MAKING 1)Slightly warm consomme and pour into soup bowls. SERVING 2)Stir in the sherry and garnish it with thinly sliced green onion... - 26.3051

MAKING 1. Add consommé, onion and bay leaf to vegetable juice and bring to boil. SERVING 2. Transfer to heated bouillon cups, garnish with parsley and serve. - 26.1167

MAKING 1) Take a pan and heat all the ingredients together. 2) Simmer them over low flame for 20 minutes. SERVING 3) Garnish with minced parsley and serve. 4) Alternately, a teaspoonful of sherry may be added to each serving of the soup. - 35.5579

Add Sherry to consomme, chill and gel in square or loaf pan. Halve and seed avocados, season with lemon juice and pepper. Unmold jellied consomme, cut into cubes, fill hollows of avocados. Garnish with sour cream. - 27.128

Place consomme" and water in a saucepan. Bring to a boil; reduce heat. Stir in sherry. Serve garnished with a slice of lemon. Makes 6 servings - 30.9712

MAKING 1. In a saucepan, combine the tomato juice, consomme, celery, bay leaf, onion and cloves. 2. Place on a medium flame and bring to a boil. 3. Reduce the flame and simmer for 10 minutes. 4. Strain the liquid. 5. Add hot water if required to equal 8 cups... - 43.7617

In saucepan, combine all ingredients. Heat; simmer a few minutes. Garnish, if desired, with toast squares. - 18.1687

GETTING READY 1.Boil 1 cup of stock. 2.Drizzle the stock on the dry mushrooms, already kept in s small bowl. 3.Let the mushrooms soak in the stock for 2- 3 hours. MAKING 4.Strain the soaked mushromms in the remaining 3 cup stock. 5.Remove the dried... - 42.0181

1. Cool stock well and strain. 2. Chop the vegetables and mix with minced meat and eggs. 3. Add mixture to stock and whisk thoroughly. 4. Add vinegar, spices and onion to the stock. 5. Keep on a slow fire and bring to boil whisking all the time. 6. When it... - 42.8751

GETTING READY 1. Start by trimming the mushroom stalks, also chop and slice mushroom caps MAKING 2. In a pan, melt the butter along with the onion, chopped mushroom stalks and also add the flour and cook for 1 to 2 minutes 3. In a pan, stir in the stock and... - 42.2899

Soften gelatin in 1/2 cup of the fish stock. Heat wine, remaining stock and onions to boiling. Reduce heat and simmer for 5 minutes. Remove from heat. Add gelatin and stir until dissolved. Add clams with liquid, lemon juice, capers and a few drops of... - 46.7375

MAKING 1 For the dumplings: In a bowl combine the ingredients to form a dough. 2 Add salt,peppr and nutmeg to taste.Roll into 30 small balls. 3 In a pan add lightly salted water and poach the dumplings for 30-40 minutes.Drain well. 4 For the consomme:... - 40.2088

1. Slice off the narrow neck portion of both squash, about the top 5 inches. Halve the neck portions crosswise, peel and cut into 1-inch cubes. Set all but 2 of the cubes aside. Cut the 2 reserved cubes into 1/4-inch dice for garnish and set aside... - 47.4407

MAKING 1)In hot tomato juice add seasoning, sherry,salt, pepper,celery salt, cayenne pepper, a pinch of chilli powder and a few drops of worcestershire sauce. 2)Garnish the soup with grated cheese, or with croutons of fried bread. SERVING 3)Serve this... - 33.5489

MAKING 1 Coarsely chop tomatoes ,celery and carrots. 2 In a large saucepan, add chicken stockand all the chopped vegetables. 3 Bring to a boil and simmer gently for 30 minutes. 4 For the garnish: Cut the peeled and seeded tomatoes into small... - 44.296

Dissolve the bouillon cube in the stock or water, add to the tomato juice, and simmer with the onion for 5-10 minutes. Pour over the powdered gelatine, which can be softened in a tablespoon cold water, stir until thoroughly dissolved. Season well. Allow to... - 37.5848

