492 Various Pastas and Cereals for Clear Soups

Method

Neige de Florence

This product is served separately at the same time as the soup allowing 30–40 g (1–1½ oz) for 10 persons. Each guest takes what is required and mixes it directly into the Consommé.

Pâtes d’Italie—Small Italian Paste Shapes

Allow 55–60 g (2 oz) per 1 litre ( pt or U.S. cups) Consommé; according to its size and quality the cooking time is approximately 8–12 minutes.

Perles du Japon—Tapioca Pearls

Allow 65–70 g (2–2½ oz) per 1 litre ( pt or U.S. cups) Consommé. The cooking time is 20–25 minutes of gentle poaching.

Rice

When used as a single garnish, allow 45 g ( oz) raw rice per 1 litre ( pt or U.S. cups) Consommé. It is cooked in White Bouillon taking care that the grains are kept separate. The cooking time is 20–25 minutes.

Salep

Allow 65–70 g (2–2½ oz) per 1 litre ( pt or U.S. cups) Consommé; the cooking time is 18–20 minutes.

Sago

Allow the same amount and cooking time as for Salep.

Tapioca

Allow the same amount and cooking time as for the two preceding products.

Vermicelli

Allow 55–60 g (2 oz) per 1 litre ( pt or U.S. cups) Consommé. The cooking time is 5–12 minutes according to size and quality.

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