The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

by Alexander Filippini

SOUPS.

1. Bouille-à-Baisse.

—Chop two medium-sized, peeled, sound onions very fine, with one medium-sized, fine, fresh, green pepper, the same way, and put them in a pan on the hot range, with a gill of sweet oil. When well browned, moisten with three pints of hot white broth ([No. 99]). Cut three skinned, good-sized, sound, well-washed potatoes into quarters, also three fine, good-sized, sound, red, peeled tomatoes into rather small pieces; put all in the soup. Season with a pinch of salt (the equivalent of a tablespoonful) and half a pinch of pepper, and then boil well for fully one hour and a half, placing into it a strong bouquet ([No. 254]) at the beginning, also half a teaspoonful of powdered saffron, diluted in a little water; when nearly done, add one pound of boned codfish, cut into small pieces; boil again for three minutes, pour into a hot soup tureen, and serve with six slices of toasted bread.

2. Brunoise.

—Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks; put these with two ounces of butter in a covered saucepan for a few moments; moisten with three pints of broth ([No. 99]), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade ([No. 132]); when ready, serve with six slices of toasted bread.

3. Brunoise with Rice.

—The same as for [No. 2], adding half a cupful of uncooked rice about seventeen minutes before serving; taste to see if sufficiently seasoned, and serve.

4. Brunoise with Sorrel.

—The same, adding two good handfuls of chopped sorrel about two minutes before serving.

5. Beef à l’Anglaise.

—Cut up into small squares a quarter of a pound of raw, lean beef; brown them a little in a saucepan on the hot range, then moisten with three pints of broth ([No. 99]), add half a pint of printanier ([No. 51]), a handful of barley, and half a pinch each of salt and pepper. Boil thoroughly for half an hour, and a few moments before serving put in one medium-sized sliced tomato, taste to see if sufficiently seasoned, then pour the soup into a hot tureen, and send to the table.

6. Beef à l’Ecossaise, thickened.

—Brown in a little fat, in a saucepan, a quarter of a pound of small squares of lean beef and a sliced onion; moisten with three pints of broth ([No. 99]), adding half a cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of salt and a teaspoonful of pepper. Let cook for thirty minutes, then serve.

7. Busecca.

—Brown in a saucepan one pint of raw printanier ([No. 51]), adding half a pint of chopped celery; let steam gently for about ten minutes, then moisten with three pints of white broth ([No. 99]) and a quarter of a pound of very finely shred tripe; season with half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate.

8. Bisque of Clams.

—Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth ([No. 99]), one bouquet ([No. 254]), half a pint of raw rice, a little pepper, but no salt; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream. Let it heat, but not boil again, and serve with very small squares of fried bread.

9. Bisque of Crabs.

—Boil four hard-shelled crabs in salted water for about fifteen minutes; wash and drain them well, and proceed as for [No. 8].

10. Bisque of Lobster.

—The same as for [No. 8]. Two pounds of lobster boiled in the shell will be sufficient; serve with small squares of boiled lobster claw, cut in dice.

11. Croûte-au-Pot.

—Take two carrots cut in round slices, one turnip, cut the same, adding a few pieces of celery and half a quarter of chopped-up cabbage; stew them for ten minutes in a covered saucepan, with two ounces of butter; then moisten with three pints of white broth ([No. 99]), adding half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with six pieces of dry toasted rolls.

12. Fish Chowder, Boston style.

—Take a nice live codfish of about six pounds, cut the head off and remove all the bones, then cut the fish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold water so as to have the flesh firm. Take the head and bones, place them in a saucepan with two quarts of white broth ([No. 99]) on the stove, and as soon as it comes to a boil, skim it well. Season with one pinch of salt and half a pinch of pepper. Let boil for twenty minutes. Peel and slice very fine one small, sound onion, place it in a saucepan with one ounce of butter, half an ounce of salt pork, cut in small dice-shaped pieces, let cook for five minutes, then add two tablespoonfuls of flour. Stir well together for three minutes on a brisk fire, being careful not to let it get brown. Strain the broth into a bowl, and when all strained in, add it to the flour, stirring well until all the broth is added. Let boil for ten minutes. Cut two good-sized, sound potatoes in small dice-shaped pieces, add them to the soup. Boil five minutes. Drain the codfish, wash it once more, and add it to the soup. Boil five minutes more; add half a pint of cold milk, being very careful not to allow to boil again; sprinkle a teaspoonful of chopped parsley over, and serve very hot.

13. Clam Chowder.

—Wash six fine, medium-sized potatoes, peel and cut them into small dice-shaped pieces, wash again in fresh water, take them up with a skimmer; place them in a stewpan large enough to hold three quarts. Immediately add two quarts of cold water (not placing the pan on the fire until so mentioned). Peel one medium-sized, sound onion, chop it up very fine, and place it on a plate. Take a quarter of a bunch of well-washed parsley greens (suppressing the stalks), place it with the onions; wash well two branches of soup celery, chop it up very fine, place it with the parsley and onions, and add all these in the stewpan. Place the pan on a brisk fire. Season with a light pinch of salt, adding at the same time a light tablespoonful of good butter. Let all cook until the potatoes are nearly done; eighteen minutes will be sufficient. Cut out from a piece of fresh pork, crosswise, one slice a third of an inch thick, then cut it in pieces a third of an inch square, fry, and reduce it in a pan on the hot stove for four minutes. Add it to the broth, add also three-quarters of a teaspoonful of branch dry thyme. Lightly scald four fine, medium-sized tomatoes, peel and cut them into small pieces and add them to the preparation. Open and place in a bowl twenty-four medium-sized, fine, fresh clams; pour into another bowl half of their juice. Place the clams on a wooden board, cut each one into four equal pieces, and immediately plunge them into the pan with the rest; gently mix, so as to prevent burning at the bottom while boiling, for two minutes. Range the pan on the corner of the stove to keep warm. Season with a saltspoonful of black pepper, one tablespoonful of Worcestershire sauce, gently stir the whole with a wooden spoon; break in two pilot crackers in small pieces, stir a little again. Leave two minutes longer in the same position, but under no circumstances allow to boil. Pour it into a hot soup-tureen, and serve.

