A guide to modern cookery

Prepare eighteen chicken-forcemeat quenelles, moulded by means of a small teaspoon; some should be stuffed with foie-gras purée, moistened with a little velouté; others with chicken purée; and yet others with truffle purée—in short, six of each kind. Place these, one by one, on a buttered sauté-pan; poach them, drain them, and put them in the soup-tureen with a tablespoonful of white chicken-meat, cut into dice. When about to serve, pour one quart of chicken consommé, thickened as above with tapioca, over the garnish. 545—CONSOMMÉ BOUQUETIERE Prepare a garnish of carrots and turnips, cut with the tubular cutter or with the spoon; French beans cut into lozenges, asparagus-heads, and green peas, all of which vegetables should be fresh and young. Cook each vegetable according to its nature, and put the whole into the soup-tureen. When about to serve, pour over the garnish one quart of chicken consommé thickened with two tablespoonfuls of tapioca, poached and strained through fine linen. 546—CONSOMMÉ BOURDALOUE Prepare a _dariole-mould_ of each of the four following royales:— 1. Of a purée of haricot-beans with a slight addition of tomato. 2. Of a chicken purée moistened with velouté. 3. Of a purée of asparagus-tops combined with a few cooked spinach leaves, to deepen the colour. 4. Of a carrot purée (Purée Crécy). Having poached and cooled the royales, cut them as follows:— (1) Into dice, (2) into lozenges, (3) into little leaves, and (4) into stars. Place them all in the soup-tureen, and, when about to serve, pour one quart of boiling and very clear chicken consommé over them. 547—POTAGE BORTSCH Cut in _julienne-fashion_ the heads of two leeks, one carrot, half of an onion, four oz. of the white of cabbage leaves, half a root of parsley, the white part of a stick of celery, and four oz. of beetroot; set the whole to stew gently in butter. Moisten with one quart of white consommé and two or three tablespoonfuls of the juice of grated beetroot; add a small bunch of fennel and sweet marjoram, two lbs. of moderately fat breast of beef, and the half