The exhibition cookery book

Cut the tomatoes into slices, melt the butter in a stewpan and boil them over a bright fire. Strain the fish stock into this. Stir the milk into the flour and put with the soup, stir until it begins to boil, skim, and cook .slowly for about half an hour. Season with pepper and salt. Rub through a fine sieve, boil again, stir in the tapioca, let .simmer for another ten minutes, and serve. lo. CHESTNUT PUREE. 1 lb. chestnuts (Spanish) 1 pint milk 1 oz. butter 1 pint white stock Salt, pepper, and nutmeg Wipe the chestnuts, slit the skins, and boil from ten to fifteen minutes. Remove the husk and brown skin, and put the peeled chestnuts in a stew-pan with half an ounce of butter. Toss over the fire for a few minutes, tnen add the stock and milk, and cook gently till tender. Pass all through a wire sieve, return the pulp to the stew-pan, season to taste with salt, pepper, and grated nutmeg, or a pinch of ground mace. Bring it to the boil, skim, and just before serving add the remainder of the butter divided into little bits. If desired, the yolk of one or two eggs and a tablespoonful of cream may be added last of all ; but the soup must not be allowed to boil after these are added. Pepper and salt Soak the beans in water for several hours. Peel and slice the onions finely, fry them very slowly in the butter until they are of a pale brown colour. Drain the beans, put them with the onions, and stir them over the fire for a few minutes. Add the stock, boil up, skim, and cook gently until the haricot beans are quite tender, then rub the whole PUREE OF HARICOT BEANS. i pint haricot beans 4 ozs. butter i gill of cream J lb. onions 2 quarts of stock 1 oz. crushed tapioca through a fine sieve. Return to the stew-pan, season to taste, bring it to the boil, and stir in the tapioca ; cook for about ten minutes longer, then add the cream. Keep hot until required for table. ' Should the puree be found too thick, add a little more stock. A plate of fried bread croutons should be handed round with this soup. Remove the fillets from the partridge, cut up the remainder, and roast it with a little dripping for about twenty minutes. Make a roux i.e. blend the oatmeal and butter to a nice colour, then add the roasted carcase, etc., fry for a few minutes longer, and moisten with sufficient stock to produce the consistency of a puree. Allow to cook gently for hours, then season and pass through a fine sieve. Meanwhile pound the fillets of partridge, add the panade and a little white of egg, season to taste, and rub through a sieve. Make this into some quenelles, about the size of small marbles, and poach them. Prepare a royale, which consists of fresh mushrooms, cooked in stock and passed through a sieve. Mix this with the eggs, and put 12. GAME SOUP. 1 partridge or other small bird 4 ozs. oatmeal 2 ozs. panade 3 eggs Seasoning 2 ozs. dripping 4 ozs. butter 4 — 6 fresh mushrooms 2 quarts of white stock I gill of cream jn a buttered mould, poach, turn out, and cut into small rounds. Put this and the quenelles into the prepared puree, add the cream, let the soup get thoroughly hot, but do not allow it to boil, then serve. 13. SPRING SOUP. 3 pints stock 1 turnip 1 very small bunch of herbs (fresh) 1 white of egg