FRENCH DISHES

them in a saucepan in boiling water with a little salt, and a very little soda, so as to make them very green. Then, having thoroughly boiled them, put them for a moment in cold water, drain, and serve them in three pints of consomme (Art. i), and add small squares of bread fried in butter.

1 6. Croutes atl Pot. Cut a carrot, a turnip, and a few pieces of celery in small pieces, blanch them in hot water, drain them, and boil with three pints of consomme (or stock, Art. i); take four French rolls, which divide in two, taking out all the soft part, and butter the inside. Put them in the oven, and, as soon as they become browned, serve them in your consomme, with the addition of a tablespoonful of green peas previously boiled.

17. Consomme with Poached Eggs. Put in a saucepan with some boiling water a tablespoon- ful of vinegar and a pinch of salt, in which poach eight eggs. Then take them out and put them in cold water, so as to pare the whites perfectly round, lay them again in hot water for a moment, and serve in three pints consomme (Art. 1).

18. Consomme Royal. Break into a bowl two eggs, Avith which mix thoroughly half a glass of milk. Butter a little saucepan, into which strain your eggs and milk. Then put your saucepan into a flat pan, which you have half filled with boiling water, and place in a moderate oven for about thirty minutes. Take it out to cool, and when cold, cut in little squares, and serve in three pints of consomme (see Art. 1). If desired, add a handful of green peas, a

SOUPS. I5

few thin slices of carrots, a few string-beans cut in diamond-shapes, or a few green ends of asparagus, all previously boiled.

19. Soup a la Princesse. Boil a fowl in a little stock for two hours. Take it out and let it be- come cold. Boil two tablespoonfuls of barley, which afterward put in cold water for a moment. Also boil about a handful of green peas. Cut the chicken into small pieces, after having carefully removed all skin, and put into three pints of consomme* (see Art. 1), together with the barley and peas, boil for five minutes and serve.

20. Beef Soup. Boil two ounces of barley with a little salt for ten minutes, then put in cold water for a moment, cut into small squares four ounces of cold beef, which, with the barley, and about an eighth of a can of tomatoes, boil for ten minutes in three pints of consomme (or stock, Art. 1), and serve.

2i. Vermicelli Soup. Take four ounces of vermicelli, which boil in hot water for twenty min- utes, then put in cold water for a moment and drain. Put three pints of consomme (Art. 1) in a saucepan, and, as soon as it begins to boil, pour in the vermi- celli ; boil for ten minutes, and serve.

22. Vermicelli Soup with Green Peas. Pre- pare as the foregoing, and just before serving add eight tablespoonfuls of green peas previously boiled.

23. Farina Soup. Add to three pints of boil- ing consomme (or stock, Art. 1) two ounces of farina by degrees, stirring constantly with a wooden spoon,

16 FRENCH DISHES.

so as to prevent thickening into lumps, and, after boiling gently twenty minutes, serve.

24. Arrowroot Soup. Put in a saucepan four teaspoonfuls of arrowroot, which moisten with a little cold stock, so as to form a smooth paste ; then add to it three pints of hot stock, taking care to stir with a spoon from time to time, so as not to stick to the saucepan, and, after boiling gently twenty minutes, serve.

25. Soup with Italian Paste. Take four ounces of Italian paste and blanch in boiling water with a little salt for twenty minutes. Drain, and put in three pints of consomme (see Art. 1), boil for ten minutes, and serve.

26. SagO Soup. Take two ounces of sago, which boil gently in three pints of consomme (see Art. 1) for thirty minutes, taking care to stir con- stantly with a spoon ; serve.

27. Tapioca Soup. Put in three pints of consomme" (Art. 1) four ounces of tapioca, which stir constantly ; boil for forty minutes, and serve.

28. Potage de Nouilles (Noodle Soup). Take four ounces of flour, very little salt, and two yolks of eggs, with which make a tolerably firm paste. Roll it out very thin, taking care to sprinkle some flour on the table, so that the paste does not stick. Fold it in two ; cut it in very thin slices of about an inch long, and blanch them in boiling water ten min- utes ; after which put in cold water for a moment, drain, and serve in three pints of boiling consomme (see Art. 1).

29. Soup with Rice. Take four ounces of rice, which wash well, then boil for ten minutes, and put in cold water for a moment. Boil the rice in three pints of consomme (see Art. 1) for forty minutes ; skim and serve.

30. Rice Soup a la Creole. Take six ounces of rice, which prepare as the foregoing, and ten min- utes before serving add about an eighth of a can of tomatoes, and a little cayenne pepper; boil for a moment, and serve.

