11. Farce. Place in a saucepan four ounces of very fresh bread-crumbs and a cup of consommé (or stock, Art. 1). Simmer gently for ten minutes, at the end of which time stir constantly with a wooden spoon, and boil for ten minutes longer, so as to form a soft paste. This done, put it on a plate to cool. Take four ounces of the breast of a chicken, from which remove the skin and sinews, and pound extremely fine. Add to this your bread-crumbs, in quantity about three quarters as much as you have of chicken, and pound together until well mixed; season with a little salt and white pepper, a very little nutmeg, and a piece of butter. Then pound again, adding by degrees two eggs, until you have obtained a fine, smooth paste. This mixture is used for all farces of chicken. Veal, fish, and game are treated in the same manner. Quenelles are also made of this mixture, by forming it into small balls, and poaching them in boiling water for two minutes.
12. Sorrel Soup (clear). Wash a good handful of sorrel, which chop up together with a lettuce and a teaspoonful of chopped chervil, and put in a saucepan with half an ounce of butter. When beginning to color lightly, add three pints of consommé (or stock, Art. 1), and boil gently twenty minutes. Add a pinch of sugar, and skim the grease carefully from your soup. Serve with small squares of bread fried in butter a light brown.
13. Cucumber Soup with Green Peas. Cut two cucumbers in small pieces, and, adding a pinch of sugar, cook in a little stock for about half an hour, then add a pint of green peas, previously boiled, and serve in three pints of consommé (or stock, Art. 1).
14. Soup à la Pluche de Cerfeuil (Chervil Soup). Fry in butter pieces of bread cut in small squares, after which drain them. Pick and clean a handful of chervil, and, taking only the ends of the leaves, serve, together with bread, in three pints of consommé.
15. Potage aux Pointes d'Asperges (Asparagus Soup). Take from two bunches of asparagus only the small green ends, wash them, and then put them in a saucepan in boiling water with a little salt, and a very little soda, so as to make them very green. Then, having thoroughly boiled them, put them for a moment in cold water, drain, and serve them in three pints of consommé (Art. 1), and add small squares of bread fried in butter.
16. Croûtes au Pot. Cut a carrot, a turnip, and a few pieces of celery in small pieces, blanch them in hot water, drain them, and boil with three pints of consommé (or stock, Art. 1); take four French rolls, which divide in two, taking out all the soft part, and butter the inside. Put them in the oven, and, as soon as they become browned, serve them in your consommé, with the addition of a tablespoonful of green peas previously boiled.
17. Consommé with Poached Eggs. Put in a saucepan with some boiling water a tablespoonful of vinegar and a pinch of salt, in which poach eight eggs. Then take them out and put them in cold water, so as to pare the whites perfectly round, lay them again in hot water for a moment, and serve in three pints consommé (Art. 1).
18. Consommé Royal. Break into a bowl two eggs, with which mix thoroughly half a glass of milk. Butter a little saucepan, into which strain your eggs and milk. Then put your saucepan into a flat pan, which you have half filled with boiling water, and place in a moderate oven for about thirty minutes. Take it out to cool, and when cold, cut in little squares, and serve in three pints of consommé (see Art. 1). If desired, add a handful of green peas, a few thin slices of carrots, a few string-beans cut in diamond-shapes, or a few green ends of asparagus, all previously boiled.
19. Soup à la Princesse. Boil a fowl in a little stock for two hours. Take it out and let it become cold. Boil two tablespoonfuls of barley, which afterward put in cold water for a moment. Also boil about a handful of green peas. Cut the chicken into small pieces, after having carefully removed all skin, and put into three pints of consommé (see Art. 1 ), together with the barley and peas, boil for five minutes and serve.
20. Beef Soup. Boil two ounces of barley with a little salt for ten minutes, then put in cold water for a moment, cut into small squares four ounces of cold beef, which, with the barley, and about an eighth of a can of tomatoes, boil for ten minutes in three pints of consommé (or stock, Art. 1), and serve.
21. Vermicelli Soup. Take four ounces of vermicelli, which boil in hot water for twenty minutes, then put in cold water for a moment and drain. Put three pints of consommé (Art. 1) in a saucepan, and, as soon as it begins to boil, pour in the vermicelli; boil for ten minutes, and serve.
22. Vermicelli Soup with Green Peas. Prepare as the foregoing, and just before serving add eight tablespoonfuls of green peas previously boiled.
23. Farina Soup. Add to three pints of boiling consommé (or stock, Art. 1) two ounces of farina by degrees, stirring constantly with a wooden spoon, so as to prevent thickening into lumps, and, after boiling gently twenty minutes, serve.
24. Arrowroot Soup. Put in a saucepan four teaspoonfuls of arrowroot, which moisten with a little cold stock, so as to form a smooth paste; then add to it three pints of hot stock, taking care to stir with a spoon from time to time, so as not to stick to the saucepan, and, after boiling gently twenty minutes, serve.
25. Soup with Italian Paste. Take four ounces of Italian paste and blanch in boiling water with a little salt for twenty minutes. Drain, and put in three pints of consommé (see Art. 1), boil for ten minutes, and serve.
26. Sago Soup. Take two ounces of sago, which boil gently in three pints of consommé (see Art. 1) for thirty minutes, taking care to stir constantly with a spoon; serve.
27. Tapioca Soup. Put in three pints of consommé (Art. 1) four ounces of tapioca, which stir constantly; boil for forty minutes, and serve.
28. Potage de Nouilles (Noodle Soup). Take four ounces of flour, very little salt, and two yolks of eggs, with which make a tolerably firm paste. Roll it out very thin, taking care to sprinkle some flour on the table, so that the paste does not stick. Fold it in two; cut it in very thin slices of about an inch long, and blanch them in boiling water ten minutes; after which put in cold water for a moment, drain, and serve in three pints of boiling consommé (see Art. 1).
29. Soup with Rice. Take four ounces of rice, which wash well, then boil for ten minutes,