Choice Cookery

For the second use sufficient lobster coral pounded to redden it. The third must be made dark with pounded truffles. Great care must be taken to keep the three portions separate, so that one color may not injure the other. To form them use two very small coffeespoons or eggspoons, as the quenelles should not be larger than _small_ olives; butter the spoons slightly, and when formed drop each for one or two minutes into boiling pale-colored stock. Drop them, as they are done, into cold water, in which they must be kept until you are ready to use them. When the soup is to be served, drain them, lay the number required in the tureen, and pour the boiling consomme on them. They will not require heating in the soup. It may be observed that raw spinach pounded and rubbed through a sieve, and boiled red beet, may be used to color the meat green and red, and the rest left white. The consomme is then called Consomme d'Orleans. _Consomme aux Oeufs files._--Put one quart of cleared consomme to boil. Mix one egg, one dessertspoonful of flour, one tablespoonful of milk, a pinch between forefinger and thumb of salt, and a dust of pepper, into a batter, rub a nutmeg once back and forth over the grater, and stir. When the soup boils, pass this batter through a fine strainer into it. It should look like threads. _Consomme a la Sevigne._--Pound two ounces of breast of cooked chicken until it will pass through a wide sieve. Mix with it two eggs, three tablespoonfuls of milk, twelve drops of almond essence, a scant saltspoonful of salt, as much nutmeg as will go on the end of a penknife blade, and a dust of cayenne. When well blended, fill three or four small round muffin pans, well greased, and steam slowly twenty minutes, or until set. Turn out very carefully; let them cool; then cut them into fancy shapes, and serve in one quart of boiling consomme. A few asparagus points boiled until just tender, but not mushy, are to be