Cut up twelve pounds of veal with the bones, two pounds of ham, two calves’ feet, with a few pieces of trimmings of game or poultry (if any, if not add two pounds more veal), butter the bottom of a stewpan, put in the meat with six Jerusalem artichokes, two turnips, two onions, four leeks, one head of celery, and a bouquet garni; put about a pint of broth (No. 133) into the stewpan, place it over a brisk fire, stirring it every five minutes until the bottom is covered with white glaze, then add about ten quarts of light broth (No. 133), let it boil an hour, add five middle-sized apples, peeled and cored, with four anchovies, well washed; let it simmer an hour and a half longer, skim it well, pass it through a napkin, and clarify as No. 134; cut eight small long fillets off the breast of a braised fowl, cover them all over with forcemeat (No. 122), have ready a paste-brush dipped in whites of eggs, smooth them over with it, lay them in a sauté-pan, cover them with white broth as No. 133; they must simmer gently about ten minutes. Make a custard thus: get a set of fresh lamb’s brains, wash them well, put an ounce of butter into a sauté-pan, cut the brains in thin slices, and lay them in, seasoned with a little pepper, salt, chopped parsley, and lemon-juice; place them over a moderate fire until they become rather firm; put them by until quite cold, then break six eggs into a basin; beat them well, mix four spoonfuls of good broth, and a little pepper and salt with the eggs; pass it through a tammie into another basin, then mix a teaspoonful of chopped parsley with it; put some into a flat-bottomed mould about half an inch thick; steam it about two minutes; take it out, put a layer of brains upon the custard, and pour the remainder of the custard over; let it steam very quickly about half an hour, take it out, let it get rather cool, then cut your pieces of fowl and custard into middling sized pieces, diamond-shaped, about half an inch thick; have asparagus points cut and boiled in salt and water; put the asparagus, fowl, and custard into the tureen, and pour the stock very gently over, previously adding a teaspoonful of sugar. This potage, though complicated, is very easily made with a little practice; it is entirely new, very stomachic and wholesome. It must be of the colour of light sherry.
No. 139. Potage à la Comte de Paris.
Cut in large dice six pounds of veal, six do. of leg of beef, two pounds of lean ham, highly flavoured, two calves’ feet, two heads of white celery, four onions, one carrot, two turnips, three cloves, two blades of mace, and a handful of fresh parsley; put three tablespoonfuls of good salad oil into a stewpan, add the whole of the ingredients, place it over a quick fire, stir it ten minutes with a wooden spoon; then add half a pint of broth (No. 133); when the bottom is nearly dry, add ten quarts of broth, as before; when it boils, place it at the corner of the stove; skim as usual, add a tablespoonful of salt; have ready peeled and washed twelve Jerusalem artichokes, and six middle-sized apples cut in quarters, and the core taken out, which may be added when it has boiled an hour and a half; let it remain half an hour longer, then pass the stock through a napkin into a clean stewpan, replace it on the stove and clarify as No. 134. The acidity of the apples will assist the clarification of the stock and give it the brightness of sherry. Take a spring chicken braised as No. 523, cut it in ten pieces, cover each piece all over lightly with forcemeat (No. 120), butter a sauté-pan, lay them in it, have ready a paste brush dipped in whites of eggs, smooth each piece over with it, cover them with white broth (No. 133), and let them remain simmering gently about a quarter of an hour, take them out of the broth and lay them on a cloth, have ready a little riband maccaroni blanched in salt and water, drain it upon a sieve, put it into the soup and let it boil a few minutes, put the pieces of fowl into the tureen, pour the soup over, (with the maccaroni in it), and serve. This soup requires to be of the colour of pale sherry.
No. 140. Potage à la Princesse Royale.
Take all the meat off a roast fowl, pound it well in the mortar, put the bones to boil half an hour in three quarts of boiling stock (No. 7), peel six good cucumbers, cut them in slices; when this is prepared, put into a stewpan a quarter of a pound of butter, two onions sliced, half a pound of lean ham, two bay-leaves, one branch of basil, and the cucumbers; place the whole over a brisk fire, pass them, five minutes, add one pint of broth, let it simmer half an hour, then add the pounded fowl, two ounces of flour, and four spoonfuls of sago, mix the whole well with a wooden spoon, and pour the broth over it; let it boil about twenty minutes, then rub it through a tammie, put it into a clean stewpan and stir it over the fire until it boils; be careful it is not too thick, put into it a quart of boiling milk, and skim directly, add a good spoonful of sugar and as much salt as required; put twenty pieces of cucumber, as No. 103, into the tureen, half a pint of green peas nicely boiled, and half a gill of good cream, pour the soup over, mix well, and serve. This soup must not be too thick; in fact it is much better for all thick soups to be too thin than too thick, but to be correct dip a wooden spoon into it when quite hot and it should very lightly adhere to it.
No. 141. Potage à la Saxe Cobourg.
Put half a pound of fresh butter into a stewpan, half a pound of lean ham, and a large onion sliced very thin, pass it ten minutes over a slow fire; have ready, previously boiled, one hundred small Brussels sprouts, press the water from them, chop them fine, add them to the onions and butter, pass them five minutes over a brisk fire, add two tablespoonfuls of flour, mix well, add four quarts of good stock (No. 134), and a pint of boiled milk; boil it quickly ten minutes, stirring it all the time, season with a teaspoonful of sugar, a little pepper and salt, and pass it through a tammie a quarter of an hour before serving; boil and skim well, it must not be thicker than green pea-soup; put some croutons in the tureen, with twenty very small quenelles de volaille (No. 120), and serve.
No. 142. Potage à la Comtesse.
Cut half a pound of lean ham, with one onion, in small dice, have a bouquet garni, and six ounces of butter; put the whole into a stewpan over a moderate fire, stirring it about ten minutes; then cut five or six throat sweetbreads in slices (which have been previously blanched in water), put them into the stewpan and add a pint of white broth; let it simmer nearly half an hour, add four tablespoonfuls of flour, mix well, pound it in a mortar, put it into the stewpan again, with about four quarts of veal stock (No. 7), set it over a brisk fire until it boils, season with a teaspoonful of salt, two ditto of sugar, and a little white pepper; rub it through a tammie; when you serve it add a gill of cream, and croutons, cut like sixpences, and fried in half butter and half oil. If too thick moisten it with more stock to make it of the consistency of a purée.