Veal Soup A La Bourgeoise Consomme De Veau A La Bourgeoise

Prepare some good-flavoured veal stock as below, and when it is clarified and ready to serve make it perfectly boiling and garnish it with little pea quenelles (vol. i. page 51) and cucumber peas (see recipe), white and yolk of egg (see recipe, Consomme a la Rachel, vol. i.), and with blanched chervil and tarragon.

Stock For Consomme De Veau A La Bourgeoise

Put in a sauce-pan about three pounds of neck of veal, one calf s foot, and one raw rabbit; cover with about six quarts of cold water, add a little salt, and allow the stock to come to the boil, then remove the scum and add four or five onions, a bunch of herbs, such as parsley, bayleaf, and thyme, about a dozen peppercorns, and four or five cloves; simmer this gently for three to four hours, but when the rabbit has been cooking about one hour, it can be taken up and used for luncheon etc.; the calf's foot and veal also may be removed when cooked; strain off the stock, set aside till cold, then remove the fat, and clarify, as in vol i. page 50.

Soup A I'espoir Consomme A L'espoir

Prepare some Clear soup (vol. i.), and just before serving garnish it with shredded tarragon, picked leaves of chervil, strips of savoury custard (vol. i. page 54), and tiny quenelles made with veal or chicken farce and garnished with peas. Prepare the farce for the quenelles (vol. i. page 51); then divide it into two parts, and colour one part with a little carmine, and make the other white with a little cream; put these into forcing bags, and force out on to a buttered saute pan in the form of a little ring of peas, stick some cooked green peas in the quenelles, and then poach them by pouring boiling water in the pan; bring the water again to the boil, stand on the side of the stove for about ten minutes, then strain, rinse with warm water, and use.

Soup A La Geneve - Consomme A La Geneve

Take some Clear soup (vol. i.), just bring to the boil, then add some little square-cut pieces of cooked calfs head, using only- the glutinous part of the flesh, and allowing about a dessertspoonful of the pieces to each pint of soup, and the same of cooked macedoine of vegetables and a teaspoonful of little strips of red and yellow savoury custard (vol. i. page 56); boil the soup with the vegetables and pieces of the head for four or five minutes, sprinkle in a little finely cut shredded tarragon and chervil that have been blanched, then use.

Soup A La Leopold - Consomme A La Leopold

Take some good Clear soup (vol. i.), bring it to the boil, and just before serving garnish it with little picked leaves of blanched chervil and finely cut shreds of tarragon and little thin rounds of stamped-out French gherkin, and egg garnishes (see recipe), allowing about a tea-spoonful of each of the latter for every quart of soup.

Soup A La Marie-louise Consomme A La Marie-louise

Take some Clear soup (vol. i.) and when about to serve garnish it with Savoury custard (see recipe), tinned artichoke bottoms that have been rinsed in warm water and then cut into little dice shapes, and shreds of blanched tarragon and chervil and shreds of lean cooked ham.