[606—CONSOMMÉ RENAISSANCE]
Prepare one quart of clear chicken consommé.
For the garnish make two [dariole-moulds] of royale with a purée of early-season herbs thickened with velouté and whole eggs; with a small grooved spoon-cutter pick out one tablespoonful of pellets from a turnip and the red part only of a carrot. Cook these vegetables in the usual way. Cut the royale with a grooved fancy-cutter into pieces of the shape of small leaves. Put the leaves of royale into the soup-tureen with the carrot and turnip pellets, one tablespoonful of very green peas, the same quantity of French beans cut into lozenges, one tablespoonful of asparagus-heads, and twelve very small particles of very white cauliflower. Pour the boiling consommé over these garnishes, and add a pinch of chervil [pluches].
[607—CONSOMMÉ RICHELIEU]
Have ready one quart of highly-seasoned beef consommé. Also (1) prepare twelve quenelles of chicken forcemeat moulded by means of a small coffee-spoon, proceeding as follows:—Line the spoon with a thin coating of the forcemeat, and in the middle lay some chopped, reduced, cold chicken aspic. Cover the jelly with a layer of forcemeat, shaping it like a dome; insert another spoon (first dipped in hot water) under the quenelle, and place the latter upon a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded. Treated in this way, the quenelles, when poached, contain, so to speak, a liquid core. Five minutes before dishing up, poach the quenelles.
2. Cut six rectangles out of lettuce leaves; spread a thin layer of forcemeat over each; roll into [paupiettes], and poach in some of the consommé.
3. Prepare two tablespoonfuls of a coarse [julienne] of carrots and turnips, stew them in butter, and complete their cooking in the consommé, which should be thoroughly cleared of grease.
Put the [julienne], the [paupiettes], and the stuffed quenelles [218] ]into the soup-tureen; pour therein the boiling beef consommé, and add a pinch of chervil [pluches].
[608—CONSOMMÉ ROSSINI]
Prepare one quart of chicken consommé, slightly thickened with two tablespoonfuls of poached tapioca strained through linen.