14. Chiffonade.

—Wash well, drain, and chop up very fine one quart of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onion, seasoning with half a tablespoonful of salt and a teaspoonful of pepper. Moisten with three pints of white broth ([No. 99]), add a handful of peas, the same of string beans and asparagus tops; boil for three-quarters of an hour with an ounce of butter; serve with six slices of toasted bread.

15. How to Prepare Green Turtle.

—Select a medium-sized turtle, cut off the head, and let it bleed for twelve hours. Remove the bones by opening the sides; cut the carcass in pieces, and blanch them for three minutes in boiling water. Lift off the top shell and place it in a saucepan, covering it with white broth ([No. 99]), a handful of whole pepper, one dozen cloves, half a bunch of thyme, and six bay leaves (all the above spices and herbs carefully tied in a white cloth). Add a handful of salt, and cook for about one hour. Drain, remove the bones, cut the rest in dice-sized squares. Let the broth be reduced to three-fourths its quantity, then put in the white, lean meat, letting it cook for ten minutes, and then add the green part (the shell) of the turtle. Fill some medium-sized pots with this, and when cooled off pour hot lard over the tops. A good glassful of Madeira wine can be added to the broth, according to taste.

16. Green Turtle Soup.

—Place a pint of green turtle, cut into pieces ([No. 15]) in a saucepan with two pints of broth ([No. 99]); add a bouquet ([No. 254]), a glassful of Madeira wine, a little bit of red pepper, half a tablespoonful of salt, a little grated nutmeg, a teaspoonful of English sauce, and a cupful of Espagnole sauce ([No. 151]). Boil for twenty minutes, and serve with six slices of peeled lemon, after suppressing the bouquet.

17. Mock Turtle.

—To be prepared as for green turtle ([No. 16]), substituting a pint of cooked calf’s-head for the turtle.

18. Clear Green Turtle.

—Proceed the same as for the green turtle ([No. 16]), omitting the Espagnole sauce, but adding two tablespoonfuls of dissolved corn-starch, also a quarter of a glassful more of Madeira wine before serving.

19. Giblets With Rice.

—Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth ([No. 99]), adding one thinly sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice, half a tablespoonful of salt, and a very little pepper. Boil for thirty minutes, and then put in one sliced tomato; cook for five minutes more, and serve, adding one teaspoonful of Parisian sauce.

20. Giblets à l’Ecossaise.

—The same as for [No. 19], substituting half a cupful of oatmeal for rice ten minutes before serving.

21. Giblets with Barley.

—The same as [No. 19], substituting barley for rice forty minutes before serving.

22. Giblets à l’Anglaise.

—Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth ([No. 99]), adding a cupful of Espagnole sauce ([No. 151]), a bouquet ([No. 254]), half a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for about thirty minutes, and when done, serve with one chopped hard-boiled egg.

23. Gumbo With Frogs.

—Brown in half an ounce of butter, in a saucepan, one chopped onion with about one ounce of raw ham cut into dice shape, half a green pepper cut in small dice, and half a tablespoonful of salt and a teaspoonful of pepper. Moisten with one quart of white broth ([No. 99]), or consommé ([No. 100]), add one tablespoonful of raw rice, six sliced gumbos, and one sliced tomato. Let all cook thoroughly for about twenty minutes; and five minutes before serving add a quarter of a pound of raw frogs cut up into small pieces.

24. Gumbo of Crabs.

—The same as for [No. 23]; replacing the frogs by three well-washed, minced, soft-shelled crabs five minutes before serving.

25. Frogs à l’Espagnole.

—The same as [No. 23], adding one green pepper and two tomatoes (as green peppers and tomatoes must predominate when frogs are used instead of crabs), and omitting the gumbo.

26. Oysters.

—Put thirty medium-sized oysters in their own water, with half a pint of water added, in a saucepan, with a tablespoonful of salt and half a teaspoonful of pepper, and one ounce of good butter. Let it boil once only; then serve, adding half a pint of cold milk.

27. Julienne.

—Cut into fine long shreds two carrots, half a turnip, two leaves of celery, one leek, an eighth of a cabbage, and half an onion; brown them in a saucepan with one ounce of butter; moisten with one quart of white broth ([No. 99]), or consommé ([No. 100]), and season with half a tablespoonful of salt and a teaspoonful of pepper. Cook for thirty minutes; add two tablespoonfuls of cooked green peas, and one tablespoonful of cooked string beans. Boil up again, and serve.

28. Jardinière.

—The same as for [No. 27], only the vegetables are cut larger, and omit the cabbage. When ready to serve, add a handful of chiffonade ([No. 132]) five minutes before serving.

29. Shin of Beef Liée.

—Place ten pounds of leg of beef (shin) in a saucepan, with one gallon of cold water, on the fire. When it comes to a boil, thoroughly skim off all the scum. Add one good-sized carrot, one sound onion, six cloves, eighteen whole peppers, a well-garnished bouquet ([No. 254]), and two pinches of salt. Let all boil on a moderate fire for four hours. Place in a saucepan two ounces of butter, four tablespoonfuls of flour, mix well together, and place it also on a moderate fire, stirring it once in a while until it has obtained a light brown color, which will take six minutes. When the broth has boiled for four hours, strain either through a napkin or a sieve into a vessel and let cool for five minutes; then gradually add it to the flour, stirring until all is added; place it on the fire, and when it boils skim it once more, and let cook for ten minutes. Cut a piece of four ounces of the meat of the cooked shin of beef into small dice-shape pieces half an inch square, add them to the soup, let all boil ten minutes; squeeze in the juice of one medium-sized sound lemon, add a glassful of Madeira wine, and serve in hot tureen.

30. Mutton with Barley.

—Cut in small squares a quarter of a pound of lean mutton, and brown them in saucepan, with a little fat, on the hot range, with half a chopped sound onion. Moisten with three pints of white broth ([No. 99]), and season with half a pinch of salt, and half a pinch of pepper; add half a pint of printanier ([No. 51]), a little cut-up celery, and a tablespoonful of well-washed barley. Boil well together for forty minutes; pour into a hot soup-tureen and serve.

