I introduced this consommé in honour of the illustrious singer, Adelina Patti.
It consists of a chicken consommé, which should be made as perfect as possible, and a garnish composed of the poached eggs of small birds.
[593—CONSOMMÉ OLGA]
Prepare one quart of excellent ordinary consommé, and add thereto, when about to serve and away from the fire, one-quarter pint of port wine.
Also cut into a fine [julienne] the quarter of a small celeriac, the white of a leek, and the red part only of a small carrot. Stew this [julienne] in butter and complete its cooking in consommé, reducing the latter to a glaze.
When about to serve put this [julienne] in a soup tureen, add a few tablespoonfuls of a [julienne] of salted gherkins, and pour thereon the consommé with port.
[594—CONSOMMÉ D’ORLÉANS]
Lay on a buttered tray ten small quenelles of ordinary chicken forcemeat, ten others of chicken forcemeat combined with a very red tomato purée, and ten more of the same forcemeat, combined with a purée of spinach, all the quenelles being grooved.
Ten minutes before serving poach these quenelles, drain them, put them in the soup-tureen, and pour therein one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca strained through linen. Add a pinch of chervil [pluches].