—Boil together in a saucepan one pint of tomato sauce ([No. 205]), and three pints of consommé ([No. 100]). Add half a tablespoonful of salt and a teaspoonful of pepper; then put in two tablespoonfuls of tapioca, stirring it well all the time. Cook for fifteen minutes, and add twelve chicken quenelles ([No. 226]); then serve.
59. Tomato with Sago.
—Boil for ten minutes in a saucepan one pint of tomato sauce ([No. 205]), and three pints of consommé ([No. 100]), seasoning with half a pinch each of salt and pepper; add two tablespoonfuls of sago, cook again for fifteen minutes, gently stirring, and serve.
60. Terrapin—how to prepare it.
—Take live terrapin, and blanch them in boiling water for two minutes. Remove the skin from the feet, and put them back to cook with some salt in the saucepan until they feel soft to the touch; then put them aside to cool. Remove the carcass, cut it in medium-sized pieces, removing the entrails, being careful not to break the gall-bag. Put the pieces in a smaller saucepan, adding two teaspoonfuls of pepper, a little nutmeg, according to the quantity, a tablespoonful of salt, and a glassful of Madeira wine. Cook for five minutes, and put it away in the ice-box for further use.
61. Terrapin Soup.
—Put in a saucepan one pint of Espagnole sauce ([No. 151]) and half a pint of consommé ([No. 100]). Add a good bouquet ([No. 254]), one tablespoonful of Parisian sauce, a very little red pepper, the same of nutmeg, and half a glassful of Madeira wine. Boil for twenty minutes, being careful to remove the fat, if any; add half a pint of terrapin prepared as above ([No. 60]), and boil for ten minutes longer. Then serve with six slices of lemon, always removing the bouquet.
62. Chicken à la Richmond.
—Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten minutes; then moisten with three pints of white broth ([No. 99]), adding a teaspoonful of powdered curry, diluted in two tablespoonfuls of broth, good bouquet ([No. 254]), a spoonful of Lima beans, two tablespoonfuls of fresh corn, and six cut-up gumbos, suppressing the stalks. Season with half a tablespoonful of salt, and a teaspoonful of pepper; cook thoroughly for thirty-five minutes; remove the bouquet and serve.