Consomme, or Mock Turtle Soup

Consomme, or Mock Turtle Soup

Ingredients:
1/8 teaspoon salt
1 teaspoon heavy

Directions:
cream
1/4 teaspoon finely chopped parsley
Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg
yolk to make mixture of right consistency to handle. Shape in small balls, and poach in
boiling
water or stock.
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS 179
The 1918 Fanny Farmer Cookbook
10
Egg Custard
Yolks 2 eggs
Few grains salt
2 tablespoons milk
Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water,
and
bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.
11
Harlequin Slices
Yolks 3 eggs
Whites 3 eggs
2 tablespoons milk
Few grains salt
Few grains salt
Chopped truffles
Beat yolks of eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of
hot
water and bake until firm. Beat whites of eggs slightly, add salt, and cook same as yolks.
Cool,
remove from cups, cut in slices, pack in a mould in alternate layers, and press with a weight.
A
few truffles may be sprinkled between slices if desired. Remove from mould and cut in slices.
Serve in Consommé.
12
Royal Custard
Yolks 3 eggs