A guide to modern cookery

of a semi-roasted duck; set to cook gently for four hours. When about to serve, cut the breast of beef into large dice, and cut the duck into small slices; finish the soup with one-quarter pint of beetroot juice, extracted from grated beetroot pressed in linen, and a little blanched and chopped fennel and parsley. Put the beef dice and sliced duck into the soup, with twelve grilled and despumated _chipolatas_. Serve, separately, a sauceboat of sour cream. N.B.—The _chipolatas_ may be replaced by very small patties with duck forcemeat, which should be served separately. 548—CONSOMMÉ BRUNOISE Cut into small dice the red part only of two small carrots, one small turnip, the heads of two leeks, a small stick of celery, and the third of an onion of medium size. Season the vegetables moderately with salt and a pinch of sugar, and stew them in butter. Moisten with one-half pint of consommé, and complete the cooking of the Brunoise gently. Five minutes before serving, finish with one quart of boiling, ordinary consommé, a moderate tablespoonful of peas, and the same quantity of French beans, cut into dice and kept very green. Pour into the soup-tureen, and add a pinch of fine chervil _pluches_. 549—CONSOMMÉ CARMEN Prepare one quart of consommé, to which add, while clarifying, one-quarter pint of raw tomato purée, in order to give it a faint, pink tinge. Also peel and press a small and rather firm tomato; cut into dice, and poach the latter in some of the consommé; put them in the soup-tureen with a small tablespoonful of mild capsicum, cut in fine _julienne-fashion_, and one tablespoonful of plain-boiled rice. When about to serve, pour the boiling consommé over the garnish, and add a small pinch of chervil _pluches_. 550—CONSOMMÉ CASTELLANE Prepare (1) one quart of game consommé, flavoured with a _fumet_ of woodcock; (2) two _baba-moulds_ of royale, two-thirds of which consists of a purée of woodcock and one-third of lentils, with half the yolk of a hard-boiled egg, chopped and thickened with the usual leason. Cut this royale into slices, about the size