Prepare and combine the following purées:—One-third pint of artichoke purée, one-fifth pint of haricot-bean purée, one-seventh pint of Soubise purée. Add one pint of white consommé; set to boil; pass through a strainer, and finish, when dishing up, with two oz. of butter.
Garnish with two tablespoonfuls of sago poached in one-half pint of white consommé.
[730—POTAGE MISS BETSY]
Proceed exactly as for “Potage à l’Aurore” (No. [715]), but (1) flavour potage Miss Betsy with curry; (2) substitute for the celery peeled, cored apples cut into dice and cooked in butter.
N.B.—Both these soups (Aurore and Miss Betsy) are subject to much variation. All that is needed is to alter the flavouring element and the garnish. Thus the quantity of tomato may be reduced by half, and combined with one-quarter lb. of peas and their cooking-liquor (the peas in this case being cooked in one pint of water with a little salt and sugar); or with the same quantity of French beans, asparagus-heads, or sorrel cooked in butter, &c.
[731—POTAGE MONTESPAN]
Add one-half pint of somewhat thick tapioca to one and one-half pints of “Crème d’Asperges” (No. [697]), prepared as directed. Garnish with very fine peas cooked in the English fashion.
[732—POTAGE NÉLUSKO]
Mix one and one-half pints of rather liquid poultry velouté with one-half pint of chicken purée. When serving, add an ordinary leason, and finish with two and one-half oz. of hazel-nut butter.
Garnish with very small quenelles of chicken forcemeat combined with one tablespoonful of hazel-nut powder per three oz. of the forcemeat.