A guide to modern cookery

of hot toast for the marrow. 599—THE POT-AU-FEU Prepare this exactly like the Petite Marmite. 600—POULE AU POT, or Poule au Pot Henri IV This is a variation of the Petite Marmite, in which a tender and very fleshy hen is substituted for the giblets of fowl. _Strictly observe_ the rule of never using a new earthenware stock-pot before having boiled water in it for at least twelve hours. Also bear in mind that earthenware stock-pots should be washed in hot water only, without any soda or soap. 601—CONSOMMÉ PRINTANIER Have ready one quart of chicken consommé, also cut one carrot and one turnip into roundels one-half inch thick. With a tubular cutter one-eighth inch in diameter, cut these roundels into little rods, making a sufficient number to fill one tablespoonful with each vegetable. Cook these little rods in consommé, and reduce the latter to a glaze. Put the carrot and turnip rods into the soup-tureen with one tablespoonful of small peas, the same quantity of small French beans and asparagus-heads, the former cut into lozenges, ten roundels of sorrel leaves, and as many of lettuce leaves, the latter being poached in some consommé. When about to serve pour the boiling consommé over these garnishes and add a large pinch of small chervil _pluches_. 602—CONSOMMÉ PRINTANIER AUX QUENELLES Prepare the printanier exactly as directed above, but slightly lessen the quantities of the vegetables constituting the garnish. Make eighteen small quenelles of chicken forcemeat in the shape of little grooved meringues, and poach them ten minutes before dishing up. Drain them, put them into the soup-tureen with the other garnishes, and pour thereon the boiling consommé. 603—CONSOMMÉ AUX PROFITEROLLES Prepare forty very dry _profiterolles_ (No. 218), and add an excellent chicken consommé to them at the last moment. The _profiterolles_ may also be made to the size of walnuts, in which case they may be stuffed with a purée of chicken, foie gras, &c. 604—CONSOMMÉ RACHEL Prepare one quart of chicken consommé, and thicken it with three tablespoonfuls of poached tapioca strained through linen. With a round, even cutter stamp out