Quenelles For Consomme Recipe

4 ounces of panada (1/2 cup). 1 egg. 8 ounces of uncooked chicken, veal, game pulp (1 cup). 1 tablespoonful of cream or white sauce. 2 tablespoonfuls of butter. Salt and pepper.

For the panada cook the crumb of bread with milk, stirring constantly until it is smooth and forms a ball. Scrape the pulp from the fibre of the meat, weigh or measure, add the panada and pound in the mortar, moistening with the butter, egg, and sauce, or cream, then pass through a sieve. Poach in small buttered moulds, or shape in after dinner coffee spoons and poach directly in the water, or shape with forcing bag and tube upon a buttered frying-pan; cover with hot water, and let stand until firm; drain carefully before adding to the soup. These are not as delicate quenelles as may be made when more cream is used, but they are easily made. For others, see Quenelle and Cream Forcemeat under Entrées.

Recipe For Flour Panda

1 tablespoonful of butter. 1/2 cup of stock or water. 1/2 cup of flour.

Prepare as paté à choux.

Garnishes For Cream Soups

Besides the garnishes previously given for cream soups one or two others might be noted. At hotels and restaurants, these soups are often garnished with croutons or bits of bread browned in butter. At the home table, quite as often, the croutons are passed with the soup; this gives an opportunity for cutting them in larger sizes. An attractive crouton, and one that can be eaten from the fingers, is cut three or four inches in length, and about three eighths of an inch in width and thickness. Crackers split, the split side buttered and browned delicately in the oven, are also served with these soups. When croutons are served as a garnish, a spoonful should be sprinkled over the top of the soup after it is put into the individual plate, as their crispness is lost if they be allowed to remain long in the soup.

Puff-Paste Croutons

(for purée of chicken, or game)

Cut trimmings of puff-paste into pieces half an inch square and bake a delicate brown. Serve separately.