RECIPES.

SOUPS.

1. Bouille-à-Baisse.

—Chop two medium-sized, peeled, sound onions very fine, with one medium-sized, fine, fresh, green pepper, the same way, and put them in a pan on the hot range, with a gill of sweet oil. When well browned, moisten with three pints of hot white broth (No. 99). Cut three skinned, good-sized, sound, well-washed potatoes into quarters, also three fine, good-sized, sound, red, peeled tomatoes into rather small pieces; put all in the soup. Season with a pinch of salt (the equivalent of a tablespoonful) and half a pinch of pepper, and then boil well for fully one hour and a half, placing into it a strong bouquet (No. 254) at the beginning, also half a teaspoonful of powdered saffron, diluted in a little water; when nearly done, add one pound of boned codfish, cut into small pieces; boil again for three minutes, pour into a hot soup tureen, and serve with six slices of toasted bread.

2. Brunoise.

—Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks; put these with two ounces of butter in a covered saucepan for a few moments; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132); when ready, serve with six slices of toasted bread.

3. Brunoise with Rice.

—The same as for No. 2, adding half a cupful of uncooked rice about seventeen minutes before serving; taste to see if sufficiently seasoned, and serve.

4. Brunoise with Sorrel.

—The same, adding two good handfuls of chopped sorrel about two minutes before serving.

5. Beef à l’Anglaise.

—Cut up into small squares a quarter of a pound of raw, lean beef; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99), add half a pint of printanier (No. 51), a handful of barley, and half a pinch each of salt and pepper. Boil thoroughly for half an hour, and a few moments before serving put in one medium-sized sliced tomato, taste to see if sufficiently seasoned, then pour the soup into a hot tureen, and send to the table.

6. Beef à l’Ecossaise, thickened.

—Brown in a little fat, in a saucepan, a quarter of a pound of small squares of lean beef and a sliced onion; moisten with three pints of broth (No. 99), adding half a cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of salt and a teaspoonful of pepper. Let cook for thirty minutes, then serve.

7. Busecca.

—Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quarter of a pound of very finely shred tripe; season with half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate.

8. Bisque of Clams.

—Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one bouquet (No. 254), half a pint of raw rice, a little pepper, but no salt; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream. Let it heat, but not boil again, and serve with very small squares of fried bread.

9. Bisque of Crabs.

—Boil four hard-shelled crabs in salted water for about fifteen minutes; wash and drain them well, and proceed as for No. 8.

10. Bisque of Lobster.

—The same as for No. 8. Two pounds of lobster boiled in the shell will be sufficient; serve with small squares of boiled lobster claw, cut in dice.

11. Croûte-au-Pot.

—Take two carrots cut in round slices, one turnip, cut the same, adding a few pieces of celery and half a quarter of chopped-up cabbage; stew them for ten minutes in a covered saucepan, with two ounces of butter; then moisten with three pints of white broth (No. 99), adding half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with six pieces of dry toasted rolls.

12. Fish Chowder, Boston style.

—Take a nice live codfish of about six pounds, cut the head off and remove all the bones, then cut the fish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold water so as to have the flesh firm. Take the head and bones, place them in a saucepan with two quarts of white broth (No. 99) on the stove, and as soon as it comes to a boil, skim it well. Season with one pinch of salt and half a pinch of pepper. Let boil for twenty minutes. Peel and slice very fine one small, sound onion, place it in a saucepan with one ounce of butter, half an ounce of salt pork, cut in small dice-shaped pieces, let cook for five minutes, then add two tablespoonfuls of flour. Stir well together for three minutes on a brisk fire, being careful not to let it get brown. Strain the broth into a bowl, and when all strained in, add it to the flour, stirring well until all the broth is added. Let boil for ten minutes. Cut two good-sized, sound potatoes in small dice-shaped pieces, add them to the soup. Boil five minutes. Drain the codfish, wash it once more, and add it to the soup. Boil five minutes more; add half a pint of cold milk, being very careful not to allow to boil again; sprinkle a teaspoonful of chopped parsley over, and serve very hot.

13. Clam Chowder.

—Wash six fine, medium-sized potatoes, peel and cut them into small dice-shaped pieces, wash again in fresh water, take them up with a skimmer; place them in a stewpan large enough to hold three quarts. Immediately add two quarts of cold water (not placing the pan on the fire until so mentioned). Peel one medium-sized, sound onion, chop it up very fine, and place it on a plate. Take a quarter of a bunch of well-washed parsley greens (suppressing the stalks), place it with the onions; wash well two branches of soup celery, chop it up very fine, place it with the parsley and onions, and add all these in the stewpan. Place the pan on a brisk fire. Season with a light pinch of salt, adding at the same time a light tablespoonful of good butter. Let all cook until the potatoes are nearly done; eighteen minutes will be sufficient. Cut out from a piece of fresh pork, crosswise, one slice a third of an inch thick, then cut it in pieces a third of an inch square, fry, and reduce it in a pan on the hot stove for four minutes. Add it to the broth, add also three-quarters of a teaspoonful of branch dry thyme. Lightly scald four fine, medium-sized tomatoes, peel and cut them into small pieces and add them to the preparation. Open and place in a bowl twenty-four medium-sized, fine, fresh clams; pour into another bowl half of their juice. Place the clams on a wooden board, cut each one into four equal pieces, and immediately plunge them into the pan with the rest; gently mix, so as to prevent burning at the bottom while boiling, for two minutes. Range the pan on the corner of the stove to keep warm. Season with a saltspoonful of black pepper, one tablespoonful of Worcestershire sauce, gently stir the whole with a wooden spoon; break in two pilot crackers in small pieces, stir a little again. Leave two minutes longer in the same position, but under no circumstances allow to boil. Pour it into a hot soup-tureen, and serve.

14. Chiffonade.

—Wash well, drain, and chop up very fine one quart of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onion, seasoning with half a tablespoonful of salt and a teaspoonful of pepper. Moisten with three pints of white broth (No. 99), add a handful of peas, the same of string beans and asparagus tops; boil for three-quarters of an hour with an ounce of butter; serve with six slices of toasted bread.

15. How to Prepare Green Turtle.

—Select a medium-sized turtle, cut off the head, and let it bleed for twelve hours. Remove the bones by opening the sides; cut the carcass in pieces, and blanch them for three minutes in boiling water. Lift off the top shell and place it in a saucepan, covering it with white broth (No. 99), a handful of whole pepper, one dozen cloves, half a bunch of thyme, and six bay leaves (all the above spices and herbs carefully tied in a white cloth). Add a handful of salt, and cook for about one hour. Drain, remove the bones, cut the rest in dice-sized squares. Let the broth be reduced to three-fourths its quantity, then put in the white, lean meat, letting it cook for ten minutes, and then add the green part (the shell) of the turtle. Fill some medium-sized pots with this, and when cooled off pour hot lard over the tops. A good glassful of Madeira wine can be added to the broth, according to taste.

16. Green Turtle Soup.

—Place a pint of green turtle, cut into pieces (No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet (No. 254), a glassful of Madeira wine, a little bit of red pepper, half a tablespoonful of salt, a little grated nutmeg, a teaspoonful of English sauce, and a cupful of Espagnole sauce (No. 151). Boil for twenty minutes, and serve with six slices of peeled lemon, after suppressing the bouquet.

17. Mock Turtle.

—To be prepared as for green turtle (No. 16), substituting a pint of cooked calf’s-head for the turtle.

18. Clear Green Turtle.

—Proceed the same as for the green turtle (No. 16), omitting the Espagnole sauce, but adding two tablespoonfuls of dissolved corn-starch, also a quarter of a glassful more of Madeira wine before serving.

19. Giblets With Rice.

—Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth (No. 99), adding one thinly sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice, half a tablespoonful of salt, and a very little pepper. Boil for thirty minutes, and then put in one sliced tomato; cook for five minutes more, and serve, adding one teaspoonful of Parisian sauce.

20. Giblets à l’Ecossaise.

—The same as for No. 19, substituting half a cupful of oatmeal for rice ten minutes before serving.

21. Giblets with Barley.

—The same as No. 19, substituting barley for rice forty minutes before serving.

22. Giblets à l’Anglaise.

—Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), adding a cupful of Espagnole sauce (No. 151), a bouquet (No. 254), half a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for about thirty minutes, and when done, serve with one chopped hard-boiled egg.

23. Gumbo With Frogs.

—Brown in half an ounce of butter, in a saucepan, one chopped onion with about one ounce of raw ham cut into dice shape, half a green pepper cut in small dice, and half a tablespoonful of salt and a teaspoonful of pepper. Moisten with one quart of white broth (No. 99), or consommé (No. 100), add one tablespoonful of raw rice, six sliced gumbos, and one sliced tomato. Let all cook thoroughly for about twenty minutes; and five minutes before serving add a quarter of a pound of raw frogs cut up into small pieces.

24. Gumbo of Crabs.

—The same as for No. 23; replacing the frogs by three well-washed, minced, soft-shelled crabs five minutes before serving.

25. Frogs à l’Espagnole.

—The same as No. 23, adding one green pepper and two tomatoes (as green peppers and tomatoes must predominate when frogs are used instead of crabs), and omitting the gumbo.

26. Oysters.

—Put thirty medium-sized oysters in their own water, with half a pint of water added, in a saucepan, with a tablespoonful of salt and half a teaspoonful of pepper, and one ounce of good butter. Let it boil once only; then serve, adding half a pint of cold milk.

