No. 173. Potage clair à la Poissonière.
Prepare a good stock of eight pounds of veal, half a pound of ham, one carrot, one turnip, four onions, four cloves, two blades of mace, two heads of celery, and half a pint of broth; pass it over a brisk fire twenty minutes, when there is a white glaze at the bottom add two gallons of broth (No. 133), or water, and a tablespoonful of salt, then add a small cod’s head, let it simmer two hours, skim well, pass through a cloth into a clean stewpan, put it again on the stove to reduce one third, have ready scalded and bearded four dozen of fresh oysters and a pint of muscles, fillet one sole, cut it in diamonds; quarter of an hour before serving dinner put into the soup the oysters, muscles, and fillets of soles, with half a handful of picked parsley; let it simmer ten minutes, skim it well, add a little salt if required, and a teaspoonful of sugar with a little cayenne, and serve very hot.
No. 174. Grouse Soup.
Roast two or three grouse, take off all the flesh, reserving some of the fillets, which cut in thin slices and serve with the soup in the tureen; put the bones in a stewpan with two quarts of first stock (No. 133)—boil them half an hour—place the flesh into a mortar, pound it well, then put two onions, half a carrot, and a turnip, in slices into a stewpan, with half a pound of butter, a few sprigs of parsley, thyme, two bay-leaves, six peppercorns, and half a blade of mace; stir them five minutes over the fire, then add a pint of stock, and stew them until tender, when add the flesh of the birds and four ounces of flour; mix them well together, then add the stock from the bones, half a pint of brown gravy (No. 135) and some consommé (No. 134), making altogether five quarts, boil twenty minutes, keeping it stirred; season with a little salt and a tablespoonful of sugar; pass it through a tammie, then put it into another stewpan, boil it again, skim well, pour it into a tureen in which you have put some croutons and the pieces of fillets; serve very hot.
No. 175. Pheasant Soup.
Prepare this soup exactly as the last, but finishing with milk or cream, and omitting the brown gravy, as this soup must be kept white.
No. 176. Partridge Soup.
Roast four partridges, and proceed as in the last.
No. 177. Hare Soup.
Cut eight pounds of beef and veal, with about a pound of bacon, in large dice, have three onions, two turnips, two carrots, four bay-leaves, a bunch of parsley, four sprigs of thyme, basil, and three heads of celery; butter the bottom of a stewpan, put in the meat and vegetables with a pint of broth, place it over a moderate fire, cut the hare in pieces (rather small), put it into the stewpan, stir it every six minutes until it is covered with a brown glaze, then add three quarters of a pound of flour over the meat, mix well with eight quarts of broth (No. 133), and a pint of brown gravy (No. 135); let it simmer until the hare is quite tender, take it out of the stewpan, then trim about ten or twelve of the best pieces for the tureen, pull all the meat from the remainder, pound it well in the mortar and add it to the purée; pass it through a tammie, put it into a clean stewpan, place it on the stove to boil again; mix the following ingredients in a basin, two tablespoonfuls of flour, eight ditto of port wine, half ditto of salt, a good pinch of cayenne pepper, one ditto of sugar, mix well with half a pint of cold broth (No. 133), add it to the soup when upon the point of boiling; stir it well, serve very hot; two heads of celery may be added cut small, passed in butter, and boiled until tender.