MAKING 1. In a bowl add ingredients like uncooked regular rice, butter, beef consomme and undiluted water and spread it on a 3-quart casserole. 2. Bake the mixture at 350 for about 1 hour. SERVING 3. Serve the dish after garnishing with parsley. - 32.6016

MAKING 1. Take a saucepan with vegetable juice cocktail, add gelatin and soften it. Add bay leaf, onion and consommé and bring the mixture to boiling. 2. Strain the liquid into a bowl and allow to chill the mixture is firm. Using a fork, beat the mixture... - 29.9017

GETTING READY 1) In a saucepan, add all ingredients to combine. MAKING 2) Place the saucepan over medium heat. 3) Heat up the mixture by simmering for few minutes. SERVING 4) Serve the soup in individual bowl and garnish with toast squares, if desired. - 34.4606

MAKING 1 In a large saucepan, put the prepared beetroot. 2 Add in the chopped spring onions, water and the bouquet garni. 3 Bring to a boil and simmer gently, uncovered, for about 1 hour. 4 Meanwhile, peel and dice the cucumber. 5 Add it to the... - 45.7391

MAKING 1) In a pan, fry the bacon over low heat. 2) Transfer the fried bacon in a separate plate by keeping the fat in the pan. 3) Add butter to melt. 4) Add onion and sauté to brown. 5) Add curry and combine all together. 6) Add the flour, mix well and... - 41.3096

MAKING 1) In a slow cooker, place together beef, veal, water, carrot, celery, onion, peppercorn, cloves, herbs and salt. 2) Put the lid on and simmer for 10 hours. 3) Strain the consommé by passing it through several layers of muslin cloth. 4) Using a... - 41.4306

Blend in a saucepan the tomato juice, chicken broth, green pepper, and sugar. Cover and simmer 6 to 8 minutes, or until green pepper is tender. Soften gelatin in the cold water in a bowl. Strain tomato juice mixture into bowl with gelatin and stir until... - 36.423

1 Combine tomato juice, celery leaves, lemon slice, onion and first 1/2 cup cold water in a medium-size saucepan. Simmer over low heat 10 minutes. 2 Soften gelatin in second 1/2 cup cold water in a medium-size bowl; strain tomato juice into bowl; stir until... - 31.9975

In a mixing bowl combine the ham, onion, seasonings, egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes. Remove the meat... - 42.5492

MAKING 1) Allow gelatin to soften in 1 cup juice. 2) Bring 2 1/2 cups water and bouillon cubes to a boil. 3) Stir in gelatin till dissolved and then take off the mixture from heat. 4) Pour in remaining juice, sherry, and pepper and keep in refrigerator to... - 38.0137

MAKING 1. In a large saucepan, pour broth and spoon off excess fat. 2. Add onion, tarragon, lemon and peppercorns into the broth and stir well. Top it with gelatin and allow it to stand for few minutes until the gelatin softens. 3. Boil the mixture and... - 38.4871

MAKING 1. In a medium saucepan add water and egg whites. Beat to a foam. 2. Mix cold stock, salt, and pepper. 3. Just as it begins to boil decrease heat and simmer for 8 to 10 minutes. 4. Strain the liquid through wet cheesecloth. Do not break up egg... - 40.5886

1. Chop the tomatoes and put into an enamel or heat-proof glass pan. Add well-flavored jellied chicken stock, which has been skimmed to remove fat. Add chopped lean raw beef, sherry or white wine, herbs, sugar, and seasoning. 2. Beat the egg whites until... - 35.0275

GETTING READY 1. Finely chop leeks and onions MAKING 2. In a large saucepan, melt butter. 3. Saute the onion and leeks until soft. 4. Add potatoes, consomme and salt stir well. 5. Bring to a boil. 6. Reduce flame, cover the pan and simmer for 35 minutes... - 43.6708

Cut the chicken meat into small chunks and place into the work bowl 1 1/2 cups at a time. Process until very finely minced. Place finely minced chicken meat in the bowl of a mixer, add salt, pepper and nutmeg. Commence beating at high speed with paddle... - 36.9687

