Consomme a la Hongroise

For this consomme make some of the following biscuits; beat twelve egg-yolks in a vessel, whip the whites to a stiff froth and mix them lightly with the yolks; also four ounces of sifted flour and two ounces of grated parmesan; season with pepper, nutmeg and powdered parmesan; spread this evenly on a sheet of paper, keeping it three-sixteenths of an inch in thickness and cook in a slack oven. Detach the paper, and cut the biscuit up into lozenges an inch and a half long by three-quarters of an inch in width. Besides this, prepare another garnishing with half a pint of onion puree and the same quantity of cream, six egg-whites, salt, paprika and nutmeg; with this fill some timbale molds (No. 4, Fig. 137), stand them in a sautoire, with boiling water, to half their height and poach in a slack oven; unmold, and divide in two, longitudinally. Make some small potato quenelles in the shape of a three-eighth of an inch ball; poach them in boiling salted water. Place the timbales and the quenelles in a vegetable dish, cover with consomme and serve the biscuits separately the same time as the soup.

Potato Quenelles.-Put ten ounces of puree of potatoes in a saucepan and dry thoroughly, working continuously to avoid burning. When it detaches from the pan, add to it two ounces of butter; season with salt and nutmeg, add four raw egg-yolks and mix in gradually two ounces of pate a chou (No. 132).