—Put into a saucepan one quart of broth ([No. 99]), one quart of Espagnole sauce ([No. 151]), three tablespoonfuls of Parisian sauce, a little cayenne pepper (about the equivalent of a green pea), and a bouquet ([No. 254]); place the saucepan on the hot stove, and add two cooked and boned calf’s feet, cut into small square pieces, and pour in a glassful of good Madeira wine. Cook for thirty minutes, remove the bouquet, and skim the fat from the surface; pour the soup into a hot tureen; add eighteen cooked chicken quenelles ([No. 226]), then send to the table.
34. Mulligatawney.
—Cut a quarter of a medium-sized raw chicken in pieces, with half a green pepper, half an ounce of lean raw ham, and half a finely sliced onion. Brown the whole for five minutes in a saucepan; moisten with one quart of white broth ([No. 99]), adding a quarter of a pint of very finely cut printanier ([No. 51]), a teaspoonful of curry, and half a green apple cut into small pieces, one slice of egg-plant cut into small pieces, and a tablespoonful of uncooked rice. Season with half a tablespoonful of salt and a teaspoonful of pepper; boil for twenty-five minutes and serve.
35. Mulligatawney à la Delmonico.
—The same as for [No. 34], but instead of the printanier use two tablespoonfuls of rice, adding twelve medium-sized oysters two minutes before serving.
36. Menestra.
—Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and one stalk of celery, and steam them in two ounces of butter for about ten minutes in a covered saucepan; moisten with three pints of white broth ([No. 99]), adding one tablespoonful of washed rice, a bouquet ([No. 254]), and half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with two tablespoonfuls of grated cheese separately for each person.
37. Napolitaine.
—Cut into small pieces a quarter of a raw chicken; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way. Steam for ten minutes in a saucepan, then moisten with three pints of white broth ([No. 99]); season with half a tablespoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let it simmer until half cooked (about fifteen minutes), then throw in one ounce of pieces of macaroni and half a tomato. Boil again for ten minutes, and serve with two tablespoonfuls of grated cheese separately.