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"I know why you're trying to look severe," said he to her, as the consommé was served; "and it's the only thing I can imagine you making a failure of, unless it would be looking anything but pretty. But you are trying it, and I know why. You think they ought to have had some one say grace before pulling this thing off." "I'm not trying to look anyhow," she answered.
Why, you was wise to them tablewares and pickle-forks equal to a head-waiter, and it give me confidence just to be with you. I remember putting milk and sugar in my consomme the first time. It was pale and in a cup and looked like tea but not you. No, sir! You savvied plenty and squeezed a lemon into yours to clean your fingers, I reckon."
There were Little Neck clams, delicious cold consommé, and white fish, and French chops with a dressing of truffles, and Roman punch and woodcock to follow, and crisp lettuce and toasted crackers-and-cheese, with a most remarkable combination of fruits and ices; and Van Bibber could eat nothing, and sat unhappily looking at his plate and shaking his head when the waiter urged him gently.
And he was just as happy eating this fare with his knife as the Lieutenant-Governor of the Province of British Columbia could be with his cereal, consomme, lobster salad, charlotte russe, blanc mange, café noir, or any other dainty and delicate importation. Bananas, oranges and artichokes had no place on his bill-of-fare. Besides, after he had eaten a meal he had no space for such delicacies.
The lure of the limelight had been great, but it had worn off just as soon as he had a surfeit of its false glories. He found that beans and bacon eaten with a knife were sweeter and more wholesome than "blanc mange," "consomme," or "café noir" cooked in French style, and served by a French chef. Of the Too Sure Man
Not one of your silly, brainless chits who don't know the difference between lobster Newburg and canvas-back duck, and who prefer sweet champagne to dry. No, sir! Not one of your mincing, affected kind who pretend they never touch anything except a spoonful of cold consomme. No, sir! Good, healthy appetite. Enjoyed her food, and knew why she was enjoying it.
Put the consommé, meat, and vegetables into a saucepan. Stir them briskly till just on the boiling-point. Remove the spoon, let the soup boil up well one minute. It should now be clear. Take a clean cloth, fix it on a soup stand or in a colander, pour boiling water through it, to warm it thoroughly; throw the water away, and pour the soup gently through the cloth twice; do not press or stir it.
Consommé
He put his head on one side, rubbed his chin with nice consideration, and condescended, "What would you suggest?" "For a party high tea? Why, perhaps consomme and omelet Bergerac and a salad and a sweet and cafe diable. We have a chef who does French eggs rather remarkably. That would be simple, but " "Yes, that would be very good," gravely granted the patron of cuisine. "At six; for two."
These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen. Velouté is a fine white sauce, made by reducing a certain quantity of well-flavoured consommé or stock, over a charcoal fire, and mixing it with boiling cream, stirring it carefully till it thickens.
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