27. Julienne.

—Cut into fine long shreds two carrots, half a turnip, two leaves of celery, one leek, an eighth of a cabbage, and half an onion; brown them in a saucepan with one ounce of butter; moisten with one quart of white broth (No. 99), or consommé (No. 100), and season with half a tablespoonful of salt and a teaspoonful of pepper. Cook for thirty minutes; add two tablespoonfuls of cooked green peas, and one tablespoonful of cooked string beans. Boil up again, and serve.

28. Jardinière.

—The same as for No. 27, only the vegetables are cut larger, and omit the cabbage. When ready to serve, add a handful of chiffonade (No. 132) five minutes before serving.

29. Shin of Beef Liée.

—Place ten pounds of leg of beef (shin) in a saucepan, with one gallon of cold water, on the fire. When it comes to a boil, thoroughly skim off all the scum. Add one good-sized carrot, one sound onion, six cloves, eighteen whole peppers, a well-garnished bouquet (No. 254), and two pinches of salt. Let all boil on a moderate fire for four hours. Place in a saucepan two ounces of butter, four tablespoonfuls of flour, mix well together, and place it also on a moderate fire, stirring it once in a while until it has obtained a light brown color, which will take six minutes. When the broth has boiled for four hours, strain either through a napkin or a sieve into a vessel and let cool for five minutes; then gradually add it to the flour, stirring until all is added; place it on the fire, and when it boils skim it once more, and let cook for ten minutes. Cut a piece of four ounces of the meat of the cooked shin of beef into small dice-shape pieces half an inch square, add them to the soup, let all boil ten minutes; squeeze in the juice of one medium-sized sound lemon, add a glassful of Madeira wine, and serve in hot tureen.

30. Mutton with Barley.

—Cut in small squares a quarter of a pound of lean mutton, and brown them in saucepan, with a little fat, on the hot range, with half a chopped sound onion. Moisten with three pints of white broth (No. 99), and season with half a pinch of salt, and half a pinch of pepper; add half a pint of printanier (No. 51), a little cut-up celery, and a tablespoonful of well-washed barley. Boil well together for forty minutes; pour into a hot soup-tureen and serve.

31. Mutton à l’Ecossaise.

—The same as for No. 30, substituting half a cupful of oatmeal for the barley ten minutes before serving.

32. Mikado.

—Cut half of a small breast of chicken, a quarter of a pound of very lean veal, and a quarter of a pound of lean mutton, into small equal-sized dice-shaped pieces, and put them in a saucepan on the hot stove, with two ounces of good butter. Cook for five minutes, stirring with the spatula; then moisten with two quarts of broth (No. 99), adding a finely chopped medium-sized onion, the same of green pepper, two tablespoonfuls of diluted curry, and a bouquet (No. 254). Season with a tablespoonful of salt and a teaspoonful of pepper, and, after cooking for thirty minutes, add three tablespoonfuls of raw rice and cook again for thirty minutes. Remove the bouquet, skim thoroughly, and pour the soup into a hot soup-tureen to serve.

33. Westmoreland Soup.

—Put into a saucepan one quart of broth (No. 99), one quart of Espagnole sauce (No. 151), three tablespoonfuls of Parisian sauce, a little cayenne pepper (about the equivalent of a green pea), and a bouquet (No. 254); place the saucepan on the hot stove, and add two cooked and boned calf’s feet, cut into small square pieces, and pour in a glassful of good Madeira wine. Cook for thirty minutes, remove the bouquet, and skim the fat from the surface; pour the soup into a hot tureen; add eighteen cooked chicken quenelles (No. 226), then send to the table.

34. Mulligatawney.

—Cut a quarter of a medium-sized raw chicken in pieces, with half a green pepper, half an ounce of lean raw ham, and half a finely sliced onion. Brown the whole for five minutes in a saucepan; moisten with one quart of white broth (No. 99), adding a quarter of a pint of very finely cut printanier (No. 51), a teaspoonful of curry, and half a green apple cut into small pieces, one slice of egg-plant cut into small pieces, and a tablespoonful of uncooked rice. Season with half a tablespoonful of salt and a teaspoonful of pepper; boil for twenty-five minutes and serve.

35. Mulligatawney à la Delmonico.

—The same as for No. 34, but instead of the printanier use two tablespoonfuls of rice, adding twelve medium-sized oysters two minutes before serving.

36. Menestra.

—Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and one stalk of celery, and steam them in two ounces of butter for about ten minutes in a covered saucepan; moisten with three pints of white broth (No. 99), adding one tablespoonful of washed rice, a bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with two tablespoonfuls of grated cheese separately for each person.

37. Napolitaine.

—Cut into small pieces a quarter of a raw chicken; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way. Steam for ten minutes in a saucepan, then moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let it simmer until half cooked (about fifteen minutes), then throw in one ounce of pieces of macaroni and half a tomato. Boil again for ten minutes, and serve with two tablespoonfuls of grated cheese separately.

38. Ox-Tail with Barley.

—Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consommé (No. 100); season with half a pinch of salt and half a pinch of pepper. Cook for one hour. Then add half a pint of printanier (No. 51), one tablespoonful of well-washed barley, and a teaspoonful of Parisian sauce. Cook for forty minutes, then skim the fat off, and a few moments before serving add one medium-sized, red, sliced tomato to the soup.

39. Ox-Tail à l’Ecossaise.

—The same as for No. 38, substituting half a cupful of oatmeal for the barley ten minutes before serving.

40. Ox-Tail à l’Anglaise.

—Cut a small ox-tail into pieces, and fry them the same as in No. 38. Moisten with a quart of consommé (No. 100), and one pint of Espagnole sauce (No. 151). Cook for one hour, then season with a pinch of pepper, add one tablespoonful of well-washed barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira wine, and a bouquet (No. 254). Boil thoroughly for forty-five minutes, skim off the fat, then serve with six slices of lemon, and one chopped hard-boiled egg, and suppressing the bouquet.

41. Sorrel with Asparagus-tops.

—Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes; then moisten with three pints of white broth (No. 99), adding half a cupful of asparagus-tops, and half a tablespoonful of salt and a teaspoonful of pepper. Cook together for twenty-five minutes, and when about serving thicken it with the yolk of one egg in half a cupful of cream. Serve with six sippets of toast.

42. Sorrel with Rice.

—The same as for No. 41, using two tablespoonfuls of rice twenty minutes before serving, instead of the asparagus, and omitting the sippets of toast.

43. Purée Jackson.

—Cut one pint of potatoes into pieces and cover them with one quart of white broth (No. 99) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet (No. 254.) Season with half a tablespoonful of salt and a teaspoonful of pepper, cook well for thirty minutes, then strain the soup, adding half a cupful of cream, and serve with six sippets of toast. Do not let it boil again after the cream has been added.

44. Purée Parmentier.

—The same as for No. 43, adding one bunch of cut-up leeks fifteen minutes before serving.

45. Purée Bretonne.

—The same as for No. 43, substituting one pint of dried white beans, previously soaked for four hours in cold water, for the potatoes.

46. Purée Faubonne.

—The same as for No. 43, using one pint of lentils instead of potatoes. (Lentils must also be soaked for four hours before using.) Throw in two tablespoonfuls of cooked green peas and a pinch of chopped parsley one minute before serving.

47. Purée Crécy.

—Steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan, with two ounces of butter; then moisten with one quart of white broth (No. 99), adding half a cupful of raw rice, one bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for thirty minutes, then strain through a fine colander. Finish with half a cupful of cream, and serve with two tablespoonfuls of croûtons (No. 133).

48. Purée Condé.

—Place in a saucepan on the fire one pint of red beans, previously soaked for four hours in cold water. Moisten with one quart of white broth (No. 99), and add two ounces of blanched salt pork, one onion, one carrot, a bouquet (No. 254), and a teaspoonful of pepper. Cook thoroughly for one hour; then strain, add half a glassful of claret, and then serve with two tablespoonfuls of square croûtons of fried bread (No. 133).

49. Purée of Green Peas.

—The same as for No. 48, using a pint of green peas instead of red beans, and adding half a cupful of cream in the place of claret, and one ounce of butter, one minute before serving.

50. Purée Mongole.

—Boil in a saucepan half a cupful of dried peas in two gills of white broth (No. 99), for one hour; if fresh peas, half an hour will be sufficient. Cut up in julienne shape, one medium-sized sound carrot, one small turnip, and one leek; place them in a saucepan with half an ounce of butter on the hot stove, cover the pan, and let simmer for five minutes. Peel two good-sized ripe tomatoes, cut them into quarters, put them in a saucepan with a quarter of an ounce of butter; season with one pinch of salt and half a pinch of pepper, add one gill of white broth (No. 99). Let cook for twenty minutes on a brisk fire. Then strain the tomatoes through a fine sieve into a bowl, add them now to julienne, let all cook five minutes longer; strain the peas through the sieve into the julienne, let the whole come to a boil, and serve in a hot soup-tureen.

51. Printanier Grenat.

—Cut into small pieces two carrots, half a turnip, half an onion, two leaves of celery, and two leeks; steam them well for ten minutes in a saucepan with one ounce of butter; then moisten with three pints of consommé (No. 100), adding two tablespoonfuls of rice, half a pinch each of salt and pepper. Cook thoroughly for thirty minutes and five minutes before serving put in one cut-up raw tomato.

52. Printanier Chasseur.

—Proceed as for No. 51, only replacing the tomato with half the breast of a cooked grouse, partridge, or any other game, cut into small pieces, and twelve quenelles (No. 221).

53. Paysanne.

—Cut in square-shaped pieces two carrots, half a turnip, an eighth of a cabbage, half an onion, one potato, and two leaves of celery. Steam them for ten minutes with two ounces of butter in a saucepan; then moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for thirty minutes, and when serving add six thin slices of bread.

