Take three quarts of veal stock perfectly free from fat; add a small quantity of liquid colour to make it of a fine brown; season to the palate with salt and a little cayenne pepper; beat up together two yolks, two whites, and two shells of eggs; whisk them with the stock, set it over a fire, let it boil gently ten minutes, then strain it through a tamis cloth. This stock is required for rice, brown vermicelli, celery, santé, or turnip soups.
N. B. I have directed the brown stock, for gravy soups only, to be cleared with eggs, as that method has been most approved, it being pleasant to the eye, and equally agreeable to the palate.
Rice Soup.
Add to three quarts of cleared stock two ounces of rice, washed, picked, parboiled, and drained dry. Let it boil gently till the rice is tender.
Celery Soup.
Cut celery heads two inches long then, some of the white part into small pieces; wash, blanch, and drain it, and put to it three quarts of cleared stock. Make it boil, skim it, and let the celery simmer till tender.
Turnip Soup.
Pare good and firm turnips, cut them with a knife or scoop into shapes, fry them with a bit of lard till of a light brown colour, then drain and wipe them free from fat (or they may be steamed with a very little water, to prevent them from burning, till they are half done); then put to them cleared stock, and boil them gently till tender.
Cressey Soup.