Add to the consommé for every quart one-third pint of raw tomato purée and one-sixth pint of tomato juice. Cook with lid on for twenty minutes, taking care not to let it reach the boil; strain through muslin, pressing lightly the while, and season moderately with cayenne. Set to cool, and serve very cold.
[627—CONSOMMÉS AUX VINS]
By adding a port wine glass full of the chosen wine to one pint of excellent cold chicken consommé, the following series of consommés may be made:—
- Consommé au vin de Chypre.
- Consommé au vin de Madère.
- Consommé au vin de Malvoisie.
- Consommé au vin de Marsala.
- Consommé au vin de Porto doré.
- Consommé au vin de Porto rose.
- Consommé au vin de Samos.
- Consommé au vin de Zucco.
[225]
][628—GELEE AUX POMMES D’AMOUR]
Proceed as for the “Consommé Portugaise,” and use that variety of small tomatoes which, in Provence, are called “Pommes d’amour.”
[629—GELEE DE VOLAILLE A LA NAPOLITAINE]
Proceed as for the “Consommé Portugaise,” but finish it with one port wine-glassful of port or old Marsala per quart.
THICK SOUPS
In Part I., [Chapter I.], of this work I pointed out what thick soups consist of. I likewise touched upon the general rules which should be observed in the preparation of each class of these soups, and showed how most of them could, if necessary, be converted into and served as cullises, purées, bisques, veloutés, or creams. The principles governing these alterations are very simple, and after a moment’s reflection the operator will thoroughly grasp their import. Be this as it may, the reader will find the necessary directions at the end of each recipe that admits of various methods of preparation.