A guide to modern cookery

the table. 570—CONSOMMÉ GERMAINE Prepare two _dariole-moulds_ of royale made from a purée of very green peas, combined with a tablespoonful of Mirepoix stewed in butter, and a strong pinch of small, chervil _pluches_; eighteen small quenelles of chicken forcemeat with cream, moulded to the form of pastils. When the royale is cold, cut it into regular roundels, and put these into the soup-tureen with the poached quenelles. When about to serve, pour one quart of boiling chicken consommé over the garnish. 571—CONSOMMÉ GIRONDINE Prepare (1) one quart of highly-seasoned beef consommé; (2) two _baba-moulds_ of ordinary royale made with whole eggs and combined with two tablespoonfuls of cooked and finely-chopped lean ham; (3) three tablespoonfuls of a _julienne_ of carrots (the red part only) stewed in butter, the cooking of which should be completed in the consommé. Put the royale, cut into large, regular lozenges, and the _julienne_ of carrots into the soup-tureen, and pour in the boiling beef consommé. 572—CONSOMMÉ GRIMALDI Have ready one quart of excellent ordinary consommé, to which have been added, while clarifying, four tablespoonfuls of raw tomato purée, strained through fine linen. Also prepare two _dariole-moulds_ of ordinary royale, and three tablespoonfuls of a fine _julienne_ of the white of celery, stewed in butter, finally cooked in the consommé, and with all grease removed. Put the royale, cut into large dice, and the _julienne_ of celery into the soup-tureen, and pour thereon the boiling consommé with tomatoes. 573—CONSOMMÉ IMPERIALE Prepare three _dariole-moulds_ of mousseline forcemeat of fowl (No. 195), and put it to poach in a small Charlotte mould. When quite cold, cut it, by means of a cutter, into roundels the size of a penny, and put these in the soup-tureen with six small _blanched_ cocks’ combs and three sliced cocks’ kidneys, and two tablespoonfuls of very green peas. Pour over this garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen. 574—CONSOMMÉ A L’INDIENNE Have ready one quart of ordinary consommé seasoned with curry. Also prepare three _baba-moulds_ of royale made from cocoanut milk, and, when