[597—CONSOMMÉ PARISIENNE]
Have one quart of chicken consommé ready.
For the garnish prepare two [dariole-moulds] of royale made [215] ]from a purée of ordinary [julienne], a small [macédoine] of vegetables, comprising one heaped tablespoonful each of carrots and turnips divided up by means of a small grooved spoon and cooked in the usual way, one tablespoonful of small peas, the same quantity of fine French beans cut into lozenges, and one tablespoonful of asparagus-heads.
Cut the royale into regular roundels; put these in the soup-tureen with the [macédoine] of vegetables, and, when about to serve, pour thereon the boiling chicken consommé. Add a pinch of fine chervil [pluches].
[598—LA PETITE MARMITE]
For Ten People.—Prepare a consommé in a special earthenware stock-pot in accordance with the procedure indicated in recipe [No. 1], but with the following quantities, viz., two lbs. of lean beef and as much breast of beef, one marrow-bone tied in a muslin-bag, and the necks, the pinions, and the gizzards of six large fowls, these giblets being inserted in the stewpan one hour before dishing up.
Moisten with three and one-half quarts of water and add three-quarters of an oz. of salt. Set to boil, skim as indicated, and cook gently with the view of obtaining a very clear broth. One hour before serving add six oz. of carrots and the same quantity of turnips, both cut to the shape of large olives, five oz. of the white of leeks, and a heart of celery.
Cook a quarter of a very white, properly [blanched] cabbage, separately, in a saucepan with a little consommé and some stock grease.
When about to serve test the seasoning of the consommé, which latter should be very clear; thoroughly clean the stewpan, which may even be covered with a clean napkin; withdraw the marrow-bone; take it out of its muslin-bag, and send it and the cabbage to the table separately, accompanied by a plate of small pieces of hot toast for the marrow.