31. Chicken Consomme. Take a chicken, cut it in pieces and put in a saucepan with two quarts of water, and let it simmer gently until the scum begins to rise, skim until every particle is re- moved ; then add salt, a carrot, an onion, a turnip, and a little celery. Boil gently for two hours, strain, and serve.

32. Chicken Giblet. Cut a chicken, an onion, and a little ham, each in small pieces. Put all to- gether, in a saucepan, on the fire, and add half an ounce of butter. When beginning to color slightly, add three points of consomme (see Art. 1), and a pinch of rice ; and, after boiling three quarters of an hour, add two tablespoonfuls of tomatoes, boil five minutes longer, and serve.

33. Chicken Gumbo. Cut in very small squares one ounce of raw ham and an onion, which put in a saucepan, with a piece of butter, and the wings of a chicken cut in small pieces. When beginning to color slightly, add three pints of consomme (or stock, Art. 1) and a pinch of barley. Boil an hour. Half

t8 FRENCH DISHES.

an hour before serving, put in ten okra-pods cut in slices, five tablespoonfuls of tomatoes, and a little red pepper.

34. Chicken Okra, with Oysters. Prepare as the foregoing, without the barley. Blanch two dozen oysters, which drain, and add to your soup just before serving.

35. English Mutton Broth. Take half a pound of cold mutton and an onion, cut each in very small pieces, and put in a saucepan with half an ounce of butter. When beginning to color slightly, add three pints of consomme (or stock, Art. 1), a carrot, and a turnip, cut in small even pieces. Boil an hour, skim off the grease, and just before serving add two ounces of barley previously boiled.

36. Mullagatawny Soup. Cut into small pieces an onion, a carrot, a few pieces of celery, and a slice of ham, which put in a saucepan on a moderate fire, with half an ounce of butter, until they begin to color slightly. Add one quart of consomme (or stock, Art. 1) and boil for an hour ; add a pinch of curry, a little mullagatawny paste, which moisten with a little cold stock, and, after adding a pint of stock, boil for five minutes, and serve. Cold mut- ton, veal, or chicken, cut in small pieces, may be added to this if desired.

37. French Ox-tail Soup. Cut an ox-tail in small pieces, also an onion, and put in a saucepan with a little butter. When they begin to color slight- ly, add three pints of consomme (or stock) and boil gently for two hours. Skim off the grease, add one

ounce of barley which you have previously boiled, and about an eighth of a can of tomatoes ; boil ten minutes, and serve.

38. English Ox-tail Soup. Proceed as for the foregoing, except instead of consomme add three pints of Spanish sauce (see Art. 80), with very little thickening. Boil for two hours, and add a little barley, a little salt, a carrot, previously boiled and cut in slices, and four tablespoonfuls of tomatoes. Twenty minutes before serving add a good glass of sherry, boil for a moment, and serve.

39. Mock-Turtle Soup. Take a scalded calf's head, boil it in hot water for twenty minutes, drain, and put it in cold water. Then place it in a sauce- pan with three quarts of water, a carrot, an onion, four cloves, three cloves of garlic, a few branches of parsley, a tablespoonful of vinegar, and a little salt. Mix well three tablespoonfuls of flour in a little wa- ter, which add to the other ingredients and boil gent- ly for an hour and a half. Drain, and when cold cut the calf's head into small pieces. Then add three pints Spanish sauce (see Art. 80), boil gently twenty minutes, and, just before serving, also add one good glass of sherry, a little red pepper, and two hard-boiled eggs chopped up, the yolks and whites separately, and the peel of a lemon cut in small pieces.

40. Calf s-feet Soup. Blanch two calf's feet for ten minutes, then put them in cold water for a moment. Afterward place them in a saucepan, with an onion, a carrot, a pinch of thyme, a bay-leaf, a

20 FRENCH DISHES.

clove of garlic, a little parsley, the juice of a lemon, and a little salt. Boil about an hour, or until very tender, and let them cool. Then cut the calf's feet in small pieces, which put in three pints of boiling consomme (or stock), with the addition of two wine- glasses of sherry, and serve.

41. American Green-Turtle Soup. Take a turtle, and let it bleed for six hours, taking care that the head hangs downward. Then divide the two shells, pressing your knife on the lower one so as not to disturb the intestines, which take entire and throw immediately away. Detach the fins and fleshy parts, putting aside any not needed for the soup, and which may be put to use afterward in an entree, or broiled. After having cleaned them put them in a saucepan, with a sufficient quantity of water to cover them. Boil them, taking care to see from time to time that the shells of the fins detach themselves. Put them in cold water for a moment, drain, and cut them in small pieces, which place in a saucepan, with three pints of consomme (or stock, Art. 1). Boil gently for three hours, add four glasses of sher- ry and some Spanish sauce (see Art. 80). Boil hard four eggs, pound the yolks, adding a little salt and pepper, and the yolk of a raw egg. Form this mixt- ure into little balls, putting a little flour on your hands to roll them. Poach them in boiling water, throw them into your soup, and, after boiling an in- stant, serve.

