75. Purée of Vegetables aux Croûtons. Clean and cut in slices a medium-sized carrot, a turnip, an onion, a leek, some pieces of celery, and add two cloves. Boil them for a few moments, and afterward put them into cold water for a moment. Then place your vegetables in a saucepan, with four ounces of dried peas, moisten with three pints consommé (or stock, Art. 1), boil for two hours, season with a little pepper, salt, and a pinch of sugar. Press through a sieve, put again on the fire with an ounce of butter, and serve in your soup, with small squares of bread fried in butter.
76. Rice Soup au Lait d'Amandes. Wash in cold water four ounces of rice, which boil for ten minutes, afterward put it in cold water, drain, then place it in a saucepan with three pints of milk, and boil very gently for forty-five minutes. Take four ounces of bitter-almonds with one of sweet, blanch them and pound them well, adding by degrees, as you pound, a glass of cold milk. Put through a sieve, add a pinch of salt and about a coffee-spoonful of sugar, and then with the rice and milk boil for a moment, and serve.
77. Bisque of Crawfish. Wash four dozen crawfish and put them in sufficient water to cover them, cut a carrot, an onion, and three cloves of garlic in slices, add two cloves, a few branches of parsley, a little salt, and a tablespoonful of vinegar, and boil for fifteen minutes. Drain them, and then pound them to a paste. Melt one ounce of butter in a saucepan, add two ounces of flour, which mix well with the butter. Then add the paste of crawfish, not quite a quart of cream, the same of consommé (stock), three quarters of a cupful of tomatoes, salt and pepper, and a little cayenne. Boil, and stir with a spoon, press through a sieve, and put back on the fire, with one ounce of butter; as soon as it boils up again, serve.
78. Bisque of Lobster. Take half a pound of boiled lobster from which you have removed the shell, and proceed as for the foregoing, adding half instead of three quarters of a cupful of tomatoes.
79. Bisque of Clams. Boil fifty clams in their juice for about five minutes, drain them, chop them fine, then pound them. Put in a saucepan on the fire four ounces of butter, with two ounces of flour, add your clams with their juice, two pinches of salt, one of pepper, one of cayenne, and two and a half pints of milk, stir constantly, and, just before beginning to boil, remove from the fire, strain, heat again over the fire, and serve.
Bisque of oysters is prepared in the same manner.
CHAPTER II.
SAUCES.
80. Spanish Sauce. Melt two ounces of butter in a saucepan, to which add two ounces of flour, and put on a gentle fire, stirring until colored a nice brown; then mix with the flour and butter a pint of consommé (stock, Art. 1), an ounce and a half of lean raw ham, a carrot, an onion, a piece of celery, two cloves, a pinch of salt and pepper, and stir until beginning to boil. Remove the saucepan to the back of the range, so as to simmer gently for an hour; skim off the grease carefully and strain.
81. Sauce Allemande. Melt two ounces of butter and mix thoroughly with it two ounces of flour on a gentle fire. Add immediately a pint of consommé (stock, Art. 1), a little salt and pepper, and stir until boiling. After boiling fifteen minutes, remove from the fire and skim the grease off carefully. When your sauce has ceased boiling, add the yolks of three eggs, well mixed in a little water, and stirred in quickly with an egg-beater, so as to make your sauce light.
82. Sauce Veloutée. Put in a saucepan two pounds of veal, the thighs of a chicken, two carrots, two onions, a few branches of parsley, inclosing two cloves, two bay-leaves, a clove of garlic; tie all together, adding a little salt and pepper, and one quart of consommé (stock, Art. 1). When beginning to boil, skim constantly, so as to clear the sauce well. Remove the saucepan to the back of the range and simmer gently two hours. Melt two ounces of butter in a saucepan on the fire, with which mix thoroughly an ounce of flour. When beginning to color slightly, add a pint of the liquid in which your meats were boiled, strain half a wineglass of the juice of canned mushrooms, add it to your sauce, which boil forty-five minutes; strain, and serve.
83. Béchamel Sauce. Melt an ounce of butter in a saucepan, add an ounce of flour, and mix well together. Then add an onion cut in slices, half an ounce of lean raw ham, and a little salt and pepper. When beginning to color slightly, moisten with a pint of milk, stir well until boiling, after which boil ten minutes longer; strain, and serve.
84. White Sauce, or Butter-Sauce. Put in a saucepan on the fire an ounce of butter, which melt, and add to it one tablespoonful of flour, a little salt, white pepper, a little nutmeg, and mix all well together, adding a glass of water; stir until boiling, add an ounce of butter and the juice of a lemon; strain, and serve.
85. Sauce Hollandaise. Put two ounces of butter in a saucepan, with a little salt, nutmeg, a glass and a quarter of water, and mix all together on the fire. Put into another saucepan two tablespoonfuls of vinegar, which reduce one half; add it to your other ingredients, with a tablespoonful of Béchamel sauce (Art. 83), and an ounce of butter, mixing all well together. Take the yolks of four eggs, which mix in a little water, and, removing your sauce from the fire, when it has ceased boiling, add the eggs, the juice of a lemon, strain, and serve.
86. Sauce Piquante. Chop four shallots very fine, put them in a saucepan with four tablespoonfuls of sweet-oil. When beginning to color slightly, add half a pint of Spanish sauce (Art. 80), boil slowly for a few minutes, then add two ounces of pickles, and serve.
87. Bread-Sauce. Chop an onion very fine, put it in a saucepan, with four ounces of bread-crumbs, which you have put through a sieve, add a little salt, pepper, and a glass of milk. Boil ten minutes, add a glass of cream, and serve.
88. Sauce Béarnaise. Chop up three shallots and put them in a saucepan with a pinch of chervil, a branch of tarragon, a green onion, and two tablespoonfuls of vinegar. Reduce one half, and let cool; then add four ounces of butter, eight yolks of eggs, a sherry-glass of water, salt, pepper, and a very little nutmeg. Put your saucepan again on a gentle fire, stir well until the sauce thickens; strain, and serve.
89. Parisian Sauce. Put into a saucepan half an ounce of chopped truffles, a wineglass of sherry, some branches of parsley, inclosing a clove, a little thyme, a bay-leaf, and tie all together. Reduce one half on the fire, put through a sieve, add half a pint of Allemande sauce (Art. 81); heat again on the fire, and serve.
90. Tomato Sauce. Put in a saucepan an ounce of raw ham, a carrot, an onion, very little thyme, a bay-leaf, two cloves, a clove of garlic, and half an ounce of butter. Simmer for ten minutes, add an ounce of flour well mixed in half a pint of tomatoes and a glass of consommé (stock, Art. 1). Boil for half an hour, season with a little salt, pepper, a very little nutmeg, strain, and serve.
91. Sauce Périgueux. Chop an ounce of truffles, put them in a saucepan on the fire, with a glass of sherry and a glass of white wine. Reduce one half, then add half a pint of Spanish sauce (Art.