—Take one quart of white broth ([No. 99]), one pint of béchamel ([No. 154]), half a tablespoonful of salt and a teaspoonful of pepper, and add to it half a raw chicken; cook for twenty minutes in the saucepan on the fire, then take the chicken out and thicken the soup with the yolks of two beaten eggs, and a teaspoonful of powdered curry, mixed with half a cupful of cream; rub all through a fine sieve, and serve, adding two tablespoonfuls of boiled rice, and the breast of the half chicken previously cooked in the soup, and cut into small pieces.
99. Bouillon Blanc—White broth.
—Place in a large stock-urn on a moderate fire a good heavy knuckle of a fine white veal with all the débris, or scraps of meat, including bones, remaining in the kitchen (but not of game); cover fully with cold water, adding a handful of salt; and as it comes to a boil, be very careful to skim all the scum off—no particle of scum should be left on—and then put in two large, sound, well-scraped carrots (whole), one whole, cleaned, sound turnip, one whole, peeled, large, sound onion, one well-cleaned parsley root, three thoroughly washed leeks, and a few leaves of cleaned celery. Boil very slowly for six hours on the corner of the range, keenly skim the grease off; then strain well through a wet cloth into a china bowl or a stone jar, and put it away in a cool place for general use.
100. Consommé pure—Consommé plain.
—Chop up a shin of beef of twelve pounds, using a machine if practicable; put it in a large soup kettle with two sound, well-scraped, good-sized carrots, two peeled, sound onions, three well-washed and pared leeks, a few branches of celery, and one bunch of parsley roots, all well-scraped, washed, and shred, six cloves, eighteen whole peppers, a bay-leaf, and the whites of six raw eggs, including their shells. Mix all well together, and then moisten with two gallons of cold white broth ([No. 99]), one quart of cold water (all this should be done before the soup-kettle has been placed on the hot range). Stir thoroughly for two or three minutes without ceasing; and then place it on the hot range, add some débris of chicken if any at hand. Boil slowly for about four hours, skim the grease off thoroughly, and then strain through a wet cloth into a china bowl or stone jar, and put away in a cool place for general use. Should the white broth that you employ be hot, replace the cold water by a piece of ice well cracked, and the equivalent of a quart of water, adding it to the consommé very gradually at the beginning, but continually increasing, and stirring till all added. (Always taste if sufficiently seasoned before serving).
101. Consommé Dubourg.
—Cut half a pint of royal ([No. 107]) into pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and pour three pints of boiling consommé over it, and serve.
102. Consommé Massena.
—Add half a glassful of Madeira wine and a bouquet ([No. 254]) to three pints of game-stock ([No. 219]), and boil well together for two hours. Have ready three tablespoonfuls of purée of chestnuts ([No. 131]), mixing in three egg yolks, adding a very little salt and the same of pepper. Take six small timbale-molds, butter them well, and fill them with the above preparation. Poach them for two minutes; take them out, and let them get cool before unmolding them. Put them in a soup-tureen and serve, adding the boiling game-stock.