No. 193. Potage à la Chanoinaise.
Make a white roux of a quarter of a pound of butter and six ounces of flour; add five pints of white consommé (No. 134) and three pints of milk; when boiling, skim well: add three tablespoonfuls of essence of anchovy, two do. of Harvey sauce, a bunch of thyme, parsley, bay-leaf, half a spoonful of salt, do. of sugar, and a little cayenne pepper; pass through a tammie; have ready the soft roes of three mackarel, cut in square pieces, and passed in butter, as directed (No. 382); throw them in the soup; have ready likewise twenty small quenelles of fish (No. 124); finish with two ounces of maître d’hôtel butter (No. 79) in which you have introduced a little chopped tarragon; put the whole into the soup five minutes previous to serving; add the juice of a lemon.
No. 194. Potage Pâte d’Italie.
Put four tablespoonfuls of various shaped small Italian paste in a quart of boiling water, with a little salt in it, boil it a few minutes; put it on a sieve to drain; have about three quarts of clarified consommé (No. 134), quite boiling; put the paste into it, and boil a quarter of an hour; it must be of a pale sherry colour; consommé of fowl is the best for this kind of potage; season with a little salt and sugar. A piece of good glaze may likewise be introduced.
No. 195. Potage au Vermicelle.
Put three quarts of consommé to boil, throw in a good handful of vermicelli; let it simmer gently about fifteen minutes; season with salt and a little sugar.
No. 196. Potage à la Semoule.
Put about six tablespoonfuls of semoulina into three quarts of consommé (No. 134); when it boils, set it at the corner of the stove to simmer about twenty minutes; season with a little salt and sugar; serve very hot.
No. 197. Potage au Riz.
Steep half a pint of rice (previously well washed) in boiling water five minutes, drain it on a sieve, put it into three quarts of boiling consommé (No. 134), let it simmer half an hour; when the rice is quite done, but not in puree, it is quite ready to serve, with the addition of a piece of glaze and a little sugar if required. The consommé must be very strong for this soup.