30. Rice Soup à la Créole. Take six ounces of rice, which prepare as the foregoing, and ten minutes before serving add about an eighth of a can of tomatoes, and a little cayenne pepper; boil for a moment, and serve.
31. Chicken Consommé. Take a chicken, cut it in pieces and put in a saucepan with two quarts of water, and let it simmer gently until the scum begins to rise, skim until every particle is removed; then add salt, a carrot, an onion, a turnip, and a little celery. Boil gently for two hours, strain, and serve.
32. Chicken Giblet. Cut a chicken, an onion, and a little ham, each in small pieces. Put all together, in a saucepan, on the fire, and add half an ounce of butter. When beginning to color slightly, add three points of consommé (see Art. 1), and a pinch of rice; and, after boiling three quarters of an hour, add two tablespoonfuls of tomatoes, boil five minutes longer, and serve.
33. Chicken Gumbo. Cut in very small squares one ounce of raw ham and an onion, which put in a saucepan, with a piece of butter, and the wings of a chicken cut in small pieces. When beginning to color slightly, add three pints of consommé (or stock, Art. 1) and a pinch of barley. Boil an hour. Half an hour before serving, put in ten okra-pods cut in slices, five tablespoonfuls of tomatoes, and a little red pepper.
34. Chicken Okra, with Oysters. Prepare as the foregoing, without the barley. Blanch two dozen oysters, which drain, and add to your soup just before serving.
35. English Mutton Broth. Take half a pound of cold mutton and an onion, cut each in very small pieces, and put in a saucepan with half an ounce of butter. When beginning to color slightly, add three pints of consommé (or stock, Art. 1), a carrot, and a turnip, cut in small even pieces. Boil an hour, skim off the grease, and just before serving add two ounces of barley previously boiled.
36. Mullagatawny Soup. Cut into small pieces an onion, a carrot, a few pieces of celery, and a slice of ham, which put in a saucepan on a moderate fire, with half an ounce of butter, until they begin to color slightly. Add one quart of consommé (or stock, Art. 1) and boil for an hour; add a pinch of curry, a little mullagatawny paste, which moisten with a little cold stock, and, after adding a pint of stock, boil for five minutes, and serve. Cold mutton, veal, or chicken, cut in small pieces, may be added to this if desired.
37. French Ox-tail Soup. Cut an ox-tail in small pieces, also an onion, and put in a saucepan with a little butter. When they begin to color slightly, add three pints of consommé (or stock) and boil gently for two hours. Skim off the grease, add one ounce of barley which you have previously boiled, and about an eighth of a can of tomatoes; boil ten minutes, and serve.
38. English Ox-tail Soup. Proceed as for the foregoing, except instead of consommé add three pints of Spanish sauce (see Art. 80), with very little thickening. Boil for two hours, and add a little barley, a little salt, a carrot, previously boiled and cut in slices, and four tablespoonfuls of tomatoes. Twenty minutes before serving add a good glass of sherry, boil for a moment, and serve.
39. Mock-Turtle Soup. Take a scalded calf's head, boil it in hot water for twenty minutes, drain, and put it in cold water. Then place it in a saucepan with three quarts of water, a carrot, an onion, four cloves, three cloves of garlic, a few branches of parsley, a tablespoonful of vinegar, and a little salt. Mix well three tablespoonfuls of flour in a little water, which add to the other ingredients and boil gently for an hour and a half. Drain, and when cold cut the calf's head into small pieces. Then add three pints Spanish sauce (see Art. 80), boil gently twenty minutes, and, just before serving, also add one good glass of sherry, a little red pepper, and two hard-boiled eggs chopped up, the yolks and whites separately, and the peel of a lemon cut in small pieces.
40. Calf's-feet Soup. Blanch two calf's feet for ten minutes, then put them in cold water for a moment. Afterward place them in a saucepan, with an onion, a carrot, a pinch of thyme, a bay-leaf, a clove of garlic, a little parsley, the juice of a lemon, and a little salt. Boil about an hour, or until very tender, and let them cool. Then cut the calf's feet in small pieces, which put in three pints of boiling consommé (or stock), with the addition of two wineglasses of sherry, and serve.
41. American Green-Turtle Soup. Take a turtle, and let it bleed for six hours, taking care that the head hangs downward. Then divide the two shells, pressing your knife on the lower one so as not to disturb the intestines, which take entire and throw immediately away. Detach the fins and fleshy parts, putting aside any not needed for the soup, and which may be put to use afterward in an entrée, or broiled. After having cleaned them put them in a saucepan, with a sufficient quantity of water to cover them. Boil them, taking care to see from time to time that the shells of the fins detach themselves. Put them in cold water for a moment, drain, and cut them in small pieces, which place in a saucepan, with three pints of consommé (or stock, Art. 1). Boil gently for three hours, add four glasses of sherry and some Spanish sauce (see Art. 80). Boil hard four eggs, pound the yolks, adding a little salt and pepper, and the yolk of a raw egg. Form this mixture into little balls, putting a little flour on your hands to roll them. Poach them in boiling water, throw them into your soup, and, after boiling an instant, serve.
42. Green-Turtle Soup à la Londonderry. Proceed as for the foregoing, but instead of Spanish sauce add three pints of consommé (or stock, Art. 1) and a glass of sherry. Boil gently half an hour, and serve.
43. Terrapin Soup. Take a live terrapin, and, removing the claws, soak in boiling water for about three minutes. With a cloth remove the shells, and, proceeding as for the green turtle, cut it in small pieces and boil it in consommé (stock, Art. 1). When the terrapin is cooked, add some Spanish sauce (Art. 80), with two glasses of sherry, boil gently for twenty minutes, make some little balls prepared in the manner described in green-turtle soup (Art. 41), and serve in your soup.
44. Soup à la d'Orsay. Wash the ends of a bunch of asparagus, which boil with a little salt and a very little soda, drain them and put them into cold water. Press them through a sieve, add two yolks of raw eggs and three pints of consommé (stock), and, when boiling, a pinch of sugar and an ounce of butter. Take the breasts of two roast pigeons, then add to your soup when serving, and eight small eggs, which boil soft (but sufficiently hard to remove the shells), and serve in your soup.
45. Soup aux Quenelles de Volaille. Prepare some quenelles (see Art. 11) and serve them in three pints of consommé (Art. 1).
46. Consommé Rachel. Spread on a sheet of tin half a pound of farce (Art. 11) of chicken (Art. 11) and put in the oven for three or four minutes. Put it aside to cool, and then with a cutter for the purpose form into round flat shapes. Place in a saucepan four ounces of flour, which mix in three pints of cold consommé (Art.