A guide to modern cookery

poached tapioca, strained through linen. Prepare eighteen small grooved quenelles of chicken forcemeat. Poach, drain, and put them into the soup-tureen with two tablespoonfuls of very green asparagus-heads and two tablespoonfuls of poached rice, every grain of which should be distinct and separate. 589—CONSOMMÉ A LA MOSCOVITE Prepare one quart of sterlet or sturgeon consommé, and add thereto some cucumber essence, obtained by pounding a cored and peeled cucumber, and straining the resulting purée through linen. Put into the soup-tureen two tablespoonfuls of a _julienne_ of salted mushrooms, one oz. of soaked _vesiga_ cut into dice and cooked in broth, and pour thereon the boiling consommé. N.B.—_Vesiga_ or the spine-marrow of the sturgeon ought to be soaked in cold water for a few hours in order to soften and swell it, after which it should be cut into dice and cooked in broth. For every four tablespoonfuls of cooked _vesiga_, one oz. of dry _vesiga_ should be allowed. 590—CONSOMMÉ NESSELRODE Have ready one quart of game consommé, prepared with hazel-hen _fumet_. Poach two _baba-moulds_ of royale made from chestnut purée with two small tablespoonfuls of game _salmis_ sauce added thereto; cut it into roundels half-inch thick, and trim these with a grooved fancy-cutter. Put them into the soup-tureen with two tablespoonfuls of a _julienne_ of hazel-hen fillets, the same quantity of a _julienne_ of mushrooms, and pour thereon the boiling game consommé. 591—CONSOMMÉ AUX NIDS D’HIRONDELLES The nests used for this soup are those of the esculent swallow, and their shape somewhat resembles that of the rind of a quartered, dry orange. In the first place, prepare a chicken consommé containing a large proportion of nutritious principles. Set three nests to soak in cold water for twenty-four hours, the object being to swell the mucilaginous elements of which they are composed and to make them transparent. When they have soaked sufficiently remove any pieces of feather which may have remained in them, using for this purpose the point of a needle, and, when the nests are quite clean, drain them and put them into the consommé. At this stage set