cook / | |
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Clear Consomme Soups In General |
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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.
Comprising Spring Soup.
Do. d la vertpre.
Jardiniere do.
Chiffonade do.
Nivernaise do.
Xavier do.
Dauphine do.
Barley do. d la Princesse.
Quenelles of fowl in consomme'.
Macaroni do. do.
Indian Paste Soup.
Lasagnes do.
Clear rice do.
Chicken and rice Soup.
Cocky Leeky Broth.
Knuckle of veal and rice Soup.
Brunoise do.
Flemish do.
Sportsman's do. clear.
Soup d la Desclignac.
Partridge Soup d la Chasseur.
Paysanne Soup.
Tendons of veal d la Jardiniere.
Do with peas and lettuces
Soup of gratinated crusts d la D'OrlSans.
Do. d la Princesse.
Do with lettuces.
Do d la Regence.
Do d la Paysanne.
Take four carrots and as many turnips scraped and washed, scoop them into the form of small olives or peas, with a vegetable scoop of either shape; add the white part of two heads of celery, twenty-four small onions (without the green stalk), and one head of firm white cauliflower cut into small flowerets. Blanch or parboil the foregoing in boiling water for three minutes, strain them on a sieve, and then throw them into three quarts of bright consomme of fowl; let the whole boil gently for half an hour by the side of the stove-fire; then add the white leaves of two cabbage-lettuces (previously stamped out with a round cutter the size of a shilling), a handful of sorrel-leaves, snipped or cut like the lettuces, a few leaves of tarragon and chervil, and a small piece of sugar; let these continue to boil gently until done. When about to send the soup to table, put into the tureen half a pint of young green peas, an equal quantity of asparagus-heads boiled green, and a handful of small croutons a la duchesse, prepared in the following manner: - Cut the crust off a rasped French roll into strips; stamp or cut out these with a round tin or steel cutter, into small pellets about the size of a shilling, and dry them in the oven to be ready for use.
Before sending the soup to table, taste it to ascertain whether it be sufficiently seasoned.
This is prepared in the same manner as the foregoing - except that the croutons a la duchesse are omitted, and in their stead a puree of green spinach, in sufficient quantity to thicken and color the soup, should be added.
Prepare the same vegetables as for spring soup, boil them in a strong consomme, and just before sending the soup to table add to it a pint of puree of green peas.
Take three red carrots of a large size, as many sound turnips, and the white parts of the same number of leeks, heads of celery and onions. Cut all these vegetables into fine shreds an inch long. Put them into a convenient-sized stewpan with two ounces of fresh butter, a little salt, and a teaspoonful of pounded sugar. Simmer these vegetables on a slow stove-fire, taking care they do not burn ; when they become slightly brown, add three quarts of blond de veau or light-colored consomme; let the soup boil, skim all the butter off as it rises to the surface, and when the vegetables are done, throw in the leaves of two cabbage-lettuces and a handful of sorrel, shred like the carrots, etc, add a few leaves of tarragon and chervil; boil the whole for ten minutes longer, taste the soup in order to ascertain whether the seasoning is correct, and serve.
Continue to:
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