120. Consommé Colbert.
—Add six poached eggs (No. 404) to one quart of boiling consommé (No. 100) before serving.
121. Consommé Printanier Colbert.
—The same as for the above, adding half a pint of cooked printanier (No. 51).
122. Consommé Suèdoise.
—Cut three rolls in halves, and take out the crumbs; make a preparation, cutting up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one tablespoonful of string beans; add one ounce of butter, half a tablespoonful of salt, and very little pepper. Leave it very thick, and cook for twenty minutes in a saucepan, adding two tablespoonfuls of grated Parmesan cheese. Fill the rolls with this mixture, and sprinkle the tops with more cheese and a few drops of drawn butter; place them in the oven for two minutes, and serve with three pints of consommé (No. 100) in a hot soup-tureen.