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Consomme. Part 2 |
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Free Books / Cooking / The Post-Graduate Cookery Book / | |
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Consomme. Part 2 |
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This section is from the book "The Post-Graduate Cookery Book", by Adolphe Meyer. Also available from Amazon: The Post-Graduate Cookery Book.
Add to the consomme all sorts of green vegetables (cut in small pieces or in fancy shapes) cooked in consomme, and some Royal Custard cut in fancy shapes.
Prepare a garnishing of green vegetables cooked in consomme. When serving, add one poached egg for each guest.
Tie 2 sprigs of sweet basil in a clean cloth, put in a saucepan with 1 gallon of boiling consomme, cover the pan tightly and stand in the bain-marie for 3 hours ; take out the basil and serve the consomme with the following garnishing and grated Parmesan cheese separate :
Florentine Garnishing. - Put into a saucepan 1 gill of water with 1 ounce of butter and a pinch of salt; when boiling, add 2 ounces of flour and stir vigorously to get a smooth paste until it detaches from the pan ; take from the range, and after 5 minutes mix with 2 eggs (one at a time) and 1 ounce of grated Parmesan cheese. When cold, put the paste into a pastry bag with a tube one-quarter of an inch in diameter, and press the contents of the bag slowly into a pan of slightly salted boiling water, let cook for 5 minutes without boiling, drain and put into the consomme.
Small buttered timbale moulds. Then stand these in a saucepan with boiling water and cook in the oven from 12 to 15 minutes.
When cold, cut in slices or in fancy shapes, and serve in the consomme.
Prepare custard as described for Nesselrode Consomme, using puree of carrots instead of chestnuts.
Make custard with puree of tomatoes. Slice, when done, and serve in consomme with green peas.
Add to the consomme three kinds of royal custard-yellow, red and green (the latter colored with spinach).
Consomme des Epicuriens-The Epicure's Consomme.
Serve consomme with poached eggs and-on a dish separate -some "deviled crusts" (receipt given elsewhere in this book).
Prepare and cook vegetables as directed for Brunoise Soup. Then take some toasted slices of dinner rolls and put on each some of the vegetables, sprinkle over some grated Parmesan cheese, place a small piece of butter on each, arrange on a baking sheet and bake in the oven.
Serve the crust separate to consomme.
Pound in the mortar 4 ounces of lean ham with 1/2 grill of well reduced tomato sauce and 2 tablespoonfuls of bechamel sauce; rub through a fine sieve, put into a bowl and mix with 1/2 gill of consomme, 4 egg yolks and 1 whole egg; flavor with a dash of Madeira, and season with salt, cayenne and grated nutmeg.
Fill some small buttered dariole moulds with this mixture and! cook in the oven as you would cook Royal Custard.
When cold, cut into slices and serve in consomme with green peas.
Consomme, Printanier Royal - Spring Consomme, with Royal Custard.
Add to the consomme all sorts of green vegetables (cut in small pieces or in fancy shapes) cooked in consomme, and some Royal Custard cut in fancy shapes.
Continue to:
recipes, cooking, consomme, deserts, entrees, game, salads, soups, vegetables, sauces, deserts, cook book
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