Recipes for high-class cookery

^ „ sherry. Cayenne and salt. Melt the butter, add the rice -flour, and cook a few minutes; add stock by degrees. [ 19 ] and the beards of the oysters. Simmer thirty minutes, and strain. Reheat ; add the yolks, milk, and cream mixed together, and thicken without boiling. Garnish with the oysters cut in two, add the sherry, and serve. TOMATO SOUP. 1 lb. tinned tomatoes. 1 oz. butter. 1 oz. lean ham. 1 onion. Small piece carrot. ,, celery, pint light-coloured stock or tomato liquor. 1 bay leaf. 6 peppercorns. I oz. cornflour. ^ gill milk. 1 ,, cream. Colouring. Salt. Melt the butter, and fry the bacon and vegetables cut in slices; add the tomatoes, break them down, and boil quickly for five minutes. Add stock, peppercorns, and bay leaf. Simmer for one hour, and strain. Mix the cornflour with the milk, add to the soup, and boil for ten minutes. Add the cream, seasoning, and colouring if necessary. [ 20 ] CELERY PUR^E, 1 lb, celery. 1 onion. 1 oz. butter. 1 pint white stock. ^ oz. cornflour. ^ gill milk. ^ ,, cream. Pepper and salt. Wash, scrape, and blanch the celery. Melt the butter, and sauté the celery and onion in it without browning. Add the stock, and cook until the celery is tender, from one to two hours. Rub through a hair sieve, add the cornflour broken with the milk, and cook for ten minutes. Add the cream and seasonings. Wash, and peel the artichokes very thinly—adding a few drops of vinegar or lemon juice to the water to preserve the colour. Melt the butter, add the artichokes and onion ARTICHOKE PUREE. 1 lb. artichokes. 1 onion. 1 oz. butter. 1 pint white stock. ^ oz. cornflour. ^ gill milk. I „ cream. Pepper and salL [ 21 ] cut in pieces, and fry without browning. Add the stock and salt, cook until the artichokes are quite soft, from one to two hours. Rub through a hair sieve. Add the cornflour broken with the milk, and cook for ten minutes. Season ; add cream, and reheat without boiling. VEGETABLE MARROW PUR^IK Wipe and peel the marrow, remove seeds, and cut in pieces. Melt the butter, toss the vegetables in it for five minutes. Add the stock and salt ; boil up, and skim if necessary. Simmer until marrow is soft, from one to one and a half hours, then rub through a hair sieve. Add cornflour broken in the milk ; cook for ten minutes. Season ; add the cream, and reheat without boiling. 1 lb. vegetable marrow. 2 sticks celery. 1 onion. 1 oz. butter. 1 pint white stock. ^ oz. cornflour. ^ gill milk, i „ cream. Pepper and salt. / [ M ] BRUSSELS SPROUT PURfiE. 1 lb. sprouts. 1 oz. butter. 1 pint boiling white stock. Salt and pepper. ^ gill cream. Green colouring. Boil and drain the sprouts. Pass through a hair sieve, and add the boiling stock ; reheat without boiling. Season ; add cream and colouring. GREEN PEA PUR^E. 1 lb. green peas. A few sprigs of mint. „ „ parsley. 1 pint boiling white stock. ^ gill cream. Green colouring (if necessary). Pinches of salt and sugar. Put the peas, a few of the pods, the parsley, and the mint into the boiling stock, and cook until tender. Rub through a hair sieve, reheat, season, and add the cream. Note. — If too thin, thicken with one teaspoonful cornflour after sieving. [ S8 ] PUR^E DE MARRONS. ^ Ib. chestnuts. 1 onion. oz. butter. 1 quart white stock. 1 gill cream. Pepper and salt. Pinch of sugar.