High-class cookery recipes

salt ; let it boil up, skim it well, and let it cook for one hour, then strain it off. Put two ounces of butter and two ounces of flour into a stewpan, mix them well together, and pour in the fishstock : stir it well, and boil for ten minutes ; then strain it through a hair-sieve. Blanch and beard the oysters, strain them, and save the liquor. Put the soup on the fire and make it boil, then draw it off the fire ; mix the cream and yolks of eggs together, a few drops of lemon-juice, and a little cayenne ; strain this into the soup and stir it over the fire until the eggs are cooked, taking care it does not boil, or it will curdle. Just before serving, put in the oysters and the oyster liquor. Potage à la Hollandaise. Ingredients^ One quart of Veal or Chicken Stock. Two ounces of Butter; One ounce of Flour. Four yolks of Eggs; Half a pint of Cream. One gill of Green Peas cookeid; One gill of cut Carrots cooked. One gill of cut Cucumber cooked. One teaspoonful of chopped Tarragon. One teaspoonful of Sugar. One teaspoonful of Salt. Trim the peels, carrots, and cucumber with ^ round cutter the size and shape of peas. Cook tliem in boiling water, being careful not to cook them too much. Melt the butter and flour in a stewpan ; add the stock, and let it boil well. Break the yolks of eggs into a basin and add the cream (making a liaison) ; then add this liaison of eggs and cream to the stock ; let it just come to a boil, being careful it does not curdle. Strain into a clean stewpan, and add the vegetables, which have been previously cooked, and the tarragon, and serve. Potage a la Julienne. Ingredients. One large Carrot. One small Turnip. Two Leeks. Half a head of Celery. One Onion. Two ounces of Butter. Salt. One teaspoonful of Sugar. One Cabbage Lettuce. A little Tarragon and Chervil. Shred the vegetables all of the same length and size. Melt the butter in a saucepan, and fry all the vegetables (except the lettuce, tarragon, and chervil) a light brown ; add three pints of boiling consomme, the sugar and salt. Skim well until all grease is removed ; then add lettuce, tarragon, and chervil, let it boil a few minutes, and serve. Ordinary clear consomme is required for this soup. Potage a la Puree Lievre. Ingredients. One Hare. One ounce of Flour. Two ounces of Butter. Two Shalots. One small Onion. Small bouquet Garni. Blade of Mace. Quarter of a pound of lean Ham. Half a pint of White Wine. Salt, Whole Pepper, Cayenne. Two pints Second Stock. Cut up the hare in joints after it has been skinned and paunched. Do not wash it. Cut the bacon up in small pieces and butter a saucepan with the butter. Put the bacon and the hare in the stewpan and fry a light brown ; then add the onion, &c., also the wine ; boil ten minutes, add the stock, and let this simmer gently for about one hour and a half; strain through a sieve, remove all the meat from the bones, and pound in a mortar ) pass the meat through a fine hair-sieve, using the liquor by degrees to pass it through with. Make it hot in a stewpan, but do not let it boil. Add seasoning if required. Potage aux Queues de Boeuf. Ingredients. One Ox-Tail. Four ounces of Butter. Two ounces of Flour. Two Carrots. One Turnip. One Onion. Two Cloves. One Blade of Mace.