Melt one ounce of butter in a pan, stir in the flour, add the puree ; just boil. Have ready-boiled a quarter of a pint of peas and the remainder of the lettuce ; add these to the boiling soup. Let all boil for five minutes. Serve with croutons of fried bread. If liked thinner more water may be used. White Lentil Soup. Lentils Water, or white stock Milk Onion Celery Parsley White peppercorns. Mace Flour Butter Cream Pepper and salt 2 pi^^t. pints, f pint. I. 1 head. 2 sprigs. 6. a tiny piece. I tablespoonful. I oz. J pint, to taste. Steam the vegetables in the butter. Add lentils, stock, or water, and spices. Simmer till tender. Rub through a hair sieve, add the milk, thicken with the flour. Boil up, add cream and seasoning. Garnish for Clear Soup. Savoury custard. Egg (beaten) i. Milk or clear stock ... i tablespoonful. Pepper and salt to taste.✪ White Lentil Soup Mix the ingredients, and steam till firm in a buttered dariole mould. When quite cold, cut into fancy shapes, and rinse in warm water before using. For making yellow custard, omit the white of egg, and use two yolks to one tablespoonful of milk. For a white garnish use the whites of the eggs only. The savoury custard may be made pink by the addition of a little cochineal, or green with spinach juice. 42 Profiteroles. These are made of choux paste omitting the sugar (p. 198). The paste must be made a little stiffer than for choux, and must be squeezed through a small paste forcer on to a greased tin, in tiny shapes. Bake until crisp. Use as a garnish for clear soup. Quenelle Garnish for Clear Soup. Make as for Quenelles of Veal (p. 62). Shape the quenelles in teaspoons ; or use a large plain pipe and force small portions on to a buttered saute-pan. Poach in the same manner as for Quenelles of Veal. ^ Fish. It is of the utmost importance that fish should be perfectly fresh. There is more difference between stale fish and fresh fish than between what is stale and fresh in any other kinds of food. Some fish, of course, bears keeping better than others, and red mullet are considered by some people to be improved by being kept for a day or two ; but such fish as herrings, mackerel, smelts, soles and trout cannot be too fresh. There are three ways of telling whether fish is fresh : 1. The eyes should be bright. Distrust all fish from which the eyes have been removed. 2. The gills should be red. Sometimes when the fish is stale the gills are rubbed with blood to make them look fresh. 3. The flesh should be firm, not flabby. The firmness can be partially restored by running cold water over the fish. As deception may be used to make the gills and flesh appear fresh when the fish is stale, it is safest to judge by the eyes, as no one can restore their brightness when once it has been lost. Smelts (or Sparlings) have, when quite fresh, a faint smell that slightly resembles cucumber. Herrings and mackerel, when first caught, have the most beautiful iridescent colouring, and the flesh of perfectly fresh herrings is creamy. 44 Neither herrings nor mackerel can be had in per- fection inland. Fish should be thoroughly cleaned, and the internal organs carefully removed, also all the blood and silver skin ; but fish must not be washed more than is abso- lutely necessary, nor must it ever be left soaking in water.

AI-modernized reading of the original text

Melt one ounce of butter in a pan, stir in the flour, add the puree ; just boil. Have ready-boiled a quarter of a pint of peas and the remainder of the lettuce ; add these to the boiling soup. Let all boil for five minutes. Serve with croutons of fried bread. If liked thinner more water may be used. White Lentil Soup. Lentils Water, or white stock Milk Onion Celery Parsley White peppercorns. Mace Flour Butter Cream Pepper and salt 2 pints. pints, f pint. 1 head. 2 sprigs. a tiny piece. I tablespoonful. I oz. J pint, to taste. Steam the vegetables in the butter. Add lentils, stock, or water, and spices. Simmer till tender. Rub through a hair sieve, add the milk, thicken with the flour. Boil up, add cream and seasoning. Garnish for Clear Soup. Savoury custard. Egg (beaten) i. Milk or clear stock ... i tablespoonful. Pepper and salt to taste. Mix the ingredients, and steam till firm in a buttered dariole mould. When quite cold, cut into fancy shapes, and rinse in warm water before using. For making yellow custard, omit the white of egg, and use two yolks to one tablespoonful of milk. For a white garnish use the whites of the eggs only. The savoury custard may be made pink by the addition of a little cochineal, or green with spinach juice. Profiteroles. These are made of choux paste omitting the sugar (p. 198). The paste must be made a little stiffer than for choux, and must be squeezed through a small paste forcer on to a greased tin, in tiny shapes. Bake until crisp. Use as a garnish for clear soup. Quenelle Garnish for Clear Soup. Make as for Quenelles of Veal (p. 62). Shape the quenelles in teaspoons ; or use a large plain pipe and force small portions on to a buttered saute-pan. Poach in the same manner as for Quenelles of Veal. ^ Fish. It is of the utmost importance that fish should be perfectly fresh. There is more difference between stale fish and fresh fish than between what is stale and fresh in any other kinds of food. Some fish, of course, bears keeping better than others, and red mullet are considered by some people to be improved by being kept for a day or two ; but such fish as herrings, mackerel, smelts, soles and trout cannot be too fresh. There are three ways of telling whether fish is fresh : 1. The eyes should be bright. Distrust all fish from which the eyes have been removed. 2. The gills should be red. Sometimes when the fish is stale the gills are rubbed with blood to make them look fresh. 3. The flesh should be firm, not flabby. The firmness can be partially restored by running cold water over the fish. As deception may be used to make the gills and flesh appear fresh when the fish is stale, it is safest to judge by the eyes, as no one can restore their brightness when once it has been lost. Smelts (or Sparlings) have, when quite fresh, a faint smell that slightly resembles cucumber. Herrings and mackerel, when first caught, have the most beautiful iridescent colouring, and the flesh of perfectly fresh herrings is creamy. Neither herrings nor mackerel can be had in perfection inland. Fish should be thoroughly cleaned, and the internal organs carefully removed, also all the blood and silver skin ; but fish must not be washed more than is absolutely necessary, nor must it ever be left soaking in water.

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White Lentil Soup

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