European and American cuisine

Potage à la Purée de Poireau.— Clean and wash 4 large leeks ; cut them in fine slices ; melt 2 ounces butter in a saucepan ; add the leeks and Ys teaspoonful sugar ; cook and stir 10 minutes ; add 1 pint white bouillon ; cook until tender ; melt 1 tablespoonful butter; add 1 tablespoonful flour; stir for few minutes; add 1 pint white bouillon, Y« cup of mushroom liquor, and a bouquet ; boil 10 minutes ; remove the bouquet ; add the leeks, and cook 15 minutes ; then add 3 pints bouillon ; cook for few minutes ; press through a sieve ; season to taste, and serve with boiled rice. Potage à la Purée de Pomme de Terre.— Rub 6 large boiled potatoes through a sieve; cook 1 tablespoonful butter and flour 2 minutes; add 2 cupfuls milk; cook till smooth; add the potatoes and 1 quart white stock ; season with salt and cook till smooth ; mix the yolk of 2 eggs with 1 cupful cream ; add it to the soup, serve. Potage à la Purée des Lentilles à la Gondé.— Soak Ys pint of lentils for several hours in cold water ; then place them covered with cold water in a saucepan over the fire ; add as soon as it boils 1 onion, little celery, and carrot; boil until tender; then press through a sieve. Remove the meat from 2 roasted partridges or 1 prairie-hen; grind the meat as fine as possible through a meat grinder, or pound it fine in a wooden bowl ; put it with the lentil purée in a saucepan, adding 1 pint soup stock, and rub the whole through a sieve. In the meantime place a saucepan with 1 ounce butter, 1 fine-chopped onion, and Ys cupful fine-chopped ham over the fire ; add V^ cupful chopped carrot, little celery, and a bouquet ; cook until the onions begin to brown ; chop the bones of the birds fine, lay them with the remnants on top of the vegetables, add 1 pint soup stock ; cook until the liquid has boiled away, and a brown gravy remains on the bottom of saucepan ; cover with soup stock, add Vs cup of sherry wine, and boil 1 hour ; then strain, add the broth to the above preparation, also a little nutmeg ; let the soup get boiling hot, and serve. Potage à la Purée Marrons à la Dauphine.— Remove the shells from 1 pound of large chestnuts ; place the chestnuts in a saucepan with boiling water and boil 12 minutes ; remove the brown skin, return the chestnuts in a saucepan to the fire, cover with consomme, and boil till tender ; then press them through a sieve into a clean saucepan ; add 3 pints consommé, V2 teaspoonful sugar, little nutmeg, and cook for few minutes. Boil a handful of noodles in boiling salted water, drain and put them in the tureen, pour the soup over, and serve. Potage à la Purée de Haricots. — Soak for several hours in cold water 1 pint of dried white beans ; then drain off the water ; place them with fresh cold water over the fire ; as soon as they boil add y, cupful fine-cut celery, 2 onions, and the red part of 2 large carrot-s (without the core) ; season with 1 teaspoonful salt, and boil till tender ; then press them through a potato masher, or a sieve ; return the purée to the saucepan, add 2 quarts white bouillon, and boil slowly 40 minutes; season to taste with salt; melt Vt tablespoonful butter, add Vs tablespoonful flour, stir few minutes, and add it to the soup ; cook five minutes ; add 1 cupful sweet cream, and serve with bread croutons.