—Wash well three tablespoonfuls of barley, drain, and place it in a saucepan with three pints of consommé ([No. 100]), and let boil for forty minutes. Add two tablespoonfuls of cooked breast of chicken cut in dice, two tablespoonfuls of cooked green peas, and serve in a hot tureen.
114. Consommé Douglas.
—Pare and blanch for ten minutes half a root of celery as for a julienne ([No. 27]); then place it in a saucepan, adding two tablespoonfuls of boiled rice, half an ounce of smoked, cooked tongue, and six mushrooms, both shred very small; pour one quart of hot consommé ([No. 100]) over it and serve.
115. Consommé Renaissance.
—With two ounces of pâté-à-chou ([No. 1240]) make a handful of croûtons, the size of the little finger; cook them on a tin dish in the oven for ten minutes, and when done fill them inside with chicken forcemeat ([No. 226]) pressed through a cornet. Put them in a tureen with two tablespoonfuls of cooked peas, and two spoonfuls of sliced mushrooms; pour one quart of consommé ([No. 100]) over them, and serve.
116. Consommé à l’Africaine.
—Cut one cooked artichoke bottom dice-shaped, also one slice of fried egg-plant cut in pieces; drain them on a cloth to remove all the fat, then add two tablespoonfuls of cooked rice, and a teaspoonful of powdered curry diluted in water; put these in a soup tureen with one quart of consommé ([No. 100]) poured over them, and serve.
117. Consommé à l’Andalouse.
—Boil three tablespoonfuls of tapioca in one quart of consommé ([No. 100]); add half a pint of thin tomato sauce ([No. 205]), boil for ten minutes, and serve with twelve small quenelles of godiveau. ([No. 221]).