Parboil and stew in butter two medium-sized [ciseled] lettuces, the greenest leaves of which should have been discarded. Add these to one and one-half pints of Béchamel.
Rub through tammy; add one pint of white consommé; heat, and finish as usual with cream.
Garnish with roundels of lettuce leaves, lightly coated with chicken forcemeat, a bit of truffle laid in their centre, and the whole poached at the last minute.
This soup may also be prepared as a velouté.
[707—CRÈME DE MAÏS, otherwise WASHINGTON]
Cook some fresh maize in salted water (or use the preserved kind if the fresh is out of season), and combine therewith an equal quantity of thin Béchamel. Rub through tammy; heat, and finish with cream when dishing up.
Garnish with grains of maize cooked in salted water.
This soup may also be prepared as a velouté by substituting for the Béchamel an excellent poultry velouté.
[708—CRÈME D’OSEILLE A L’AVOINE]
Pour one-quarter lb. of oatmeal diluted with one-half pint of cold milk into one quart of slightly salted boiling milk. Stir over the fire until the boil is reached; move the stewpan to the side of the fire, and simmer for two hours.