Consomme Nilsson

A rich chicken flavored consomme served with small quenelles of chicken forcemeat in three colors shape of a pencil, an inch long; to make which, divide the forcemeat into three parts, leave one plain, color the others red and green respectively.

Consomme Orge

A plain consomme" served with pearl barley, breast of cooked chicken cut in squares, carrots and turnips cut into small squares.

Consomme With Peas

A vegetable flavored consomme served with green peas, together with black peas scooped out of truffles.

Consomme Poisson

A plain consomme" slightly flavored with fish stock, seasoned with sherry wine; served with green peas, dry boiled rice and small quenelles of lobster.

Consomme Printaniere

A vegetable flavored consomme served with plenty of green peas, asparagus tips, and other spring vegetables cut small.

Consomme Printaniere Royal

Same as the preceding, with the addition of Royal custards, into which has been steamed a finely cut macedoine of vegetables.

Consomme Paysanne

A vegetable flavored consomme served with a jardiniere of vegetables, shred cabbage and lettuce.

Consomme Princesse

A rich chicken flavored consomme served with green peas, aspar" agus tips, pearl barley, diced chicken breast, and forcemeat quenelles.

Consomme Patti

A plain consomme served with rice, green peas, breast of chicken and truffles cut in small squares, together with some Parmesan cheese served separately.

Consomme Pate D'Ltalie

A chicken fla vored consomme" served with fancy Italian paste.

Consomme Prince De Galles

A game flavored consomme, served with asparagus tips, Royal custards, breast of chicken and chicken forcemeat, all cut in diamond shapes.

Consomme Palestine

A chicken flavored consomme served with dry boiled rice, and thin slices of stewed Jerusalem artichokes.

Consomme With Quenelles, Aspar. Agus Tips, Turnips, Rice, Corn, Peas, Or Any Other Simple Thing, As Often Seen On Bills Of Fare Is Simply A Plain Consomme Served With The Article Named.

Consomme Roy Ale

A plain consomme" served with circular slices of Royal custards, and flavored with sherry wine.

Consomme Rachael

A game flavored consomme" seasoned with Madeira wine, and served with small quenelles of game together with shreds of cooked red tongue and truffles.

Consomme Renaissance

A game flavored consomme" seasoned with Malaga wine; served with sliced mushrooms, dry boiled rice, green peas and croutons.

Consomme Rivoli

A plain consomme" but highly spiced; served with noodles, also Parmesan cheese served separately.

Consomme Semoule

A plain consomme, when strained off has tapioca or semolina washed, then simmered till same is clear in the soup.

Consomme Sagou

Same as the preceding, but using sago instead of tapioca.

Consomme De Stael

A chicken flavored consomme" served with lozenge shaped pieces of fried bread, and small quenelles of chicken forcemeat.

Consomme Seveigne

A chicken flavored consomme" served with asparagus tips, cut string-less beans, green peas, and Royal custards mixed with forcemeat.

Consomme Solferino

A strong beef flavored consomme; served with small quenelles of farina. Plenty of roast beef bones should be boiled in the stock.

Consomme Suedoise

A rich chicken flavored consomme served with a small croustade in each plate filled with a mixture as follows: run a couple of carrots, turnips and a small cabbage through a mincing machine, braise them till done, then mix with them a can each of flageolet beans and green peas, also a little Parmesan cheese; season to taste,

Consomme Trois Racines

A mutton flavored consomme" served with cubes of braised turnip, carrot and celery,

Consomme Talma

A chicken flavored consomme" served with grains of boiled rice, and shapes of Royal custards made of eggs and almond milk.

Consomme St. X Avier

A vegetable flavored consomme" served with a PrintanieVe of vegetables, shred cabbage and the following: Cook together four ounces of butter, six ounces of flour, two ounces of grated cheese, one cup of cream; season it with pepper, salt and nutmeg; remove from the fire when done, and beat into it two whole eggs, two yolks of eggs, some chopped parsley; then rub it through a colander into the simmering soup.

Consomme Vermicelli

Is simply a rich veal flavored consomme" served with vermicelli that has been boiled, and then well washed and drained.

Consomme Volaille

Is simply a rich chicken flavored consomme served with strips of chicken meat.