—Brown for ten minutes, in one ounce of butter in a saucepan, one quarter of a medium-sized chicken with half a cut-up small onion; moisten with three pints of consommé ([No. 100]), adding three leeks cut in pieces, a bouquet ([No. 254]), and half a tablespoonful of salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes and serve, suppressing the bouquet.
69. Chicken à la Turque.
—Brown in a saucepan a quarter of a raw chicken in one ounce of butter, with one ounce of raw ham and a sliced onion, moisten with a quart of consommé ([No. 100]), and half a pint of tomato sauce ([No. 205]), add two tablespoonfuls of raw rice, a bouquet ([No. 254]), half a tablespoonful of salt, half a cut-up green pepper, and one teaspoonful of diluted curry. Boil for thirty minutes and serve, removing the bouquet.
70. Cream of Asparagus.
—Put two ounces of butter in a saucepan, adding three tablespoonfuls of flour; stir well, and moisten with three pints of white broth ([No. 99]). Put in the equivalent of half a bunch of asparagus; add a bouquet ([No. 254]), twelve whole peppers, and half a tablespoonful of salt. Boil thoroughly for thirty minutes; then strain through a fine sieve, add half a cupful of cream, and serve either with a handful of cooked asparagus tops or croûtons soufflés ([No. 134]).
71. Cream of Celery.
—Heat half a pint of mirepoix ([No. 138]) in a saucepan with an ounce of butter, adding three tablespoonfuls of flour; moisten with three pints of white broth ([No. 99]), put in half a bunch of celery with a little nutmeg, and half a tablespoonful of salt; let boil well for forty-five minutes then strain through a sieve; add half a cupful of cream, and serve with two tablespoonfuls of croûtons ([No. 133]).
72. Cream of Artichokes.
—Heat half a pint of mirepoix ([No. 138]) in a saucepan with one ounce of butter, adding three tablespoonfuls of flour, and half a tablespoonful of salt; moisten with three pints of white broth ([No. 99]), and put in two well-pared, fresh, or three canned, artichokes, and cook well for thirty minutes; strain through a sieve, stir in half a cupful of cream, and serve with a handful of croûtons soufflés ([No. 134]).