A guide to modern cookery

Make thirty small quenelles of chicken forcemeat combined with finely-chopped filberts, giving them the shape of pastils. Poach these quenelles ten minutes before serving. Also poach in _court-bouillon_ two calf’s piths, and cut them into thin roundels. Put the poached quenelles and the roundels of calf’s piths into the soup-tureen, and pour thereon the boiling consommé. 581—CONSOMMÉ MERCÉDÈS Prepare one quart of chicken consommé with pimentos, combined, at the last minute, away from the fire, with one-half pint of sherry. Put into the soup-tureen two tablespoonfuls of capsicum, cut in fine _julienne-fashion_ and short, and some small, freshly-cooked cocks’ combs. When about to serve, pour the consommé over this garnish. 582—CONSOMMÉ MESSALINE Prepare one quart of chicken consommé, and add thereto, while clarifying, one-quarter pint of tomato essence, obtained by reducing the moisture contained by the tomato to a syrup. Put into the soup-tureen twelve small, freshly-poached cocks’ combs, two tablespoonfuls of Spanish capsicum cut into a _julienne_ and poached in the consommé if fresh (this should have been previously grilled, with the view of removing the skins), and two tablespoonfuls of poached rice, every grain of which should be distinct. Pour the boiling consommé over this garnish. 583—CONSOMMÉ METTERNICH Prepare one quart of game consommé with pheasant _fumet_. Also poach two _dariole-moulds_ of royale, made from a purée of artichokes combined with some tablespoonfuls of the reduced game Espagnole. Cut this royale into dice; put these into a soup-tureen with one tablespoonful of a _julienne_ of pheasant fillets, and pour thereon the boiling consommé. 584—CONSOMMÉ A LA MILANAISE Cook in slightly salted boiling water two oz. of moderately thick macaroni. As soon as it is cooked, drain it, lay it on a piece of linen, and cut it into small rings. Also prepare one-quarter pint of Béchamel, thickened with the yolk of one egg combined with one oz. of grated cheese, and keep it very dense. Mix the rings of macaroni with this sauce; spread the whole on a dish, and leave to cool. Now divide up the preparation into portions the size of walnuts; roll these into balls,