Cut two knuckles of veal and two pounds of ham in dice, butter the bottom of a stewpan, put in the meat, with three onions, one carrot, two turnips, two heads of celery, one leek, a bunch of parsley, thyme, bay-leaves, basil, marjoram, and a pint of white broth (No. 133); let it simmer over a moderate fire about twenty minutes, then add twelve quarts more broth; when it boils have ready half a calf’s head which has been scalded; put it into the stewpan and let it simmer two hours and a half, when done put it on a dish to cool; pass the stock through a cloth into a clean stewpan, and place it over the fire; then mix half a pound of arrow-root, with three glasses of Madeira, and half a pint of cold broth; when the stock boils add the arrow-root, stirring it all the time, (skim it well), about twenty minutes, pass it through a tammie; before serving cut about twenty pieces of the calf’s head, (free from any fat), in large dice about an inch and a half square; put them in the tureen and pour the soup over. Add a little salt and sugar if required; this soup is very delicate, but better made too thin than too thick.
No. 144. Potage à la Colbert.
Peel and wash about a dozen Jerusalem artichokes, cut them in slices about a quarter of an inch thick, lay them flat upon the table and cut them through with a cutter about the size of a large pea, wash two heads of celery well, cut them round like sixpences, peel fifty small button onions, and pass the whole in a stewpan with two ounces of butter and a teaspoonful of sugar until no liquor remains with the vegetables and they are covered with a glaze, keeping them quite white; if any liquor remains in your vegetables it will spoil the appearance of the soup; put them into a clean stewpan with four quarts of consommé (No. 134), and half a pint of gravy (No. 135), let it simmer at the corner of the stove about ten minutes, taking care to skim it well, cut about forty pieces of cos lettuce the size of half-a-crown, which boil till done, cut twenty pieces of thin crust of French bread about the size of a shilling, which must be put into the tureen and the soup poured over.
No. 145. Potage à la Clermont.
Peel and cut thirty button onions into rings, fry them yellow in butter, cut also about sixty pieces of carrots, the size of a sixpenny piece, boil them in stock until nearly done, then put them on a sieve to drain, put four quarts of consommé (No. 134), and a gill of brown gravy (No. 135), into a stewpan with two ounces of semolina, when boiling add the carrots and onions; let it simmer twenty minutes, add a little pickled chervil, cut a small spring chicken in pieces, which has been previously braised (No. 523), put it into the soup a few minutes previous to serving, and a tablespoonful of sugar, add a little more seasoning if required.
No. 146. Potage Macédoine de Légumes.
Cut an equal quantity of carrots, turnips, celery, and Jerusalem artichokes with a scoop cutter, as large again as a pea, pass them in sugar and butter, with about a dozen button onions; have ready four quarts of consommé (No. 134), put the vegetables into it, let it boil at the corner of the stove about twenty minutes, add half a cabbage lettuce cut small, ten leaves of sorrel, a few leaves of tarragon and chervil (skim it well), add a little salt if required; serve a few green peas, or asparagus boiled very green, in the tureen with the soup; give it a beautiful colour with a little brown gravy (No. 135) if required.
No. 147. Potage à la Jardinière.
Have ready the consommé clarified as previously, cut carrots, turnips, and celery, in slices about a quarter of an inch thick, cut them through with a long cutter, add ten button onions, pass them in sugar and butter as usual, put them into four quarts of clarified consommé, let it simmer at the corner of the stove about twenty minutes, or until the vegetables are done, skim it well, add a small quantity of picked tarragon, chervil, and a few white leaves of a cos lettuce; season with a little salt if required; when done and ready to serve put into the tureen a few French beans, peas, cauliflower, or Brussels sprouts according to the season.