High-class cookery recipes : as taught in the school / by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: High-class cookery recipes : as taught in the school / by Mrs. Charles Clarke. Source: Wellcome Collection.

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    pan and let it get cool, then turn it out of the gallipot, cut it into small rounds, diaiiaonds or fancy shapes, put them into the tureen and pour the boiling consomme on them. Consomme aux QEufs Files. Ingredients, One quart of Consomme. One Egg. One dessertspoonful of Flour. One tablespoonful of Milk. Seasoning. Put the soup on to boil. Mix the egg, flour, milk, and seasoning together like a batter. Pass this batter through a very fine funnel or strainer into the boiling soup. It should look like threads. Consomme d'Orleans. Ingredients. One quart of Consomme. Quarter pound of Quenelle Meat. Divide the quenelle meat into three portions; make one a nice green with spinach colouring, another red with beetroot colouring or coral, then shape the quenelles in teaspoons and poach as usual; there should be an equal number of red, green, and white quenelles. Serve these in the consomme.