A guide to modern cookery

The boiling should be gentle, and the scum should be removed as often as it forms. The time allowed for cooking naturally varies in accordance with the quality of the goods, but the absolute transparency of the consommé is an infallible sign of its having been completed. Brazilian, Japanese, and other pearls are used in the same quantities, but they should poach for thirty minutes if required to be very transparent. 217—THREADED EGGS Beat up three eggs in a bowl, season with salt and pepper, and strain through a sieve. Now pour the eggs into a fine strainer, hold same over a sautépan containing some boiling consommé, and shift it about in such wise as to let the egg fall in threads into the boiling liquid beneath, and thus immediately coagulate. Drain the egg-threads very carefully lest they break. 218—PROFITEROLLES FOR SOUPS These consist of little choux about the size of a large hazel-nut, stuffed with some kinds of purée, such as that of _foie gras_ with cream, or of chicken, or of vegetables, &c. Four _profiterolles_ should be allowed for each person. To make _profiterolles_, put a few tablespoonfuls of “_pâte à choux_” without sugar (No. 2374) into a piping-bag fitted with a smooth pipe, whose orifice should be about one-quarter inch in diameter. Squeeze out portions of the preparation on to a tray, so as to form balls about the size of a small hazel-nut; _gild_ by means of beaten egg applied with a fine brush, and cook in a moderate oven. Do not take the _profiterolles_ from the oven until they are quite dry. CHAPTER IX =Garnishing Preparations for Relevés and Entrées= 219—POTATO CROQUETTES Cook quickly in salted water two lb. of peeled and quartered potatoes. As soon as they seem soft to the finger, drain them, place them in the front of the oven for a few minutes in order to dry them, and then tilt them into a sieve lying on a cloth, and press them through the former without rubbing. Place the purée in a sautépan; season with salt, pepper, and nutmeg; add one