Chestnut Timbale Recipe For Consomme

1/2 cup of chestnut purée. 1/2 cup of cream.The yolk of six eggs. A few grains of mace and salt.

Beat the yolks slightly and add to the other ingredients; poach until firm in a buttered mould. When cold unmould and cut in small pieces.

Chicken Custard Recipe For Consomme

(green and red)

1/4 cup of cooked chicken. 3 tablespoonfuls of tomato purée. 2 eggs. Salt and paprika.

Pound the chicken in a mortar and with pestle press through the purée sieve; add the seasoning, beaten eggs and tomato and poach until firm in a buttered mould. When cold unmould and cut as desired. Serve accompanied with half a cup of peas.

Tomato, Chicken, Shrip, Onino, Green Pea And Asparagus, Timbales

(SERVED IN CONSOMMÉ)

1/2 cup of purée as desired. 2 tablespoonfuls of cream or consommé. Yolks of four eggs. 1 whole egg. Salt and pepper.

The cooked material is to be pounded in a mortar, when needed, then passed through a purée sieve, mixed with the other ingredients and poached and cut in the usual manner.

Vegetables

(served in consomme and also in certain broths, purees and cream soups)

Flowerets of cauliflower, asparagus, peas, string beans cut in diamond shapes, or julienne style (strips two inches by one fourth an inch), carrots cut in figures, in strips, or in balls - these should be blanched and cooked before adding them to the soup. Cucumber pulp cut in shape of peas, diamonds, etc., cooked until tender in consommé, are served with flageolets.

Pearl Barley Recipe

(served in broths, consomme, etc.)

Cook three hours or longer, until tender, in boiling water, then drain and add to the soup.

Chicken Liver Balls Recipe

(served in purée of chicken or consommé)

4 ounces of chicken livers. 1/2 teaspoonful of fine-chopped parsley or other sweet herbs. The yolks of four eggs. Salt and pepper.

Sauté the livers ten minutes in melted butter, then pound and press through a sieve; add the seasoning and the yolks, form into small balls half an inch in diameter, egg-and-bread-crumb and sauté in clarified butter, or fry in deep fat; drain on soft paper.

Paté À Choux Recipe

(served in broth or consommé)

2 tablespoonfuls of butter. A few grains of salt. 1/4 cup of broth or consommé. 1/4 cup of flour. 1 large egg.

Melt the butter in the broth; let boil and stir in the flour and salt; when the mixture separates from the pan (in stirring) remove from the fire and add the egg. Beat in thoroughly, then drop in round bits from a teaspoon into hot fat and fry to a delicate brown; drain and add to the soup when passed. They soften very quickly. Two tablespoonfuls of Parmesan cheese may be added before the egg, if desired.

Celery And Lettuce Recipe

(For consommé with timbales or alone, in cream soups, chicken puree, etc.)

Cut half a cup of the white leaves of celery in small squares, or lettuce in fine shreds; blanch, then cook in broth or water until tender; drain and add to the soup. Celery stalks may be cut in julienne shreds, or in quarter-inch slices.