A guide to modern cookery

butter; moisten with one and one-half pints of white consommé; add two oz. of parboiled cabbage, cut roughly into a _julienne_, and complete the cooking gently, taking care to remove all grease, with the view of obtaining a very clear consommé. Pour into the soup-tureen, and add a few thin slices of French soup “_flute_,” slightly dried. 567—CONSOMMÉ FLORENTINE With fine chicken forcemeat make twenty-four small quenelles on a buttered tray, their shape being that of small Mecca loaves. To the forcemeat of six of these quenelles add some very finely chopped tongue; add white chicken-meat to that of another six; and to that of the remaining twelve add some very reduced spinach purée. The quenelles with spinach should number twice those with the other two ingredients, in order that the preparation may be in keeping with its designation “à la Florentine.” Poach the quenelles; put them in the soup-tureen with two tablespoonfuls of very green, cooked peas. When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish, and add a pinch of chervil _pluches_. 568—CONSOMMÉ GAULOISE Prepare two _dariole-moulds_ of ham royale, and poach the latter in a small, well-buttered Charlotte mould. When quite cold, cut it into large lozenges, and put these into the soup-tureen with six small cocks’ combs and six small cocks’ kidneys (these latter as small as possible). When about to serve, pour over this garnish one quart of chicken consommé, thickened slightly with two tablespoonfuls of poached tapioca, strained through linen. 569—CONSOMMÉ GEORGE SAND Have ready one quart of consommé flavoured with very clear fish _fumet_. Also prepare twelve small quenelles of whiting forcemeat, finished with crayfish butter; stew twelve morels, which should be left whole if very small, and cut into two if they are of medium size; twelve small slices of poached carps’ milt, and twelve little roundels of French soup “_flutes_.” Put the poached quenelles and the stewed morels into the soup-tureen; pour therein the boiling, fish consommé, and send the slices of carps’ milt set on the roundels of French soup “_flute_” separately to