A guide to modern cookery

quite cold, cut into small dice. Put this royale into the soup-tureen; pour on it the boiling consommé with curry, and send to the table, separately, four tablespoonfuls of Rice à l’Indienne (No. 2254). 575—CONSOMMÉ A L’INFANTE With some _pâte à choux_ (No. 2374) prepare eighteen _profiterolles_ of the size of hazel-nuts. Cook them, taking care to keep them very crisp, and stuff them when cold with purée de foie gras moistened with velouté. Put two tablespoonfuls of a fine _julienne_ of mild capsicum into the soup-tureen, and pour thereon one quart of boiling chicken consommé, moderately thickened with poached tapioca strained through linen. Serve the _profiterolles_ of foie gras separately, after having heated them in the front of the oven. N.B.—The garnish of Consommé à l’Infante may consist only of the _profiterolles_, and the _julienne_ of capsicum may be suppressed; this is a matter of taste. 576—CONSOMMÉ JACQUELINE With a small spoon-cutter, pick from out some carrots twenty-four little oval pellets, which should be cooked in the consommé. Prepare two _baba-moulds_ of royale with cream. Put into the soup-tureen the pellets of carrots and the royale cut to the shape of pastils, one tablespoonful of peas, the same quantity of very green asparagus-heads, and one tablespoonful of rice. When about to serve, pour one quart of boiling chicken consommé over this garnish. 576a—CONSOMMÉ JULIENNE Cut into fillets, two inches in length, the red part only of two medium-sized carrots, one medium-sized turnip, one leek, half a stick of celery, some cabbage leaves, and half an onion. Season these vegetables with a pinch of salt and as much castor sugar; stew them in one oz. of butter; moisten with one and one-half pints of white consommé, and then add two oz. of small parboiled cabbages, cut after the manner of the other vegetables. Finish the cooking gently, removing the grease the while, and complete with one small tablespoonful of very green, cooked peas, one tablespoonful of sorrel and lettuce _chiffonade_, and one pinch of chervil _pluches_. 577—CONSOMMÉ LORETTE Have ready one quart of chicken consommé. Also prepare two tablespoonfuls of