A guide to modern cookery

the quenelle, and place the latter upon a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded. Treated in this way, the quenelles, when poached, contain, so to speak, a liquid core. Five minutes before dishing up, poach the quenelles. 2. Cut six rectangles out of lettuce leaves; spread a thin layer of forcemeat over each; roll into _paupiettes_, and poach in some of the consommé. 3. Prepare two tablespoonfuls of a coarse _julienne_ of carrots and turnips, stew them in butter, and complete their cooking in the consommé, which should be thoroughly cleared of grease. Put the _julienne_, the _paupiettes_, and the stuffed quenelles into the soup-tureen; pour therein the boiling beef consommé, and add a pinch of chervil _pluches_. 608—CONSOMMÉ ROSSINI Prepare one quart of chicken consommé, slightly thickened with two tablespoonfuls of poached tapioca strained through linen. Make eighteen _profiterolles_, from _pâte à choux_ without sugar (No. 2374), to the size of hazel-nuts. Bake them in a moderate oven, keeping them very crisp, and garnish them, inside, with a foie-gras and truffle purée. When about to serve, pour the consommé into the soup-tureen, and dish the _profiterolles_ separately, after having placed them in good time in the front of the oven, so that they may reach the table very hot. 609—CONSOMMÉ ROTHSCHILD Have ready one quart of game consommé, prepared with pheasant _fumet_. Add thereto, when about to serve, one-quarter pint of reduced Sauterne. Make two _dariole-moulds_ of royale from a preparation consisting of one-third of the whole of purée of pheasant, one-third of chestnut purée, and one-third of pheasant _salmis_ sauce. Poach the royale; cut it into grooved roundels, and place these in the soup-tureen with one tablespoonful of a _julienne_ of fillets of pheasant. When about to serve, pour the boiling consommé over the garnish. 610—CONSOMMÉ SAINT HUBERT Take one quart of game consommé, prepared with venison _fumet_. Finish the consommé, at the time of serving, with one-quarter pint of Marsala. Make three _dariole-moulds_ of royale from a preparation consisting of one-third of the whole of venison purée, one-third of