31. Mutton à l’Ecossaise.

—The same as for [No. 30], substituting half a cupful of oatmeal for the barley ten minutes before serving.

32. Mikado.

—Cut half of a small breast of chicken, a quarter of a pound of very lean veal, and a quarter of a pound of lean mutton, into small equal-sized dice-shaped pieces, and put them in a saucepan on the hot stove, with two ounces of good butter. Cook for five minutes, stirring with the spatula; then moisten with two quarts of broth ([No. 99]), adding a finely chopped medium-sized onion, the same of green pepper, two tablespoonfuls of diluted curry, and a bouquet ([No. 254]). Season with a tablespoonful of salt and a teaspoonful of pepper, and, after cooking for thirty minutes, add three tablespoonfuls of raw rice and cook again for thirty minutes. Remove the bouquet, skim thoroughly, and pour the soup into a hot soup-tureen to serve.

33. Westmoreland Soup.

—Put into a saucepan one quart of broth ([No. 99]), one quart of Espagnole sauce ([No. 151]), three tablespoonfuls of Parisian sauce, a little cayenne pepper (about the equivalent of a green pea), and a bouquet ([No. 254]); place the saucepan on the hot stove, and add two cooked and boned calf’s feet, cut into small square pieces, and pour in a glassful of good Madeira wine. Cook for thirty minutes, remove the bouquet, and skim the fat from the surface; pour the soup into a hot tureen; add eighteen cooked chicken quenelles ([No. 226]), then send to the table.

34. Mulligatawney.

—Cut a quarter of a medium-sized raw chicken in pieces, with half a green pepper, half an ounce of lean raw ham, and half a finely sliced onion. Brown the whole for five minutes in a saucepan; moisten with one quart of white broth ([No. 99]), adding a quarter of a pint of very finely cut printanier ([No. 51]), a teaspoonful of curry, and half a green apple cut into small pieces, one slice of egg-plant cut into small pieces, and a tablespoonful of uncooked rice. Season with half a tablespoonful of salt and a teaspoonful of pepper; boil for twenty-five minutes and serve.

35. Mulligatawney à la Delmonico.

—The same as for [No. 34], but instead of the printanier use two tablespoonfuls of rice, adding twelve medium-sized oysters two minutes before serving.

36. Menestra.

—Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and one stalk of celery, and steam them in two ounces of butter for about ten minutes in a covered saucepan; moisten with three pints of white broth ([No. 99]), adding one tablespoonful of washed rice, a bouquet ([No. 254]), and half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with two tablespoonfuls of grated cheese separately for each person.

37. Napolitaine.

—Cut into small pieces a quarter of a raw chicken; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way. Steam for ten minutes in a saucepan, then moisten with three pints of white broth ([No. 99]); season with half a tablespoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let it simmer until half cooked (about fifteen minutes), then throw in one ounce of pieces of macaroni and half a tomato. Boil again for ten minutes, and serve with two tablespoonfuls of grated cheese separately.

38. Ox-Tail with Barley.

—Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consommé ([No. 100]); season with half a pinch of salt and half a pinch of pepper. Cook for one hour. Then add half a pint of printanier ([No. 51]), one tablespoonful of well-washed barley, and a teaspoonful of Parisian sauce. Cook for forty minutes, then skim the fat off, and a few moments before serving add one medium-sized, red, sliced tomato to the soup.

39. Ox-Tail à l’Ecossaise.

—The same as for [No. 38], substituting half a cupful of oatmeal for the barley ten minutes before serving.

40. Ox-Tail à l’Anglaise.

—Cut a small ox-tail into pieces, and fry them the same as in [No. 38]. Moisten with a quart of consommé ([No. 100]), and one pint of Espagnole sauce ([No. 151]). Cook for one hour, then season with a pinch of pepper, add one tablespoonful of well-washed barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira wine, and a bouquet ([No. 254]). Boil thoroughly for forty-five minutes, skim off the fat, then serve with six slices of lemon, and one chopped hard-boiled egg, and suppressing the bouquet.

41. Sorrel with Asparagus-tops.

—Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes; then moisten with three pints of white broth ([No. 99]), adding half a cupful of asparagus-tops, and half a tablespoonful of salt and a teaspoonful of pepper. Cook together for twenty-five minutes, and when about serving thicken it with the yolk of one egg in half a cupful of cream. Serve with six sippets of toast.

42. Sorrel with Rice.

—The same as for [No. 41], using two tablespoonfuls of rice twenty minutes before serving, instead of the asparagus, and omitting the sippets of toast.

43. Purée Jackson.

—Cut one pint of potatoes into pieces and cover them with one quart of white broth ([No. 99]) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet ([No. 254].) Season with half a tablespoonful of salt and a teaspoonful of pepper, cook well for thirty minutes, then strain the soup, adding half a cupful of cream, and serve with six sippets of toast. Do not let it boil again after the cream has been added.

44. Purée Parmentier.

—The same as for [No. 43], adding one bunch of cut-up leeks fifteen minutes before serving.

45. Purée Bretonne.

—The same as for [No. 43], substituting one pint of dried white beans, previously soaked for four hours in cold water, for the potatoes.

46. Purée Faubonne.

—The same as for [No. 43], using one pint of lentils instead of potatoes. (Lentils must also be soaked for four hours before using.) Throw in two tablespoonfuls of cooked green peas and a pinch of chopped parsley one minute before serving.

47. Purée Crécy.

—Steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan, with two ounces of butter; then moisten with one quart of white broth ([No. 99]), adding half a cupful of raw rice, one bouquet ([No. 254]), and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for thirty minutes, then strain through a fine colander. Finish with half a cupful of cream, and serve with two tablespoonfuls of croûtons ([No. 133]).

48. Purée Condé.

—Place in a saucepan on the fire one pint of red beans, previously soaked for four hours in cold water. Moisten with one quart of white broth ([No. 99]), and add two ounces of blanched salt pork, one onion, one carrot, a bouquet ([No. 254]), and a teaspoonful of pepper. Cook thoroughly for one hour; then strain, add half a glassful of claret, and then serve with two tablespoonfuls of square croûtons of fried bread ([No. 133]).

