European and American cuisine

light; add 1/2 teaspoonful melted butter, 1 tablespoonful flour, 1 tablespoonf ul milk, a pinch of salt ; hold this over the soup, let it run slowly into the boiling soup, cook 3 minutes ; remove from fire; add 1 tablespoonf ul fine-chopped parsley, and serve. Turkish Soup. — Melt 2 ounces butter in a saucepan ; add 1 fine-chopped onion, 1/2 chopped green pepper, 2 tablespoonfuls fine-cut raw ham ; cook and stir 6 minutes ; then add the breast of a young chicken cut into small pieces, and 1 teaspoonful curry ; cook 10 minutes ; then add 2 quarts chicken broth (mentioned below), 1 tablespoonful rice, 1 cupful canned tomatoes, 1 even teaspoonful salt, a little white pepper ; boil slowly about 45 minutes, then serve. Chicken Broth. — Put the remaining chicken into a saucepan ; cover with cold water ; add 1 teaspoonful salt ; place the saucepan over the fire ; as soon as it begins to boil add 2 leeks, 1 onion, 1 blade of mace, and 2 sprigs of parsley; cover and boil till the chicken is tender ; then strain through a sieve and use as directed above. Chicken Soup. — Place a well-cleaned chicken in a soup kettle covered with cold water over the fire ; as soon as it boils add some salt, 1 onion, a bouquet, and 2 leeks ; cover the kettle up tightly and let it boil until the chicken is tender, which will take about 3 or 4 hours if the chicken is old, otherwise about 2 hours. When the chicken is done take it out and strain the soup ; put the soup back into the kettle again and boil in it either parboiled rice, farina, nudles, or small dumplings ; shortly before serving add a little fine-chopped parsley. The chicken may be served with egg sauce or may be used for chicken salad. Another way is to melt a tablespoonful butter in a saucepan, add 2 tablespoonfuls flour, and stir until the flour has absorbed all the butter ; then add it to the soup. Place also small dnmplings in the soup and let them boil for 6 minutes, and add shortly before serving a little chopped parsely ; cut the chicken into 8 pieces ; season with salt and pepper ; dip in beaten egg and bread crumbs, and fry in butter and lard to a light brown ; pour 1 pint of Bechamel sauce on a hot dish, arrange the chicken over it, and serve. Or prepare a batter of 3/4 cup flour, 2 eggs (yolks and whites beaten separately), 1 cup of milk, and a little salt ; dip the pieces of chicken into the batter, fry light brown in boiling fat or butter, and serve with maitre (Thdtel butter. Turkey Soup. — This soup is made the same as chicken soup and is only recommended when the turkey is too old to be roasted. Lark Soup. — Cut the breast from 6 roasted larks ; chop the bone into fine pieces and place them with 2 quarts of boiling water in a soup kettle over the fire ; fry 1 tablespoonful flour in the butter in which the larks were roasted, and keep stirring until the flour has absorbed all the butter ; then add some of the bouillon from the birds ; let it boil a few minutes and then pour it into the soup, and let this boil for 1 hour ; strain the soup ; put it on the fire again and boil small sponge dumplings in it. Cut the breast of the birds into small pieces ; lay them in the tureen and pour the soup over them. If liked, a small glass of Madeira wine may be added. Pigeons and chickens can be prepared the same way.