Prepare one quart of game consommé with pheasant [fumet]. Also poach two [dariole-moulds] of royale, made from a purée of artichokes combined with some tablespoonfuls of the reduced game Espagnole. Cut this royale into dice; put these into a soup-tureen with one tablespoonful of a [julienne] of pheasant fillets, and pour thereon the boiling consommé.
[584—CONSOMMÉ A LA MILANAISE]
Cook in slightly salted boiling water two oz. of moderately thick macaroni. As soon as it is cooked, drain it, lay it on a piece of linen, and cut it into small rings. Also prepare [211] ]one-quarter pint of Béchamel, thickened with the yolk of one egg combined with one oz. of grated cheese, and keep it very dense.
Mix the rings of macaroni with this sauce; spread the whole on a dish, and leave to cool. Now divide up the preparation into portions the size of walnuts; roll these into balls, and then flatten them out to form quoits about the size of shillings. Treat these quoits with an [anglaise], and very fine bread-crumbs, and plunge into hot fat four minutes before serving. Drain them when they have acquired a fine golden colour.
Pour one quart of boiling chicken consommé into the soup-tureen, and send to the table, separately, (1) the fried macaroni quoits; (2) one and one-half oz. of Gruyère and Parmesan cheese, in equal quantities, grated and mixed.
[585—CONSOMMÉ MIREILLE]
Add one tablespoonful of very concentrated tomato purée to three oz. of chicken forcemeat; roll this preparation into the form of a somewhat large sausage, and poach it. When cold, cut it into roundels, one-quarter inch thick, and stamp each roundel with an oval fancy-cutter in the shape of a medallion. Put these medallions in the soup-tureen with two tablespoonfuls of saffroned pilaff rice (No. [2255]), and, when about to serve, pour thereon one quart of very clear, boiling chicken consommé.
[586—CONSOMMÉ MIRETTE]
Make eighteen quenelles of chicken forcemeat in the shape of large pearls, and poach them. Prepare two tablespoonfuls of lettuce [chiffonade] (the heart of one lettuce cut [julienne-fashion] and stewed in butter); make eighteen paillettes with Parmesan (No. [2322]), and put them in a very hot oven eight or ten minutes before serving.
Put the poached quenelles and the lettuce [chiffonade] into the soup-tureen; pour thereon one quart of boiling consommé of the Petite Marmite, and one pinch of chervil [pluches].