High-class cookery recipes

Then put them into cold water, wash and scrape them, and then cut them into pieces about an inch and a half in length. Put the pieces of giblets, the stock, and the vegetables (all cleaned and cut up small) into a stewpan, add the bouquet, cloves and peppercorns, and let the whole boil for two hours, skimming occasionally. Then take out the best pieces of giblets, trim them neatly, but let the stock and remainder of giblets boil half an hour longer. Now melt the butter in a stewpan, put in the flour, and fry for a few minutes ; add the stock strained, the Madeira, lemon-juice, cayenne and the trimmed pieces of giblets, and let the whole boil twenty minutes. Potage à l'Américaine. To one quart of clear consomme add, when boiling, two tablespoonfuls of prepared tapioca let it boil ten minutes, then add half a pint of puree of tomato, a little salt, and a little sugar. This soup is better made with fresh tomatoes. Potage a la Bonne Femme. Ingredients, Two sman Lettuces. Two leaves of Sorrel. Four sprigs of Tarragon. Four sprigs of Chervil. Half a Cucumber. One ounce of Butter. One saltspoonful of Castor Sugar. Half a saltspoonful of Salt. One pint and a half of White Stock. Yolks of three Eggs. One gill of Cream or Milk. The crust of a French Roll. Wash the lettuces, sorrel, tarragon, and chervil, and shred them all finely. Peel the cucumber, cut it into thin slices and shred these also. Melt the butter in a stewpan, place in the shredded vegetables and herbs and cook them for five minutes, but do not let them discolour. Sprinkle over the salt and castor sugar, add the stock, and let the vegetables boil slowly until tender. Beat the eggs and cream together. Take the stewpan containing the soup off the fire and let it cool. Then strain in the liaison of eggs and cream, place the stewpan on the fire, and stir until the eggs are cooked. Put the crust of the French roll in the oven to dry for a few minutes, then cut it into small round pieces. Put these into the tureen and pour the hot soup over them. Potage Dupoise, or Mussel Soup. Ingredients, Two pints of Fish Stock. Three pints of Mussels (prepared as for Dressed Mussels). Two ounces of Butter. Two ounces of Flour. A few Parsley Stalks. SOOTS. Half a teaspoonful of Sugar. Cayenne, Salt, Mignonnette Pepper. Lemon Juice. Half a pint of Cream. Prepare the mussels as for dressed mussels. Melt the butter in a stewpan, add the flour, and mix them well. Pour the fish stock and the liquor from the mussels to the butter and flour ; add the parsley stalks, &c. Let it boil, and skim well; then strain, and add the cream and the mussels. Ee-heat without boiling, and serve. Potage aux HuTtres. Ingredients, Three dozen of Oysters. Two Whitingsj or one Eel or two Flounders. t*arsley Boots. One Carrot. One Stick of Celery. A little Thyme. One Blade of Mace. A few Peppercorns. Two Anchovies. Two ounces of Butter* Two ounces of Flour. Two quarts of White Stock. One gill of Cream and two yolks of EggSi Lemon Juice, Salt, and Cayenne- Take the eel (or whitings or flounders), cut them up into pieces, and put them in a stewpan with the stock, parsley, carrot, cleaned and cut up, celery, thyme, mace, peppercorns, anchovies, and