[57]. Cream of Sorrel. Boil one quart of sorrel, drain it, put it in cold water, and press it through a sieve. Put it in a saucepan with not quite a quart of consommé (stock), and the same of cream; salt, pepper, and an ounce of butter. Boil for a few moments, and then remove the saucepan to the back of the range. When it has ceased boiling, take the yolks of four eggs, which mix in a little water; add to your soup, and serve.
[58]. Purée of Green Peas. Take a quart of green peas and put them in a saucepan with boiling water, adding some parsley and a little salt. Boil rapidly, until the peas are thoroughly done, then drain them and remove the parsley. Pound them, and press them through a sieve, and return them to the fire, in a saucepan, with a pint and a half of consommé and the same of cream. When boiling, add an ounce of butter, a little salt, a pinch of sugar, and serve with small squares of bread fried in butter.
[59]. Purée of Peas à la Princesse. Boil a chicken in a little more than three pints of consommé (stock, [Art. 1]). If an ordinary chicken, it will take forty minutes; if an old one, two hours. After it is done, let it become cold, and cut it in pieces to serve in your soup. Make the purée of peas like the preceding; add to it the consommé in which the chicken was cooked, and serve with small squares of bread fried in butter.
[60]. Split-Pea Soup. Take a pint of split peas, which, having washed well, place in a saucepan with an onion, a clove, half an ounce of ham, and two quarts of cold water. Boil until the peas are very soft, press them through a sieve, put them again on the fire, with the addition of an ounce of butter, three pints of consommé (stock, [Art. 1]), and serve with some small pieces of bread fried in butter.
[61]. Purée of Lentils. Take a quart of lentils, wash them well, and put them in a saucepan with a slice of lean ham, the carcass of a partridge, a carrot, an onion, a few branches of parsley, a few pieces of celery, and add three pints of consommé (stock). Boil until the lentils are thoroughly cooked, drain, remove the ham, partridge, and parsley, press through a sieve, place on the fire again, adding one ounce of butter, boil for a moment, and serve with small squares of bread fried in butter.
[62]. Purée of White Beans. Take one pint of white beans, which wash well, and boil thoroughly in three pints of consommé (stock, [Art. 1]). When the beans are done, press them through a sieve, put them again on the fire, adding one ounce of butter, a pinch of sugar, boil for a moment, and serve with small squares of bread fried in butter. This soup can be varied by adding a plateful of string-beans boiled separately with a little salt and a very little soda, after which put in cold water for a moment, and then cut in diamonds. Chop a teaspoonful of parsley, and serve with the string-beans in your soup.
[63]. Purée of Asparagus. Take a bunch of asparagus, separate the heads from the stalks, wash them, and then boil them with a little salt and a very little soda, after which put them in cold water for a moment. Put into a saucepan one ounce of butter, two ounces of flour, a little salt, a pinch of sugar, and add the heads of asparagus, a pint and a half of cream, the same of consommé (stock, [Art. 1]). Stir all together until boiling, strain, put back on the fire for a few moments, and, adding an ounce of butter, serve.
[64]. Purée of Rice. Take half a pound of rice, which wash well in several waters, boil for a few moments, then put in cold water, drain, and place in a saucepan with one quart of consommé (stock), and boil for about an hour. Press through a sieve, and put back on the fire until it begins to boil, then add one pint of cream and an ounce of butter; serve.
[65]. Rice Soup à la Crécy. Take two very red carrots, a turnip, and an onion, which cut in slices, and a clove. Boil these in not quite a quart of consommé (stock, [Art. 1]) for about an hour. Press through a sieve. Then boil four ounces of rice, after which drain and put it in cold water for a moment; drain again, and boil for three quarters of an hour in nearly a quart of consommé. Add the purée of vegetables, and, when beginning to boil up again, add one ounce of butter, and serve.