A guide to modern cookery

rum, one-fifth pint of kirsch, two-thirds pint of milk, and the juice of three oranges and three lemons. Mix thoroughly. Let it stand for three hours; filter, and serve cold. 615—CONSOMMÉ TOSCA Have ready one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca strained through linen. Also prepare two tablespoonfuls of a _julienne_ of carrots stewed in butter, the cooking of which is completed in the consommé; ten small quenelles of chicken forcemeat, combined, in the proportion of one-third, with foie gras and chopped truffles; ten small, very crisp _profiterolles_, stuffed with a purée of chicken with pistachio kernels. Put the quenelles and the _julienne_ into the soup-tureen, pour therein the boiling consommé, and send the _profiterolles_ to the table separately, and very hot. 616—CONSOMMÉ VERT PRÉ Sprinkle two tablespoonfuls of tapioca into one quart of boiling consommé, and set to cook gently for a quarter of an hour. Put into the soup-tureen one tablespoonful of asparagus-heads, the same quantity of peas and of French beans cut into lozenges, a few roundels of sorrel leaves, and as many roundels of poached lettuce leaves. Pour the boiling consommé, with tapioca, over this garnish, and add a large pinch of chervil _pluches_. 617—CONSOMMÉ VILLENEUVE Have ready one quart of chicken consommé. Prepare the following garnish:—Two small _blanched_ lettuces, stuffed with chicken forcemeat combined with braised and chopped salted tongue; two _dariole-moulds_ of ordinary royale, and two pancakes coated with a layer of chicken forcemeat, which should be placed in the front of the oven for a few moments with the view of poaching the forcemeat. Put the cut-up lettuces, the pancakes cut into small, narrow lozenges, and the royale cut into pastils, into the soup-tureen; and, when about to serve, pour the boiling consommé over the whole. =Special Cold Consommé for Suppers= _Remarks Relative to the Consommés._—I gave the recipes of these consommés in Part I. of this work (No. 6), and shall now, therefore, limit myself to the following remarks, which are of paramount importance:— 1. These consommés must be perfect in limpidness and quality. 2. The flavour