3. When the flavour is imparted by a wine, the latter should be of the best possible quality. Rather than make use of inferior wines, the presence of which in the soup would tend to depreciate its quality, completely discard wine flavourings.
4. Supper consommés never contain any garnish.
[618—CONSOMMÉ A L’ESSENCE DE CAILLES]
Use roast quails in the proportion of two for each pint of consommé; the fillets may be reserved for a cold entrée.
[619—CONSOMMÉ A L’ESSENCE DE CÉLERI]
It is impossible to state exactly how much celery should be used, the quantity being entirely subject to the more or less decided flavour of the vegetables at one’s disposal.
Experience alone can guide the operator in this matter.
[620—CONSOMMÉ A L’ESSENCE DE MORILLES]
Allow five oz. of small fresh morels, or three oz. of dry ones per quart of the consommé. Pound them and mix them with the clarification.