o
keep the three portions separate, so that one color may not injure the
other. To form them use two very small coffeespoons or eggspoons, as the
quenelles should not be larger than _small_ olives; butter the spoons
slightly, and when formed drop each for one or two minutes into boiling
pale-colored stock. Drop them, as they are done, into cold water, in
which they must be kept until you are ready to use them. When the soup
is to be served, drain them, lay the number required in the tureen, and
pour the boiling consomme on them. They will not require heating in the
soup. It may be observed that raw spinach pounded and rubbed through a
sieve, and boiled red beet, may be used to color the meat green and red,
and the rest left white. The consomme is then called Consomme d'Orleans.

_Consomme aux Oeufs files._--Put one quart of cleared consomme to
boil. Mix one egg, one dessertspoonful of flour, one tablespoonful of
milk, a pinch between forefinger and thumb of salt, and a dust of
pepper, into a batter, rub a nutmeg once back and forth over the grater,
and stir. When the soup boils, pass this batter through a fine strainer
into it. It should look like threads.

_Consomme a la Sevigne._--Pound two ounces of breast of cooked chicken
until it will pass through a wide sieve. Mix with it two eggs, three
tablespoonfuls of milk, twelve drops of almond essence, a scant
saltspoonful of salt, as much nutmeg as will go on the end of a penknife
blade, and a dust of cayenne. When well blended, fill three or four
small round muffin pans, well greased, and steam slowly twenty minutes,
or until set. Turn out very carefully; let them cool; then cut them into
fancy shapes, and serve in one quart of boiling consomme. A few
asparagus points boiled until just tender, but not mushy, are to be
dropped in the last thing.

_Potage a la Hollandaise._--For this will be required one quart of veal
or chicken stock, two ounces of butter, one ounce of flour, four yolks
of eggs, half a pint of cream, one gill of green peas, one gill of
boiled carrots, one gill of boiled cucumber, one teaspoonful of fresh
tarragon chopped fine, one teaspoonful of sugar, and one teaspoonful of
salt. Trim the carrots and cucumber with a very small scoop or cutter
the size and shape of peas; cook them just tender, and no more, in
boiling water. Put the stock on to boil; skim if necessary; add the salt
and sugar. Break the eggs into a bowl, add the cream to them, and beat
t