54. Pot-au-Feu.

—Family Soup.—Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water; place it on the fire, and be very careful, as soon as it comes to a boil, to thoroughly skim off all the scum. Add two medium-sized, sound, well-cleaned carrots, one turnip, one good-sized, well-peeled onion with six cloves stuck in it, and two leeks tied together. Season with two pinches of salt, and eighteen whole peppers; let boil for four hours. Strain either through a napkin or a sieve into a bowl; cut the carrots into round pieces, quarter of an inch thick, turnip the same, as also the leeks; add all these to the broth, and serve with six quarters of toasted rolls.

55. A la Russe.

—Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white broth (No. 99), then throw in half a pint of prepared printanier as for No. 109, and a tablespoonful of raw rice. Boil thoroughly for thirty minutes, season with two teaspoonfuls of pepper, and five minutes before serving add a handful of chiffonade (No. 132).

56. Spaghetti with Tomatoes.

—Pour into a saucepan one pint of white broth (No. 99), one pint of tomato sauce (No. 205), and season with half a pinch each of salt and pepper. Let it boil well for ten minutes; then throw in half a pint of cooked spaghetti—cut about three-quarters of an inch in length; cook again for five minutes, tossing them well meanwhile, and serve very hot.

57. Tomatoes with Rice.

—The same as for No. 56, using three tablespoonfuls of raw rice twenty minutes before serving instead of the cooked spaghetti.

58. Tomatoes à l’Andalouse.

—Boil together in a saucepan one pint of tomato sauce (No. 205), and three pints of consommé (No. 100). Add half a tablespoonful of salt and a teaspoonful of pepper; then put in two tablespoonfuls of tapioca, stirring it well all the time. Cook for fifteen minutes, and add twelve chicken quenelles (No. 226); then serve.

59. Tomato with Sago.

—Boil for ten minutes in a saucepan one pint of tomato sauce (No. 205), and three pints of consommé (No. 100), seasoning with half a pinch each of salt and pepper; add two tablespoonfuls of sago, cook again for fifteen minutes, gently stirring, and serve.

60. Terrapin—how to prepare it.

—Take live terrapin, and blanch them in boiling water for two minutes. Remove the skin from the feet, and put them back to cook with some salt in the saucepan until they feel soft to the touch; then put them aside to cool. Remove the carcass, cut it in medium-sized pieces, removing the entrails, being careful not to break the gall-bag. Put the pieces in a smaller saucepan, adding two teaspoonfuls of pepper, a little nutmeg, according to the quantity, a tablespoonful of salt, and a glassful of Madeira wine. Cook for five minutes, and put it away in the ice-box for further use.

61. Terrapin Soup.

—Put in a saucepan one pint of Espagnole sauce (No. 151) and half a pint of consommé (No. 100). Add a good bouquet (No. 254), one tablespoonful of Parisian sauce, a very little red pepper, the same of nutmeg, and half a glassful of Madeira wine. Boil for twenty minutes, being careful to remove the fat, if any; add half a pint of terrapin prepared as above (No. 60), and boil for ten minutes longer. Then serve with six slices of lemon, always removing the bouquet.

62. Chicken à la Richmond.

—Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten minutes; then moisten with three pints of white broth (No. 99), adding a teaspoonful of powdered curry, diluted in two tablespoonfuls of broth, good bouquet (No. 254), a spoonful of Lima beans, two tablespoonfuls of fresh corn, and six cut-up gumbos, suppressing the stalks. Season with half a tablespoonful of salt, and a teaspoonful of pepper; cook thoroughly for thirty-five minutes; remove the bouquet and serve.

63. Chicken Piémontaise.

—The same as No. 37, omitting the carrots and rice.

64. Chicken Hollandaise.

—Cut one quarter of a medium-sized raw chicken into small pieces with half an onion; brown well together for ten minutes in a saucepan with an ounce of butter, and moisten with three pints of consommé (No. 100). Add three tablespoonfuls of raw rice, half a tablespoonful of salt, a very little red pepper, and a bouquet (No. 254). Boil thoroughly for twenty minutes; remove the bouquet, and serve.

65. Chicken à la Créole.

—The same as for No. 64, adding half a chopped green pepper, one ounce of lean, raw ham, cut in small pieces. Five minutes before serving put one cut tomato in the soup.

66. Chicken à la Portugaise.

—Prepare the chicken as for No. 64; add half a pint of cooked printanier (No. 51) cut very fine five minutes before serving.

67. Chicken à l’Okra.

—The same as for No. 65, adding twelve raw okras cut in small pieces ten minutes before serving.

68. Chicken with Leeks.

—Brown for ten minutes, in one ounce of butter in a saucepan, one quarter of a medium-sized chicken with half a cut-up small onion; moisten with three pints of consommé (No. 100), adding three leeks cut in pieces, a bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes and serve, suppressing the bouquet.

69. Chicken à la Turque.

—Brown in a saucepan a quarter of a raw chicken in one ounce of butter, with one ounce of raw ham and a sliced onion, moisten with a quart of consommé (No. 100), and half a pint of tomato sauce (No. 205), add two tablespoonfuls of raw rice, a bouquet (No. 254), half a tablespoonful of salt, half a cut-up green pepper, and one teaspoonful of diluted curry. Boil for thirty minutes and serve, removing the bouquet.

70. Cream of Asparagus.

—Put two ounces of butter in a saucepan, adding three tablespoonfuls of flour; stir well, and moisten with three pints of white broth (No. 99). Put in the equivalent of half a bunch of asparagus; add a bouquet (No. 254), twelve whole peppers, and half a tablespoonful of salt. Boil thoroughly for thirty minutes; then strain through a fine sieve, add half a cupful of cream, and serve either with a handful of cooked asparagus tops or croûtons soufflés (No. 134).

71. Cream of Celery.

—Heat half a pint of mirepoix (No. 138) in a saucepan with an ounce of butter, adding three tablespoonfuls of flour; moisten with three pints of white broth (No. 99), put in half a bunch of celery with a little nutmeg, and half a tablespoonful of salt; let boil well for forty-five minutes then strain through a sieve; add half a cupful of cream, and serve with two tablespoonfuls of croûtons (No. 133).

72. Cream of Artichokes.

—Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding three tablespoonfuls of flour, and half a tablespoonful of salt; moisten with three pints of white broth (No. 99), and put in two well-pared, fresh, or three canned, artichokes, and cook well for thirty minutes; strain through a sieve, stir in half a cupful of cream, and serve with a handful of croûtons soufflés (No. 134).

73. Cream of Cauliflower.

—Proceed the same as for No. 72, omitting the mirepoix, and substituting half a medium-sized cauliflower instead of artichokes.

74. Cream Palestine.

—Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth (No. 99), and half a pint of mirepoix (No. 138). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cook thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croûtons soufflés (No. 134).

75. Cream of Lima Beans.

—Put two ounces of butter in a saucepan with half a pint of mirepoix (No. 138), a tablespoonful of flour, and one pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pints of white broth (No. 99); cook for thirty minutes; then strain through a sieve, and serve with half a cupful of cream and a handful of croûtons soufflés (No. 134).

76. Cream of Dried Green Peas.

—Soak one pint of dried peas for four hours; then cover them with three pints of white broth (No. 99), or water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized piece of salt pork (about two ounces), one carrot, one onion, three cloves, and twelve whole peppers. Cook for forty-five minutes; then rub through a sieve, add two ounces of good butter, and half a cupful of cream, and serve with sippets of fried bread. Should water be used instead of broth, taste before serving to see if sufficiently seasoned.

77. Cream of Barley.

—Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread fried in butter.

78. Cream of Rice.

—Same as for No. 77, using rice instead of barley, and letting it cook thirty minutes.

79. Cream of Sorrel.

—Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of béchamel sauce (No. 154); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread.

80. Cream of Sorrel and Rice.

—The same as for No. 79, adding three tablespoonfuls of raw rice, and cooking for twenty minutes longer.

81. Cream of Sorrel, fermière.

—Steam three good handfuls of well-cleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth (No. 99), adding one more ounce of butter, one sliced, raw potato, two leeks cut in small squares, half an onion, also cut, half a tablespoonful of salt, and a teaspoonful of pepper. Cook well for thirty minutes, and serve with six slices of bread, but add no thickening.

82. Cream of Chicken.

—Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (No.99), adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful of salt, twelve whole peppers, and three cloves. Boil thoroughly for thirty minutes; then strain through a fine sieve; put in half a cupful of cream, and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen, or croûtons soufflés instead of the chicken.

83. Cream of Game.

—The same as for No. 82, using game instead of chicken; the same quantity of each being needed.

84. Cream à l’Allemande.

—Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth (No. 99); season with half a tablespoonful of salt and three cloves. Boil for thirty minutes, then strain, and after adding an ounce of good butter, serve with two ounces of very finely cut noodles (No. 1182) which have been previously boiled in salted water.

85. Cream of Turnips.

—Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good béchamel sauce (No. 154); rub through a sieve and moisten with one quart of white broth (No. 99); season with a tablespoonful of salt and a teaspoonful of pepper. Heat it while stirring continually, and serve with half a cupful of cream beaten with two egg yolks.

86. Cream of Celery à l’Espagnole.

—Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth (No. 99), with half a tablespoonful of salt and a teaspoonful of pepper. Boil for thirty minutes; then rub through a sieve, moisten with one quart of broth, and before serving thicken with two egg yolks diluted in half a cupful of cold consommé (No. 100). Add three tablespoonfuls of boiled rice, and, two minutes before serving, one ounce of butter. After the egg yolks have been added to the soup it should not be allowed to boil again.