49. Purée of Green Peas.

—The same as for [No. 48], using a pint of green peas instead of red beans, and adding half a cupful of cream in the place of claret, and one ounce of butter, one minute before serving.

50. Purée Mongole.

—Boil in a saucepan half a cupful of dried peas in two gills of white broth ([No. 99]), for one hour; if fresh peas, half an hour will be sufficient. Cut up in julienne shape, one medium-sized sound carrot, one small turnip, and one leek; place them in a saucepan with half an ounce of butter on the hot stove, cover the pan, and let simmer for five minutes. Peel two good-sized ripe tomatoes, cut them into quarters, put them in a saucepan with a quarter of an ounce of butter; season with one pinch of salt and half a pinch of pepper, add one gill of white broth ([No. 99]). Let cook for twenty minutes on a brisk fire. Then strain the tomatoes through a fine sieve into a bowl, add them now to julienne, let all cook five minutes longer; strain the peas through the sieve into the julienne, let the whole come to a boil, and serve in a hot soup-tureen.

51. Printanier Grenat.

—Cut into small pieces two carrots, half a turnip, half an onion, two leaves of celery, and two leeks; steam them well for ten minutes in a saucepan with one ounce of butter; then moisten with three pints of consommé ([No. 100]), adding two tablespoonfuls of rice, half a pinch each of salt and pepper. Cook thoroughly for thirty minutes and five minutes before serving put in one cut-up raw tomato.

52. Printanier Chasseur.

—Proceed as for [No. 51], only replacing the tomato with half the breast of a cooked grouse, partridge, or any other game, cut into small pieces, and twelve quenelles ([No. 221]).

53. Paysanne.

—Cut in square-shaped pieces two carrots, half a turnip, an eighth of a cabbage, half an onion, one potato, and two leaves of celery. Steam them for ten minutes with two ounces of butter in a saucepan; then moisten with three pints of white broth ([No. 99]); season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for thirty minutes, and when serving add six thin slices of bread.

54. Pot-au-Feu.

—Family Soup.—Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water; place it on the fire, and be very careful, as soon as it comes to a boil, to thoroughly skim off all the scum. Add two medium-sized, sound, well-cleaned carrots, one turnip, one good-sized, well-peeled onion with six cloves stuck in it, and two leeks tied together. Season with two pinches of salt, and eighteen whole peppers; let boil for four hours. Strain either through a napkin or a sieve into a bowl; cut the carrots into round pieces, quarter of an inch thick, turnip the same, as also the leeks; add all these to the broth, and serve with six quarters of toasted rolls.

55. A la Russe.

—Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white broth ([No. 99]), then throw in half a pint of prepared printanier as for [No. 109], and a tablespoonful of raw rice. Boil thoroughly for thirty minutes, season with two teaspoonfuls of pepper, and five minutes before serving add a handful of chiffonade ([No. 132]).

56. Spaghetti with Tomatoes.

—Pour into a saucepan one pint of white broth ([No. 99]), one pint of tomato sauce ([No. 205]), and season with half a pinch each of salt and pepper. Let it boil well for ten minutes; then throw in half a pint of cooked spaghetti—cut about three-quarters of an inch in length; cook again for five minutes, tossing them well meanwhile, and serve very hot.

57. Tomatoes with Rice.

—The same as for [No. 56], using three tablespoonfuls of raw rice twenty minutes before serving instead of the cooked spaghetti.

58. Tomatoes à l’Andalouse.

—Boil together in a saucepan one pint of tomato sauce ([No. 205]), and three pints of consommé ([No. 100]). Add half a tablespoonful of salt and a teaspoonful of pepper; then put in two tablespoonfuls of tapioca, stirring it well all the time. Cook for fifteen minutes, and add twelve chicken quenelles ([No. 226]); then serve.

59. Tomato with Sago.

—Boil for ten minutes in a saucepan one pint of tomato sauce ([No. 205]), and three pints of consommé ([No. 100]), seasoning with half a pinch each of salt and pepper; add two tablespoonfuls of sago, cook again for fifteen minutes, gently stirring, and serve.

60. Terrapin—how to prepare it.

—Take live terrapin, and blanch them in boiling water for two minutes. Remove the skin from the feet, and put them back to cook with some salt in the saucepan until they feel soft to the touch; then put them aside to cool. Remove the carcass, cut it in medium-sized pieces, removing the entrails, being careful not to break the gall-bag. Put the pieces in a smaller saucepan, adding two teaspoonfuls of pepper, a little nutmeg, according to the quantity, a tablespoonful of salt, and a glassful of Madeira wine. Cook for five minutes, and put it away in the ice-box for further use.

61. Terrapin Soup.

—Put in a saucepan one pint of Espagnole sauce ([No. 151]) and half a pint of consommé ([No. 100]). Add a good bouquet ([No. 254]), one tablespoonful of Parisian sauce, a very little red pepper, the same of nutmeg, and half a glassful of Madeira wine. Boil for twenty minutes, being careful to remove the fat, if any; add half a pint of terrapin prepared as above ([No. 60]), and boil for ten minutes longer. Then serve with six slices of lemon, always removing the bouquet.

62. Chicken à la Richmond.

—Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten minutes; then moisten with three pints of white broth ([No. 99]), adding a teaspoonful of powdered curry, diluted in two tablespoonfuls of broth, good bouquet ([No. 254]), a spoonful of Lima beans, two tablespoonfuls of fresh corn, and six cut-up gumbos, suppressing the stalks. Season with half a tablespoonful of salt, and a teaspoonful of pepper; cook thoroughly for thirty-five minutes; remove the bouquet and serve.

63. Chicken Piémontaise.

—The same as [No. 37], omitting the carrots and rice.

