A guide to modern cookery

of a florin, one-half inch thick. Put these into the soup-tureen, together with one tablespoonful of a _julienne_ of roast woodcock fillets, and pour thereon the boiling game consommé. 551—CONSOMMÉ CÉLESTINE Prepare one quart of chicken consommé, and add thereto three small tablespoonfuls of poached tapioca, strained through fine linen. For the garnish make three _pannequets_ (No. 2403 and 2476) without sugar, and spread over each a thin coating of chicken forcemeat with cream. Place one on top of the other, sprinkle the layer of forcemeat on the uppermost one with finely-chopped, very black truffles, and place in the front of the oven for a few minutes, in order to poach the forcemeat. Stamp the _pannequets_ out with an even fancy-cutter about one inch in diameter. Put the pieces into a soup-tureen, and, when about to serve, pour in the boiling consommé. 552—CONSOMMÉ CHARTREUSE Prepare (1) eighteen small _ravioles_ (No. 2296)—six from spinach purée, six from foie-gras purée, and the remaining six from chopped mushrooms; (2) two small tablespoonfuls of tomato dice. Ten minutes before serving, poach the _ravioles_ in boiling, salted water, and the tomato dice in some of the consommé. Put the ravioles and the tomato dice (well drained) into the soup-tureen, and pour over them one quart of consommé with a moderate addition of tapioca. Add a pinch of chervil _pluches_. 553—CONSOMMÉ AUX CHEVEUX D’ANGE About two minutes before serving, plunge three oz. of very fine vermicelli, known as Angel’s Hair (Cheveux d’Ange) into one quart of excellent, boiling consommé. An instant only is needed to poach the vermicelli, and the latter does not require to be blanched. This soup, like those containing pastes, should be accompanied by freshly-grated Parmesan cheese. 554—CONSOMMÉ COLBERT Have ready one quart of excellent _Printanier_ chicken consommé (No. 601). Also poach six small eggs in slightly salted and acidulated water. The eggs should be as small and as fresh as possible, both of which conditions are absolutely necessary for a proper poaching (see poached eggs, No. 411). Set these eggs in a small timbale with a little consommé, and send them to