No. 153. Potage aux pointes d’Asperges et Œufs pochés.
Poach ten new laid eggs in saltwater and vinegar, rather hard, trim them, put them into the tureen, with half a pint of sprue grass, put three quarts of clarified consommé (No. 134) to boil; put into it for three minutes a fowl just roasted; when you take it out add twelve leaves of tarragon, skim it well, season with a little salt and sugar, pour it gently over the eggs, and be careful not to break them; your potage will have a most beautiful flavour of fowl, and the fowl will be as good as before for many made dishes. This soup must be of the colour of pale sherry.
No. 154. Potage à la Brunoise.
Cut two middle-sized carrots, two turnips, and four Jerusalem artichokes into thin slices, lay them separately upon a table and cut each piece through with a small diamond cutter; add one head of celery cut in small diamond-shaped pieces, and about a dozen very small onions peeled; put altogether into a stewpan with three ounces of butter and a teaspoonful of sugar; pass them over a brisk fire until the water from the vegetables is quite dried up, and the butter and sugar form a glaze over them; put them into a clean stewpan with four quarts of clarified consommé (No. 134); toast a piece of French bread very brown, but not burnt, put it into the soup five minutes without breaking; when the vegetables are tender it is ready to serve; add about three tablespoonfuls of brown gravy (No. 135), and put a few pieces of very white cauliflower into the tureen.
No. 155. Potage à la Nivernaise.
Cut an equal quantity of all kinds of vegetable in thin slices, lay them on the table and cut them through with a cutter the shape of a heart, pass them in butter and sugar, have ready four quarts of consommé (No. 134), blanch one ounce of Italian paste in salt and water, put it into the soup ten minutes before serving; skim well, add a little sugar, and put four large quenelles (No. 120) cut in slices, into the tureen.
No. 156. Potage à la Palestine.
Cut two onions, half a pound of lean ham, one turnip, one head of celery, two bay-leaves and a sprig of thyme; put the whole into a stewpan with half a pound of butter, let it fry on a slow fire about twenty minutes (stirring it all the time), when forming a white glaze at the bottom, take it off the fire; have ready peeled and washed a dozen and a half of Jerusalem artichokes (if they are large, if small a larger quantity will be required) cut in thin slices; put them into the stewpan with half a pint of white broth (No. 133), let it simmer until tender; add three tablespoonfuls of flour, mix the whole well together; add four quarts of good stock, and a pint of boiled milk; stir it until boiling, season with a teaspoonful of salt, two ditto of sugar, rub it through a tammie, boil it again and skim, fry croutons of bread (cut small) in butter; when ready to serve add a gill of cream and three yolks of eggs made in a liaison in the tureen, pour the soup over; (if too thick add a little more stock); put in the croutons and serve.
No. 157. Potage à la purée de Navets.
Cut half a pound of lean ham in dice, with two onions, one head of celery, put them into a stewpan with a quarter of a pound of butter and a bouquet garni, stir it over a moderate fire about ten minutes, then add half a pint of white broth (No. 133), with three pounds of turnips, peeled, washed and cut in thin slices; place them over a slow fire until they are quite tender; then add three tablespoonfuls of flour, mix well together, add three quarts of broth, stir it until boiling, season with a little white pepper, and a teaspoonful of salt, and two of sugar; skim it well, pass it through a tammie, boil it again, add a pint of boiled milk, skim it well ten minutes; when you serve add a liaison of two yolks of eggs mixed with a gill of cream, pour the soup in the tureen with small dice of fried bread. It must be rather thin.