87. Cream of Lettuce.

—Wash thoroughly the green leaves of three good-sized heads of lettuce; drain and chop them up; place them in a saucepan with a quarter of a pound of butter, and cook for five minutes, stirring it lightly. Moisten with two quarts of white broth (No. 99); season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of grated nutmeg; add a bouquet (No. 254), and four ounces of well-cleaned, raw rice; cover the saucepan, and cook for forty-five minutes. Remove the bouquet and strain the soup through a fine sieve. Clean the saucepan well, replace the cream in it, and let it heat thoroughly, but do not let it boil, meanwhile stirring it gently with the spatula. Pour in a pint of sweet cream, stir a little more, and throw it into a hot soup tureen, serving it with croûtons soufflés (No. 134).

88. Cream of Lentils à la Major-domo.

—Soak one pint of lentils for four hours in cold water; then put them on to boil in a saucepan, with two quarts of water, one carrot, one onion, two ounces of salt pork, six whole peppers, a bouquet (No. 254), and the bones of one partridge; also half a tablespoonful of salt. Cook for forty-five minutes, then rub through a sieve; cut half the breast of a partridge in slices, lay them in the soup-tureen with an ounce of butter, pour the purée over, and serve with a handful of fried sippets of bread, suppressing the bouquet.

89. Purée of Partridge à la Destaing.

—Pound in a mortar the bones of a partridge, and half a pint of purée of chestnuts (No. 131). Put the whole into a saucepan, and moisten with three pints of white broth (No. 99), one ounce of butter, and half a tablespoonful of salt and a teaspoonful of pepper. Boil for forty-five minutes; then rub through a wire sieve, adding about an ounce more butter and three tablespoonfuls of cooked rice just before serving.

90. Purée of Partridge à la Gentilhomme.

—Pound well the bones of one of any kind of game, place them in a saucepan, add half a pint of purée of lentils with three pints of white broth (No. 99), half a tablespoonful of salt and a teaspoonful of pepper, and one ounce of butter. Boil forty-five minutes, then rub through a fine sieve, stir well while on the fire, not letting it come to a boil, and finish with one ounce of fresh butter. Serve with twelve small game quenelles (No. 228).

91. Purée of Chestnuts à la Jardinière.

—Place in a saucepan one pint of purée of chestnuts (No. 131), moisten it with one pint of white broth (No. 99) and a glassful of Madeira wine; boil for thirty minutes, then put in a quarter of a carrot, the same of turnip cut with a tin tube, a tablespoonful of asparagus-tops, six Brussels sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, and serve after seasoning with half a tablespoonful of salt and a teaspoonful of pepper.

92. Purée of Beans Soubise.

—After soaking a pint of white beans for four hours, cook them in a saucepan with one ounce of butter and two sliced onions, and moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pepper. Boil for forty-five minutes; then rub through a fine sieve, and serve with a thickening of two egg yolks and half a cupful of cream. Add twelve quenelles to the soup (No. 231), and serve.

93. Potage à la Diplomate.

—Blanch a beef palate for two minutes in boiling water, then scrape it well, drain, cook again for one hour, and then cut it up in dice shape. Place it in a stewpan with one pint of consommé (No. 100), half a glassful of Madeira wine, and half a pinch each of salt and pepper; pour the liquid over and cook for thirty minutes. Now prepare, in another saucepan, one quart of a stock such as clear green turtle (No. 18), add the beef palates, and twelve chicken quenelles or forcemeat balls (No. 226) and serve.

94. Potage à la Windsor.

—Boil for one hour, in two quarts of white broth (No. 99) and one quart of water, three calf’s feet; when done, bone and cut them into pieces (they are preferable if cold); moisten with three pints of their own broth, adding a bouquet (No. 254), half a glassful of Madeira wine, half a tablespoonful of salt, and a very little cayenne pepper. Boil again for ten minutes, then strain through a fine sieve, darken the soup with a little essence of caramel, and when serving add twelve crawfish quenelles (No. 227).

95. Potage à la McDonald.

—Pound a cooked calf’s brain in a mortar; add two cooked onions, three raw egg yolks, and a teaspoonful of curry powder; rub well through a fine sieve, and when ready to serve pour it into three pints of white broth (No. 99) in the saucepan, adding a peeled and baked cucumber cut in slices. Then serve.

96. Potage à la D’Orsay.

—Place in a saucepan a pint of béchamel (No. 154). One pint of white broth (No. 99), half a tablespoonful of salt and a teaspoonful of pepper, and let simmer on the corner of the fire for fifteen minutes. Add to this half a pint of cream of asparagus (No. 70) and one ounce of butter; when finished boiling, put in the tureen six soft-boiled and well-pared pigeon eggs, and the breast of one pigeon cut in julienne; pour the soup over, and serve.

97. Potage Montmorency.

—Add to one quart of boiling consommé (No. 100), in a saucepan, half a cupful of noodles (No. 1182) previously blanched in salted water; thicken with the yolks of two beaten eggs, a tablespoonful of grated Parmesan cheese, half a cupful of cream, and one ounce of butter; pour into the tureen, adding either the minced leg or wing of a cooked chicken, and serve with three heads of baked lettuce cut in two, on a separate dish.

98. Potage of Rice à la Maintenon.

—Take one quart of white broth (No. 99), one pint of béchamel (No. 154), half a tablespoonful of salt and a teaspoonful of pepper, and add to it half a raw chicken; cook for twenty minutes in the saucepan on the fire, then take the chicken out and thicken the soup with the yolks of two beaten eggs, and a teaspoonful of powdered curry, mixed with half a cupful of cream; rub all through a fine sieve, and serve, adding two tablespoonfuls of boiled rice, and the breast of the half chicken previously cooked in the soup, and cut into small pieces.

99. Bouillon Blanc—White broth.

—Place in a large stock-urn on a moderate fire a good heavy knuckle of a fine white veal with all the débris, or scraps of meat, including bones, remaining in the kitchen (but not of game); cover fully with cold water, adding a handful of salt; and as it comes to a boil, be very careful to skim all the scum off—no particle of scum should be left on—and then put in two large, sound, well-scraped carrots (whole), one whole, cleaned, sound turnip, one whole, peeled, large, sound onion, one well-cleaned parsley root, three thoroughly washed leeks, and a few leaves of cleaned celery. Boil very slowly for six hours on the corner of the range, keenly skim the grease off; then strain well through a wet cloth into a china bowl or a stone jar, and put it away in a cool place for general use.

100. Consommé pure—Consommé plain.

—Chop up a shin of beef of twelve pounds, using a machine if practicable; put it in a large soup kettle with two sound, well-scraped, good-sized carrots, two peeled, sound onions, three well-washed and pared leeks, a few branches of celery, and one bunch of parsley roots, all well-scraped, washed, and shred, six cloves, eighteen whole peppers, a bay-leaf, and the whites of six raw eggs, including their shells. Mix all well together, and then moisten with two gallons of cold white broth (No. 99), one quart of cold water (all this should be done before the soup-kettle has been placed on the hot range). Stir thoroughly for two or three minutes without ceasing; and then place it on the hot range, add some débris of chicken if any at hand. Boil slowly for about four hours, skim the grease off thoroughly, and then strain through a wet cloth into a china bowl or stone jar, and put away in a cool place for general use. Should the white broth that you employ be hot, replace the cold water by a piece of ice well cracked, and the equivalent of a quart of water, adding it to the consommé very gradually at the beginning, but continually increasing, and stirring till all added. (Always taste if sufficiently seasoned before serving).

101. Consommé Dubourg.

—Cut half a pint of royal (No. 107) into pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and pour three pints of boiling consommé over it, and serve.

102. Consommé Massena.

—Add half a glassful of Madeira wine and a bouquet (No. 254) to three pints of game-stock (No. 219), and boil well together for two hours. Have ready three tablespoonfuls of purée of chestnuts (No. 131), mixing in three egg yolks, adding a very little salt and the same of pepper. Take six small timbale-molds, butter them well, and fill them with the above preparation. Poach them for two minutes; take them out, and let them get cool before unmolding them. Put them in a soup-tureen and serve, adding the boiling game-stock.

103. Consommé aux Pâtes.

—When one quart of consommé is boiling very hard, add three-quarters of a cupful of paste, such as vermicelli or any other Italian paste; let them cook for six minutes, stirring frequently; then serve. (Pastes such as macaroni, rice, spaghetti, noodles &c., must first be parboiled, and, when necessary, broken into pieces before being added to the soup.)

104. Consommé à la Semoule, or Tapioca.

—Into one quart of boiling consommé (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving.

105. Consommé Tapioca or Semoule à la Creme.

—The same as for No. 104, adding to the tureen a thickening of two egg yolks with half a cupful of cream when ready to serve.

106. Consommé à la Sevigne.

—With chicken forcemeat (No. 226) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two tablespoonfuls of cooked asparagus-tops, and two tablespoonfuls of cooked green peas; pour over it one quart of boiling consommé (No. 100), and serve.

107. Consommé Royal.

—Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoonful of cayenne pepper; beat well together in a bowl, adding half a pint of cream; strain through a fine hair sieve and fill up six small timbale-molds, being careful that they are previously well buttered. Cook them in a stewpan with boiling water to half their height; then place them in the oven until they become firm, which will take about fifteen minutes; immediately after taking them from their moulds, cut them in slices, and add them to one quart of boiling consommé (No. 100) when ready to serve in a tureen.

