[208]
][574—CONSOMMÉ A L’INDIENNE]
Have ready one quart of ordinary consommé seasoned with curry. Also prepare three [baba-moulds] of royale made from cocoanut milk, and, when quite cold, cut into small dice.
Put this royale into the soup-tureen; pour on it the boiling consommé with curry, and send to the table, separately, four tablespoonfuls of Rice à l’Indienne (No. [2254]).
[575—CONSOMMÉ A L’INFANTE]
With some pâte à choux (No. [2374]) prepare eighteen [profiterolles] of the size of hazel-nuts. Cook them, taking care to keep them very crisp, and stuff them when cold with purée de foie gras moistened with velouté.
Put two tablespoonfuls of a fine [julienne] of mild capsicum into the soup-tureen, and pour thereon one quart of boiling chicken consommé, moderately thickened with poached tapioca strained through linen.
Serve the [profiterolles] of foie gras separately, after having heated them in the front of the oven.
N.B.—The garnish of Consommé à l’Infante may consist only of the [profiterolles], and the [julienne] of capsicum may be suppressed; this is a matter of taste.
[576—CONSOMMÉ JACQUELINE]
With a small spoon-cutter, pick from out some carrots twenty-four little oval pellets, which should be cooked in the consommé. Prepare two [baba-moulds] of royale with cream.