When a menu contains two soups, one must be clear and the other thick. If only one is to be served, it may be either clear or thick, in which case the two kinds are represented alternately at different meals.
In Part I. of this work I indicated the general mode of procedure for consommés and thick soups; I explained how the latter might be converted from plain purées into veloutés or creams, or from veloutés into creams; and all that now remains is to reveal the recipes proper to each of those soups.
Remarks.—In the course of the recipes for consommés, given hereafter, the use of Royales (Nos. [206] to [213]) and of Quenelles, variously prepared (Nos. [193] to [195] and [205]), will often be enjoined. For the preparation of these garnishes, therefore, the reader will have to refer to the numbers indicated.
The quantities for the clear soups that follow are all calculated to be sufficient for a standard number of six people, and the quantity of Royales is always given in so many [dariole-moulds], which contain about one-eighth pint, or [baba-moulds], which hold about one-fifth pint.
Of course, it will be understood that the poaching need not necessarily have been effected in these moulds, for very small “Charlotte” moulds would do quite as well. But I had recourse to the particular utensils mentioned above, in order that [198] ]there might be no sort of doubt as to the exact quantity of royale it would be necessary to prepare for any one of the soups.
Clear Soups and Garnished Consommés
[539—CONSOMMÉ ALEXANDRA]
Have a quart of excellent chicken consommé ready; add thereto, in order to thicken it slightly, three tablespoonfuls of poached tapioca, strained through muslin, and very clear.
Put the following garnish into the soup-tureen: One tablespoonful of white chicken-meat cut in fine [julienne-fashion], one tablespoonful of small chicken quenelles, grooved and long in shape, and one tablespoonful of lettuce [chiffonade].
Pour the boiling consommé upon this garnish, and send to the table immediately.