108. Consommé Deslignac.

—Make a royal consommé for three timbales (No. 107), but instead of cream use consommé; unmold, cut them dice-shaped, and put them in the tureen with half a cupful of cooked printanier (No. 109) and one quart of boiling hot consommé (No. 100); then serve.

109. Consommé Printanier.

—Cut out, with a vegetable scoop, two carrots and one turnip; simmer them for twenty minutes in water and with a tablespoonful of salt, then drain and throw them into a quart of consommé (No. 100) in a saucepan with two tablespoonfuls of cooked green peas, and two tablespoonfuls of cooked string beans cut into small pieces. Add a handful of chiffonade (No. 132), cook five minutes more, and serve in a hot tureen.

110. Consommé à la D’Orleans.

—Add a little crawfish butter (No. 150) to eight fish quenelles; fill six long-shaped quenelle molds with this and poach them in salted water for two minutes; drain, and after unmolding put them in a tureen with two tablespoonfuls of cooked green peas and as much boiled rice; pour one quart of boiling consommé (No. 100) over it, and serve.

111. Consommé à l’Imperiale.

—Place four tablespoonfuls of chicken forcemeat (No. 226) in a paper cornet; cut away the end of the cornet. Butter a pan, and with the contents of the cornet, make eighteen round quenelles; put on top of each quenelle a small slice of truffle; poach them for two minutes in white broth (No. 99); then drain through a sieve, and serve in the tureen, after pouring one quart of consommé (No. 100) over them and adding a tablespoonful of cooked green peas and six cock’s combs.

112. Consommé Garibaldi.

—Proceed the same as for No. 107; have two green timbales, two red ones; use a very little carmine Broton, then use two more plain timbales, and serve.

113. Consommé Princesse.

—Wash well three tablespoonfuls of barley, drain, and place it in a saucepan with three pints of consommé (No. 100), and let boil for forty minutes. Add two tablespoonfuls of cooked breast of chicken cut in dice, two tablespoonfuls of cooked green peas, and serve in a hot tureen.

114. Consommé Douglas.

—Pare and blanch for ten minutes half a root of celery as for a julienne (No. 27); then place it in a saucepan, adding two tablespoonfuls of boiled rice, half an ounce of smoked, cooked tongue, and six mushrooms, both shred very small; pour one quart of hot consommé (No. 100) over it and serve.

115. Consommé Renaissance.

—With two ounces of pâté-à-chou (No. 1240) make a handful of croûtons, the size of the little finger; cook them on a tin dish in the oven for ten minutes, and when done fill them inside with chicken forcemeat (No. 226) pressed through a cornet. Put them in a tureen with two tablespoonfuls of cooked peas, and two spoonfuls of sliced mushrooms; pour one quart of consommé (No. 100) over them, and serve.

116. Consommé à l’Africaine.

—Cut one cooked artichoke bottom dice-shaped, also one slice of fried egg-plant cut in pieces; drain them on a cloth to remove all the fat, then add two tablespoonfuls of cooked rice, and a teaspoonful of powdered curry diluted in water; put these in a soup tureen with one quart of consommé (No. 100) poured over them, and serve.

117. Consommé à l’Andalouse.

—Boil three tablespoonfuls of tapioca in one quart of consommé (No. 100); add half a pint of thin tomato sauce (No. 205), boil for ten minutes, and serve with twelve small quenelles of godiveau. (No. 221).

118. Consommé Celestine.

—Make two light French pancakes (No. 1186) cover one with chicken forcemeat (No. 226), and sprinkle over it a little grated Parmesan cheese; then put the other one on top, and cut them in twelve slices with a tube, and serve in one quart of boiling consommé (No. 100) in a hot tureen.

119. Consommé à l’Anglaise.

—Add half a cupful of minced cooked chicken, and three tablespoonfuls of cooked green peas to one quart of boiling consommé (No. 100), and serve in a hot tureen.

120. Consommé Colbert.

—Add six poached eggs (No. 404) to one quart of boiling consommé (No. 100) before serving.

121. Consommé Printanier Colbert.

—The same as for the above, adding half a pint of cooked printanier (No. 51).

122. Consommé Suèdoise.

—Cut three rolls in halves, and take out the crumbs; make a preparation, cutting up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one tablespoonful of string beans; add one ounce of butter, half a tablespoonful of salt, and very little pepper. Leave it very thick, and cook for twenty minutes in a saucepan, adding two tablespoonfuls of grated Parmesan cheese. Fill the rolls with this mixture, and sprinkle the tops with more cheese and a few drops of drawn butter; place them in the oven for two minutes, and serve with three pints of consommé (No. 100) in a hot soup-tureen.

123. Consommé Rachel.

—Decorate the bottom and sides of twelve quenelle molds with sliced truffles, and the same of smoked cooked tongue, being careful to have them well buttered. Fill them with chicken forcemeat (No. 226); poach them in salted water for two minutes, unmold, and serve with one quart of boiling consommé (No. 100) in the hot tureen.

124. Consommé Printanier Royale.

—Add to one quart of boiling consommé (No. 100) three royals (No. 107) cut into pieces, also half a pint of cooked printanier (No. 51), and serve.

125. Consommé Duchesse.

—Butter and cover a tin plate with two ounces of pâté-à-chou (No. 1240), about the height of a quarter of an inch. Cook it in the oven for six minutes, then remove, and fill it with forcemeat (No. 226) pressed through a cornet; cut it with a paste cutter into twelve equal-sized pieces, put them in the tureen, pour one quart of boiling consommé (No. 100) over them, and serve.

126. Consommé Patti.

—Cut half a breast of a cooked chicken into small pieces; put them in a tureen, adding two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas, and one truffle cut dice-shaped. Pour one quart of boiling consommé (No. 100) over it, and serve with grated cheese separate.

127. Consommé Napolitaine.

—Cut two ounces of cooked spaghetti into pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of lean, cooked ham, and three mushrooms cut into small pieces. Pour all into a tureen with one quart of consommé (No. 100), and serve with grated cheese separate.

128. Consommé Chatelaine.

—Take three molds. Add to the four whites of well-beaten eggs half a pint of purée of onions (Soubise No. 250), and a quarter of a pint of cream; beat well together with a very little grated nutmeg, and half a tablespoonful of salt. Fill the molds, previously well buttered; then poach them in water to half their height for six minutes, and unmold. Cut them into twelve pieces, and put them in the soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the same quantity of green peas. Pour one quart of consommé (No. 100) over it, and serve very hot.

129. Consommé aux Quenelles.

—Have ready eighteen small godiveau quenelles (No. 221). Arrange them in a well-buttered stewpan, being careful they do not touch each other; pour some salted water over them, and let them poach for two minutes. Drain on a perfectly dry sieve, and put them in the tureen with one quart of boiling consommé (No. 100), and serve.

130. Onion Soup.

—Brown two onions in a saucepan with one ounce of butter, stir in a little flour, and moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pepper, and cook for ten minutes. Place six pieces of toasted bread in a bowl; cover them with fine slices of Swiss cheese, pour the broth over them, add a few more slices of cheese on top, and put it in the oven five minutes before serving.

131. Purée of Chestnuts.

—Boil one pound of chestnuts for ten minutes; peel and skin them immediately, put them in a saucepan with one quart of white broth (No. 99), a tablespoonful of salt, and two teaspoonfuls of pepper and a quarter of a pound of butter. Let all boil well for thirty minutes; rub through a sieve, and use when needed.

132. Chiffonade for Soups.

—Chop well together half a head of lettuce, half a handful of sorrel, a few branches of chervil, and a little parsley. Use it in soups five minutes before serving.

133. Croûtons for Soups.

—Cut some dice-shaped pieces of bread, and fry them in a pan with clarified butter; when a rich golden color, drain, and add to the soup when needed.

133½. Croûtons for Garnishing.

—Cut six rather thin slices out of an American loaf of bread; neatly pare, then cut them into heart-shaped croûtons. Lay them on a tin plate, drip a little clarified butter over them, place in the hot oven for four minutes, to let get a good golden color. Take from out the oven, and use when required.

134. Croûtons Soufflés.

—Make some pâté-à-chou (No. 1240), spread it out to the thickness of macaroni, and cut with a knife the size of a pea. Put them in a sieve, sprinkle with flour, shake well, and fry in hot lard; when done, which will take five minutes, drain through a cloth, and serve with the soup when needed.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

STOCKS, SAUCES, FORCEMEATS, AND GARNISHINGS.

135. White-Roux.

—Put in a saucepan two ounces of butter, and place it on the corner of the hot range, add to it two tablespoonfuls of flour; keep stirring constantly for seven minutes. Then let it cool, and when cold, use in various sauces, as directed.

136. Brown-Roux.

—Place two ounces of good butter in a saucepan on the hot range; mix in two tablespoonfuls of flour, and cook rapidly for about seven minutes, or until it assumes a rich brown color. Let it thoroughly cool off, and then use in different sauces, as mentioned.

137. White Stock—for one gallon.

—Reduce in saucepan on the hot range, one ounce of very good, finely shred, salt pork, previously well washed, and the same of beef suet. Add one carrot, one onion, a bouquet of aromatic herbs (No. 254), twelve whole peppers, and four cloves. Brown these well on a moderate fire for four minutes. Add four ounces of flour; stir well, and moisten with a glassful of white wine and three quarts of white broth (No. 99). Add one tablespoonful of salt, and stir until it comes to a boil; then let it cook thoroughly for one hour; strain through a fine sieve. This stock should be used without any further thickening.

138. Mirepoix.

—Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a ham bone cut into pieces. Add two sprigs of celery and half a bunch of parsley roots; cook for fifteen minutes, and use when directed in other recipes. Scraps of baked veal may also be added, if at hand.