Combine broth, basil and egg white in a medium saucepan. Over medium heat, bring barely to a simmer, without stirring. Do not boil. Allow broth barely to simmer, 10 minutes. Do not stir. Remove from heat. Allow to cool, undisturbed, 10 minutes. Line a sieve... - 38.6672

Separate the eggs and reserve the egg shells. Save the yolks for the Charlotte Royal or another recipe. In a mixing bowl beat the whites until just combined. In a large saucepan bring the stock to a rolling boil. Add the egg whites and shells. Cover and... - 34.9003

1. Pour broth into a large saucepan; skim off fat, if any. 2. Stir tarragon, thyme, lemon, onion and peppercorns into broth; sprinkle gelatin over top; let stand several minutes to soften gelatin. 3. Bring slowly to boiling; simmer 5 minutes; strain into a... - 31.1982

1. Refrigerate the watermelon. Singe the wings and legs of the chicken over the flames of the cooker to remove any remaining feathers. 2. Peel the turnip and carrots, and prepare the leeks. Cut the carrots and leeks lengthways. Tie the leeks in a bunch with... - 36.3675

GETTING READY 1. Thinly slice off the crusts from the bread and tear it into pieces. ] 2. Place in a bowl and cover with water. Allow to soak for 5 minutes. MAKING 3. Drain off the excess water from the bowl and, squeeze out as much moisture as possible from... - 49.7437

In a food processor or blender, process the cream cheese, curry powder, lemon juice, and half of the consomme until smooth. Pour the mixture into 6 demi-tasse cups and refrigerate until firm, about 3 hours. Divide the remaining consomme among the cups and... - 29.4185

GETTING READY 1) Preheat oven to 300 degree. 2) Beat in egg yolks and then stir in cream. 3) Season to taste with salt and pepper. 4) Take a shallow pan, butter it. 5) In a skillet containint hot water, place the pan. 6) Bake for 15-20 minutes or until... - 37.8336

Combine consomme and pepper sauce in 1 -quart measure. MICROWAVE 3 to 4 MINUTES on HIGH, or until just beginning to bubble. Stir in sherry and serve immediately. Garnish with lemon slices if desired. - 18.595

Boil the eggs for 5 to 6 minutes. Remove from the pan, cool in cold water, then shell. Put the consomme in a pan with the tarragon sprigs; heat gently to simmering point. Remove from the heat and leave to infuse for 15 minutes, then remove the tarragon. If... - 26.9317

Combine consomme and pepper sauce in 1-quart measure. MICROWAVE 3 to 4 MINUTES on HIGH, or until just beginning to bubble. Stir in sherry and serve immediately. Garnish with lemon slices, if desired. - 29.377

Put avocado, consomme and sour cream in blender and whirl. Season to taste with salt, chili powder, cayenne and grated onions. Chill. Garnish with chives at serving time. Serves 4. - 31.6353

MAKING 1. In a blender or liquidizer jar, combine the beets, tomato juice and vegetable salt. 2. Blend into a smooth puree. 3. Empty into a saucepan and heat on a low flame. SERVING 3. Pour into a tall glass or into a consomme cup. 5. Garnish with a... - 33.1108

GETTING READY 1) Dissolve gelatine in the hot consomme, add sherry and allow to cool. 2) Boil the eggs until hard for 10-12 minutes and put into cold water to cool thoroughly. Slice them. 3) Cut the cold chicken meat into long strips. 4) Peel the tomatoes... - 46.0842

MAKING 1. In a saucepan toss the meat in flour, salt and pepper and brown in fat. 2. Add consomme, wine, onion, carrot, garlic, bay leaf and thyme and simmer 2 1/2 to 3 hours until meat is tender. 3. Just before serving add parsley, onions and mushrooms and... - 39.0818

GETTING READY 1. Peel the avocado pear and remove seeds. MAKING 2. Pass the avocados through a sieve. 3. Then, mix the avocadoes with well chilled consomme that has been diluted in 1 can water. Or else you can blend the avocado with consomme until... - 39.7422

