New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-02-09
So p PASTES.
THINGS SIMPLE AND DELICIOUS.

THINGS SIMPLE AND Dtl'' iO'''
great variety Of pastes cut in ornamental forms
arc used in c0nsommc and other sonps by the fren'i
cook. These pastcs serve a garnish and are oileh
very delicious They add a finishing touch to the
plate of clear golden consomme or to Hch PURGE
which is the triumph Of the master-cO0k.
The foundation most soup paSeS and OF the tor'e
meats used in soups is egg In the case Of the roy
paste. used by all chefs" from time immemOrlai'
simple mixture of eggs and milk or cream Is used
For this paste brca', into bowl four egg yolkS ana one
white: add scant half saltspoonful of cayenne a
scant half tea poonful Of salt and little nutmeg
Beat the egg and seasoning well together: add glil
of cream the quantity Of milk ana STRAIN the
whole through fine gravy strainer into little butteIed
timbal W0ulds, tiny tin cups that cost ABOUT Ten
cents These moulds should be set in saucepan
with boiling water reaching TO half their height and
then mt in the oven still in the saucepan, till the
poste is firm i'm the centre. As soon as the royal
paste i, cool enough cut it in slices or IN ornamch
shapes with tin star or any other fancy cutter anu
add il to a quart of clear cOnoomme.
For another paste beat the yoS OF three eggs 'ogeei
and add to them three tabespoonfuls Of white broth
through which a chestnut. boiled soft and pounded 10
a paste, has been mixed. Use the large french
chp,tnuts which are sold at large fruit stores loi
culinary purpo,cs not the small American nuts MIN
the eggs and chestnut purce together season the
mixture with salt and little pepper and cook 1t Ike
a royal paste In m0ulds.
An excellent paste Is made ike royal VII" 'o''
,omme substituted for cream; and still another by
adding half teaSpOontul OF onion Iuloc l" ''0 A'
paste before it 1, cooked.
noodle, are comparatively unknown IN Amcrl' q"
bitches though all good German housewives uu'N'
noodle soup and the French Use noodles OF ho'i'''
extensively i'm soup and served a. Nes''"o'0 NM
,,.,ro,i and in desserts Noodles simply made
Inf rconirc care Take half pound OF hour anu SI'
IT, on a board Stir into it three beaten esSS'
tpo tahe,uoouflls Of lUhewarm water ana al
even te,,poouful of butter; mix tleSc III
,rcdept, together for several minutes anu e'du
ually add the flour. kncad the paste uo' d' ''
ten minute, folding 1t over ana oNei H"' D
doueh and set il away for about quarter Vi al
bour Then roll it onto the thickness oil my
. ,,..,., -,,- , fauou, French chcf-and cut ~
into .triu. two inches wide ,hIeddm5 ci'h one u
the., ,trIv, into narrow match Like pieces Leu t"o
uoo.lc, lie on the board for thirty minutes 10 VI ,
and they are ready for use. TINS il inc r'e. 80 !"
method Of cutting noodles. The German ho"'o"'iC
roll, out the noodle paste to the same t'iIeSo 'iu
then form, il into rolls when she AH'c9 VI, az ~"
,cd il, quarter inch pieces These little ~h'rH Vi
ut. ara. dried about half an hour longer than are
French noodle, and when dropped INTO tHe SonP T'
boiling water or stool, unrois IA rt If clear
Add cLpul OF French noodles ~ lullt "a g.,
i,lin, cSn,orlfnc aud cook the noodles rapdN ioi
ten minutes parbOu the noodles i1l i, i'ed -
The InIiiug ,on,ommc and cook i've minutes Ioi5c''
M w. 81, T,,eth,d insure, a clearer c0n-Ommc.
ls ,ie .Inn,d be- stirred with fork once OF twice
,vbll. cooking 10 prevent tNeU boiling totcllyr d
they sometimes do, e-pccaily # there !, no, Xs,,i
French noodles are boiled ten mnutc' ana ueIln rd
twenty in large kettle oil stock or tm W., lss
sto,l i. l,y NJ mean injured by cooking the hooU"s
and Give. them 10 richer ntvor than water WIEN
d,.,ucd each piece OF paste should DE- usu..,' i. "
ann p( coarse nr ad crumbs tli very brown ana 'Ii>P'
MIX the fried crumbs win M u" ,on This
i, an excellent dish to serve with irtrd chiCneh .,
wherever mIcaioh Is & "a ,,,i,, p.rnesou ,hrr,,