—Make two light French pancakes ([No. 1186]) cover one with chicken forcemeat ([No. 226]), and sprinkle over it a little grated Parmesan cheese; then put the other one on top, and cut them in twelve slices with a tube, and serve in one quart of boiling consommé ([No. 100]) in a hot tureen.
119. Consommé à l’Anglaise.
—Add half a cupful of minced cooked chicken, and three tablespoonfuls of cooked green peas to one quart of boiling consommé ([No. 100]), and serve in a hot tureen.
120. Consommé Colbert.
—Add six poached eggs ([No. 404]) to one quart of boiling consommé ([No. 100]) before serving.
121. Consommé Printanier Colbert.
—The same as for the above, adding half a pint of cooked printanier ([No. 51]).
122. Consommé Suèdoise.
—Cut three rolls in halves, and take out the crumbs; make a preparation, cutting up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one tablespoonful of string beans; add one ounce of butter, half a tablespoonful of salt, and very little pepper. Leave it very thick, and cook for twenty minutes in a saucepan, adding two tablespoonfuls of grated Parmesan cheese. Fill the rolls with this mixture, and sprinkle the tops with more cheese and a few drops of drawn butter; place them in the oven for two minutes, and serve with three pints of consommé ([No. 100]) in a hot soup-tureen.