Consomme Careme, Lean or Fat

For Fat.—Have chicken consomme, thickened with arrowroot, allowing one spoonful for each quart, and diluted in half a gill of Madeira wine. Spread over a sheet of buttered paper, a layer of cream forcemeat (No. 75), one-eighth of an inch thick, poach it in a slack oven, then let get cold, and cut it in lozenge-shaped pieces; prepare crusts half an inch square, or else round shaped six by one-eighth high, and fried in butter. A printanier composed of small vegetables, trimmed either with a column, or else a vegetable spoon, using carrots, turnips, and string-beans, blanch and cook them in white broth.

For Lean.—Serve a fish consomme thickened with arrowroot and a garnishing composed of frog quenelles; a small printanier trimmed into squares, and each vegetable blanched separately and then cooked in fish consomme; crusts of bread cut round shaped, three-quarters of an inch in diameter, by an eighth of an inch in thickness, laid over with butter and browned in the oven.

Frog Quenelles.—Pound one pound of frog's meat and rub it through a sieve; lay it aside; pound also five ounces of rice flour panada (No. 122) with five ounces butter, adding it in three different parts. While still continuing to pound, season with salt, red pepper and nutmeg; add the frog meat, pound again, then rub it all forcibly through a sieve. Mix in with it one whole egg, and two yolks, working them in well, then try the forcemeat and rectify it if necessary (see No. 60). With this forcemeat make some olive shaped quenelles, poach and add them to the rest of the garnishing.