A guide to modern cookery

the table with the Printanier. Having poured the latter into the plates, put one of the eggs into each of these. 555—CONSOMMÉ COLOMBINE Prepare a good tablespoonful of carrot pearls, and as many turnip pearls, keeping the latter very white. Cook them in the customary way, and put them in the soup-tureen with one tablespoonful of very green peas, one tablespoonful of a _julienne_ of roast-pigeon fillets, and six poached pigeons’ eggs, which latter should be sent to the table in a timbale at the same time as the consommé. Pour over the other garnish one quart of very clear, boiling, chicken consommé, and serve immediately. This soup can only appear on summer and spring menus, when the pigeons’ eggs are in season. 556—CROÛTE AU POT Prepare a freshly-cooked vegetable garnish for a stockpot:—Carrots and turnips cut into small sticks and trimmed; a few heads of leeks, and cabbage, parboiled, minced, and cooked in very fat consommé. Put these vegetables in a somewhat greasy broth for ten minutes. Also prepare seven or eight crusts of French soup “_flutes_”; besprinkle them with stock grease, and dry them in the oven. Put the vegetable garnish into the soup-tureen; pour thereon one quart of consommé of the Petite Marmite (No. 598), and add to the dried crusts. 557—CONSOMMÉ CYRANO Prepare (1) one quart of consommé with a _fumet_ of duck; (2) twelve small quenelles of duck forcemeat, which should be made flat and oval. Having poached the quenelles, drain them, and set them in a small, shallow earthen pan or timbale; sprinkle with a little grated Parmesan cheese and a few drops of chicken glaze, and set to glaze in the oven. The quenelles are served separately in the pan in which they have been glazed, and the consommé is sent to the table in a soup-tureen. 558—CONSOMMÉ DEMIDOFF With the small spoon-cutter, pick out a good tablespoonful of carrot, and the same quantity of turnip pearls. Cook these vegetables in the customary way, and put them in the soup-tureen with one tablespoonful of truffle pearls, the same quantity of peas, and small,