A guide to modern cookery

kinds of royales, consisting respectively of truffle purée, tomato purée, and purée of peas, each of which should have been poached in a _dariole-mould_. Cut these royales up into regular dice, and put them in the soup-tureen with one tablespoonful of chicken fillet and an equal quantity of small, freshly-cooked mushrooms, finely minced. Pour the boiling consommé over these garnishes, and serve at once. 541—CONSOMMÉ ANDALOUSE Prepare a _baba-mould_ of royale made from tomato purée. When quite cold, cut it into dice, and put these in the soup-tureen with one small tablespoonful of cooked ham cut in _julienne-fashion_, one tablespoonful of boiled rice, with every grain distinct and separate, and two tablespoonfuls of threaded eggs (No. 217). When about to serve, pour one quart of very clear chicken consommé over the garnish. 542—CONSOMMÉ D’ARENBERG With a small spoon-cutter, pick out a spoonful of carrot pearls and the same quantity of turnip pearls. Cook these vegetables by boiling them in consommé, taking care that the latter be reduced to a glaze when the vegetables are cooked. With the same spoon take the same quantity as above of very black truffle; also prepare a _dariole-mould_ of royale made from asparagus heads, and a dozen small chicken-forcemeat quenelles, which should be moulded to the shape of large pearls. Poach the quenelles, cut the royales up into slices, which must be stamped with an indented fancy-cutter, and put the whole into the soup-tureen with the carrots, turnips, and truffle pearls, and one tablespoonful of very green peas. Pour a quart of chicken consommé over the garnish, and send to the table at once. 543—CONSOMMÉ A LA BOHÉMIENNE Prepare three _dariole-moulds_ of foie-gras royale, and twelve _profiterolles_ (No. 218) of the size of hazel-nuts, the latter being made very crisp. When the royale is cold, cut it into little, regular squares, and put these into the soup-tureen. When about to serve, pour over this garnish a quart of chicken consommé, thickened by means of three tablespoonfuls of tapioca, poached and strained through linen. Send the _profiterolles_ to the table separately, and very hot. 544—CONSOMMÉ BOÏELDIEU