139. Marinade Stock, cooked—for one gallon.

—Stew together a finely sliced sound onion and four parsley roots, adding one pint of vinegar and four quarts of fresh water, also a quarter of a bunch of thyme, six bay-leaves, twenty-four whole peppers, and twelve cloves. Cook well for thirty minutes on a brisk fire, then place in a stone jar, and keep it in a cool place for general use.

140. Marinade Stock, raw—for six persons.

—Finely slice one medium-sized, sound, peeled onion, place it in an earthen crock, with three slices of lemon, two bay-leaves, twelve whole peppers, four cloves, three whole mace, and three sprigs of parsley roots. Add to these two tablespoonfuls of sweet oil, a cupful of vinegar, and a pinch of salt. Place the meat or fish in this, and leave it to souse as long as necessary, or about six hours.

141. Meat Glaze—Glace de Viande.

—As this meat glaze, when properly made, will keep in perfect condition for any length of time, I would advise that half a pint be made at a time, in the following manner. Place in a large saucepan ten quarts of white broth (No. 99), or nine quarts of consommé (No. 100), and reduce it on a moderate fire for fully four hours, at which time it should be reduced to half a pint. Transfer it in a stone jar or bowl; put a cover on, and keep in a cool place for general use.

142. Court Bouillon.

—Cut up one good-sized, peeled and well-washed carrot, with a sound onion, and half a bunch of parsley roots, also cut up; brown them in a glassful of white or red wine, according to the fish; add to it any well-washed pieces of fish-heads and a pint of water. Season with half a pinch each of salt and pepper. Boil well for five minutes; let cool; strain through a napkin or a sieve into a jar, and use when needed. Always avoid straining anything acid into tin or copper vessels—to prevent blackening.

143. Cooked Fine Herbs.

—Chop up one sound onion and two well-peeled shallots; brown them in a saucepan with one ounce of butter, for five minutes, then add double the quantity of finely minced mushrooms and a grain of garlic; season with half a tablespoonful of salt and a teaspoonful of pepper, and finish with a tablespoonful of chopped parsley. Cook ten minutes longer, and then let it cool.

144. Raw Fine Herbs.

—Chop separately, half an onion, two shallots, two sprigs of parsley, four hairs of chives, and the same of chervil; mix thoroughly before using.

145. Butter, maître d’hôtel.

—Put one ounce of good butter in a bowl with a teaspoonful of very finely chopped parsley, adding the juice of half a sound lemon. Mingle well with a very little nutmeg, and keep it in a cool place to use when needed.

146. Anchovy Butter.

—To one ounce of good butter, add one teaspoonful of anchovy essence; mix well, and keep it on ice—for general use.

147. Butter à la Ravigote.

—Pound together in a mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and one small, peeled shallot. Add half a teaspoonful of anchovy essence, one ounce of good butter, and half a drop of spinach-green. Rub through a fine sieve, and keep it in a cool place for general use.

148. Horseradish Butter.

—Pound in a mortar one teaspoonful of grated horseradish with one ounce of good butter, and season with very little red pepper—third of a saltspoonful. Rub through a fine sieve, and keep it in a cool place. When this butter is added to other sauces, it should not boil again.

149. Lobster Butter.

—Extract the coral from one cooked lobster (the eggs may be used instead); pound it in a mortar to a paste, mixing it with one ounce of good butter and a teaspoonful of mustard. Rub through a fine sieve, and keep in a cool place. The butter can also be used for coloring purposes.

150. Crawfish Butter.

—Pick the meat from the tails of twelve boiled crawfish; dry the shells, and pound them all together in a mortar, adding one ounce of good butter; then place it in a saucepan on a moderate fire, stirring, until it clarifies, for about five minutes; then strain through a napkin, letting it drop into cold water. When it is congealed, take it out, and place it in a warm basin, stirring until it assumes the desired color. The same method can be used for lobsters and shrimps.

151. Sauce Espagnole—for one gallon.

—Mix one pint of raw, strong mirepoix (No. 138) with two ounces of good fat (chicken’s fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth (No. 99). Stir well, and then add, if handy, some baked veal and ham bones. Boil for three hours, and then remove the fat very carefully; rub the sauce through a very fine sieve, and keep it for many purposes in cooking.

152. Sauce Velouté.

—Melt one ounce of good butter in a saucepan, adding two tablespoonfuls of flour, and stir well, not letting it get brown. Moisten with a pint and a half of good veal and chicken stock, the stronger the better. Throw in a garnished bouquet (No. 254), half a cupful of mushroom liquor, if at hand, six whole peppers, half a pinch of salt, and a very little nutmeg. Boil for twenty minutes, stirring continuously with a wooden spatula; then remove to the side of the fire, skim thoroughly, and let it continue simmering slowly for one hour. Then rub through a fine sieve. This sauce will make the foundation for any kind of good white stock.

153. Sauce Villeroi.

—Strain and place in a saucepan with one ounce of butter, two tablespoonfuls of raw mirepoix (No. 138), adding two tablespoonfuls of flour. Cook, and mix well together for five minutes; moisten with three pints of white broth (No. 99), and season with half a tablespoonful of salt. Boil for one hour; then strain through a fine sieve and use when needed.

154. Béchamel Sauce.

—Place in a saucepan two ounces of butter, add two tablespoonfuls of flour, and stir constantly for five minutes. Moisten with a pint and a half of boiling milk, being careful to pour it in gradually; then beat it well with a whisk. Add half a teaspoonful of grated nutmeg, a pinch of salt, a bouquet (No. 254), twelve whole peppers, and a little mushroom liquor, if at hand. Cook well for fifteen minutes, and when done rub through a fine sieve.

155. Melted Butter Sauce.

—Put one ounce of good butter in a saucepan on a slow fire, stir, and when melted add the juice of half a lemon. Serve in a sauce bowl.

156. Nut-brown Butter Sauce.

—Place one ounce of good butter in a frying-pan, let it heat until it assumes a nut-brown color, then add one drop of vinegar, and use when needed.

157. Black Butter Sauce.

—Warm one ounce of good butter in the frying-pan until it becomes brown; add six parsley leaves, heat again for one minute, then throw in five drops of vinegar. Pour it into a sauce-bowl and serve.

158. Lobster Sauce.

—Pour one pint of Hollandaise sauce (No. 160) into a saucepan; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat well for five minutes, stirring it lightly, add a quarter of an ounce of lobster butter (No. 149), and serve when needed.

159. Drawn-Butter Sauce.

—Put two ounces of butter in a saucepan, adding two tablespoonfuls of flour while stirring; moisten with one quart of water, and season with one tablespoonful of salt and half a teaspoonful of pepper. Let it simmer on the side of the stove for thirty minutes until it thickens; then add, little by little, half an ounce of butter, beating it continuously until it becomes perfectly white. Squeeze in the juice of a lemon; stir once more, strain through a hair sieve and serve.

160. Sauce Hollandaise.

—Place one sound, sliced onion, six whole peppers and a bay-leaf in a saucepan with two ounces of good butter on the hot stove; stir in two tablespoonfuls of flour to thicken, then moisten with a pint and a half of either chicken or white broth (No. 99); mix well with a whisk or wooden spatula, being careful to remove any accumulated fat. Add half a teaspoonful of grated nutmeg and half a tablespoonful of salt, and cook for twenty-five minutes. Beat the yolks of three eggs separately with the juice of half a medium-sized sound lemon. Pour them gradually into the sauce, being careful not to boil it again after they have been added. Rub through a hair sieve into a serving bowl, and finish with half an ounce of good butter, mixing it well, and serve.

161. Egg Sauce.

—Use one pint of the Hollandaise sauce (No. 160), and when ready to serve sprinkle it with two chopped hard-boiled eggs and a teaspoonful of minced parsley.

162. Bread Sauce.

—Crumble one and a half ounces of fresh bread crumbs, and place them in a saucepan with not quite half a cupful of cold water; add half an ounce of butter, half a tablespoonful of salt, and six whole peppers. Cook for five minutes; then pour in half a cupful of cream or milk. Cook again for five minutes, and serve in a sauce-bowl, removing the peppers.

163. Anchovy Sauce.

—To three-quarters of a pint of drawn-butter sauce (No. 159), or Hollandaise sauce (No. 160), add one tablespoonful of anchovy essence; beat well together and serve.

164. Horseradish Sauce.

—Add two tablespoonfuls of grated horseradish to three-quarters of a pint of béchamel sauce (No. 154); also half a pinch of powdered sugar, a third of a pinch of cayenne pepper, and half a pinch of salt. Boil for five minutes. Should the sauce be too thick add a little cream or milk, and three drops of vinegar in case the horseradish be fresh.

165. Sauce Percillade.

—Pour half a cupful of sweet oil into an earthen bowl with the juice of half a lemon, half a tablespoonful of salt, and a scant teaspoonful of pepper. Beat well with a spoon or whisk, adding one teaspoonful of parsley, half the quantity of chervil, the same of tarragon and chives all chopped very fine together, and a teaspoonful of mustard. Mix the whole well before serving.

166. Sauce Béarnaise.

—Chop very fine two medium-sized, sound, well-peeled shallots; place them in a small saucepan on the hot range, with two tablespoonfuls of either tarragon or chervil vinegar, and five whole crushed peppers. Reduce until nearly dry, then put away to cool. Mingle with it six fresh raw egg yolks, sharply stirring meanwhile, then gradually add one and a half ounce of good fresh butter; seasoning with half a tablespoonful of salt, half a teaspoonful of grated nutmeg, and twelve finely chopped sound tarragon leaves. Have a much wider pan on the fire with boiling water, place the small one containing the ingredients into the other, and see that the boiling water reaches up to half its height; thoroughly heat up, beating briskly with the whisk; when the sauce is firm add one teaspoonful of melted meat-glaze (No. 141), beat lightly for two seconds longer, then strain through an ordinary, clean kitchen towel, neatly arrange the sauce on a hot dish to be sent to the table; and dress over it any article required to be served.

