[656—POTAGE MARCILLY]
Half of this consists of a purée of peas and the other half of a purée of chicken. Prepare these purées in the usual way and mix them together when about to serve.
Garnish with two tablespoonfuls of Japanese pearls poached in consommé and twelve small quenelles of chicken forcemeat, in the shape of pearls, per quart of the soup.
[657—POTAGE SAINT-MARCEAU]
This is an ordinary purée of peas with butter, combined with two tablespoonfuls of a [julienne] consisting of the white of a leek and some chervil [pluches] per quart of the purée. This list could be considerably lengthened, but what there is of it amply suffices to show the great number of soups that may be obtained from the combination of other suitable products with the purée of peas and the modification of the garnish in each case.
[658—PURÉE DE POMMES DE TERRE, otherwise PARMENTIER]
Finely mince the white of two medium-sized leeks, and fry them without colouration in one oz. of butter. Add three medium-sized peeled and quartered potatoes, one pint of white consommé, and cook quickly. The moment the potatoes seem soft to the touch crush them and rub them through tammy.
Finish the purée with some boiled milk or thin cream, heat until the boil is reached, and add butter when dishing up.
Garnish with two tablespoonfuls
of small bread dice fried in butter and some chervil [pluches].