A guide to modern cookery

through muslin, pressing lightly the while, and season moderately with cayenne. Set to cool, and serve very cold. 627—CONSOMMÉS AUX VINS By adding a port wine glass full of the chosen wine to one pint of excellent cold chicken consommé, the following series of consommés may be made:— Consommé au vin de Chypre. Consommé au vin de Madère. Consommé au vin de Malvoisie. Consommé au vin de Marsala. Consommé au vin de Porto doré. Consommé au vin de Porto rose. Consommé au vin de Samos. Consommé au vin de Zucco. 628—GELEE AUX POMMES D’AMOUR Proceed as for the “Consommé Portugaise,” and use that variety of small tomatoes which, in Provence, are called “Pommes d’amour.” 629—GELEE DE VOLAILLE A LA NAPOLITAINE Proceed as for the “Consommé Portugaise,” but finish it with one port wine-glassful of port or old Marsala per quart. THICK SOUPS In Part I., Chapter I., of this work I pointed out what thick soups consist of. I likewise touched upon the general rules which should be observed in the preparation of each class of these soups, and showed how most of them could, if necessary, be converted into and served as cullises, purées, bisques, veloutés, or creams. The principles governing these alterations are very simple, and after a moment’s reflection the operator will thoroughly grasp their import. Be this as it may, the reader will find the necessary directions at the end of each recipe that admits of various methods of preparation. With regard to those recipes which are not followed by any directions of the sort referred to, and which I simply class under the name of Potages, these are unalterable preparations which may only be served in accordance with the directions given. This being clear, the reader will understand that I have refrained from repeating the quantities of butter, cream, thickening ingredients, &c., in each recipe. These particulars having been given in Part I., it will be necessary to refer to that part of the book for them. 630—PURÉE DE CAROTTES, otherwise CRÉCY Cut one lb. of the red part only of carrots into fine slices;