GETTING READY 1 Preheat the oven to 350° Fahrenheit. MAKING 2 In the bottom of a buttered casserole, place the rice. 3 Arrange the chops on the rice. 4 On each chop put a thick slice of onion and tomato. 5 Generously sprinkle with marjoram and... - 39.7834

Place first 5 ingredients in a blender. Blend until smooth. Chill and serve garnished with sour cream. Makes 4 servings. - 30.8629

Arrange the chops in a shallow dish. Cook on high for 2 minutes, rearrange, and cook for a further 2 minutes. Cover and set aside. Place the consomme, cranberry jelly and herbs in a bowl and cook on high for 3 minutes. Do not allow it to boil. Sprinkle on the... - 26.6353

MAKING 1. In a large soup or punch bowl, combine all the vegetables. 2. Add garlic, salt, pepper and Tabasco according to taste. 3. Drizzle with olive oil and vinegar and stir well. 4. Cover bowl with plastic wrap and refrigerator for at least 30 minutes or... - 45.1729

MAKING 1) In a medium saucepan, sprinkle gelatine over 1/2 cup of chicken consomme. Allow the gelatine to rest for 5 minutes till it softens. 2) Cook the gelatine over a low flame. Stir continously till all the gelatine dissolves completely. 3) Take the pan... - 39.5022

MAKING 1. In a large mixing bowl, combine first ten ingredients. 2. Using your hand or a fork, lightly but thoroughly mix the ingredients. 3. Shape into 48 walnut size balls, about 1tablespoon each. 4. In a large frying pan or skillet, heat the shortening.... - 46.0045

Nick the tomato skins, plunge into boiling water, leave for 30-5 seconds, then peel off the skins and cut the tomatoes into quarters. Put the consomme in a pan and bring almost to the boil, add the tomatoes, chervil and parsley. Simmer for 5 minutes. Add the... - 36.7421

MAKING 1) In a kettle, combine all the ingredients. 2) Place this over heat and bring the liquid to a boil. 3) Cover with the lid, reduce heat to low and simmer for another 3 hours. 4) Use a damp cloth to strain the consommé. SERVING 5) Serve warm by... - 38.3517

MAKING 1. In a saucepan, melt butter or margarine over moderate heat. 2. Add zucchini, onion and garlic and sauté in the butter until tender. 3. Pour in the chicken broth and add the seasonings 4. Simmer for 10 minutes to blend flavors. 5. Pour into a bowl... - 46.0103

GETTING READY 1) Preheat the oven for roasting. MAKING 2) In a frying pan, heat the salad oil. 3) Once the oil heats up, toss in the onion, carrot and celery. Saute for about 10 minutes while stirring constantly over a low flame. 4) Transfer the sauted... - 42.5022

Set oven at hot (400°F). Rub chicken with butter; put 1 tablespoon butter inside bird with rosemary and seasoning and truss it. Place bird in a roasting pan with half the stock, cover with foil and bake in the heated oven for 1 1/4 hours or until tender,... - 41.2667

GETTING READY 1) Take a bowl and mince the water cress and vegetables into it. 2) Grate the cheese. 3) Mix the consommé along with milk. MAKING 4) Take a blazer pan and heat margarine in it. 5) Add vegetables and sauté them until soft.. 6) Stir the flour... - 47.8153

MAKING 1) Take a pan and melt butter in it. 2) Add celery, onion and carrots to it and brown them over medium heat. 3) Add the consommé and mix it well until it becomes creamy and smooth. 4) Alternatively, you can also add 4 cups of hot water and 4 cubes of... - 43.4193

MAKING 1) Take a blender jar and add soft butter to it before blending it for 3 seconds. 2) Add the flour and blend it again for 20 minutes. 3) Add the scalded consommé with the other ingredients being added one by one in a continuous manner. 4) Blend the... - 48.855

Combine consomme, ginger, and cinnamon. Bring to a boil. Add gelatin and stir until dissolved. Add water. Chill until slightly thickened. Pour a small amount into a 1-quart mold. Arrange walnut halves and several pieces of pear on gelatin. Stir remaining... - 45.7958

