A guide to modern cookery

a fine _julienne_ of celery stewed in butter and cooked in the consommé; twelve small “pommes à la lorette” (No. 2226), the size of hazel-nuts, and shaped like small crescents. These potatoes should be fried in hot fat four minutes before serving. Put into the soup-tureen the _julienne_ of celery, twelve small, freshly-poached cocks’ kidneys, and one tablespoonful of a _julienne_ of pimentos; pour the boiling consommé over this garnish; add a pinch of chervil _pluches_, and send the lorette potatoes to the table separately. 578—CONSOMMÉ MACDONALD Prepare (1) one quart of highly seasoned beef consommé, (2) two _dariole-moulds_ of brain-purée royale; (3) two tablespoonfuls of cucumbers cut into small dice and cooked in consommé until the latter is reduced to a glaze; (4) five little _ravioles_ garnished with chicken forcemeat combined with a third of its volume of spinach. Put these _ravioles_ to poach in salted boiling water twelve minutes before serving. Put into the soup-tureen the royale of brains cut into roundels one-third inch thick, the dice of cucumber, and the _ravioles_ poached and well drained. Pour the boiling beef consommé over this garnish just before serving. 579—CONSOMMÉ MARGUERITE Take two tablespoonfuls of chicken forcemeat with cream, and roll it into sausage-form on the floured mixing-board. Put the sausage to poach. Rub the yolk of an egg through a fine sieve, and cohere it with half a teaspoonful of raw forcemeat. Having poached and cooled the chicken sausage, cut it into thin roundels, and stamp each roundel with a fancy-cutter to the shape of a marguerite. Arrange the marguerites on a dish, and lay in the middle of each a bit of the egg and forcemeat, in imitation of the flower-centre. Put these marguerites into the soup-tureen with one tablespoonful of small, green asparagus cut into lengths of one inch. When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish. 580—CONSOMMÉ MARQUISE Prepare one quart of good, ordinary consommé, to which three sticks of celery have been added, while clarifying, in order that the taste of the celery may be very decided.