42. Green-Turtle Soup a la Londonderry. Proceed as for the foregoing, but instead of Spanish

SOUPS. 21

sauce add three pints of consomme (or stock, Art. i) and a glass of sherry. Boil gently half an hour, and serve.

43. Terrapin Soup. Take a live terrapin, and, removing the claws, soak in boiling water for about three minutes. With a cloth remove the shells, and, proceeding as for the green turtle, cut it in small pieces and boil it in consomme (stock, Art. 1). When the terrapin is cooked, add some Spanish sauce (Art. 80), with two glasses of sherry, boil gently for twenty minutes, make some little balls pre- pared in the manner described in green-turtle soup (Art. 41), and serve in your soup.

44. Soup a la d'Orsay. Wash the ends of a bunch of asparagus, which boil with a little salt and a very little soda, drain them and put them into cold water. Press them through a sieve, add two yolks of raw eggs and three pints of consomme (stock), and, when boiling, a pinch of sugar and an ounce of butter. Take the breasts of two roast pigeons, then add to your soup when serving, and eight small eggs, which boil soft (but sufficiently hard to remove the shells), and serve in your soup.

45. Soup aux Quenelles de Volaille. Pre- pare some quenelles (see Art. n) and serve them in three pints of consomme (Art. 1).

46. Consomme Rachel. Spread on a sheet of tin half a pound of farce (Art. 1 1) of chicken (Art. n) and put in the oven for three or four minutes. Put it aside to cool, and then with a cutter for the pur- pose form into round flat shapes. Place in a sauce-

22 FRENCH DISHES.

pan four ounces of flour, which mix in three pints of cold consomme (Art. i),boil gently for half an hour, stirring with a spoon from time to time, so that it does not stick to the saucepan. Strain, remove from the fire, and add three yolks of eggs which you have mixed in a little water, a tablespoonful of green peas previously boiled, the small rounds of chicken farce, and serve.

47. Rye Soup k 1'Allemande. Wash well half a pound of rye, and add three pints of consom- me (stock, Art. 1), a few pieces of celery, three leeks, a little salt and pepper, and boil gently three hours. Remove the leeks and celery, and cut in very thin slices as for Julienne soup. Mix two ounces of flour in a little cold consomme, which pour into your soup with your vegetables, taking care to stir well with a spoon. Add a pinch of sugar, boil an hour, skim, and serve.

48. Giblet Soup of Goose. Take the giblets of a goose, which cut in small pieces. Singe and re- move the skin from the feet, and cut them in small pieces, as also four ounces of larding pork. Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes. Then add three pints of consomme (stock), two green onions, a very little thyme, a clove of garlic, two cloves, a bay-leaf, and a little mace, around which put a few branches of parsley, and tie all together. Carefully remove all grease from your soup, add a wine-glass of sherry, and serve.

49. Soup k la Bohemienne. Cut a carrot in very small pieces, which put in a saucepan with an ounce of butter. When beginning to color lightly, add three pints of consomme (stock, Art. 1), boil for half an hour, skim, add a pint of peas, a pinch of sugar, pepper, and nutmeg. When your peas are cooked, make a paste with three ounces of flour, two yolks of eggs, one whole egg, a glass of cream, and a little salt and nutmeg. Put through a sieve into your soup, which must be boiling on the fire, stir with a spoon, boil for ten minutes, add a tablespoon- ful of chopped parsley, and serve.

50. Soup with Poached Eggs a la Styrie. Take three pints of consomme (stock, Art. 1), which boil, and add thereto, by degrees, two ounces of semolina, stirring constantly with a spoon. Poach in boiling water with a little salt, and a tablespoon- ful of vinegar, six eggs, which put into cold water. Blanch a tablespoonful of chopped parsley, which add to your soup, with three quarters of a pint of green peas, and, lastly, your poached eggs, which, just before serving in your soup, place in hot water for an instant.

51. English Hare Soup. Cut a young hare in small pieces, which put in a saucepan with four ounces of lard, cut in small squares, two ounces of butter, and, when beginning to color brown, add one ounce of flour, half a bottle of claret, and a quart of consomme (stock, Art. 1). Season with a little thyme, a bay-leaf, two onions, a dozen mushrooms, two cloves, a little salt, pepper, mace, and a very