64. Chicken Hollandaise.

—Cut one quarter of a medium-sized raw chicken into small pieces with half an onion; brown well together for ten minutes in a saucepan with an ounce of butter, and moisten with three pints of consommé ([No. 100]). Add three tablespoonfuls of raw rice, half a tablespoonful of salt, a very little red pepper, and a bouquet ([No. 254]). Boil thoroughly for twenty minutes; remove the bouquet, and serve.

65. Chicken à la Créole.

—The same as for [No. 64], adding half a chopped green pepper, one ounce of lean, raw ham, cut in small pieces. Five minutes before serving put one cut tomato in the soup.

66. Chicken à la Portugaise.

—Prepare the chicken as for [No. 64]; add half a pint of cooked printanier ([No. 51]) cut very fine five minutes before serving.

67. Chicken à l’Okra.

—The same as for [No. 65], adding twelve raw okras cut in small pieces ten minutes before serving.

68. Chicken with Leeks.

—Brown for ten minutes, in one ounce of butter in a saucepan, one quarter of a medium-sized chicken with half a cut-up small onion; moisten with three pints of consommé ([No. 100]), adding three leeks cut in pieces, a bouquet ([No. 254]), and half a tablespoonful of salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes and serve, suppressing the bouquet.

69. Chicken à la Turque.

—Brown in a saucepan a quarter of a raw chicken in one ounce of butter, with one ounce of raw ham and a sliced onion, moisten with a quart of consommé ([No. 100]), and half a pint of tomato sauce ([No. 205]), add two tablespoonfuls of raw rice, a bouquet ([No. 254]), half a tablespoonful of salt, half a cut-up green pepper, and one teaspoonful of diluted curry. Boil for thirty minutes and serve, removing the bouquet.

70. Cream of Asparagus.

—Put two ounces of butter in a saucepan, adding three tablespoonfuls of flour; stir well, and moisten with three pints of white broth ([No. 99]). Put in the equivalent of half a bunch of asparagus; add a bouquet ([No. 254]), twelve whole peppers, and half a tablespoonful of salt. Boil thoroughly for thirty minutes; then strain through a fine sieve, add half a cupful of cream, and serve either with a handful of cooked asparagus tops or croûtons soufflés ([No. 134]).

71. Cream of Celery.

—Heat half a pint of mirepoix ([No. 138]) in a saucepan with an ounce of butter, adding three tablespoonfuls of flour; moisten with three pints of white broth ([No. 99]), put in half a bunch of celery with a little nutmeg, and half a tablespoonful of salt; let boil well for forty-five minutes then strain through a sieve; add half a cupful of cream, and serve with two tablespoonfuls of croûtons ([No. 133]).

72. Cream of Artichokes.

—Heat half a pint of mirepoix ([No. 138]) in a saucepan with one ounce of butter, adding three tablespoonfuls of flour, and half a tablespoonful of salt; moisten with three pints of white broth ([No. 99]), and put in two well-pared, fresh, or three canned, artichokes, and cook well for thirty minutes; strain through a sieve, stir in half a cupful of cream, and serve with a handful of croûtons soufflés ([No. 134]).

73. Cream of Cauliflower.

—Proceed the same as for [No. 72], omitting the mirepoix, and substituting half a medium-sized cauliflower instead of artichokes.

74. Cream Palestine.

—Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth ([No. 99]), and half a pint of mirepoix ([No. 138]). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cook thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croûtons soufflés ([No. 134]).

75. Cream of Lima Beans.

—Put two ounces of butter in a saucepan with half a pint of mirepoix ([No. 138]), a tablespoonful of flour, and one pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pints of white broth ([No. 99]); cook for thirty minutes; then strain through a sieve, and serve with half a cupful of cream and a handful of croûtons soufflés ([No. 134]).

76. Cream of Dried Green Peas.

—Soak one pint of dried peas for four hours; then cover them with three pints of white broth ([No. 99]), or water. Put them in a saucepan, adding a bouquet ([No. 254]), a good-sized piece of salt pork (about two ounces), one carrot, one onion, three cloves, and twelve whole peppers. Cook for forty-five minutes; then rub through a sieve, add two ounces of good butter, and half a cupful of cream, and serve with sippets of fried bread. Should water be used instead of broth, taste before serving to see if sufficiently seasoned.

77. Cream of Barley.

—Moisten half a pint of well-washed barley with one quart of white broth ([No. 99]), adding a bouquet ([No. 254]), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread fried in butter.

78. Cream of Rice.

—Same as for [No. 77], using rice instead of barley, and letting it cook thirty minutes.

79. Cream of Sorrel.

—Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth ([No. 99]), and one pint of béchamel sauce ([No. 154]); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread.

80. Cream of Sorrel and Rice.

—The same as for [No. 79], adding three tablespoonfuls of raw rice, and cooking for twenty minutes longer.

81. Cream of Sorrel, fermière.

—Steam three good handfuls of well-cleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth ([No. 99]), adding one more ounce of butter, one sliced, raw potato, two leeks cut in small squares, half an onion, also cut, half a tablespoonful of salt, and a teaspoonful of pepper. Cook well for thirty minutes, and serve with six slices of bread, but add no thickening.

82. Cream of Chicken.

—Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (No.99), adding one cupful of raw rice, one bouquet ([No. 254]), half a tablespoonful of salt, twelve whole peppers, and three cloves. Boil thoroughly for thirty minutes; then strain through a fine sieve; put in half a cupful of cream, and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen, or croûtons soufflés instead of the chicken.

83. Cream of Game.

—The same as for [No. 82], using game instead of chicken; the same quantity of each being needed.

84. Cream à l’Allemande.

—Heat half a pint of mirepoix ([No. 138]) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth ([No. 99]); season with half a tablespoonful of salt and three cloves. Boil for thirty minutes, then strain, and after adding an ounce of good butter, serve with two ounces of very finely cut noodles ([No. 1182]) which have been previously boiled in salted water.

85. Cream of Turnips.

—Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good béchamel sauce ([No. 154]); rub through a sieve and moisten with one quart of white broth ([No. 99]); season with a tablespoonful of salt and a teaspoonful of pepper. Heat it while stirring continually, and serve with half a cupful of cream beaten with two egg yolks.

