—When one quart of consommé is boiling very hard, add three-quarters of a cupful of paste, such as vermicelli or any other Italian paste; let them cook for six minutes, stirring frequently; then serve. (Pastes such as macaroni, rice, spaghetti, noodles &c., must first be parboiled, and, when necessary, broken into pieces before being added to the soup.)
104. Consommé à la Semoule, or Tapioca.
—Into one quart of boiling consommé ([No. 100]), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving.
105. Consommé Tapioca or Semoule à la Creme.
—The same as for [No. 104], adding to the tureen a thickening of two egg yolks with half a cupful of cream when ready to serve.
106. Consommé à la Sevigne.
—With chicken forcemeat ([No. 226]) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two tablespoonfuls of cooked asparagus-tops, and two tablespoonfuls of cooked green peas; pour over it one quart of boiling consommé ([No. 100]), and serve.
107. Consommé Royal.
—Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoonful of cayenne pepper; beat well together in a bowl, adding half a pint of cream; strain through a fine hair sieve and fill up six small timbale-molds, being careful that they are previously well buttered. Cook them in a stewpan with boiling water to half their height; then place them in the oven until they become firm, which will take about fifteen minutes; immediately after taking them from their moulds, cut them in slices, and add them to one quart of boiling consommé ([No. 100]) when ready to serve in a tureen.