[10]. Soup with (farcied) Lettuce. Boil ten moderate-sized lettuce, then dip them in cold water, drain and press the water from them. Separate them in two, season with a little pepper and salt, then lay a tablespoonful of farce on the half of one lettuce, and cover with the other half. Wrap up each lettuce with a piece of very thin larding pork, place them carefully in a saucepan containing half a pint of consommé (or stock, [Art. 1]), and a few branches of parsley, inclosing a clove of garlic, three pepper-corns, three cloves, and tie all together. After boiling gently an hour, drain the lettuce, remove the larding pork, the parsley, and its seasoning. Have boiling three pints of consommé ([Art. 1]), into which place your lettuce, and serve. It would be well to tie the larding pork around the lettuce, so that the farce should not escape.
[11]. Farce. Place in a saucepan four ounces of very fresh bread-crumbs and a cup of consommé (or stock, [Art. 1]). Simmer gently for ten minutes, at the end of which time stir constantly with a wooden spoon, and boil for ten minutes longer, so as to form a soft paste. This done, put it on a plate to cool. Take four ounces of the breast of a chicken, from which remove the skin and sinews, and pound extremely fine. Add to this your bread-crumbs, in quantity about three quarters as much as you have of chicken, and pound together until well mixed; season with a little salt and white pepper, a very little nutmeg, and a piece of butter. Then pound again, adding by degrees two eggs, until you have obtained a fine, smooth paste. This mixture is used for all farces of chicken. Veal, fish, and game are treated in the same manner. Quenelles are also made of this mixture, by forming it into small balls, and poaching them in boiling water for two minutes.
[12]. Sorrel Soup (clear). Wash a good handful of sorrel, which chop up together with a lettuce and a teaspoonful of chopped chervil, and put in a saucepan with half an ounce of butter. When beginning to color lightly, add three pints of consommé (or stock, [Art. 1]), and boil gently twenty minutes. Add a pinch of sugar, and skim the grease carefully from your soup. Serve with small squares of bread fried in butter a light brown.
[13]. Cucumber Soup with Green Peas. Cut two cucumbers in small pieces, and, adding a pinch of sugar, cook in a little stock for about half an hour, then add a pint of green peas, previously boiled, and serve in three pints of consommé (or stock, [Art. 1]).
[14]. Soup à la Pluche de Cerfeuil (Chervil Soup). Fry in butter pieces of bread cut in small squares, after which drain them. Pick and clean a handful of chervil, and, taking only the ends of the leaves, serve, together with bread, in three pints of consommé.
[15]. Potage aux Pointes d'Asperges (Asparagus Soup). Take from two bunches of asparagus only the small green ends, wash them, and then put them in a saucepan in boiling water with a little salt, and a very little soda, so as to make them very green. Then, having thoroughly boiled them, put them for a moment in cold water, drain, and serve them in three pints of consommé ([Art. 1]), and add small squares of bread fried in butter.
[16]. Croûtes au Pot. Cut a carrot, a turnip, and a few pieces of celery in small pieces, blanch them in hot water, drain them, and boil with three pints of consommé (or stock, [Art. 1]); take four French rolls, which divide in two, taking out all the soft part, and butter the inside. Put them in the oven, and, as soon as they become browned, serve them in your consommé, with the addition of a tablespoonful of green peas previously boiled.
[17]. Consommé with Poached Eggs. Put in a saucepan with some boiling water a tablespoonful of vinegar and a pinch of salt, in which poach eight eggs. Then take them out and put them in cold water, so as to pare the whites perfectly round, lay them again in hot water for a moment, and serve in three pints consommé ([Art. 1]).
[18]. Consommé Royal. Break into a bowl two eggs, with which mix thoroughly half a glass of milk. Butter a little saucepan, into which strain your eggs and milk. Then put your saucepan into a flat pan, which you have half filled with boiling water, and place in a moderate oven for about thirty minutes. Take it out to cool, and when cold, cut in little squares, and serve in three pints of consommé (see [Art. 1]). If desired, add a handful of green peas, a few thin slices of carrots, a few string-beans cut in diamond-shapes, or a few green ends of asparagus, all previously boiled.
[19]. Soup à la Princesse. Boil a fowl in a little stock for two hours. Take it out and let it become cold. Boil two tablespoonfuls of barley, which afterward put in cold water for a moment. Also boil about a handful of green peas. Cut the chicken into small pieces, after having carefully removed all skin, and put into three pints of consommé (see [Art. 1] ), together with the barley and peas, boil for five minutes and serve.