—Take three molds. Add to the four whites of well-beaten eggs half a pint of purée of onions (Soubise [No. 250]), and a quarter of a pint of cream; beat well together with a very little grated nutmeg, and half a tablespoonful of salt. Fill the molds, previously well buttered; then poach them in water to half their height for six minutes, and unmold. Cut them into twelve pieces, and put them in the soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the same quantity of green peas. Pour one quart of consommé ([No. 100]) over it, and serve very hot.
129. Consommé aux Quenelles.
—Have ready eighteen small godiveau quenelles ([No. 221]). Arrange them in a well-buttered stewpan, being careful they do not touch each other; pour some salted water over them, and let them poach for two minutes. Drain on a perfectly dry sieve, and put them in the tureen with one quart of boiling consommé ([No. 100]), and serve.
130. Onion Soup.
—Brown two onions in a saucepan with one ounce of butter, stir in a little flour, and moisten with three pints of white broth ([No. 99]); season with half a tablespoonful of salt and a teaspoonful of pepper, and cook for ten minutes. Place six pieces of toasted bread in a bowl; cover them with fine slices of Swiss cheese, pour the broth over them, add a few more slices of cheese on top, and put it in the oven five minutes before serving.
131. Purée of Chestnuts.
—Boil one pound of chestnuts for ten minutes; peel and skin them immediately, put them in a saucepan with one quart of white broth ([No. 99]), a tablespoonful of salt, and two teaspoonfuls of pepper and a quarter of a pound of butter. Let all boil well for thirty minutes; rub through a sieve, and use when needed.
132. Chiffonade for Soups.
—Chop well together half a head of lettuce, half a handful of sorrel, a few branches of chervil, and a little parsley. Use it in soups five minutes before serving.