Classic Cook Books
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page 14
3d. Warm your stock or consomme and when ready to serve put the rice in the soup
which you must not allow to boil again.
11. CONSOMME AU VERMICELLE.
VERMICELLI. (Fat Soup--Clear.)
12. CONSOMME AU MACARONI.
MACARONI. (Fat Soup--Clear.)
PROPORTIONS.--
Stock or consomme.......2 to 3 quarts.
Vermicelli or macaroni..2 ounces.
PREPARATION.--1st. Break your vermicelli in pieces 1 inch long or the macaroni
in pieces 1/2 inch long and let either cook in some boiling water and do as
indicated above for the rice. (2d and 3d.)
13. POTAGE MILANAISE.
PROPORTIONS.--
Stock or consomme...................2 to 3 quarts.
Macaroni............................1/4 lb.
Rasped Cheese (Parmesan preferred)..2 oz.
PREPARATION.--As for the above, but when ready to serve add the rasped cheese
and some white pepper.
14. POTAGE "OXTAIL."
OXTAIL SOUP. (Fat Soup--Half thick.)
PROPORTIONS.--For five persons:
Oxtail........1.
Vegetables....1 carrot, 1 onion.
Madeira.......1 glassful.
Corn starch...1 small tablespoonful.
Red pepper....A little.
Stock.........2 to 3 quarts.
PREPARATION.--1st. Take one oxtail, cut it in pieces one inch long let it boil
in some water until tender. 2d. Let it drip, pare it to take off the grease and
small bones. 3d. Put it in a sauce pan with 2 or 3 quarts of bouillon, 1/2 glass
madeira, 1 onion and 1 carrot, some thyme and laurel. Let the whole cook for 3
hours. 4th. Pour the bouillon through a strainer in another sauce pan, take off
the floating grease, add 1/2 of a glass of madeira, a little red pepper; allow
to cook awhile and when ready to serve add, while stirring, 1 tablespoonful of
corn starch mixed with 1 glass cold bouillon. 5th. Serve in a tureen in which
you place the pieces of the tail.
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