In salted hot skillet brown chops; pour off any fat. Add onions, thyme, consomme, pepper, and cayenne. Cover and simmer slowly for about 45 minutes. Remove chops and add sour cream; thicken with flour and a little cold water. Season to taste and pour over... - 37.3153

MAKING 1) In a large saucepan, heat butter and sauté carrots and onion in it for 10 minutes, stirring frequently. 2) Mix in consommé and allow the mixture to come to a boil. 3) Simmer it for 15 minutes and then strain by passing the vegetables through... - 35.3767

Put the consomme into a large heavy saucepan and bring to the boiling point. Lower the heat. Add the green onions, potato and watercress. Simmer covered for 10 to 15 minutes. Do not overcook or the soup will lose its fresh flavor. Puree in a blender. Return... - 42.8451

Soften gelatin in water. Heat consomme, add to gelatin and stir until gelatin is dissolved. Pour about 1/2 cup in 3-cup mold. Chill until firm. Add cheese and pate to remaining mixture and beat lightly with rotary beater until blended. Pour over first mixture... - 36.9638

MAKING 1. In a 2 quart saucepan, melt the butter over medium heat. 2. Add onion and saute it till it is soft and golden. 3. Tip in the consomme cans and stir in the juice. Bring to a boil 4. Simmer on reduced heat for 5 minutes to intensify the... - 33.5632

MAKING 1) In a bowl, add consommé and other ingredients. 2) Combine thoroughly. 3) Place the bowl inside refrigerator to chill for about 4 hours or until jellied. 4) Distribute the lobster and vegetables evenly inside the jelly by stirring, while the jelly... - 41.7248

MAKING 1) In a saucepan, add black bean soup. 2) Stir the soup well by adding consommé, water, and sherry. 3) Place over heat to heat up the soup by stirring occasionally. 4) Place inside refrigerator to chill for 4 hours. SERVING 5) Use icy cold bowls to... - 36.4397

MAKING 1) Take a skillet and cook carrots and Brussels sprouts in it. 2) In another saucepan, melt butter and cook onion until tender. 3) Add consommé, apple juice, lemon juice, cornstarch and brown sugar. Stir and cook the mixture until it is adequately... - 40.4328

MAKING To make cream sauce: 1. Into a small pan put milk with sliced onion and carrot, peppercorns, mace, herbs and cloves and heat slowly for 20 minutes. 2. In another pan melt butter, stir in flour, strain on milk and bring to the boil, stirring... - 44.5274

In a small pan, soften gelatin in the 1/4 cup water. Add consomme and heat, stirring occasionally, until gelatin is completely dissolved. Pour into a 2 1/2 to 3-cup mold; chill until firm. Cover livers with water; bring to a boil and simmer for about 20... - 44.4502

MAKING 1. In a large casserole or tureen, all the ingredients, adding only ½ cup coriander, reserve the remaining for garnish. 2. Stir the contents thoroughly until every thing is well blended. 3. Cover and place the soup in the refrigerator for at least 4... - 44.8071

Chill a small 3-cup mold in the freezer. Mash the liver pate until soft and smooth. Heat and stir half the can of consomme with the gelatine until gelatine dissolves. Remove from heat and stir in remaining consomme. Chill in the freezer until cold. Pour into... - 33.4185

Saute onions in butter for a few minutes; add uncooked noodles and stir. Cook for 5 minutes. Add bouillon; cover and simmer until cooked, about 30 minutes. Add salt and pepper to taste. Garnish with parsley. - 30.6962

Put the lamb in a polythene bag. Add the onions stuck with the cloves, the garlic, carrots, peppercorns, juniper berries (if using), herbs and wine. Close the bag and leave to marinate in the refrigerator for 2 days, turning the meat occasionally. Transfer... - 41.6886

GETTING READY 1. In a colander, place the fresh blueberries and rinse under cold water. 2. Leave aside to drain. MAKING 3. In a saucepan, combine 1 cup water with sugar and lemon zest. 4. Bring the liquid to a boil, stirring until the sugar dissolves. 5.... - 47.8132

