47. Rye Soup à l'Allemande. Wash well half a pound of rye, and add three pints of consommé (stock, Art. 1), a few pieces of celery, three leeks, a little salt and pepper, and boil gently three hours. Remove the leeks and celery, and cut in very thin slices as for Julienne soup. Mix two ounces of flour in a little cold consommé, which pour into your soup with your vegetables, taking care to stir well with a spoon. Add a pinch of sugar, boil an hour, skim, and serve.
48. Giblet Soup of Goose. Take the giblets of a goose, which cut in small pieces. Singe and remove the skin from the feet, and cut them in small pieces, as also four ounces of larding pork. Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes. Then add three pints of consommé (stock), two green onions, a very little thyme, a clove of garlic, two cloves, a bay-leaf, and a little mace, around which put a few branches of parsley, and tie all together. Carefully remove all grease from your soup, add a wineglass of sherry, and serve.
49. Soup à la Bohemienne. Cut a carrot in very small pieces, which put in a saucepan with an ounce of butter. When beginning to color lightly, add three pints of consommé (stock, Art. 1), boil for half an hour, skim, add a pint of peas, a pinch of sugar, pepper, and nutmeg. When your peas are cooked, make a paste with three ounces of flour, two yolks of eggs, one whole egg, a glass of cream, and a little salt and nutmeg. Put through a sieve into your soup, which must be boiling on the fire, stir with a spoon, boil for ten minutes, add a tablespoonful of chopped parsley, and serve.
50. Soup with Poached Eggs à la Styrie. Take three pints of consommé (stock, Art. 1), which boil, and add thereto, by degrees, two ounces of semolina, stirring constantly with a spoon. Poach in boiling water with a little salt, and a tablespoonful of vinegar, six eggs, which put into cold water. Blanch a tablespoonful of chopped parsley, which add to your soup, with three quarters of a pint of green peas, and, lastly, your poached eggs, which, just before serving in your soup, place in hot water for an instant.
51. English Hare Soup. Cut a young hare in small pieces, which put in a saucepan with four ounces of lard, cut in small squares, two ounces of butter, and, when beginning to color brown, add one ounce of flour, half a bottle of claret, and a quart of consommé (stock, Art. 1). Season with a little thyme, a bay-leaf, two onions, a dozen mushrooms, two cloves, a little salt, pepper, mace, and a very little cayenne. Boil, and then remove your saucepan to the back of the range to simmer gently. Take off all grease most carefully, and, when your hare is thoroughly done, strain your consommé and serve with the hare.
52. Soup of Sturgeon à la Pierre Legrand. Take one pound of pike, one of perch, and the same of eels, which put into a saucepan, with an onion cut in slices, a carrot, a clove of garlic, a very little thyme, and a bay-leaf. Cut up your fish, add four wineglasses of sherry, boil until all moisture is absorbed, add three pints of consommé (stock, Art. 1 ), boil for one hour, and press through a sieve. Take two pounds of sturgeon, and boil gently with a carrot, an onion, a slice of ham, salt, pepper, a small garlic, a pint of consommé, and a glass of sherry. Make a farce of quenelles (see Art. 11), form in small balls, which poach in hot water. Add them to the slices of sturgeon, also the ends of a bunch of asparagus, previously boiled, and two tablespoonfuls of chervil, chopped very fine. Strain the liquid in which your sturgeon was boiled, add to the essence of fish prepared above, boil for a few moments, and serve.
53. Clam Chowder à la Thayer. Put half a pound of fat salt pork in a saucepan, let it fry slowly, and then remove it from the fire and put it aside to cool. Chop up fine fifty large hard-clams, also half a can of tomatoes, a handful of celery, the same of parsley, a quart of onions, half a dozen pilot-biscuit, a little thyme, and two quarts of potatoes cut up in pieces about as large as a five-cent piece. Put the saucepan in which you have your pork again on the fire, add first the onions, and then the other ingredients, with the juice of the clams, and enough water to cover. Add black pepper, a little salt, and an eighth of a pint of Worcestershire sauce. Stir from the bottom so as to avoid burning, and simmer gently until the potatoes are thoroughly done. When the chowder begins to boil, you may add boiling water if you find it too thick. Five minutes before serving, add half a lemon sliced thin.
54. Olla Podrida (Spanish Soup). Put in a saucepan two pounds of beef, a pint of dwarf or chick peas, which you have previously soaked in water for six hours. Then blanch in boiling water for twenty minutes half a pound of bacon and half a pound of raw ham, which add to the other ingredients, with enough water to cover them. Skim carefully, and, after boiling gently two hours, add a fowl, a carrot, an onion, a clove of garlic, two cloves, and two bay-leaves, which inclose in some branches of parsley, tying all together. Boil again for an hour, adding two smoked sausages (choricos), which may be found at any Italian grocery, and a cabbage previously blanched. Continue boiling gently for two hours; soak a pinch of saffron in water, strain it into your soup on the fire, and boil thirty minutes longer, until the ingredients become yellow. Strain your soup, remove the meats, drain, arrange as neatly as possible on a dish, and serve with the soup.
55. Bouillabaisse à la Marseillaise. Put into a saucepan an onion chopped very fine, with a tablespoonful of oil. When beginning to color slightly, cut in slices half a pound of pike, the same of perch, flounder, eel, and lobster, which wash and clean well. Place them in a saucepan with parsley, two chopped cloves of garlic, some pepper and salt, a little nutmeg, and a pinch of saffron, which mix in two tablespoonfuls of water, and strain into your saucepan. Moisten with three pints of fish-broth (see Art. 4), two tablespoonfuls of oil, and a wineglass of sherry. Boil on a quick fire for twenty minutes. Take some rather thick pieces of bread, over which pour the liquid in which your fish was boiled, and serve the fish on a separate dish.
PURÉES.
56. Purée of Sorrel. Proceed as for clear sorrel soup (Art. 12), except with the addition of four yolks of eggs, mixed in a little water, just before serving the soup and when it has entirely ceased boiling. Serve with it some square pieces of bread fried in butter.
57. Cream of Sorrel. Boil one quart of sorrel, drain it, put it in cold water, and press it through a sieve. Put it in a saucepan with not quite a quart of consommé (stock), and the same of cream; salt, pepper, and an ounce of butter. Boil for a few moments, and then remove the saucepan to the back of the range. When it has ceased boiling, take the yolks of four eggs, which mix in a little water; add to your soup, and serve.
58. Purée of Green Peas. Take a quart of green peas and put them in a saucepan with boiling water, adding some parsley and a little salt. Boil rapidly, until the peas are thoroughly done, then drain them and remove the parsley. Pound them, and press them through a sieve, and return them to the fire, in a saucepan, with a pint and a half of consommé and the same of cream. When boiling, add an ounce of butter, a little salt, a pinch of sugar, and serve with small squares of bread fried in butter.
59. Purée of Peas à la Princesse. Boil a chicken in a little more than three pints of consommé (stock,