Reheat consommé and add macaroni rings.
Chicken Consommé with Custard
- ½ cup milk
1 slice onion
½ teaspoon Worcestershire Sauce
salt, cayenne
bit of bay leaf
1 egg
6 cups consommé
Scald milk with onion and bay leaf. Strain; beat egg slightly; add seasonings and milk. Bake in shallow pan until firm. Cool; remove from pan; cut in fancy shapes. Heat consommé, add custard and serve.
White Soup Stock No. 1
- 1 knuckle veal
1 onion stuck with 6 cloves
⅓ cup celery
water
1 fowl
⅓ cup carrot
1 tablespoon salt
parsley
pepper and cayenne
Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point. Add remaining ingredients; simmer one hour; strain; cool; use as needed.
White Soup Stock No. 2
- 6-pound knuckle of veal
2 pounds chopped veal
¼ cup celery
4 quarts water
¼ cup onion
1 teaspoon peppercorns
2 teaspoons salt
Break knuckle in pieces; add chopped veal; cover with water; let stand one hour. Simmer four hours; add vegetables; simmer one hour; add seasonings and strain.