86. Cream of Celery à l’Espagnole.

—Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth ([No. 99]), with half a tablespoonful of salt and a teaspoonful of pepper. Boil for thirty minutes; then rub through a sieve, moisten with one quart of broth, and before serving thicken with two egg yolks diluted in half a cupful of cold consommé ([No. 100]). Add three tablespoonfuls of boiled rice, and, two minutes before serving, one ounce of butter. After the egg yolks have been added to the soup it should not be allowed to boil again.

87. Cream of Lettuce.

—Wash thoroughly the green leaves of three good-sized heads of lettuce; drain and chop them up; place them in a saucepan with a quarter of a pound of butter, and cook for five minutes, stirring it lightly. Moisten with two quarts of white broth ([No. 99]); season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of grated nutmeg; add a bouquet ([No. 254]), and four ounces of well-cleaned, raw rice; cover the saucepan, and cook for forty-five minutes. Remove the bouquet and strain the soup through a fine sieve. Clean the saucepan well, replace the cream in it, and let it heat thoroughly, but do not let it boil, meanwhile stirring it gently with the spatula. Pour in a pint of sweet cream, stir a little more, and throw it into a hot soup tureen, serving it with croûtons soufflés ([No. 134]).

88. Cream of Lentils à la Major-domo.

—Soak one pint of lentils for four hours in cold water; then put them on to boil in a saucepan, with two quarts of water, one carrot, one onion, two ounces of salt pork, six whole peppers, a bouquet ([No. 254]), and the bones of one partridge; also half a tablespoonful of salt. Cook for forty-five minutes, then rub through a sieve; cut half the breast of a partridge in slices, lay them in the soup-tureen with an ounce of butter, pour the purée over, and serve with a handful of fried sippets of bread, suppressing the bouquet.

89. Purée of Partridge à la Destaing.

—Pound in a mortar the bones of a partridge, and half a pint of purée of chestnuts ([No. 131]). Put the whole into a saucepan, and moisten with three pints of white broth ([No. 99]), one ounce of butter, and half a tablespoonful of salt and a teaspoonful of pepper. Boil for forty-five minutes; then rub through a wire sieve, adding about an ounce more butter and three tablespoonfuls of cooked rice just before serving.

90. Purée of Partridge à la Gentilhomme.

—Pound well the bones of one of any kind of game, place them in a saucepan, add half a pint of purée of lentils with three pints of white broth ([No. 99]), half a tablespoonful of salt and a teaspoonful of pepper, and one ounce of butter. Boil forty-five minutes, then rub through a fine sieve, stir well while on the fire, not letting it come to a boil, and finish with one ounce of fresh butter. Serve with twelve small game quenelles ([No. 228]).

91. Purée of Chestnuts à la Jardinière.

—Place in a saucepan one pint of purée of chestnuts ([No. 131]), moisten it with one pint of white broth ([No. 99]) and a glassful of Madeira wine; boil for thirty minutes, then put in a quarter of a carrot, the same of turnip cut with a tin tube, a tablespoonful of asparagus-tops, six Brussels sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, and serve after seasoning with half a tablespoonful of salt and a teaspoonful of pepper.

92. Purée of Beans Soubise.

—After soaking a pint of white beans for four hours, cook them in a saucepan with one ounce of butter and two sliced onions, and moisten with three pints of white broth ([No. 99]); season with half a tablespoonful of salt and a teaspoonful of pepper. Boil for forty-five minutes; then rub through a fine sieve, and serve with a thickening of two egg yolks and half a cupful of cream. Add twelve quenelles to the soup ([No. 231]), and serve.

93. Potage à la Diplomate.

—Blanch a beef palate for two minutes in boiling water, then scrape it well, drain, cook again for one hour, and then cut it up in dice shape. Place it in a stewpan with one pint of consommé ([No. 100]), half a glassful of Madeira wine, and half a pinch each of salt and pepper; pour the liquid over and cook for thirty minutes. Now prepare, in another saucepan, one quart of a stock such as clear green turtle ([No. 18]), add the beef palates, and twelve chicken quenelles or forcemeat balls ([No. 226]) and serve.

94. Potage à la Windsor.

—Boil for one hour, in two quarts of white broth ([No. 99]) and one quart of water, three calf’s feet; when done, bone and cut them into pieces (they are preferable if cold); moisten with three pints of their own broth, adding a bouquet ([No. 254]), half a glassful of Madeira wine, half a tablespoonful of salt, and a very little cayenne pepper. Boil again for ten minutes, then strain through a fine sieve, darken the soup with a little essence of caramel, and when serving add twelve crawfish quenelles ([No. 227]).

95. Potage à la McDonald.

—Pound a cooked calf’s brain in a mortar; add two cooked onions, three raw egg yolks, and a teaspoonful of curry powder; rub well through a fine sieve, and when ready to serve pour it into three pints of white broth ([No. 99]) in the saucepan, adding a peeled and baked cucumber cut in slices. Then serve.

96. Potage à la D’Orsay.

—Place in a saucepan a pint of béchamel ([No. 154]). One pint of white broth ([No. 99]), half a tablespoonful of salt and a teaspoonful of pepper, and let simmer on the corner of the fire for fifteen minutes. Add to this half a pint of cream of asparagus ([No. 70]) and one ounce of butter; when finished boiling, put in the tureen six soft-boiled and well-pared pigeon eggs, and the breast of one pigeon cut in julienne; pour the soup over, and serve.

97. Potage Montmorency.

—Add to one quart of boiling consommé ([No. 100]), in a saucepan, half a cupful of noodles ([No. 1182]) previously blanched in salted water; thicken with the yolks of two beaten eggs, a tablespoonful of grated Parmesan cheese, half a cupful of cream, and one ounce of butter; pour into the tureen, adding either the minced leg or wing of a cooked chicken, and serve with three heads of baked lettuce cut in two, on a separate dish.

