Consomme A La Viennoise - Consomme, Viennese Style

Work (in a bowl) 4 ounces of butter to cream; add 1 egg yolk, 1 tablespoonful of cream and 1 tablespoonful of sifted flour (one after the other); keep on adding until 4 egg yolks and 4 tablespoonfuls each of cream and flour have been added; then whip the 4 whites, add them to the paste, season with salt and nutmeg and spread the paste over a buttered sheet of paper on a baking sheet; cook in a slow oven, and when cold, cut in small lozenges. Serve separate to consomme.

Consomme A L'infante - Consomme, Infanta Style

Prepare the same paste as described for Florentine Garnishing. Put the paste in a pastry bag provided with a 3/8-inch tube; lay some small heaps of paste on a buttered baking sheet; brush over with beaten egg, and bake in a medium oven. When cold, make an incision on the side of the puffs and fill with a puree of foie gras ; serve these puffs separate to a rich consomme.

Consomme A La Reine - Consomme, Queen Fashion

Pound 2 ounces of cooked chicken breast with 1 ounce of butter and a tablespoonful of bechamel sauce, season to taste, rub through a sieve, and fill puffs made as explained above. Serve separate with consomme.

Consomme Aux Diablotins - Consomme, With Deviled Crusts

Cut a few dinner rolls in slices 1/8 inch thick, put on each slice a small piece of butter (the size of a hazelnut), and cover with grated Parmesan cheese mixed with plenty of cayenne pepper. Put these to bake in a hot oven, and when of a golden hue serve separately on a napkin, as an accompaniment to a strong consomme.

Consomme A La Skobeleff - Consomme, Skobeleff Fashion

Infuse in I gill of sherry a pinch each of thyme, marjoram, sweet basil and sage; add the peelings of 3 truffles, 6 tarragon leaves and 1 dozen branches of chervil; cover the pan well and set in the bain-marie for 2 hours. In the meantime, prepare a gallon of rich consomme with sago. Strain the infusion through a napkin and add it to the consomme.

Before serving, garnish the consomme with small quenelles made with chicken forcemeat, to which one-third part thickly reduced tomato sauce has been added.

Consomme A La Comtesse - Consomme, Countess Fashion

Pound in the mortar 2 ounces of cooked chicken breast with 3 gills of cream ; rub through a sieve, put in a bowl, dilute with 3 yolks and 1 whole egg, and season with salt, grated nutmeg and 12 drops of essence of almonds.

Butter some small timbale moulds, fill them with this preparation, and cook as custard. When cold, unmold, cut in slices and serve with consomme and asparagus tips.

Consomme Au Garbure De Choux - Consomme, With Garbure Of Cabbage

In bygone days "garbure" was a soup by itself, which again was subdivided into different kinds. Modern cookery, however, has done away with the old-fashioned style of serving, and gives "garbure" as a garnishing to consomme.

The "soupe a l'oignon gratinee," or baked onion soup, was the "onion garbure" of yore. To-day, though, we proceed in a more refined manner, thus enabling the "garbure" to be prepared for fine dinners.

Take a Savoy cabbage, cut it in four, removing the core; wash well, parboil for 15 minutes, and then refresh with cold water. When cold, take it from the water and press firmly, so that all the water is extracted, put in a small saucepan, moisten with veal stock and 3 tablespoonfuls of goose liver fat or (if none of that be at hand) other good fat, cover tightly and cook in a slow oven for 3 hours. Next fill the cabbage into silver shells, sprinkle with cheese and bake in the oven.

Cut a few dinner rolls into slices, have them toasted, and serve with the cabbage separate to a rich consomme.

For an American plan dinner, the cabbage can be put on top of the sliced and toasted rolls, and then be baked in the oven.

The following garbures may be prepared according to the same principles as the above.