High-class cookery recipes

Six hard boiled eggs and four yolks of egg; pound all in a mortar and rub through a hair sieve, then sift a little flour over them on a board, roll them into balls the size of marbles, poach them very carefully, add them to the mock turtle soup just before sending to table. Clear Mulligatawny, Ingredients. Three quarts of Second Stock. Four Onions. Six Apples. Two Shalots. Four whites of Eggs. One Leek. Six Cardamom Seeds. One tablespoonful of Mustard Seed. Three tablespoonfuls of Curry Powder. Two tablespoonfuls of Curry Paste. One tablespoonful of Salt. Juice of one Lemon. Put all the ingredients in a stewpan, with the exception of the lemon-juice and eggs ; add the stock, and let it boil for two hours. When it is cold, add four whites of eggs, beaten up with little cold water. Let the soup boil up again, and, when clarified, strain through a clean cloth ; then add the lemon-juice, and serve with some pieces of cooked chicken and well-boiled rice ; the chicken served with the soup, the rice served separately. Potage d'Oseille a la Parisienne, * Ingredients. Quarter of a pound of Sorrel after shredding. Two ounces of Butter. One pint of Bechamel. Twenty-four small squares of Bread. Wash and shred the sorrel. Melt the butter in a stewpan, and when hot put in the sorrel and cook about five minutes. Then add the Bechamel and boil the soup for about fifteen minutes. Season to taste. Put the squares of bread in the soup tureen and pour the soup over them. Kidney Soup, Ingredients, Four Sheep's Kidneys. Equal weight of Kidneys and lean Beef. Three pints of Brown Stock. Two tablespoonfals of Kice. Chopped Parsley. One Onion. Four ounces of Butter. Croutons of Bread. Pepper and Salt. Cut up the kidneys and the beef into small dice, season with pepper and salt, add the onion chopped up and some parsley, saute all these for about ten minutes in the butter ; pour off the grease, add the stock and rice, and boil till quite tender, then strain ; pound all the meat and rice * in a mortar, then pass through a tammy or fine hair sieve ; stir this into the stock again, make it very hot and serve with croutons of bread. The soup must not boil after it has been passed through the tammy. Potage aux Abatis. Ingredients. Two sets of Duck Giblets. Half a head of Celery. One Carrot. One Turnip. Two Onions. A Bouquet Garni. Two Cloves. Ten Peppercorns. Two quarts of Second Stock. Half a pint of Madeira. Fifteen drops of Lemon Juice. A few grains of Cayenne Pepper. Two ounces of Flour. Two ounces of Butter. Salt. Clean the giblets carefully and put them in a stewpan of boiling water to blanch for five minutes.