[39]. Mock-Turtle Soup. Take a scalded calf's head, boil it in hot water for twenty minutes, drain, and put it in cold water. Then place it in a saucepan with three quarts of water, a carrot, an onion, four cloves, three cloves of garlic, a few branches of parsley, a tablespoonful of vinegar, and a little salt. Mix well three tablespoonfuls of flour in a little water, which add to the other ingredients and boil gently for an hour and a half. Drain, and when cold cut the calf's head into small pieces. Then add three pints Spanish sauce (see [Art. 80]), boil gently twenty minutes, and, just before serving, also add one good glass of sherry, a little red pepper, and two hard-boiled eggs chopped up, the yolks and whites separately, and the peel of a lemon cut in small pieces.
[40]. Calf's-feet Soup. Blanch two calf's feet for ten minutes, then put them in cold water for a moment. Afterward place them in a saucepan, with an onion, a carrot, a pinch of thyme, a bay-leaf, a clove of garlic, a little parsley, the juice of a lemon, and a little salt. Boil about an hour, or until very tender, and let them cool. Then cut the calf's feet in small pieces, which put in three pints of boiling consommé (or stock), with the addition of two wineglasses of sherry, and serve.
[41]. American Green-Turtle Soup. Take a turtle, and let it bleed for six hours, taking care that the head hangs downward. Then divide the two shells, pressing your knife on the lower one so as not to disturb the intestines, which take entire and throw immediately away. Detach the fins and fleshy parts, putting aside any not needed for the soup, and which may be put to use afterward in an entrée, or broiled. After having cleaned them put them in a saucepan, with a sufficient quantity of water to cover them. Boil them, taking care to see from time to time that the shells of the fins detach themselves. Put them in cold water for a moment, drain, and cut them in small pieces, which place in a saucepan, with three pints of consommé (or stock, [Art. 1]). Boil gently for three hours, add four glasses of sherry and some Spanish sauce (see [Art. 80]). Boil hard four eggs, pound the yolks, adding a little salt and pepper, and the yolk of a raw egg. Form this mixture into little balls, putting a little flour on your hands to roll them. Poach them in boiling water, throw them into your soup, and, after boiling an instant, serve.
[42]. Green-Turtle Soup à la Londonderry. Proceed as for the foregoing, but instead of Spanish sauce add three pints of consommé (or stock, [Art. 1]) and a glass of sherry. Boil gently half an hour, and serve.
[43]. Terrapin Soup. Take a live terrapin, and, removing the claws, soak in boiling water for about three minutes. With a cloth remove the shells, and, proceeding as for the green turtle, cut it in small pieces and boil it in consommé (stock, [Art. 1]). When the terrapin is cooked, add some Spanish sauce ([Art. 80]), with two glasses of sherry, boil gently for twenty minutes, make some little balls prepared in the manner described in green-turtle soup ([Art. 41]), and serve in your soup.
[44]. Soup à la d'Orsay. Wash the ends of a bunch of asparagus, which boil with a little salt and a very little soda, drain them and put them into cold water. Press them through a sieve, add two yolks of raw eggs and three pints of consommé (stock), and, when boiling, a pinch of sugar and an ounce of butter. Take the breasts of two roast pigeons, then add to your soup when serving, and eight small eggs, which boil soft (but sufficiently hard to remove the shells), and serve in your soup.
[45]. Soup aux Quenelles de Volaille. Prepare some quenelles (see [Art. 11]) and serve them in three pints of consommé ([Art. 1]).
[46]. Consommé Rachel. Spread on a sheet of tin half a pound of farce ([Art. 11]) of chicken ([Art. 11]) and put in the oven for three or four minutes. Put it aside to cool, and then with a cutter for the purpose form into round flat shapes. Place in a saucepan four ounces of flour, which mix in three pints of cold consommé ([Art. 1]), boil gently for half an hour, stirring with a spoon from time to time, so that it does not stick to the saucepan. Strain, remove from the fire, and add three yolks of eggs which you have mixed in a little water, a tablespoonful of green peas previously boiled, the small rounds of chicken farce, and serve.
[47]. Rye Soup à l'Allemande. Wash well half a pound of rye, and add three pints of consommé (stock, [Art. 1]), a few pieces of celery, three leeks, a little salt and pepper, and boil gently three hours. Remove the leeks and celery, and cut in very thin slices as for Julienne soup. Mix two ounces of flour in a little cold consommé, which pour into your soup with your vegetables, taking care to stir well with a spoon. Add a pinch of sugar, boil an hour, skim, and serve.
[48]. Giblet Soup of Goose. Take the giblets of a goose, which cut in small pieces. Singe and remove the skin from the feet, and cut them in small pieces, as also four ounces of larding pork. Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes. Then add three pints of consommé (stock), two green onions, a very little thyme, a clove of garlic, two cloves, a bay-leaf, and a little mace, around which put a few branches of parsley, and tie all together. Carefully remove all grease from your soup, add a wineglass of sherry, and serve.