A guide to modern cookery

Japanese pearls, poached in some of the consommé. Put the cucumber pellets, cooked in consommé, into the soup-tureen; add the poached quenelles and the Japanese pearls. Four minutes before serving, plunge the pellets of _pâte à choux_ into hot fat, keeping them crisp. When about to serve, pour over the garnish one quart of boiling chicken consommé; complete with a pinch of chervil _pluches_, and serve the little, fried pellets separately. 564—CONSOMMÉ DOUGLAS With an even cutter, the size of a penny, cut up some braised and cooled sweetbread into twelve roundels one-third inch thick; with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms, and put the whole into the soup-tureen with two tablespoonfuls of very green asparagus-heads. When about to serve, pour one quart of boiling, highly seasoned, ordinary consommé upon the garnish. 565—CONSOMMÉ A L’ÉCOSSAISE Prepare a special mutton broth, and, at the same time, cook a fine piece of breast of mutton for the garnish. Per two quarts of broth, put into the soup-tureen four tablespoonfuls of pearl-barley, cooked very gently beforehand; two tablespoonfuls of French beans, cut into lozenges, and the breast of mutton cut into regular dice of one-half inch side, in the proportion of one tablespoonful for each person. Pour the boiling mutton broth over this garnish, after having removed all the grease and strained it through linen. 566—CONSOMMÉ FAVORITE With a spoon-cutter, pick from out some violet potatoes eighteen pellets the size of small hazel-nuts, and cook them in salted water in good time for them to be ready for the dishing up of the soup. Put them in the soup-tureen with two tablespoonfuls of a _julienne_ of artichoke-bottoms and the same quantity of cooked mushrooms, also cut in _julienne-fashion_. Pour over the garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen. Add a pinch of chervil _pluches_. 566a—CONSOMMÉ A LA FERMIÈRE Mince, somewhat finely, one small carrot, one small turnip, the heads of two leeks, and the half of an onion. Slightly stew these vegetables in one and one-half oz. of