279. SOUP OF GRATINATED CRUSTS A LA JARDINIERE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Yield: 16.0 covers
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

For the rolls

a dozen small rolls to be made of the size and shape of an egg ↝ Pork, roll [Cold cuts and cured meats]

For the soup

a sufficient quantity of consommé of fowl to cover them ↝ Guinea hen, meat only, raw [Poultry Products]
a jardinière, composed of small pipe-like pieces of carrots, turnips, celery, leeks, a few small button onions, green-peas, French beans, asparagus-heads, and also a few flowerets of white cauliflower
Only a small quantity of consommé should be put with the crusts and Jardinière

Instructions (12)

Order a dozen small rolls to be made of the size and shape of an egg.
Rasp the rolls and carefully take out the crumb without disturbing the shape of the rolls.
Put the rolls or hollow crusts on a baking-sheet in the oven to make them crisp and give them a light brown colour.
An hour before dinner, put the prepared crusts into a deep silver dish.
Pour over the crusts a sufficient quantity of consommé of fowl to cover them.
Place the dish containing the crusts on a trevet over a stove-fire of moderate heat.
Allow the crusts to become gratinatéd, meaning they acquire, by means of boiling down, a concentration of flavour and a crisp appearance.
When the consommé is perfectly absorbed by the crusts, put them in the oven to increase their crispness, being careful that they do not burn.
Just before sending to table, pour on to the crusts a jardinière composed of small pipe-like pieces of carrots, turnips, celery, leeks, a few small button onions, green-peas, French beans, asparagus-heads, and a few flowerets of white cauliflower.
Only a small quantity of consommé should be put with the crusts and jardinière.
Serve up a tureen of clear consommé separately.
Put a small ladleful of the gratinatéd crusts, etc., into the soup-plate first, and then add some of the consommé afterwards.

Original Text

279. SOUP OF GRATINATED CRUSTS A LA JARDINIERE.
FOR a dinner of sixteen covers, order a dozen small rolls to be made of the size and shape of an egg; rasp them, and take the crumb out carefully without disturbing the shape of the rolls. When the crumb is taken out, put the rolls or hollow crusts on a baking-sheet in the oven, for the purpose of making them crisp, as well as to give them a light brown colour.
An hour before dinner, put the crusts thus prepared into a deep silver dish, and pour over them a sufficient quantity of consommé of fowl to cover them. Place the dish containing the crusts on a trevet over a stove-fire of moderate heat, and there allow the crusts to be-come gratinatéd, that is to say, to acquire, by means of boiling down, a concentration of flavour, and that appearance of crispness which is as alluring to the eye as it is savoury to the palate. When the consommé is perfectly absorbed by the crusts, put them in the oven in order to increase their crispness, but be extremely careful that they do not burn. Just before sending to table, pour on to the crusts thus prepared a jardinière, composed of small pipe-like pieces of carrots, turnips, celery, leeks, a few small button onions, green-peas, French beans, asparagus-heads, and also a few flowerets of white cauliflower. Only a small quantity of consommé should be put with the crusts and Jardinière*, as it is usual to serve up a tureen of clear consommé separately from which the crusts are served; a small ladleful of the gratinatéd crusts, &c., should be first put into the soup-plate, and some of the consommé added afterwards.

Notes

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