High-class cookery recipes

One pound of Potatoes. One Onion. Two leaves of Celery. One ounce of Butter. One pint of Stock. Half a pint of Milk. One gill of Cream. Salt. Fried Bread. Wash all the vegetables, and cut them into thin slices. Melt the butter in a stewpan ; put in the sliced vegetables. Place the stewpan on the fire and let the vegetables cook for five minutes ; then add the stock and milk, and boil slowly until the vegetables are quite tender. Now rub the vegetables through a tammy-cloth or hair-sieve. Put the soup back in a saucepan, add the cream, and when hot it is ready to serve. Take two or three slices of stale bread ; remove the crust, and cut the crumb into dice. Fry either in fat or butter, and serve with the soup. Purée à la Princesse. Ingredients, One Chicken. Two ounces of Butter. One Onion. A little Mace. Bay-leaf. Parsley Stalks. Twelve White Peppercorns. Salt. Two quarts of Veal or White Stock. Cut the fowl in pieces, well wash it, put it in a stewpan previously buttered, with the onion, mace, &c. Put the lid on, let it cook over the fire ten minutes, taking care that it does not brown ; add the stock ; simmer this gently one hour. Next put in a stewpan — Two ounces of Butter. Two ounces of Flour (Vienna). When well melted, strain the liquor from the chicken into it, and stir well ; let it cook a few minutes ; add the juice of half a lemon and half a pint of cream. Take the best pieces of chicken from the bones, pound in the mortar, add to the stock, and then strain through a tammy-cloth. This soup must not boil after the chicken and cream is added. SOOTS. 2S Purée de Pois Verts. Ingredients, One quart of Peas. One handful of Parsley. A small bunch of Mint. One quart of Stock. One gill of Cream. Salt and Pepper. Put the stock on to boil. When boiling add the salt, then the peas, and other ingredients except the cream; boil until the vegetables are tender, then pass them through a hair-sieve with the stock they were boiled in, and again pass through a tammy-cloth, if desired very smooth; put all back into a clean stewpan to boil up, and just before serving add the cream and a teaspoonful of castor sugar. Purée à la Palestine. Ingredients, Two pounds of Jerusalem Artichokes. Two ounces of Butter. One pint of White Stock. Half a pint of Cream. Pepper and Salt. Wash, peel, and slice the vegetables in lemonjuice and water. Melt the butter in a stewpan, put in the vegetables, and cook carefully for about five minutes, being careful the vegetables d.0 not brown. Add the stock and boil until the HlaH-CLASS COOKUli-^. artichokes are tender, then rub them through a hair-sieve. Return the soup to the saucepan, warm it up, add the cream, and it is ready to serve. Purée de Tomates. Ingredients, Three pints of Stock. Two ounces of lean Ham. One Onion. A Uttle Celery. One Shalot. One ounce of Butter. Three pounds of Tomatoes. One tablespoonful of Vinegar. Salt, Pepper, and Nutmeg. Put all these ingredients, except the tomatoes and the stock, into a saute-pan and saute them for five minutes, then add the tomatoes sliced ; let them simmer, and when cooked pass through a fine sieve ; add to the stock, and let it boil about five minutes. This soup can be made of tinned tomatoes. Purée de Choux de Bruxelles. Ingredients,