167. Sauce Trianon.

—The same as for Béarnaise sauce (No. 166), but pour the sauce over the article to be served, instead of under; finish with two medium-sized sliced truffles, nicely arranged on top.

168. Apple Sauce.

—Core, peel and quarter four sour apples. Place them in a saucepan with half a glassful of water, half a tablespoonful of salt, and two ounces of sugar. Cover and cook for about twenty-five minutes, or until the apples are reduced to a marmalade; then strain through a colander, and add the third of a pinch of cinnamon, if necessary.

169. Mint Sauce.

—Take one-quarter of a bunch of finely minced mint-leaves, moistening with half a cupful of water and half a cupful of broth (No. 99), or consommé (No. 100); add four tablespoonfuls of vinegar, a tablespoonful of salt, and half an ounce of sugar; stir well and serve in a sauce-bowl.

170. Green Sauce.

—Pound in a mortar one sprig of parsley and three hairs of chervil; add three medium-sized vinegar-pickles, half a small, white onion, one anchovy, and a teaspoonful of capers. Mix these with soaked bread the size of an egg, and pound all well together. When the preparation is reduced to a paste, rub it through a fine sieve, put it in a bowl and stir well, adding half a cupful of sweet oil, two tablespoonfuls of vinegar, half a teaspoonful of pepper, and half a tablespoonful of salt. This sauce must be consistent and of a green color.

171. Suprême Sauce.

—Clean thoroughly the carcass of one raw chicken and place it in a saucepan, covering it with water; cook quickly, and at the first boil take it off, drain and wash the carcass well. Put it back into a very clean saucepan, covering it with one quart of white broth (No. 99), adding a bouquet (No. 254) and half a tablespoonful of salt. Cook for forty-five minutes; have two tablespoonfuls of white roux (No. 135) separate; pour the broth over it, continuing to stir; reduce to half, and strain through a fine Chinese strainer. Add half a cupful of good cream and an ounce of fresh butter and finish with the juice of half a lemon.

172. Tarragon Sauce.

—Put half a pint sauce velouté (No. 152) to boil in a saucepan on the hot stove. Add half a cupful of white broth (No. 99) and two sprigs of tarragon. Season with a very little salt, and cook for ten minutes. Cut up very fine, and add to the sauce when serving twelve blanched tarragon leaves.

173. Oyster Sauce.

—Open eighteen medium-sized, fine Shrewsbury oysters and put them in a saucepan with one ounce of good butter, placing the pan on the stove. Cook for four minutes; remove half the liquid from the pan and add a pint of hot Allemande sauce (No. 210). Then with the spatula mix lightly together without allowing it to boil, and serve.

174. Indian Sauce.

—Brown in a saucepan one sliced onion, one ounce of raw lean ham, one sprig of thyme, and twelve whole peppers, with one ounce of butter. Add a teaspoonful of powdered curry diluted in a pint of sauce velouté (No. 152); boil for ten minutes. Then strain through a Chinese strainer into another saucepan, being careful to pour in half a cupful of cream, the juice of half a lemon and two egg yolks. Then serve.

175. Sauce Normande, for Fish.

—To a pint of sauce velouté (No. 152) add two tablespoonfuls of mushroom liquor. Reduce the sauce for ten minutes, and place in it two tablespoonfuls of fish-stock (No. 214). Let it just boil again, then add two egg yolks and the juice of half a lemon; strain through a fine sieve and stir in half an ounce of fresh butter. This sauce should be consistent.

175½. Normande, garnishing for Meat.

—Neatly peel and wash well twelve celery knobs, drain, and then place six of them in a saucepan with one tablespoonful of butter, one pinch of salt, half a pinch of pepper, and a gill of white broth (No. 99), and cook for twenty minutes on a moderate fire; then mash them as you would potatoes; when thoroughly mashed place them in a warm place for further action. Take the other six celery knobs, cut out very carefully the centres with the aid of a vegetable scoop, leaving about half an inch uncut at the bottom to prevent burning. Season with one pinch of salt only, evenly divided. Stuff them with the above farce; then place them in a saucepan with half a medium-sized, sound, scraped and sliced carrot, half a peeled and sliced onion, and a tablespoonful of butter. Cook three minutes on a moderate fire. Add a wine-glassful of good cider and a gill of white broth (No. 99). Cook again for twenty minutes. Arrange the remaining mashed celery in the centre of the hot serving dish, place the meat over it, nicely surround the dish with the six stuffed celery knobs, strain the gravy over, arranging a small piece of cooked cauliflower on top of each, and serve very hot.

176. Sauce à la Toulouse.

—To a pint of Hollandaise sauce (No. 160) add two tablespoonfuls of white wine, one sliced truffle, and six minced mushrooms. Heat well without boiling, and when serving add a little meat-glaze (No. 141).

177. Sauce maître d’hôtel, liée.

—Add to half a pint of warm Hollandaise sauce (No. 160), a teaspoonful of chopped parsley, half an ounce of butter, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg; then serve.

178. Shrimp Sauce.

—Place half an ounce of shrimp butter (No. 150) in half a pint of Hollandaise sauce (No. 160); stir well on the fire for five minutes, and when ready to serve add twelve picked shrimp tails and the juice of half a lemon. Heat without boiling, and serve.

179. Sauce à la Venitienne.

—Reduce for four minutes one tablespoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, one ounce of lean cooked ham cut into small dice, six parsley roots, one sprig of thyme, and one bay-leaf. Then strain through a napkin into a bowl; moisten with half a pint of sauce velouté (No. 152), and finish the sauce with twelve leaves of finely cut tarragon, two drops of spinach green, and a teaspoonful of chopped parsley.

180. Sauce à la Matelote.

—Reduce for five minutes one glassful of good red wine with a bouquet (No. 254) and a small glassful of mushroom liquor; then add half a pint of velouté (No. 152) and boil for five minutes. Strain, and then add the third of a tablespoonful of salt and a scant teaspoonful of pepper, and throw in twelve small, cooked, glazed onions (No. 972), four mushrooms cut into quarters, and one ounce of cooked salt pork cut in dice. Cook again for five minutes, and serve.

181. Cream Sauce.

—Take half a pint of béchamel sauce (No. 154); add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream. Then serve.

182. Sauce à l’Aurore.

—To half a pint of hot, highly seasoned béchamel sauce (No. 154) in a saucepan add a small glassful of mushroom liquor, half an ounce of butter, and three tablespoonfuls of very red tomato sauce (No. 205). Stir well on the fire for five minutes, then add square cuts of six whole mushrooms, and serve.

183. Sauce à la Duchesse.

—Cut up in small dice-shaped pieces half an ounce of cooked ham and two truffles, place these in a saucepan on the fire, with half a wine-glassful of white wine; let reduce for three minutes on a brisk fire. Add one gill of good tomato sauce (No. 205). Boil for one minute with a tablespoonful of glace de viande (No. 141). Add half a pint of Allemande sauce (No. 210). Toss well while heating, but do not allow to boil again, and serve very hot.

184. Sauce Princesse.

—Take eighteen chicken quenelles, two truffles cut in slices, and one blanched chicken liver cut in dice shape; place all in a saucepan on the fire with half a glassful of white wine, and let reduce for three minutes; then add one tablespoonful of glace de viande (No. 141), let come to a boil; add half a pint of good Allemande sauce (No. 210). Toss well together, but do not allow to boil, and serve very hot.

185. Sauce Demi-Glace, or Madeira.

—Add one small glassful of mushroom liquor to one pint of good Espagnole sauce (No. 151); also a small glassful of Madeira wine, a bouquet (No. 254), and a scant teaspoonful of pepper. Remove the fat carefully and cook for thirty minutes, leaving the sauce in a rather liquid state; then strain and use when needed. This takes the place of all Madeira sauces.

186. Sauce Bordelaise.

—Chop up two shallots very fine; put them with half a glassful of red wine in a saucepan on the fire, reduce to half, and then add three-quarters of a pint of good Espagnole sauce (No. 151) and a scant teaspoonful of red pepper. Cook for twenty minutes, and before serving place eighteen round slices of blanched marron in the sauce.

187. Sauce à la Génoise.

—Strain about two tablespoonfuls of cooked mirepoix (No. 138), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole (No. 151), two tablespoonfuls of white broth (No. 99), and a scant tablespoonful of pepper. Cook for ten minutes, then strain through a sieve; put in half an ounce of good butter and a teaspoonful of anchovy sauce (No. 163), and serve.

188. Sauce Italienne.

—Brown two medium-sized, fine, peeled, and chopped-up shallots in a saucepan with a quarter of an ounce of butter, adding half an ounce of cooked, lean ham cut into small dice shape, four minced mushrooms, one finely minced truffle, and a glassful of Madeira wine. Let all cook together for five minutes; then add half a pint of Espagnole sauce (No. 151); let it then come to a boil, and serve very hot.

189. Sauce Duxelle.

—Reduce half a pint of Madeira sauce (No. 185) with half a glassful of white wine; add to it twelve very finely chopped mushrooms, two shallots also chopped up and browned in a very little butter for five minutes, and half an ounce of chopped, cooked beef-tongue. Boil again for five minutes and serve.

