Recipes for high-class cookery

N.Ji. — Rice-flour, cornflour, arrowroot, etc., may be substituted for tapioca. TAPIOCA CREAM SOUP. 1 pint white stock. ^ oz. tapioca groult. 2 yolks of eggs. ^ gill cream, i „ milk. Salt. HOLLANDAISE SOUP. ^ oz. butter. ^ oz. flour. 1 pint white stock. 2 yolks. ^ gill cream, i „ milk. Salt. Garnish. — 1 tablespoonful peas. carrot cut in pea shape, cucumber cut in pea shape. %9 [ 15 ] Have the garnish cooked in separate pans of boiling salted water. Melt the butter, add the flour, and mix together. Add the stock gradually and boil well. Cool slightly. Mix the yolks, cream, and milk together. Strain into the soup, and cook gently without boiling till the yolks are thickened. Add the garnish and serve. POTAGE A LA BONNE FEMME. 2 leaves lettuce or chervil. 2 „ sorrel. 2 „ tarragon, i cucumber, i oz. butter. 1 pint white stock. Pepper and salt. Thickening.— 2 yolks. ^ gill cream. | gill milk. Shred the vegetables finely, and toss them in the butter until it is absorbed. Add the stock boiling, and cook a few minutes. Cool slightly. Mix yolks, cream, and milk together, strain into the soup, and thicken without boiling. [ 16 ] POTAGE A LA ROYALE. 1 pint white stock. 1 oz. cooked macaroni. Salt, cayenne. 2 yolks. ^ gill milk. \ ,, cream, i oz. grated Parmesan cheese. Boil the stock, add the macaroni cut in neat pieces, and cool slightly. Mix yolks, cream, and milk together, strain into soup, and thicken without boiling. Add grated cheese and cayenne. POTAGE D’AMANDES. 2 oz. almonds. 1 gill milk. 1 tablespoonful breadcrumbs. ^ oz. butter. ^ oz. dour. 1 pint white stock. Pepper, salt Lemon juice. ^ gill cream. Chop and pound the almonds with a few drops of water, then stew in the milk for one hour. Add the bread-crumbs, simmer for a few minutes, and rub through a hair sieve. Melt the butter, add the flour and almond pulp, then the stock gradually. Boil, season, add the cream, and reheat without boiling. [ 17 ] PUR^E A LA PRINCESSE. 1 oz. butter. 1 oz. flour. 1 quart chicken stock. i oz. cooked chicken. 1 gill cream. Lemon juice. Pepper and salt. Melt the butter, add the flour, and cook for a few minutes ; add the stock by degrees, and boil well. Mince, pound, and sieve the chicken. Pour the stock on to it, reheat, and add the cream. Do not boil. BISQUE OF LOBSTER ^ lobster, cooked. 1 quart fish stock. 2 oz. butter. 2 oz. rice-flour. 1 onion. ^ carrot. 1 bay leaf. Sprig of parsley. Cayenne pepper. Salt. Lemon juice. 1 teaspoonful anchovy essence. ^ gill cream, i „ sherry. 1 oz. lobster butter. Remove the meat from the lobster and reserve the best pieces. Wash and break half of the shell. Melt the butter, fry the onion, carrot, bay leaf, and parsley; add the rice-flour [ 18 ] and the shell. Add the stock by degrees, and the broken pieces of lobster. Simmer for forty minutes, and strain through a hair sieve. Reheat; add the anchovy essence, cream, and sherry. Whisk in the lobster butter gradually without boiling, and add the remainder of the lobster cut in neat pieces. Lobster Butter. 1 ox. butter. 1 tablespoonful of the live spawn. Pound and rub through a hair sieve. BISQUE OF CRAYFISH. Prepare as lobster bisque, using six cooked crayfish and a little carmine. BISQUE OF OYSTERS. 2 ox. butter. 2 oz. rice-flour. 1 quart fish stock. 2 dozen oysters. 2 yolks of eggs. ^ gill cream. ^ ,, milk.