Clean and cut up the calf’s foot. Put in a stew-pan with one or two whole birds (game), or the carcases and bones of several, a small piece of lean ham, the vegetables, herbs, etc. Cover with 2 quarts of water. Bring to the boil. Skim. Simmer for three hours. Season. Strain. When cold clarify with white of egg ([p. 4]). Before serving add a glass of sherry, and two dozen small quenelles of game ([p. 105]).
Imperial Soup
1 quart clear consommé
For Custard
1 gill consommé
4 yolks of eggs
Nutmeg
Salt
Beat the yolks in a basin. Add a little salt and nutmeg. Stir in the consommé. Strain through a fine hair sieve into a shallow plain mould. Put it into a pan of boiling water, and steam until it sets. Turn out carefully on to a wet napkin. Cut into fancy or square shapes. Half of the mixture can, if wished, be coloured green with spinach colouring ([p. 104]). Place the custards carefully in a tureen, and pour the hot consommé over them.
Julienne
2 large carrots
1 turnip
1 piece of celery
1 small onion
¹⁄₄ white cabbage
1 lettuce
A little sorrel
1 quart consommé
2 ozs. butter
Cut all the vegetables into thin shreds of equal length (about one inch). Use the red outer part of the carrots only, and the hearts of the lettuce and cabbage. Wash the sorrel and cabbage separately, and set aside. Put two ounces of butter and a salt-spoon of powdered sugar in a sauce-pan, add to it all the vegetables except the cabbage and sorrel. Let them turn a fine yellow, but be careful not to burn. Add the consommé. Bring to the boil. Drain. Season. Set back to simmer until the vegetables are tender. Then add the cabbage and sorrel, a leaf of tarragon and chervil. Simmer another ten minutes and serve.