A guide to modern cookery

and then flatten them out to form quoits about the size of shillings. Treat these quoits with an _anglaise_, and very fine bread-crumbs, and plunge into hot fat four minutes before serving. Drain them when they have acquired a fine golden colour. Pour one quart of boiling chicken consommé into the soup-tureen, and send to the table, separately, (1) the fried macaroni quoits; (2) one and one-half oz. of Gruyère and Parmesan cheese, in equal quantities, grated and mixed. 585—CONSOMMÉ MIREILLE Add one tablespoonful of very concentrated tomato purée to three oz. of chicken forcemeat; roll this preparation into the form of a somewhat large sausage, and poach it. When cold, cut it into roundels, one-quarter inch thick, and stamp each roundel with an oval fancy-cutter in the shape of a medallion. Put these medallions in the soup-tureen with two tablespoonfuls of saffroned pilaff rice (No. 2255), and, when about to serve, pour thereon one quart of very clear, boiling chicken consommé. 586—CONSOMMÉ MIRETTE Make eighteen quenelles of chicken forcemeat in the shape of large pearls, and poach them. Prepare two tablespoonfuls of lettuce _chiffonade_ (the heart of one lettuce cut _julienne-fashion_ and stewed in butter); make eighteen _paillettes_ with Parmesan (No. 2322), and put them in a very hot oven eight or ten minutes before serving. Put the poached quenelles and the lettuce _chiffonade_ into the soup-tureen; pour thereon one quart of boiling consommé of the Petite Marmite, and one pinch of chervil _pluches_. Send the _paillettes_ au Parmesan to the table separately, and have them very hot. 587—CONSOMMÉ MONTE CARLO Make and poach thirty small quenelles of chicken forcemeat; _cisel_ and stew in butter the heart of one lettuce; prepare twelve little _profiterolles_ of _pâte à choux_, the size of hazel-nuts, and cook them, taking care to keep them crisp. Put the quenelles and the lettuce _chiffonade_ into the soup-tureen; pour thereon one quart of very clear, boiling, chicken consommé, and add a pinch of chervil _pluches_. Serve the _profiterolles_ separately and very hot. 588—CONSOMMÉ MONTMORENCY Have ready one quart of chicken consommé thickened with three tablespoonfuls of