[724—POTAGE GERMINY]
[Cisel] and melt in butter three oz. of shredded sorrel, and add thereto one and one-half pints of white consommé. A few minutes before serving, pour into the consommé a leason composed of the yolks of six eggs diluted with one-quarter pint of cream; set on the fire and stir, after the manner of an English custard, i.e., until the preparation begins to show signs of boiling.
Finish, away from the fire, with two and one-half oz. of butter, and add a pinch of chervil [pluches].
[252]
]Remarks concerning the Possible Variation of this Soup.—The mode of procedure adopted in the case of the Germiny could, if necessary, be applied to all thick soups, and it would then constitute a class to which the term “Cream” would be better suited than it is at present to the soups thus designated.
Instead of the ordinary white consommé, which is used in its preparation, a consommé may be used in which such vegetables as carrots, turnips, peas, &c., are cooked, the latter being reserved for the garnish, while the cooking-liquor is thickened with egg-yolks and cream in accordance with the quantities and directions given in the above recipe.
A carrot cream, a cream of fresh peas, or of asparagus-heads, prepared in this way, would be much more delicate than those prepared after the ordinary recipes.
The essential point in this series of soups is the leason; this should consist of enough egg-yolks to render the preparations sufficiently thick and creamy.
[725—POTAGE AUX HERBES]
Cut two oz. of sorrel leaves into a [julienne], and stew them in butter with one oz. of watercress leaves, one oz. of chervil [pluches], and young pimpernel. Add one and one-half pints of water, the necessary salt, three medium-sized, peeled, and quartered potatoes, and cook gently.
Drain and reserve the cooking-liquor; crush the potatoes; dilute the purée with the cooking-liquor, and rub through tammy. Set to boil, and finish, when dishing up, with three oz. of [Printanier] butter with herbs, combined with a few leaves of sweet basil.