High-class cookery recipes

Pound the chicken and pass it through a hair sieve. Then mix with it the eggs, milk, salt, cayenne, nutmeg, and almond essence. When thoroughly blended, turn the mixture into three or four small dariole moulds well greased, and steam slowly for twenty minutes, or until set. Turn out very carefully, cut into fancy shapes, and serve in the consomme. A few asparagus points and chervil leaves may also be served in this soup. Carrot Soup a la Crecy. Ingredients, Six large Carrots. Two Onions. One head of Celery. Four ounces of raw Ham or Bacon. Two ounces of Butter. Three pints of Stock. One gill- of Cream. Half a teaspoonful of Castor Sugar. Pepper and Salt, and fried Croutons. Peel off the red part of the carrots, and put into a stewpan with the onions sliced, the celery cut up and the ham cut up, add two ounces of butter, put the lid on close and simmer over the fire gently for ten minutes, then add two pints of stock and simmer gently till the vegetables are tender. Drain off the stock, pound the carrots, &c., in the mortar, add the stock they were cooked in and one pint more, pass all through a tammy cloth or fine hair sieve. Return this puree to the stewpan, and stir it over the fire till it boils, then stand it by the fire to clear itself of all grease, which must be taken off with a spoon as it rises. Let it boil gently for a quarter of an hour, add one gill of cream, half a teaspoonful of sugar, a little pepper and salt. Serve with fried croutons handed separately. Chicken Broth. Cut a chicken into several pieces, put it into a stewpan with one quart of water, and a little salt; as it boils, skim it well, and let simmer gently for two hours. If liked, rice or pearl barley can be cooked in the broth and served with it ; about one ounce of either. Clear Mock Turtle. Ingredients, Half a Calf's Head. Six pounds of Knuckle Veal. Eight ounces of raw Ham. One Carrot, One Turnip, Two Onions. Twelve Cloves. One head of Celery. A bunch of Sweet Basil, Marjoram, Thyme, Lemon Thyme and Parsley, One blade of Mace. One quart of Stock. Two pounds of lean Beef. Half pint of Madeira. A pinch of Cayenne. A teaspoonful of Lemon J uice. Some small quenelles, A little Salt. Egg Balls. Bone half a calf s head and parboil it in plenty of cold water with a little salt for twenty minutes. Take it out, let it get cold, then trim away all the rough parts. Place the half head in a stewpan with the knuckle of veal, ham, all the vegetables cleaned and cut up, all the herbs and a quart of stock ; let this all boil quickly until the stock is reduced to a glaze, then fill up the stewpan with cold water (about two quarts) ; when it boils, skim it well and keep it gently boiling until the calf s head is quite tender ; lift the head carefully out with a slice and set it aside to get cool. Strain the stock through a hair-sieve or cloth, when cold remove all the grease and clarify it with the two pounds of beef scraped (proceed as in Consomme). When clarified, cut up some of the calf s head into pieces one inch square, put these into the soup with the Madeira, cayenne, lemon juice, salt to taste, egg balls and small quenelles. Egg Balls.