98. Potage of Rice à la Maintenon.

—Take one quart of white broth ([No. 99]), one pint of béchamel ([No. 154]), half a tablespoonful of salt and a teaspoonful of pepper, and add to it half a raw chicken; cook for twenty minutes in the saucepan on the fire, then take the chicken out and thicken the soup with the yolks of two beaten eggs, and a teaspoonful of powdered curry, mixed with half a cupful of cream; rub all through a fine sieve, and serve, adding two tablespoonfuls of boiled rice, and the breast of the half chicken previously cooked in the soup, and cut into small pieces.

99. Bouillon Blanc—White broth.

—Place in a large stock-urn on a moderate fire a good heavy knuckle of a fine white veal with all the débris, or scraps of meat, including bones, remaining in the kitchen (but not of game); cover fully with cold water, adding a handful of salt; and as it comes to a boil, be very careful to skim all the scum off—no particle of scum should be left on—and then put in two large, sound, well-scraped carrots (whole), one whole, cleaned, sound turnip, one whole, peeled, large, sound onion, one well-cleaned parsley root, three thoroughly washed leeks, and a few leaves of cleaned celery. Boil very slowly for six hours on the corner of the range, keenly skim the grease off; then strain well through a wet cloth into a china bowl or a stone jar, and put it away in a cool place for general use.

100. Consommé pure—Consommé plain.

—Chop up a shin of beef of twelve pounds, using a machine if practicable; put it in a large soup kettle with two sound, well-scraped, good-sized carrots, two peeled, sound onions, three well-washed and pared leeks, a few branches of celery, and one bunch of parsley roots, all well-scraped, washed, and shred, six cloves, eighteen whole peppers, a bay-leaf, and the whites of six raw eggs, including their shells. Mix all well together, and then moisten with two gallons of cold white broth ([No. 99]), one quart of cold water (all this should be done before the soup-kettle has been placed on the hot range). Stir thoroughly for two or three minutes without ceasing; and then place it on the hot range, add some débris of chicken if any at hand. Boil slowly for about four hours, skim the grease off thoroughly, and then strain through a wet cloth into a china bowl or stone jar, and put away in a cool place for general use. Should the white broth that you employ be hot, replace the cold water by a piece of ice well cracked, and the equivalent of a quart of water, adding it to the consommé very gradually at the beginning, but continually increasing, and stirring till all added. (Always taste if sufficiently seasoned before serving).

101. Consommé Dubourg.

—Cut half a pint of royal ([No. 107]) into pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and pour three pints of boiling consommé over it, and serve.

102. Consommé Massena.

—Add half a glassful of Madeira wine and a bouquet ([No. 254]) to three pints of game-stock ([No. 219]), and boil well together for two hours. Have ready three tablespoonfuls of purée of chestnuts ([No. 131]), mixing in three egg yolks, adding a very little salt and the same of pepper. Take six small timbale-molds, butter them well, and fill them with the above preparation. Poach them for two minutes; take them out, and let them get cool before unmolding them. Put them in a soup-tureen and serve, adding the boiling game-stock.

103. Consommé aux Pâtes.

—When one quart of consommé is boiling very hard, add three-quarters of a cupful of paste, such as vermicelli or any other Italian paste; let them cook for six minutes, stirring frequently; then serve. (Pastes such as macaroni, rice, spaghetti, noodles &c., must first be parboiled, and, when necessary, broken into pieces before being added to the soup.)

104. Consommé à la Semoule, or Tapioca.

—Into one quart of boiling consommé ([No. 100]), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving.

105. Consommé Tapioca or Semoule à la Creme.

—The same as for [No. 104], adding to the tureen a thickening of two egg yolks with half a cupful of cream when ready to serve.

106. Consommé à la Sevigne.

—With chicken forcemeat ([No. 226]) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two tablespoonfuls of cooked asparagus-tops, and two tablespoonfuls of cooked green peas; pour over it one quart of boiling consommé ([No. 100]), and serve.

107. Consommé Royal.

—Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoonful of cayenne pepper; beat well together in a bowl, adding half a pint of cream; strain through a fine hair sieve and fill up six small timbale-molds, being careful that they are previously well buttered. Cook them in a stewpan with boiling water to half their height; then place them in the oven until they become firm, which will take about fifteen minutes; immediately after taking them from their moulds, cut them in slices, and add them to one quart of boiling consommé ([No. 100]) when ready to serve in a tureen.

108. Consommé Deslignac.

—Make a royal consommé for three timbales ([No. 107]), but instead of cream use consommé; unmold, cut them dice-shaped, and put them in the tureen with half a cupful of cooked printanier ([No. 109]) and one quart of boiling hot consommé ([No. 100]); then serve.

109. Consommé Printanier.

—Cut out, with a vegetable scoop, two carrots and one turnip; simmer them for twenty minutes in water and with a tablespoonful of salt, then drain and throw them into a quart of consommé ([No. 100]) in a saucepan with two tablespoonfuls of cooked green peas, and two tablespoonfuls of cooked string beans cut into small pieces. Add a handful of chiffonade ([No. 132]), cook five minutes more, and serve in a hot tureen.

110. Consommé à la D’Orleans.

—Add a little crawfish butter ([No. 150]) to eight fish quenelles; fill six long-shaped quenelle molds with this and poach them in salted water for two minutes; drain, and after unmolding put them in a tureen with two tablespoonfuls of cooked green peas and as much boiled rice; pour one quart of boiling consommé ([No. 100]) over it, and serve.

111. Consommé à l’Imperiale.

—Place four tablespoonfuls of chicken forcemeat ([No. 226]) in a paper cornet; cut away the end of the cornet. Butter a pan, and with the contents of the cornet, make eighteen round quenelles; put on top of each quenelle a small slice of truffle; poach them for two minutes in white broth ([No. 99]); then drain through a sieve, and serve in the tureen, after pouring one quart of consommé ([No. 100]) over them and adding a tablespoonful of cooked green peas and six cock’s combs.

112. Consommé Garibaldi.

—Proceed the same as for [No. 107]; have two green timbales, two red ones; use a very little carmine Broton, then use two more plain timbales, and serve.

113. Consommé Princesse.

—Wash well three tablespoonfuls of barley, drain, and place it in a saucepan with three pints of consommé ([No. 100]), and let boil for forty minutes. Add two tablespoonfuls of cooked breast of chicken cut in dice, two tablespoonfuls of cooked green peas, and serve in a hot tureen.