GETTING READY 1. Thinly slice off the crusts from the bread and tear it into bite size pieces. 2. Place in a bowl and soak in the milk. Allow to stand for 5 minutes. MAKING 3. In a food processor or blender jar, combine the soaked bread, milk and chopped... - 48.1668

MAKING 1. Take a medium heavy bottomed saucepan. 2. Empty can of cherries into the pan and stir in orange rind, cinnamon, salt and cornstarch until corn starch is well blended. 3. Place on a low flame and bring liquid to a boil, stirring constantly until the... - 45.8474

Saute onion in bacon drippings and clarified butter in large saucepan until tender. Add cabbage. Saute until tender. Add carrots. Saute until tender. Stir in beef consomme and tomato puree; reduce heat. Bring to a simmer, skimming surface. Cook beets in 3... - 46.0097

MAKING 1) Cut the sirloin top across its grain into 1/8-inch thick slices. 2) Dust a mixture of flour and mustard over the sirloin slices. 3) In the saucepan, melt butter. Add in the onion and mushrooms and saute for a few minutes. 4) Mix in the condensed... - 45.6982

GETTING READY 1) Arrange the ingredients. MAKING 2) In a cooker, heat the butter. 3) Saute the shallots and mushrooms until both are lightly browned. 4) Take out from the cooker and drain well. 5) Brown the pieces of pheasant all over. 6) Lift out and drain... - 45.6741

MAKING 1. In a large bowl of a food processor or blender, combine all ingredients for soup except the cream and stock. 2. Pulse in short burst of 10 seconds to blend well and get a puree of a thick consistency. 3. Pour the puree into a large bowl and stir in... - 44.6941

GETTING READY 1) Preheat oven to temperature of 350 degrees. MAKING 2) Beat together the eggs and egg yolks. 3) Over low heat, bring the consommé to a boil, along with the parsley or chervil, chives and thyme or oregano. 4) Gently cook over low heat,... - 44.4956

GETTING READY 1. Peel the onions and slice thinly using a knife or in a food processor. MAKING 2. In a large, heavy skillet, heat the oil over moderate heat. 3. Add sliced onions and sauté them until tender and golden, stirring frequently. 4. Turn off heat... - 42.7334

MAKING 1) Cut the avocados, pit them and spoon out the flesh. 2) Now put the avocados in a blender with all the other ingredients leaving the paprika. 3) Process until a mixture of smooth consistency forms. 4) Refrigerate covered for 1 hour or... - 39.0899

GETTING READY 1)In a covered pot pour some water and place a colander containing the ancho chilies. Boil the water and steam cook chilies for 2 minutes until they become tender. 2)Split open the chilies, deseed and demembrane. 3)Mix together cubed smoked or... - 46.5001

GETTING READY 1) Peel the potatoes and dice. 2) Thoroughly wash leeks and make thin slices of green and white parts. Instead of leeks, onions or chives can also be used in same manner. MAKING 3) In a saucepan, add butter to melt over high heat. 4) Add leek... - 44.1543

MAKING 1) Take a pan and melt the butter in it. 2) Add the green and white portions of the leek along with the onions. 3) Cover the pan and simmer for 15 to 20 minutes over very low heat. 4) Take care to see that the vegetables do not brown but are merely... - 43.9773

GETTING READY 1. Finely chop the beet tops after washing them properly. 2. Peel and finely chop the cucumbers. MAKING 3. Take a saucepan and place the chopped beet tops in it along with cold water. 4. Cover the pan and cook over medium heat by stirring it... - 46.9352

Sprinkle chicken with 1 t.of Accent. Combine flour, 1 t.of salt and pepper. Roll chicken pieces in flour mixture. Brown quickly in hot oil in skillet. Reduce heat; cover and cook 30 minutes. Add eggplant; sprinkle with remaining 1 t. Accent and 1... - 43.9806

MAKING 1) Take a bowl and break the tuna in it. 2) Mix it with mayonnaise, beaten egg, chopped onion, bread crumbs, consommé, mixed spice and chopped parsley. 3) Keep the mixture refrigerated for 15 minutes. 4) Fashion the mixture into balls and coat with... - 46.0761

