GARNISHES FOR SOUPS
ROYALE
A CUSTARD TO SERVE WITH CONSOMMÉ
- 2 yolks.
- 1 entire egg.
- ⅓ teaspoonful of salt.
- Dash of cayenne.
- ½ cupful of beef stock.
Beat the eggs well, but not to a froth. Add one third of a teaspoonful of salt and one half cupful of clear beef stock. Pour the mixture into a small pan or flat dish, so it will be about one half inch deep. Set the pan into another one containing hot water and place them in a very moderate oven, so that the custard will set without bubbles and without browning on top. Let the custard become perfectly cold. Without removing it from the pan, cut it into cubes one half inch square, or into fancy forms, with vegetable cutters.
These pieces should be placed carefully in the consommé after it is in the tureen, allowing three or four pieces to each portion of soup.
FORCE-MEAT BALLS
Chop any cooked meat very fine, season highly with salt, pepper, thyme, onion juice, lemon juice, and herbs if desired; add enough yolk of egg to moisten and bind the meat. Mold into balls one half inch in diameter, roll the balls in flour, and poach them in boiling water, or they may be fried in butter.
Force-meat balls may also be made of raw meat prepared as for timbale paste (see page [297]).
