Prepare one quart of “Crème de Volaille” (No. [713]), and finish it with the usual leason. Garnish with one tablespoonful of artichoke-bottom, cut into dice, the same quantity of carrot dice, both gently cooked in butter, and one tablespoonful of truffle dice.
[740—POTAGE WINDSOR]
[Blanch] and cool one small, boned calf’s foot, and cook it gently in a good white-wine [mirepoix]. Prepare one and one-half pints of “Crème de Riz” (No. [711]), and add thereto the cooking-liquor of the calf’s foot, strained through muslin.
Finish this cream, when about to serve, with an ordinary leason, one and one-half tablespoonfuls of a slight infusion of turtle-soup herbs, and one and one-half oz. of butter.
Garnish with a [julienne] of half of the calf’s foot and twenty small quenelles consisting of a purée of hard-boiled egg-yolks and chicken forcemeat, these two preparations being in the proportion of two-thirds and one-third respectively.
[256]
][741—SOUPE AUX ABATIS DE VOLAILLE A L’ANGLAISE]
Cut the necks into three, the gizzards into four, and the pinions into two. Brown one-half lb. of these giblets in a thick-bottomed stewpan with one oz. of butter. Sprinkle with one tablespoonful of flour; slightly colour the latter, and moisten with one quart of white consommé and one pint of water. Add a faggot containing one stick of celery, and set to cook gently for three hours.
When the pieces of giblets are cooked, drain them, trim them, and put them into a stewpan with one dessertspoonful of parboiled rice and a heaped tablespoonful of the white of celery, minced and fried in butter. Strain the cooking-liquor of the giblets, through a strainer, over the enumerated garnishes; set to cook gently for another quarter of an hour; season strongly with pepper, and serve.
[742—SOUPE AUX CERISES]
Stone two-thirds lb. of small, fleshy cherries, and put twenty aside for garnishing purposes. Put the others into a sugar-boiler with two-thirds pint of hot water, a small strip of lemon rind, and a fragment of cinnamon, and set to boil quickly for eight minutes.