—Blanch a beef palate for two minutes in boiling water, then scrape it well, drain, cook again for one hour, and then cut it up in dice shape. Place it in a stewpan with one pint of consommé ([No. 100]), half a glassful of Madeira wine, and half a pinch each of salt and pepper; pour the liquid over and cook for thirty minutes. Now prepare, in another saucepan, one quart of a stock such as clear green turtle ([No. 18]), add the beef palates, and twelve chicken quenelles or forcemeat balls ([No. 226]) and serve.
94. Potage à la Windsor.
—Boil for one hour, in two quarts of white broth ([No. 99]) and one quart of water, three calf’s feet; when done, bone and cut them into pieces (they are preferable if cold); moisten with three pints of their own broth, adding a bouquet ([No. 254]), half a glassful of Madeira wine, half a tablespoonful of salt, and a very little cayenne pepper. Boil again for ten minutes, then strain through a fine sieve, darken the soup with a little essence of caramel, and when serving add twelve crawfish quenelles ([No. 227]).
95. Potage à la McDonald.
—Pound a cooked calf’s brain in a mortar; add two cooked onions, three raw egg yolks, and a teaspoonful of curry powder; rub well through a fine sieve, and when ready to serve pour it into three pints of white broth ([No. 99]) in the saucepan, adding a peeled and baked cucumber cut in slices. Then serve.
96. Potage à la D’Orsay.
—Place in a saucepan a pint of béchamel ([No. 154]). One pint of white broth ([No. 99]), half a tablespoonful of salt and a teaspoonful of pepper, and let simmer on the corner of the fire for fifteen minutes. Add to this half a pint of cream of asparagus ([No. 70]) and one ounce of butter; when finished boiling, put in the tureen six soft-boiled and well-pared pigeon eggs, and the breast of one pigeon cut in julienne; pour the soup over, and serve.
97. Potage Montmorency.
—Add to one quart of boiling consommé ([No. 100]), in a saucepan, half a cupful of noodles ([No. 1182]) previously blanched in salted water; thicken with the yolks of two beaten eggs, a tablespoonful of grated Parmesan cheese, half a cupful of cream, and one ounce of butter; pour into the tureen, adding either the minced leg or wing of a cooked chicken, and serve with three heads of baked lettuce cut in two, on a separate dish.