A guide to modern cookery

the consommé to boil, gently, for thirty or thirty-five minutes without interruption. During this time the gummy portions of the nests will melt into the consommé, giving the latter its characteristic viscidity, and there will only remain visible those portions which, in the natural state, constitute the framework of the nests; that is to say, little threads not unlike superfine transparent vermicelli. 592—CONSOMMÉ AUX ŒUFS DE FAUVETTE I introduced this consommé in honour of the illustrious singer, Adelina Patti. It consists of a chicken consommé, which should be made as perfect as possible, and a garnish composed of the poached eggs of small birds. 593—CONSOMMÉ OLGA Prepare one quart of excellent ordinary consommé, and add thereto, when about to serve and away from the fire, one-quarter pint of port wine. Also cut into a fine _julienne_ the quarter of a small celeriac, the white of a leek, and the red part only of a small carrot. Stew this _julienne_ in butter and complete its cooking in consommé, reducing the latter to a glaze. When about to serve put this _julienne_ in a soup tureen, add a few tablespoonfuls of a _julienne_ of salted gherkins, and pour thereon the consommé with port. 594—CONSOMMÉ D’ORLÉANS Lay on a buttered tray ten small quenelles of ordinary chicken forcemeat, ten others of chicken forcemeat combined with a very red tomato purée, and ten more of the same forcemeat, combined with a purée of spinach, all the quenelles being grooved. Ten minutes before serving poach these quenelles, drain them, put them in the soup-tureen, and pour therein one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca strained through linen. Add a pinch of chervil _pluches_. 595—CONSOMMÉ D’ORSAY Prepare one quart of very clear chicken consommé, also make fifteen small quenelles of pigeon forcemeat moulded to the shape of eggs by means of a very small spoon, and poach the yolks of ten eggs, taking care to keep them very soft. Put the quenelles and the poached yolks into the soup-tureen with a _julienne_ of three fillets of pigeon and a tablespoonful of