European and American cuisine

and a little salt ; let this boil gently until the calf's head is done ; then take the head out and place it on a dish to cool ; afterward to be cut into square pieces and added to the soup ; strain the broth through a napkin, remove all the fat, and return 2 quarts of the broth to the fire again. Melt 1½ ounces of butter in a saucepan, add Y, cupful flour, stir and fry till light brown ; then add it to the soup ; add 12 fine-cut canned mushrooms ; boil gently 20 minutes, removing all the fat that arises. Then add V, cupful sherry, a little Cayenne pepper, 1 pint of the calf's-head meat cut into Vs-inch-sized pieces, and if necessary more salt, and boil gently 10 minutes. Put 18 chicken-forcemeat balls, boiled in salted water, in the soup tureen, and pour the soup over it. Put the remaining calf's-head meat and broth into glass jars; cover tightly, keep in a cool place, and use for soups. Soup à la Duchess. — Place a well-cleaned chicken in a soup kettle ; cover with cold water ; as soon as it boils add 1 onion, 1 leek, some salt, and a bouquet ; boil till done ; then take out the 80 SOUPS. Bra chicken, remove the skin and bones, cut the meat from the breast into fine pieces, and lay them in the tureen ; chop the bones up fine, and put them back into the soup kettle ; melt Y4 pound butter in a saucepan, add 4 ounces of bread crumbs, and let them get light brown ; add them to the soup ; boil for Y, an hour, then strain, remove the fat ; mix the yolks of 3 eggs with V, cup of cream or milk, stir this into the soup, and pour the same over the meat in the tureen. The remaining chicken meat can be used for chicken salad or croquettes. Pigeon Soup à la Crème. — Place 2 well-cleaned pigeons in a saucepan with 3 pints of water over the fire ; as soon as this boils add a little salt, 1 onion, and a small bouquet ; cover the saucepan tightly and boil slowly till done ; then take out the pigeons, cut oflE the meat from the breast, and lay the meat in the tureen ; return the soup to saucepan ; fry Y, tablespoonf ul flour in Y« tablespoonful butter few minutes ; add it to the soup ; cook 10 minutes ; mix the yolks of 2 eggs with Ys ^^P cream ; stir this into the soup ; season with salt and little nutmeg ; pour the soup over the meat in the tureen, and serve. Soup à la Reine — Place a soup kettle with 1 well-cleaned chicken over the fire ; if handy, add a small veal knuckle and sufficient cold water to cover all ; as soon as it boils add Ys tablespoonful salt, 2 leeks, 2 onions, 3 sprigs of parsley tied together with 2 blades of mace ; cover and boil slowly. When the chicken is tender take it out, remove the meat, chop up the bones and return them with the skin to the soup kettle, and boil Ys hour longer ; then strain through a sieve and a napkin, remove the fat, return the soup to the kettle and place it over the fire ; melt 2 ounces of butter in a small saucepan, add 2 tablespoonfuls fiour, stir until the flour has absorbed all the butter ; add slowly 1 pint of the soup, stir until smooth ; then add it to the soup ; boil 15 minutes ; mix the yolks of 2 eggs with Ys pii^t cream ; season to taste with salt ; draw the soup kettle to side of stove ; add a little of the soup to the