Also boil in another sugar-boiler one-half pint of Port or Bordeaux wine. Crush half of the cherry-stones in the mortar; put them into the boiled wine, and let them infuse, away from the fire.
Rub the cooked cherries through a fine sieve; dilute the purée with the juice thickened by means of one tablespoonful of fecula moistened with cold water; add the cherries put aside for the garnish, and one-half tablespoonful of castor sugar, and again set to boil for four minutes.
Complete the preparation with the infusion strained through muslin; pour it into the soup-tureen, and add a few [biscottes].
For the sake of variety, lady’s-finger biscuits may be substituted for the [biscottes].
[743—COCKY-LEEKI SOUP]
Set half a fowl to cook very gently in one and one-half pints of light and clear veal stock with a few aromatics.
Also prepare a [julienne] of the white of three leeks; stew this in butter without colouration, and complete the cooking thereof in the cooking-liquor of the fowl, strained and poured carefully away.
[257]
]Pour the preparation into the soup-tureen, and add the meat of the fowl, cut into a [julienne].
Serve some stewed prunes separately, but this is optional.