Consomme, Printanier A La Colbert - Spring Consomme, Colbert Fashion

Prepare a garnishing of green vegetables cooked in consomme. When serving, add one poached egg for each guest.

Consomme A La Florentine - Consomme, Florentine Fashion

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.

Consomme A La Duclair - Consomme, Duclair Style

Prepare some thin pancakes; spread over them a forcemeat made with 2 ounces of cooked breast of chicken, 3 boneless anchovies and 1/2 gill of bechamel; season to taste and rub through a sieve.

Place one pancake on top of the other and cut them in small lozenges. Add these to the consomme only when ready to serve.

Consomme A La Monaco - Consomme, Monaco Style

Thicken some chicken consomme with arrowroot, and garnish with carrots and turnips scooped out with a small round vegetable scoop (the size of large green peas). Cook these vegetables in consomme and add equal parts each of truffles and green peas.

Make some small chicken-quenelles the same size as the rest of the garnishing, add these before serving with a good pinch of chervil leaves.

Consomme A L'indienne - Consomme, Indian Fashion

Clarify 1 gallon of General Stock with 2 pounds of lean, chopped beef, and flavor with a heaping teaspoonful of curry powder. Strain and serve with a dish of plain boiled rice (separate).

Consomme A La Volontaire - Consomme, Volunteer Fashion

Garnish the consomme with asparagus tips cut 1/2 inch long, small flowerets of cauliflower and sweet red pepper of about the same size as the asparagus. Add some small quenelles made of cream chicken forcemeat, and a pinch of chervil before serving.

Consomme A La Bowdoin - Consomme, Bowdoin Fashion

Garnish a rich chicken consomme with fresh tomatoes (peeled, free from seeds, cut in large pieces, and cooked in consomme), green asparagus tips (cut 1 inch long), red chicken quenelles and a pinch of chervil.

Note. - The red chicken quenelles are prepared by adding some thickly reduced tomato sauce to the chicken forcemeat.

Consomme A La Tosca - Consomme, Tosca Style

Thicken a strong chicken consomme with sago, and garnish with finely shredded truffles, smoked beef tongue and French pancakes.