Julienne aux Croutons.—Put some croutons in the soup-dish, and when the julienne is done, pour it over them, and serve.
Brunoise.—Put an ounce of butter in a saucepan on the fire, and when melted, add one carrot, one turnip, a little celery, all cut in dice; stir till they turn yellow, then add about a quart of broth, a middling-sized leek cut in pieces, a few leaves of lettuce and of sorrel, if handy, and a pinch of sugar. Simmer about two hours; skim off the fat; add a few drops of burnt sugar to color.
Have croutons in the soup-dish, turn the potage over them, and serve.
Brunoise with Rice.—Proceed as above, except that you add from two to four ounces of boiled rice to the potage ten minutes before taking from the fire. Serve without croutons.
Another.—Use boiled barley instead of boiled rice.
A la Monaco.—Put some thin slices of stale bread in the soup-dish, sprinkle pulverized sugar and orange-rind grated all over. Pour boiling milk over; cover the dish for five minutes, and serve.
A la Régence.—Put about two dozen quenelles made with chicken into the soup-dish with half a pint of boiled green peas; turn boiling consommé over, and serve warm.
A la Royale.—Make a custard with a dozen yolks of eggs, about the same volume of good cream, season with sugar, salt, and a little nutmeg; cook, and when perfectly cold, cut it in slices and again cut in fancy shapes with paste-cutters or with a knife; place it in the soup-dish, pour boiling consommé gently over, and serve warm.
Potage Printanier (called also Jardinière and à la Paysanne).—It is a potage julienne, to which is added the top or eatable part of six asparagus, six turnip-rooted red radishes, and two or three tablespoonfuls of green peas. They are fried, boiled, and served with the other vegetables.
Velouté.—Put yolks of eggs in the soup-dish and beat them a little with cold or lukewarm broth; then pour boiling broth over them, little by little, stirring the while, and serve warm.