A guide to modern cookery

Garnish with the royale cut into dice, and the reserved fillet of woodcock, stiffened in butter at the last moment, and cut into thin slices. 734—POTAGE REGENCE Prepare one quart of barley cream in accordance with the directions under No. 712. Finish it, when dishing up, with an ordinary leason and one and one-half oz. of crayfish butter. Garnish with twelve small, grooved quenelles of chicken forcemeat finished with crayfish butter; one tablespoonful of small pearl barley, well cooked; and six small cocks’ combs, freshly poached and very white. 735—POTAGE ROSSOLNIK Prepare (1) one quart of light, poultry velouté combined with cucumber juice; (2) ten pieces of parsley root and the same quantity of celery root, turned to the shape of small, new carrots, and split crosswise at their base; (3) twenty small lozenges of salted cucumber. Parboil the roots and the cucumber lozenges for fifteen minutes, and add them to the velouté when about to cook the latter. Cook the whole gently for forty minutes, despumating the velouté the while. Finish with one and one-half tablespoon- fuls of cucumber juice, and an ordinary leason. Garnish with small chicken-forcemeat quenelles. 736—POTAGE DE SANTE Cook quickly, in salted water, three medium-sized, peeled, and quartered potatoes. When their pulps seem soft to the touch, drain them; rub them through a fine sieve, and dilute the resulting purée with one and one-half pints of white con- sommé. Add two tablespoonfuls of sorrel melted in butter, and finish the preparation with an ordinary leason and one oz. of butter. SOUPS 255 Garnish with very thin roundels of French soup-flute and chervil pluches. 737—POTAGE SIGURD ’ Prepare one pint of ‘‘ Velouté Parmentier ’’ and one pint of tomato velouté. Combine the two; heat, and finish, when dish- ing up, with two and one-half oz. of butter. Garnish with twenty small quenelles of chicken forcemeat, combined with one coffeespoonful of chopped capsicum, or capsicum in dice, per three oz. of the forcemeat. 738—POTAGE SOLFERINO Mince the white of two leeks, the third of a medium-sized carrot, and half an onion, and stew the whole in one and one- half oz. of butter. Add one-half lb. of pressed tomatoes cut into pieces, two medium-sized, peeled potatoes, minced; moisten with two-thirds pint of white consommé, and cook gently. Crush the vegetables; rub them through tammy; complete the purée with the necessary quantity of white consommé; set to boil, and finish, when dishing up, with two and one-half oz. of butter. Garnish with twelve little balls of potato, raised by means of the spoon-cutter, and cooked in salted water; two tablespoon- fuls of French beans cut into lozenges; and some chervil pluches. 739—POTAGE VIVIANE Prepare one quart of ‘‘ Créme de Volaille’’ (No. 713), and finish it with the usual leason. Garnish with one tablespoonful of artichoke-bottom, cut into dice, the same quantity of carrot dice, both gently cooked in butter, and one tablespoonful of truffle dice. 740—POTAGE WINDSOR Blanch and cool one small, boned calf’s foot, and cook it gently in a good white-wine mirepoix. Prepare one and one- half pints of ‘‘ Créme de Riz’’ (No. 711), and add thereto the cooking-liquor of the calf’s foot, strained through muslin. Finish this cream, when about to serve, with an ordinary leason, one and one-half tablespoonfuls of a slight infusion of turtle-soup herbs, and one and one-half oz. of butter. Garnish with a julienne of half of the calf’s foot and twenty small quenelles consisting of a purée of hard-boiled egg-yolks and chicken forcemeat, these two preparations being in the pro- portion of two-thirds and one-third respectively. 256. GUIDE TO MODERN COOKERY 741—SOUPE AUX ABATIS DE VOLAILLE A L’ANGLAISE