Consomme, Garnishings of

Garnishings of Consommes.—Consomme garnishings are served separately, by placing them in a tureen and pouring over sufficient of the soup to cover them; having only a little consomme in the tureen it is easier to serve the garnishing without breaking; divide equally into each plate and pour over some clear consomme; in case the garnishing is to be served in the same tureen as the soup (to be avoided as much as possible) first put the consomme into the tureen, and then the garnishing that all may be very hot. The garnishings we are about to describe may be served with either beef, chicken, game or fish consomme, for the fish using the lean garnishings. Consommes can also be thickened with potato fecula or arrowroot, by diluting these substances in a little cold water or broth, pour it into the consomme, stirring it all the time with a whip, boil, skim and then add a little Madeira or Xeres wine. These soups are called clear thick soups when they are thickened either with fecula or arrowroot.