The same à la Princesse.—Add to that à la reine, the white flesh of a roasted chicken, cut in dice, and put in the soup-dish.
Purée of Game.—Proceed as for potage purée à la reine, with the exception that you use prairie-hen, instead of chicken.
SOUPS.
Maigre, or Vegetable Soup.—Proceed as for julienne in every particular, except that water is used instead of broth. Four ounces of butter may be used instead or two.
Beef and Mutton Soup.—Take three pounds of beef and two pounds of breast of mutton; put both pieces in a crockery kettle with four quarts of cold water, salt, and pepper, set on a slow fire; skim carefully, then add half a carrot, two turnips, two onions with one clove stuck in each, two stalks of celery, two leeks, one sprig of parsley, and one clove of garlic. Simmer four or five hours; dish the meat with carrots, turnips, and leeks around, to be served after the soup if you choose; strain the broth, skim the fat off, put back on the fire, give one boil; have croutons in the soup-dish, pour over them, and serve.
Mock Turtle.—Put two ounces of butter in a saucepan and set it on the fire, when melted, add a tablespoonful of flour, stir, and when turning brown, add three pints of broth (either beef-broth or broth made by boiling a calf's head, according to taste); boil five minutes then add a liquor glass of brandy or rum, from one to three glasses of Madeira, Port, or Sherry wine, about four ounces of calf's-head (the skin only) cut in dice, mushrooms or truffles, or both, also cut in dice; boil five minutes. While it is boiling, cut two hard-boiled eggs and half a lemon in dice and put them in the soup-dish; turn the broth over, and serve.
Made with beef broth it is certainly richer than when made with calf's-head broth, the latter is gelatinous but less nourishing than the former.
Mock Turtle with consommé.—Use consommé instead of broth, and you have as rich a soup as can be made.
Mock turtle is an English soup, very rich and very good.