Soup A L'alexandra Consomme A L'alexandra

Prepare a Clear soup (vol. i.), allowing about half a pint for each person, and garnish it as follows: Take a breast of cooked chicken or a fillet of cooked rabbit, and cut it in thin slices, and stamp it out in rounds with a plain cutter about the size of a sixpence; put some uncrystallised cherries - allowing about four to each person - in a stewpan with a pinch of salt and enough cold water to cover them, when they come to the boil strain and rinse them; blanch a few of the picked leaves of the sprigs of chervil, add them with the cherries to the soup, bring it to the boil, pour it into the tureen, add the pieces of chicken, and serve the soup very hot. When the fresh cherries are in season they may be used instead of the uncrystallised [ones, and should be stoned and prepared the same way, and the kernels blanched and also added to the soup.

Soup A 1'azalea - Consomme A L'azalea

Prepare some Clear soup (vol. i.), and a little time before it is to be served place in it some Julienne-cut shapes of carrot and leek that have been [put in cold water, brought to the boil, then strained and rinsed in cold water; boil them in the soup till tender, remove all the scum, then add some Julienne-cut shreds of lettuce, tarragon, and chervil, and some timbals as below, allowing one to each person; then use.

Timbals For Soup A L'azalea

Take (four ounces of raw chicken or rabbit, four ounces of Panard (vol. i.), half an ounce of butter, one whole and one yolk of egg, a little salt and white pepper; pound the meat till smooth, then pound the panard, mix together into a smooth paste, adding the eggs and seasoning, and rub through a fine wire sieve, then mix with a tablespoonful of thick cream. Divide this mixture into two parts, colour one part with carmine and leave the other white;. put these into separate forcing bags with small plain pipes, and force alternately into little buttered bouche moulds; make the insides quite smooth, leaving a little hollow in the centre which is to be filled up with Brunoise vegetables that have been blanched and then cooked in a little consomme till tender, cover over with a little more farce, smooth over with a hot wet knife, and place the moulds in a stewpan on a fold of paper, fill up with boiling water, watch the water reboil, draw the pan to the side of the stove and let the contents simmer for about ten minutes, then turn out carefully, rinse the timbals in a little warm water, and use for garnishing clear or thick soups.

Soup A La Sarah Bernhardt Consomme A La Sarah Bernhardt

Take one quart of Clear soup (vol. i.) for every four persons, bring it to the boil, and mix with it one tablespoonful of Bermuda arrowroot that has been mixed with a wineglass of sherry into a smooth paste; stir till it reboils, then let it simmer on the side of the stove for about twenty minutes; add to it when ready to serve a slice of blanched beef marrow (vol. i. page 33) for each person, also about a teaspoonful of little pea quenelles (vol. i. page 51) and some picked and blanched watercress. Serve quite hot.