Prepare and clean three carrots, three turnips, two onions, two leeks, and one head of celery, wash them all well, cut the carrots an inch in breadth in thin slices, cut them again across into small thin stripe, if the carrots are old the red part only must be used and peeled off like ribands, as fine and regular as possible; all the vegetables must be cut in the same way; put a quarter of a pound of butter into a stewpan, when it is melted, put in the onions and fry them about three minutes, then add the remainder of the vegetables, and pass them quickly with a tablespoonful of sugar, toss them over every minute, when there is no water remaining at the bottom add to them four quarts of clarified consommé, let it boil gently at the corner of the stove about twenty minutes, skim well, add six sorrel leaves, one cabbage lettuce, and a little picked chervil, the lettuce and sorrel must be cut in dice, serve very hot. If not sufficiently coloured add half a pint of gravy (No. 135).
No. 149. Potage aux petits Navets à brun.
Feel ten fresh turnips, scoop as many as possible out of them with a small cutter, the size of a marble; put a teaspoonful of sugar into a stewpan, when it gets rather brown over the fire, put in about two ounces of butter with the turnips, toss them over the fire until they get a nice yellow colour; have ready nearly boiling four quarts of consommé (No. 134), and half a pint of brown gravy (No. 135), put them into it, let it simmer about twenty minutes, or until the turnips are tender, taking care to skim it well, season with a little salt and sugar if required; the consommé must be a little browner than usual.
No. 150. Potage à la Printanière.
Cut a bunch of spring carrots, ditto of turnips, ditto of green spring onions, in thick pieces, splitting the carrots in four, and about half an inch in length, wash them well, dry on a cloth, put them into a stewpan with two ounces of butter and a teaspoonful of sugar, pass them ten minutes over a sharp fire, have ready four quarts of consommé (No. 134), nearly boiling, put in the vegetables and let it boil at the corner of the stove fifteen minutes, skim it well, add a very little chervil and half a pint of young peas, raw, when the peas are tender it is done; put a few French beans, cut in diamonds, into the tureen, and serve.
No. 151. Potage à la Jérusalem.
Have ready two dozen artichokes peeled and washed, scoop them with a cutter, the size of a marble, pass them with butter and sugar over a moderate fire until they are quite dry, put them into four quarts of clarified consommé (No. 134), and let them simmer until tender, skim it well, season with a little salt and sugar if required; a little brown gravy (No. 135), may be added.
No. 152. Potage à la Marcus Hill.
Butter the bottom of a stewpan, take three or four pounds of the knuckle of veal, and half a pound of lean ham in dice, (in case you have no veal, beef or mutton may be used instead;) add two onions, three carrots, two turnips, and half a pint of broth (No. 133), let it simmer on a brisk fire, stir it very often, when it forms a thick jelly at the bottom fill it up with a gallon of broth or water; it must simmer on the corner of the stove an hour, taking care to skim it well until reduced to three quarts, which will be sufficient for ten or twelve persons.
Make a Chiffonade as follows:—Cut up four cabbage lettuces, one cos ditto, a handful of sorrel, a little chervil, and tarragon, with two cucumbers finely sliced, the whole being well washed and drained on a colander; put two ounces of butter in a stewpan and the chiffonade over it, place it over a brisk fire until very little liquid remains; add to it two tablespoonfuls of flour, mixing it with the vegetables and stirring it well. Pour the stock over, adding a quart of young fresh peas, skim it well; half an hour’s ebullition will suffice for this delicious soup, and the flavour of the vegetables will be fully preserved; season with a teaspoonful of salt and two of sugar.