Combine flour, salt, and pepper; rub into veal slices. Brown veal in shortening slowly, using a large flameproof casserole or a skillet. Add onions, consomme, wine, and garlic. Cover and simmer for 1 1/2 hours, or until tender. In the meantime cook bulgur in... - 46.334

GETTING READY 1. In a cup of cold water, soften the gelatin 2. Add hot consommé to the softened gelatin and mix completely 3. Cool slightly till partially set. MAKING 4. In a large bowl, stir in the mayonnaise, diced and cooked chicken, diced green... - 47.4146

MAKING 1. In a medium-size bowl combine ground beef and pork with onion, bread crumbs, seasonings, eggs and milk by mixing lightly with a fork and shape into 48 small balls. 2. In a large frying pan brown the balls in the shortening a few at a time. 3. From... - 41.5052

MAKING 1. In a saucepan add carrots and cover with cold water. 2. Cook then until tender crisp. 3. Remove carrots with a slotted spoon into a colander, drain and keep hot. 4. To the boiling water in which carrots were cooked, boil the Brussel sprouts until... - 42.5479

In slow-cooking pot, combine onions, parsley, lettuce, spinach, butter, salt, pepper, tarragon, and consomme. Cover and cook on low 4 to 6 hours. Pour into blender (part of the mixture at a time). Blend until vegetables are finely chopped. Turn slow-cooking... - 45.7176

GETTING READY 1) Preheat the oven to 450°F. MAKING 2) In a pan, heat 1 tablespoon of butter. 3) In this, simmer the onions, until soft. Do not brown. 4) Now, add flour. 5) Mix well and cook for 5 minutes, stirring continuously. 6) Then, add the consomme,... - 44.1779

GETTING READY 1) In a pot of water, cook the barley for about 1 hour. Drain the barley and reserve the cooking liquid. MAKING 2) In a deep kettle, add in the consomme, potatoes and chicken broth. Cook till the potatoes are cooked midway through. 3) In a... - 45.8721

MAKING 1) Take a saucepan and empty the gelatin envelope in it. Add cold water to soften it. 2) Place the mixture over low heat and cook until gelatin is completely dissolved. 3) Remove from heat and stir in consommé, lemon juice and liquid from beets.... - 38.1132

GETTING READY 1) Preheat the oven to 350F. MAKING 2) Slice the steak into 1" cubes. 3) In a skillet, heat butter. Saute the meat cubes along with onion and salt. 4) Transfer the mixture into a 2 quart casserole. 5) Arrange alternate layers of meat, rice,... - 47.084

GETTING READY 1) Wash and wipe the chicken with damp paper towels. 2) Spread the flour on a flat plate and roll the chicken to coat evenly with flour. MAKING 3) In a pan or Dutch oven, melt butter and saute chicken until evenly golden-brown on each side for... - 40.5018

Oil 8 custard cups, 1/2-cup capacity. Mix the first four ingredients together in a small saucepan and bring to a boil. Simmer for 1 minute, then strain into a bowl. Add consommd and pour 1 teaspoon of the mixture into the bottom of each custard cup. Chill... - 32.5329

Dip leaves in hot water to wilt slightly. Saute onion and tomato in hot bacon fat for 1 minute. Remove from heat and stir in meat and crumbs. Season to taste. Stir in just enough beaten egg to moisten and bind mixture. Spoon a little of the filling into the... - 34.253

Place butter and celery in 2-quart glass casserole. Cook on HI (max. power) 5 minutes. Add all other ingredients except lemon slices. Cook, covered, on 80 (reheat) 11 to 12 minutes, or until hot. Let stand 2 to 5 minutes. Garnish with lemon slices. - 33.4729

Put 1/2 lb. Roquefort cheese through a fine sieve. Cream 4 oz. butter until smooth. Beat in the Roquefort and 1/4 teaspoon pepper. Form into balls the size of a walnut. Pour 8 oz. of the aspic on the bottom of a ring mould and let it set in the... - 33.1634