The spirit of cookery

Let all rice to be used in soups be parboiled with water for ten minutes, and after the water is drained off, add clear standard broth, with any roots and green condiments you choose. Half a pound of Carolina rice will be a proper proportion for two quarts of standard broth. The vegetables being removed, add grated Parma cheese when the soup is on the plate. The following combinations of rice soup are in most favour ; Clear Soup with Rice and Asparagus-points. Rice- Soup with Minced Chicken. — Qi. chiffonade, or chicken puree soup, infra. Compound Veal and Rice Soup. — In this knuckle of veal, calf's foot, and a roast partridge are employed. All gelatinous and meaty parts are cut up small and put into the soup. Plain Savoury Purde of Rice Soup. — This may be made with beef- broth, or white with chicken - broth and veal. It requires a pound of rice to two quarts of broth. Savotiry Purde of Rice Soup with Whole Rice.* Purde of Rice Soup with Crayfish and Quenelles of Fowl. — Two quarts require about thirty tails of crayfish, and three dozen small quenelles of fowl. Point with crayfish- or lobster-butter and lemon. In case the tails and quenelles be coloured with cochineal or alkanet-root, the dish will obtain some external claim to the name of a la cardinal, with which it is marked in some recipes. Purde of Rice Soup with Parma Cheese and Quenelles of Fowl. — This soup requires the addition of a liaison (binding) of six yolks of eggs to prevent the 2 oz. of Parmesan cheese from coalescing and becoming a viscid sediment. The small quenelles of fowls may be coloured with spinach-green. Puree of Rice Soup with Custard of Purde of Chicken. — The custards are made with the pounded white meat, or all the meat of a roast chicken, passed through a tammy, with the aid of some white sauce ; the pur6e is bound by eight yolks, with nutmeg, salt, and consomme of fowls; the custard paste is placed in a dozen dariole moulds, and these are steamed, immersed half-way in water, in a fricandeau-pan. Purde of Bice Soup with Purde of Pheasant or Partridge. Puree of Rice Soup with Croquettes of Ricee. — The croquettes are made savoury with Parma cheese. This last puree has been classified as one of the ‘ national soups ’ under the name à la Florentine; but it probably has, as the name indicates, only a local, and no national reputation. * This is called a cream by some (e.g., F., 317 et seg.), a misnomer which we eliminate. BARLEY SOUPS 165 Soups made with Barley. General Observations on Culinary Barley. — In the preparation for soups, barley has to be blanched — i.e., parboiled and washed in the same manner as rice ; it has then to be boiled with well-prepared and flavoured broth, until it be quite done. Barley soups always are somewhat opaque, the more the longer the boiling has continued ; this is a property of the peculiar starch contained in it. The barley best adapted for culinary purposes is termed Frankfort pearl barley, and this should be employed in the execution of all the recipes alluded to in the following. The puree of barley forms by simmering a semi-solution, which is very smooth and coherent, hence in Germany is called a mucilage. Some authors call this mucilage a cream. Barley contains about 13'78 per cent, of water, 11-16 per cent, of nitrogenous matter, and 62'25 per cent, of a starch peculiar to it.