114. Consommé Douglas.

—Pare and blanch for ten minutes half a root of celery as for a julienne ([No. 27]); then place it in a saucepan, adding two tablespoonfuls of boiled rice, half an ounce of smoked, cooked tongue, and six mushrooms, both shred very small; pour one quart of hot consommé ([No. 100]) over it and serve.

115. Consommé Renaissance.

—With two ounces of pâté-à-chou ([No. 1240]) make a handful of croûtons, the size of the little finger; cook them on a tin dish in the oven for ten minutes, and when done fill them inside with chicken forcemeat ([No. 226]) pressed through a cornet. Put them in a tureen with two tablespoonfuls of cooked peas, and two spoonfuls of sliced mushrooms; pour one quart of consommé ([No. 100]) over them, and serve.

116. Consommé à l’Africaine.

—Cut one cooked artichoke bottom dice-shaped, also one slice of fried egg-plant cut in pieces; drain them on a cloth to remove all the fat, then add two tablespoonfuls of cooked rice, and a teaspoonful of powdered curry diluted in water; put these in a soup tureen with one quart of consommé ([No. 100]) poured over them, and serve.

117. Consommé à l’Andalouse.

—Boil three tablespoonfuls of tapioca in one quart of consommé ([No. 100]); add half a pint of thin tomato sauce ([No. 205]), boil for ten minutes, and serve with twelve small quenelles of godiveau. ([No. 221]).

118. Consommé Celestine.

—Make two light French pancakes ([No. 1186]) cover one with chicken forcemeat ([No. 226]), and sprinkle over it a little grated Parmesan cheese; then put the other one on top, and cut them in twelve slices with a tube, and serve in one quart of boiling consommé ([No. 100]) in a hot tureen.

119. Consommé à l’Anglaise.

—Add half a cupful of minced cooked chicken, and three tablespoonfuls of cooked green peas to one quart of boiling consommé ([No. 100]), and serve in a hot tureen.

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.

123. Consommé Rachel.

—Decorate the bottom and sides of twelve quenelle molds with sliced truffles, and the same of smoked cooked tongue, being careful to have them well buttered. Fill them with chicken forcemeat ([No. 226]); poach them in salted water for two minutes, unmold, and serve with one quart of boiling consommé ([No. 100]) in the hot tureen.

124. Consommé Printanier Royale.

—Add to one quart of boiling consommé ([No. 100]) three royals ([No. 107]) cut into pieces, also half a pint of cooked printanier ([No. 51]), and serve.

125. Consommé Duchesse.

—Butter and cover a tin plate with two ounces of pâté-à-chou ([No. 1240]), about the height of a quarter of an inch. Cook it in the oven for six minutes, then remove, and fill it with forcemeat ([No. 226]) pressed through a cornet; cut it with a paste cutter into twelve equal-sized pieces, put them in the tureen, pour one quart of boiling consommé ([No. 100]) over them, and serve.

126. Consommé Patti.

—Cut half a breast of a cooked chicken into small pieces; put them in a tureen, adding two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas, and one truffle cut dice-shaped. Pour one quart of boiling consommé ([No. 100]) over it, and serve with grated cheese separate.

127. Consommé Napolitaine.

—Cut two ounces of cooked spaghetti into pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of lean, cooked ham, and three mushrooms cut into small pieces. Pour all into a tureen with one quart of consommé ([No. 100]), and serve with grated cheese separate.

128. Consommé Chatelaine.

—Take three molds. Add to the four whites of well-beaten eggs half a pint of purée of onions (Soubise [No. 250]), and a quarter of a pint of cream; beat well together with a very little grated nutmeg, and half a tablespoonful of salt. Fill the molds, previously well buttered; then poach them in water to half their height for six minutes, and unmold. Cut them into twelve pieces, and put them in the soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the same quantity of green peas. Pour one quart of consommé ([No. 100]) over it, and serve very hot.

129. Consommé aux Quenelles.

—Have ready eighteen small godiveau quenelles ([No. 221]). Arrange them in a well-buttered stewpan, being careful they do not touch each other; pour some salted water over them, and let them poach for two minutes. Drain on a perfectly dry sieve, and put them in the tureen with one quart of boiling consommé ([No. 100]), and serve.

130. Onion Soup.

—Brown two onions in a saucepan with one ounce of butter, stir in a little flour, and moisten with three pints of white broth ([No. 99]); season with half a tablespoonful of salt and a teaspoonful of pepper, and cook for ten minutes. Place six pieces of toasted bread in a bowl; cover them with fine slices of Swiss cheese, pour the broth over them, add a few more slices of cheese on top, and put it in the oven five minutes before serving.

131. Purée of Chestnuts.

—Boil one pound of chestnuts for ten minutes; peel and skin them immediately, put them in a saucepan with one quart of white broth ([No. 99]), a tablespoonful of salt, and two teaspoonfuls of pepper and a quarter of a pound of butter. Let all boil well for thirty minutes; rub through a sieve, and use when needed.

132. Chiffonade for Soups.

—Chop well together half a head of lettuce, half a handful of sorrel, a few branches of chervil, and a little parsley. Use it in soups five minutes before serving.

133. Croûtons for Soups.

—Cut some dice-shaped pieces of bread, and fry them in a pan with clarified butter; when a rich golden color, drain, and add to the soup when needed.

133½. Croûtons for Garnishing.

—Cut six rather thin slices out of an American loaf of bread; neatly pare, then cut them into heart-shaped croûtons. Lay them on a tin plate, drip a little clarified butter over them, place in the hot oven for four minutes, to let get a good golden color. Take from out the oven, and use when required.

134. Croûtons Soufflés.

—Make some pâté-à-chou ([No. 1240]), spread it out to the thickness of macaroni, and cut with a knife the size of a pea. Put them in a sieve, sprinkle with flour, shake well, and fry in hot lard; when done, which will take five minutes, drain through a cloth, and serve with the soup when needed.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

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