Boil a quart of beef and a quart of veal stock together, with a table-spoonful of chopped tarragon, and one of chervil; when tender, have ready a coffee-cupful of cream and three eggs beaten together, stir them gently in, and keep stirring till cooked, but do not let it boil.
Lorraine Soup.
Blanch ½ lb. of sweet and 1 oz. bitter almonds, pound them in a mortar, with a very little water, to a paste. Take all the white part of a cold roast fowl, skin and mince it very fine, with the yolks of 3 hard-boiled eggs, and some fine bread-crumbs; put this into a pint of plain white soup, with a large piece of lemon peel, and a little mace and nutmeg; let it come to a boil, add a quart more of the same stock boiling hot, and after it has simmered a few minutes, strain the soup, and add, by degrees, a quart of cream which has been boiled.
Onion Soup.
The number of onions must depend upon taste; if 10 or 12, chop and stew them, in a saucepan, with a good piece of butter; stew them gradually, and when done, add some good stock: salt, pepper, and cayenne, if the stock be not already seasoned. This may be strained, and a pint of boiling cream added, to make it more delicate.—Another: cut small silver onions in rings, fry them of a light colour, drain and cook them for twenty minutes in clear gravy soup. Serve toasted sippets.
Onion Soup Maigre.
Fry in clarified butter 12 large onions, 2 heads of celery, a large carrot and a turnip, all chopped. When soft, pulp them through a sieve, into 2 quarts of boiled water, thickened with 4 or 5 oz. of butter, worked up with potato flour, and seasoned with mace and white peppercorns, 2 lumps of sugar, or you may thicken with the beat yolks of 4 eggs. Bread sippets in the tureen.
Green Peas Soup.
An old-fashioned, but good receipt. Boil quite soft, 3 pints of green peas, and work them through a hair sieve. Put into the water in which the peas were boiled, 3 large slices of ham, a small knuckle of veal, a few beet leaves shred small, a turnip, 2 carrots, and a little more water. Boil an hour and a half. Then strain the liquor into a bowl, and mix it with the pulp. Put in a little juice of spinach, which is obtained by squeezing the spinach, after it has been boiled, through a cloth. This will give a good colour. Then give it a gentle boil, to take off the taste of the spinach, slice in the whitest part of a head of celery, and a lump of sugar the size of a walnut. Cut a slice of bread into little square pieces, a slice of bacon in the same manner, and fry together in fresh butter, of a light brown. Cut a large lettuce in slices, fry that, after the other, then put them all together into the tureen. Have ready boiled, a pint of young peas, put them also into the tureen, and pour the soup over.—Onions may be added if approved.—Serve toasted bread, and also dry powdered mint.
Green Pea or Asparagus Soup.