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Classic
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page 12
3. CONSOMME DE VOLAILLE.
CONSOMME OF FOWL. (Fat Soup--Clear.)
Do as above (No. 2) but before serving take the fillets of the fowl off, cut
them in dices and serve the consomme with those dices of flesh and 1 1/2
tablespoonsful of rice previously cooked apart in some salted water and
carefully dripped.
4. POT AU FEU.
(Fat Soup--Clear.)
PROPORTIONS.--For five persons:
Stock.......2 to 8 quarts.
Vegetables..2 carrots, 1 onion, 1/2 head of cabbage, 1 leek, some celery.
Time.--1 3/4 to 2 hours.
PREPARATION.--1st. Slice your vegetables quite fine, let them cook in some
boiling water until quite soft and let them drip through a strainer. Put the
vegetables in an empty sauce pan or kettle, pour over the necessary quantity of
stock and allow to cook slowly for 1 1/2 hours.
5. CROUTE AU POT.
(Fat Soup--Clear.)
The Croute au Pot is a Pot au Feu served with some pieces of toast in the soup.
6. PRINTANIER.
(Fat Soup--Clear.) Two hours.
NOTE.--The denomination "Printanier" comes from "Printemps," spring, and in this
soup may enter all the vegetables produced by the spring, viz: young turnips,
carrots, cauliflowers, Brussels sprouts, etc., points of asparagus and hops,
green peas and beans, etc.
The carrots and turnips must be as tender as possible, and you cut them in small
dices or better in small balls or ovals with a vegetable spoon; the Brussels
sprouts and the cauliflower shall not exceed the size of a hazel nut; the green
peas shall be chosen as fine as possible and the green beans cut in small
lozenges.
PROPORTIONS.--For five persons:
Stock or consomme.....2 to 8 quarts.
Vegetables............About 3 tablespoonsful.
PREPARATION.--Do as for "pot au feu;" for fine dinners use consomme instead of
stock.
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