No. 178. Purée of all kinds of Game, mixed or separate.
If you have any game from a previous dinner, whether pheasant, partridge, grouse, hare, wild rabbits, or any kind of game, take all the meat from the bones, put the bones in a stewpan to simmer with four quarts of consommé (No. 134) half an hour, pound the meat in the mortar very fine, put it into a clean stewpan with quarter of a pound of butter, half ditto of ham, two heads of celery cut thin, two eschalots, one carrot, one turnip, four cloves, and four peppercorns; pass it over a slow fire twenty minutes, add half a pint of broth, with the meat, (which for that quantity of soup should be about two pounds), and three tablespoonfuls of flour, mix well, pour the stock from the bones over, with half a pint of brown gravy (No. 135), boil twenty minutes, pass it through a tammie into a clean stewpan, if too thick add more broth season with a little salt and a spoonful of sugar; put some croutons in a tureen cut very thin of the size of a sixpenny piece, and crisp, if not ready to serve it must be kept hot in the bain marie; do not let it boil after it is passed, or it will curdle and have a bad appearance.
No. 179. Giblet Soup.
Prepare the stock exactly like the clear giblet (No. 163), instead of clarifying it put half a pound of butter into a stewpan with three quarters of a pound of flour, make a light-coloured roux, mix the stock with it, boil it about forty minutes, keeping it stirred, add a large bouquet garni, pass through a tammie into a clean stewpan, have ready about fifty small button onions, passed in butter and sugar, throw them into the soup and let them simmer until tender; ten minutes before serving add a glass of Madeira, and the giblets (which you have well trimmed), season with a little salt and sugar if necessary.
No. 180. Potage à la Reine.
Put a pint of rice into a basin, wash well in three waters, put a quarter of a pound of butter into a stewpan, two minced onions, one turnip, one carrot, four Jerusalem artichokes, half a pound of lean bacon, two cloves, half a blade of mace, and a small bunch of parsley; pass the whole over a slow fire about fifteen minutes, taking care it is not the least brown; add three quarts of white stock (No. 7) and the rice, let it simmer very gently until the rice is quite tender, have ready a fowl roasted, take all the meat off the bones and pound well in the mortar, put the bones in a stewpan with two quarts more stock, boil a quarter of an hour, add the meat to the rice and vegetables, and pound all well together, put it back into the same stewpan, add the broth from the bones, rub through a tammie, boil a quarter of an hour longer, season with a tablespoonful of sugar, skim well, put two yolks of eggs in a small basin, mix well with half a pint of cream and pass through a tammie; two minutes previous to serving throw it in the soup, stir it in quickly, put some croutons in the tureen, add more stock if too thick and serve very hot.
No. 181. Potage à la Regente.
Prepare your soup just as the above; have ready braised a spring chicken, cut in ten nice pieces; put it into the soup ten minutes to warm; put into the tureen four spoonfuls of very green sprue grass, if in season, or green peas, or small Brussels sprouts, and pour the soup gently over.
No. 182. Soup Mulligatawny.
Cut four onions, four apples, one carrot, two turnips, one head of celery, and half a pound of lean ham in slices; put them into a stewpan with half a pound of butter, pass it twenty minutes over a brisk fire, with four cloves, one blade of mace, a bunch of parsley, thyme, bay-leaves, and a pint of broth (No. 133); let it simmer about twenty minutes, then add three tablespoonfuls of curry powder, one do. of curry paste, and four do. of flour; mix the whole well together, with eight quarts of broth; when boiling, skim it, season with a teaspoonful of sugar, and salt if required; pass it through a tammie, serve with pieces of roast chicken in it, and boiled rice in a separate dish (No. 129.) It must not be too thick, and of a good yellow colour.