Ingredients.—1 large fowl, 1 oz. of sweet almonds, the crumb of 1½ French roll, ½ pint of cream, salt to taste, 1 small lump of sugar, 2 quarts of good white veal stock. Mode.—Boil the fowl gently in the stock till quite tender, which will be in about an hour, or rather more; take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an hour; rub it through a tammy, add the sugar, ½ pint of cream that has boiled, and, if you prefer, cut the crust of the roll into small round pieces, and pour the soup over it, when you serve. Time.—2 hours, or rather more. Average cost, 2s. 7d. per quart. Seasonable all the year. Sufficient for 8 persons.
Note.—All white soups should be warmed in a vessel placed in another of boiling water.
SOUP, à la Reine (Economical).
Ingredients.—Any remains of roast chickens, ½ teacupful of rice, salt and pepper to taste, 1 quart of stock. Mode.—Take all the white meat and pound it with the rice, which has been slightly cooked, but not too much. When it is all well pounded, dilute with the stock, and pass through a sieve. This soup should neither be too clear nor too thick. Time.—1 hour. Average cost, 4d. per quart. Seasonable all the year. Sufficient for 4 persons.
Note.—If stock is not at hand, put the chicken-bones in water, with an onion, carrot, a few sweet herbs, a blade of mace, pepper and salt, and stew for 3 hours.
SOUP, à la Solferino (Sardinian Recipe).
Ingredients.—4 eggs, ½ pint of cream, 2 oz. of fresh butter, salt and pepper to taste, a little flour to thicken, 2 quarts of bouillon. Mode.—Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning; stir in as much flour as will bring it to the consistency of dough; make it into balls, either round or egg-shaped, and fry them in butter; put them in the tureen, and pour the boiling bouillon over them. Time.—1 hour. Average cost, 1s. 3d. per quart. Seasonable all the year. Sufficient for 8 persons.
Note.—This recipe was communicated to the Editress by an English gentleman, who was present at the battle of Solferino, on June 24, 1859, and who was requested by some of Victor Emmanuel’s troops, on the day before the battle, to partake of a portion of their potage. He willingly enough consented, and found that these clever campaigners had made a palatable dish from very easily-procured materials. In sending the recipe for insertion in this work, he has, however, Anglicised, and somewhat, he thinks, improved it.