743—COCKY-LEEKI SOUP
Set half a fowl to cook very gently in one and one-half pints of light and clear veal stock with a few aromatics.
Also prepare a julienne of the white of three leeks; stew this in butter without colouration, and complete the cooking thereof in the cooking-liquor of the fowl, strained and poured carefully away.
[257]
Pour the preparation into the soup-tureen, and add the meat
of the fowl, cut into a julienne.
Serve some stewed prunes separately, but this is optional.
744—SOUPE AUX FOIES DE VOLAILLE
Make a roux from one and one-half oz. of butter and as much flour. When it has acquired a nice, light-brown colour, moisten it with one quart of white consommé or brown stock, and set to boil, stirring the while.
Add one-half lb. of raw chickens’ livers rubbed through a sieve, and set to cook for fifteen minutes. Rub the whole through tammy; season strongly with pepper; heat, and complete the preparation, at the last moment, with one-quarter lb. of sliced chickens’ livers, tossed in butter, and one wineglass of good Madeira.
745—SOUPE JULIENNE DARBLAY
Cook quickly in salted water two small, peeled, and quartered potatoes. Drain them, rub them through a fine sieve, and dilute the purée with one and one-half pints of white consommé. Add three tablespoonfuls of a julienne made in accordance with the above recipe; heat, and finish the preparation with an ordinary leason and one and one-half oz. of butter.
746—MINESTRONE
Brown the minced white of two small leeks and one-third of an onion, also minced, in one oz. of chopped, fresh breast of bacon, and one-half oz. of grated, fat bacon. Moisten with one and one-half pints of white consommé, and add one-third of a carrot, one-third of a turnip, half a stick of celery, two oz. of small cabbage, and one small potato, or one-half of a medium-sized one, all of which vegetables must be finely minced.
About twenty-five minutes after the soup has started cooking, complete it with two tablespoonfuls of peas, a few French beans cut into lozenges, and one and one-half oz. of rice, or the same quantity of very thin macaroni broken into very small pieces.
This done, set to cook again for thirty minutes. A few minutes before serving, add to the soup one small, crushed clove of garlic, three leaves of sweet basil, and a small pinch of chopped chervil pluches; mix the whole with one-half tablespoonful of grated bacon.
Send to the table, separately, at the same time as the soup some freshly grated Gruyère.
[258]
747—MILLE-FANTI
First make the following preparation:—Beat two small eggs to a stiff froth, and mix therewith one and one-half oz. of the crumb of very good white bread, one oz. of grated Parmesan, and a little nutmeg. Boil one and two-thirds pints of white consommé, and pour the above preparation therein, little by little, stirring briskly the while with the whisk. Then move the stewpan to the side of the fire, put the lid on, and set to cook gently for seven or eight minutes.
When about to serve, stir the soup with a whisk, and pour it into the soup-tureen.
748—MULLIGATAWNY SOUP
Cut a small fowl, or half a medium-sized one, into little pieces, and put these in a stewpan with a few roundels of carrot and onion, a small bunch of parsley and celery, one-half oz. of mushroom parings and one quart of white consommé. Set to boil, and then let cook gently.
Also lightly brown in butter half a medium-sized onion, chopped; besprinkle it with one dessertspoonful of fecula and one coffeespoonful of curry; moisten with the cooking-liquor of the fowl, strained through a sieve; boil, and set to cook gently for seven or eight minutes. Now rub the whole through tammy, and leave it to despumate for twenty minutes, adding one tablespoonful of consommé, from time to time, with the view of promoting the despumation, i.e., the purification of the soup.
When about to serve, finish the preparation with three or four tablespoonfuls of cream. Pour the whole into the soup-tureen; add a portion of the meat of the fowl, cut into thin slices, and serve separately two oz. of rice à l’Indienne.
749—SOUPE AUX GOMBOS OU OKRA
This soup is held in high esteem by Americans. It is served either with garnish, as I direct below, or as a consommé, hot or cold, or in cups, after it has been strained.
Fry one medium-sized chopped onion in two oz. of butter, without letting it acquire any colour. Add one-quarter lb. of fresh lean bacon, or raw ham cut into medium-sized dice; fry for a few minutes, and add about one lb. of boned chicken-meat cut into large dice (the white parts of the chicken are used in preference); let these ingredients stiffen well; take care to stir fairly often, and moisten with two quarts of white chicken consommé. Boil, and set to cook gently for twenty or twenty-five minutes with lid on.
[259]
Now add about one-half lb. of peeled gombo, cut in coarse
paysanne-fashion, and three or four medium-sized tomatoes,
peeled, concassed, and with their seeds withdrawn.
When the gombos are well cooked, carefully remove all grease from the preparation; test the seasoning, and, if necessary, add a few drops of Worcestershire sauce.
Garnish the soup with two or three tablespoonfuls of plainly-cooked rice.
N.B.—This soup is excellent if it be finished with one-quarter pint of cream per quart. A cream of gombos may also be prepared, which may be garnished with the dice of chicken meat. In the latter case, the garnish of rice is optional.
750—SOUPE A LA PAYSANNE
Finely mince one small carrot, one small turnip, one leek, one-third of a stick of celery, one-third of an onion, and some cabbage leaves. Stew the vegetables in one oz. of butter; moisten with one and one-half pints of white consommé, and set to boil. A few minutes having elapsed, add two small potatoes minced like the other vegetables, and complete the cooking gently. Send separately some roundels of soup-flutes.
751—SOUPE AUX POIREAUX ET POMMES DE TERRE, otherwise A LA BONNE FEMME
Finely mince the white of four medium-sized leeks. Put this into a stewpan with one oz. of butter, and stew gently for a quarter of an hour. Then add three medium-sized quartered potatoes, cut into roundels the thickness of pennies. Moisten with one pint of white consommé; add the necessary quantity of salt, and set to cook gently. When about to serve, finish the soup with one pint of boiled milk and one and one-half oz. of butter; pour it into the soup-tureen, and add twelve roundels of French soup-flutes, cut as thinly as possible.
752—SOUPE AUX ROGNONS
Proceed exactly as for “Soupe aux Foies de Volaille,” but substitute for the garnish of sliced livers one of calf’s or sheep’s kidney cut into large dice, or sliced, and briskly tossed in butter just before dishing up.
Finish the soup similarly to the preceding one, i.e., with Madeira.