190. Sauce Colbert.

—Put in a saucepan half a pint of very thick Madeira sauce (No. 185); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 141). Mix well together without boiling; then squeeze in the juice of half a sound lemon, and add one teaspoonful of chopped parsley when serving.

191. Sauce Perigueux.

—Chop up very fine two fine truffles; place them in a sautoire with a glassful of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce (No. 151). Just allow to come to a boil, and serve very hot.

192. Sauce Robert.

—Slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden color, or about five minutes; then moisten with half a glassful of white wine and half a pint of Espagnole sauce (No. 151). Boil for ten minutes; then add a teaspoonful of dry English mustard, diluted in cold broth or gravy; stir carefully, and finally rub through a hair sieve and serve.

193. Sauce Salmi.

—Place in a saucepan two tablespoonfuls of fumet of game (No. 213) with a half pint of Madeira sauce (No. 185); add two or three livers of any kind of game at hand, cut into small dice-shape pieces. Cook together on a moderate fire for ten minutes; then strain through a colander; mix in the zest of a sound lemon just before serving.

194. Sauce Poivrade.

—Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw ham cut in pieces. Cook it together for five minutes, then moisten with two tablespoonfuls of vinegar, and a pint of Espagnole sauce (No. 151). Boil thoroughly for twenty minutes, then strain through a colander, being careful to remove every particle of grease.

195. Sauce Napolitaine.

—Reduce in a saucepan two tablespoonfuls of raw mirepoix (No. 138) with half an ounce of butter; after five minutes moisten with a small glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), two tablespoonfuls of tomato sauce (No. 205), and two tablespoonfuls of fumet of game (No. 218), if any on hand. Reduce for ten minutes, and rub through a sieve.

196. Sauce Hachée.

—Chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter; add a tablespoonful of capers and three small chopped vinegar-pickles, also a teaspoonful of vinegar. Reduce the sauce for ten minutes; then moisten with half a pint of Espagnole sauce (No. 151), adding a tablespoonful of cooked fine herbs (No. 143). Cook again for ten minutes, and serve.

197. Sauce Chasseur.

—Reduce in a saucepan half a pint of Espagnole sauce (No. 151) with two tablespoonfuls of fumet of game (No. 218); after five minutes thicken it with two tablespoonfuls of hare’s blood—the blood of any other kind of game will answer—mixed with six drops of vinegar. Do not let it boil after the blood is added to the sauce.

198. Sauce Diable.

—Pour a pint of Espagnole sauce (No. 151) into a saucepan with a teaspoonful of dry mustard, diluted in two teaspoonfuls of Parisian sauce, adding a third of a saltspoonful of red pepper. Mix well together. Cook for five minutes and serve.

199. Crapaudine Sauce.

—Place half a pint of light piquante sauce (No. 203) in a saucepan on the fire, add four chopped mushrooms, and a teaspoonful of dry mustard, diluted in two teaspoonfuls of tarragon-vinegar. Boil for five minutes and serve.

200. Celery Sauce.

—Clean well, nicely pare, and cut into dice-shaped pieces, and then wash thoroughly in fresh water three roots of fine celery, using only the white parts. Lift them out with the hand, so that the sand and dirt remain at the bottom of the pan, and place them in a saucepan. Cover them with fresh water, adding two pinches of salt and half an ounce of butter. Put on the lid, and cook on the hot stove for twenty-five minutes. Drain, and place the celery in the saucepan again with a pint of hot Allemande sauce (No. 210); toss well for just a little while, and serve.

201. Vinaigrette Sauce.

—Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful of pepper, and three tablespoonfuls of vinegar. Stir all well together; then add four tablespoonfuls of good oil, mix well again, and serve.

202. Mustard Sauce.

—Dilute in a saucepan one tablespoonful of ground English mustard with a tablespoonful of tarragon-vinegar, and half the same quantity of Parisian sauce; strain into this a pint of Espagnole sauce (No. 151), and place the pan on the hot stove. Beat continually until thoroughly heated, then add a teaspoonful of chopped parsley. This sauce must not be allowed to boil.

203. Sauce Piquante.

—Place one onion chopped up very fine in a saucepan with half a cupful of vinegar; reduce until almost dry, and then add one pint of Espagnole sauce (No. 151), one tablespoonful of capers, three small gherkins and three mushrooms, all finely chopped up together. Cook for ten minutes; season with the third of a tablespoonful of salt, and a scant teaspoonful of pepper, and serve.

204. Champagne Sauce.

—Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne; place it on the fire, and reduce for five minutes. Then moisten with three-quarters of a pint of Espagnole sauce (No. 151), and cook for fifteen minutes longer; strain through a Chinese strainer, and serve.

205. Tomato Sauce.

—Place two tablespoonfuls of raw mirepoix (No. 138) in a saucepan with one ounce of butter; cook on a moderate fire for five minutes, then add two tablespoonfuls of flour, brown all well. Select one quart of well-washed, ripe, sound, fresh tomatoes, cut them into quarters, and plunge them into the saucepan with the rest, stirring briskly with a wooden spoon until they boil. Season with a good pinch of salt, half a pinch of pepper, and half a teaspoonful of powdered sugar. Boil the whole for forty-five minutes, then strain through a sieve into a vessel, and use when needed. This sauce can also be made with canned tomatoes, in which case cook them for only thirty minutes.

206. Sauce Mayonnaise.

—Place two fresh egg yolks into an earthen bowl, with half a teaspoonful of ground English mustard, half a pinch of salt, half a saltspoonful of red pepper; sharply stir with a wooden spoon for two or three minutes without ceasing. Pour in, drop by drop, one and a half cupfuls of the best olive oil. Should it become too thick, add, drop by drop, the equivalent of a teaspoonful of very good vinegar, stirring vigorously with the wooden spoon meanwhile. Taste, and if found a little too acid, gradually add a tablespoonful of oil, stirring continually until all added. The whole operation to prepare the above sauce will take from ten to twelve minutes. To avoid spoiling the sauce, the sweet oil should always be kept in a place of moderate temperature, say, from 70° to 75° Fahrenheit.

207. Sauce Tartare.

—Chop up one shallot exceedingly fine, with half a tablespoonful of chervil, and the same of tarragon, and twelve capers chopped exceedingly fine. Place these in an earthen bowl with half a teaspoonful of ground English mustard, two raw egg yolks, a teaspoonful of vinegar (a small drop at a time), half a pinch of salt, and a third of a pinch of pepper. Pour in very lightly, while continuing to stir, a cupful of good olive oil, and if too thick, add a little more vinegar. Taste it to find whether the seasoning is correct; if too salt, add a little more mustard and oil.

208. Victoria Sauce.

—Pound one tablespoonful of lobster coral very fine with half an ounce of fresh butter. Then lay it aside. In three-quarters of a pint of Allemande sauce (No. 210), place half a glassful of white wine and six chopped mushrooms; let it warm thoroughly, without boiling, in a saucepan, and then mix in the lobster coral. Stir well, and serve. A few sliced truffles can be used, according to the quality of the dinner.

209. Remoulade Sauce.

—Chop up very fine twelve capers, one shallot, three small vinegar-pickles, and add one-half a tablespoonful of chives, with one tablespoonful of parsley. Place them in a bowl with a whole raw egg, a teaspoonful of ground English mustard, half a pinch of salt, and half a pinch of pepper. Incorporate well together, adding four tablespoonfuls of oil and four of vinegar, but keep the sauce sufficiently liquid. Serve when required.

210. Sauce Allemande.

—Melt two ounces of butter in a saucepan on a slow fire, with three tablespoonfuls of flour to thicken. Stir well, not letting it brown; then moisten with one pint of white broth (No. 99), beating constantly, and cook for ten minutes. Dilute three egg yolks separately in a bowl; pour the sauce over the eggs, a very little at a time; strain through a Chinese strainer, and finish with half an ounce of good butter and the juice of half a lemon, taking care that it does not boil a second time.

211. Prussian Sauce.

—Add to three-quarters of a pint of hot béchamel sauce (No. 154), a teaspoonful of powdered sugar, a scant teaspoonful of red pepper, three tablespoonfuls of grated horseradish, and two tablespoonfuls of cold cream. Let it boil for four minutes, meanwhile stirring it well, and use when needed.

212. Sauce Chambord.

—Place one truffle and three mushrooms, sliced very thin, in half a pint of Espagnole sauce (No. 151), adding three tablespoonfuls of Court bouillon (No. 142), six fish quenelles (No. 227), and twelve medium-sized, whole, blanched oysters. Cook slowly for five minutes, and serve.

213. Sauce Montglas.

—Cut very carefully into small julienne-shaped pieces one ounce of cooked smoked beef tongue, one ounce of cooked chicken, two truffles, and four mushrooms. Place all in a saucepan, with half a wineglassful of good Madeira wine; place the pan on a brisk fire, and let reduce for three minutes. Then add half a pint of Espagnole sauce (No. 151), and one gill of good tomato sauce (No. 205). Let all cook for five minutes longer, and serve very hot.

214. Cuisson de Poisson—Fish Broth. For one Gallon

—Fill a saucepan with three quarts of water, a good handful of salt, half a glassful of vinegar, one carrot, and one onion (both sliced), half a handful of whole peppers, one bunch of parsley-roots, three sprigs of thyme, and three bay-leaves. Cook on a moderate fire for fifteen minutes. Cool, and use when needed for various methods of cooking fish.

215. Duxelle.

—Reduce half a pint of cooked, fine herbs (No. 143) in a saucepan, with a quarter of a pint of Madeira sauce (No. 185), on a moderate stove for about ten minutes, when it will then be of a proper consistency and ready to serve.