High-class cookery recipes

Put the stock on to boil. When boiling, shake in the tapioca and stir until cooked. Beat the yolks and cream together and strain into another basin. Add the soup, when it is just off boiling point, slowly to this basin. Then pour the soup back into the saucepan, place it on the fire, and stir carefully until the eggs are cooked. This soup requires care not to curdle the eggs. Potage à la Royale. Ingredients, Three pints of White Stock. Two ounces of cooked Macaroni, Three yolks of Eggs. One ounce of grated Parmesan Cheese. One gill of Cream. Salt and Cayenne. Put the stock in a stewpan to boil, add the macaroni cut up into pieces half an inch long ; when this is cooked mix the eggs and cream together in a basin, then draw the stewpan off the fire and add the cream and eggs, the grated cheese, a little cayenne and salt. The soup must not boil after the cheese and liaison are in, or it will be spoilt. Puree de Marrons. Ingredients. Twenty-five large Chestnuts. Three ounces of Butter. One teaspoonful of Castor Sugar. One pint and a half of White Stock. Half a pint of Cream. Pepper and Salt. Slit the chestnuts at both ends, put them into boiling water, and boil ten minutes. Then remove the husks. Melt the butter in a saucepan, put in the chestnuts and saute for a few minutes, but do not brown. Then add the stock and let the soup boil until the chestnuts are tender, when they must be rubbed through a hair-sieve. Warm up the soup, add the sugar, seasoning, and cream, and it is ready to serve. Purée de Navets. Ingredients. Twelve large Turnips. Five ounces of Butter. One ounce of Castor Sugar. Two quarts of White Stock. Half a pint of Cream. A little grated Nutmeg. Peel and slice the turnips, put them into a stewpan with four ounces of butter and one ounce of castor sugar and drawn down taking care that they do not get brown ; then add the stock and simmer gently for three-quarters of an hour; strain this, and rub the turnips through a hairsieve. Boil up the stock and skim it well, add the passed turnips, the cream, and an ounce of butter ; stir all well together, boil up once and serve. Purée de Homard. Ingredients. One Hen Lobster. Two sticks of Celery. One Carrot. One Turnip. Four Shalots. Bayleaf, Thyme, and Parsley. Three ounces of Butter. Three ounces of Flour. Three pints of Stock (Fish Stock is best). One glass of Sherry. A tablespoonful of Anchovy Sauce. A tablespoonful of Harvey Sauce. A little Lemon Juice and Cayenne. Cut up all the vegetables very small -and fry them a light brown in the butter ; stir in the flour, mix well, add the stock, stir well till it boils, then set it by the side of the fire to simmer gently for half an hour. Break up the lobster, cut up the meat from the claws into neat pieces, and put them on one side until the soup is finished. Break SOtJPS* up the shell, the rest of the lobster and some of the spawn, in a mortar, and put it into the soup, let it all boil for ten minutes, then rub it through a hair-sieve, put it back on the fire, let it boil up, skim it well, add the sherry, Harvey, anchovy, lemon-juice, and cayenne. Put the pieces of lobster, and some small quenelles of whiting into the tureen, pour the soup on them, and serve. Purée de Pommes de Terre. Ingredients,