European and American cuisine

Potage à la Purée de Carottes à la Winton.— Blanch 8 calf tails ; cool them in cold water ; cut into pieces and place in a saucepan with a shank of veal, a small piece of shank of beef, and, if handy, some poultry trimmings ; cover with cold water ; add Yt tablespoonful salt, Yt pound of raw lean ham ; set the saucepan over the fire ; as soon as it boils add a large bouquet, 2 onions, 1 leek, 1 white turnip, little celery, and Yi cupful sherry wine; cook lYi hour. In the meantime clean 6 large carrots, pare off the red part and throw the core away, lay some of the parings over one another, and cut them into julienne, Yt pint; in all ; place with boiling water and Y» teaspoonful sugar over the fire, and boil till done. Gut the remaining parings into small pieces, put them in a saucepan with 1 tablespoonful butter, 1 teaspoonful sugar, and cook 6 minutes ; then cover with bouillon from the saucepan, boil until tender; press them through a sieve, or potato masher ; return the purée to saucepan, add 1 quart of the bouillon from saucepan, and cook slowly 40 minutes ; as soon as the calf tails are done, take them out, cut off all the meat and put it in the tureen with the stewed carrots ; strain the remaining bouillon, add it to the carrot puree; add a small glass of sherry, little Cayenne pepper, and, if handy, 1 tablespoonful fine-chopped chervil, the same of sorrel ; add if necessary more salt, boil 5 minutes, then pour it in the tureen over the meat and carrots. Potage à la Purée de Céleri à la Crème.— Place 1 pint of fine-cut white celery in a saucepan over the fire ; cover with boiling water and cook 5 minutes ; drain on a sieve ; return the celery to saucepan, add 1 ounce butter, Yt teaspoonful sugar, Yt teaspoonful salt, cook and stir 6 minutes ; then cover with white bouillon and cook until tender. Melt Yt tablespoonful butter, add 1 tablespoonful flour, stir for few minutes ; add 1 cup of white bouillon, 1 cup of cream, a small bouquet, Yt teaspoonful of salt, Yi teaspoonful nutmeg, and cook 10 minutes ; remove the bouquet, add the celery, boil 10 minutes without covering ; then press through a sieve ; rereturn the purée to saucepan, add 3 pints white bouillon, and boil few minutes ; if necessary add more salt ; add Ya cup cream, and serve with croutons. Potage à la Purée d'Oignons à la Crème.— Clean and cut 4 large white onions into quarters ; place them with boiling water in a saucepan over the fire and cook 3 minutes ; drain them on a sieve ; return the onions to a saucepan with 1 ounce butter, Y^ teaspoonful nutmeg, y, teaspoonful sugar, Vs teaspoonful salt ; cover and cook 8 minutes. Melt % ounce butter in a saucepan, add 1 heaping tablespoonful flour, stir for few minutes ; add 1/2 pint white bouillon, 1/2 pint of cream, 1/2 teaspoonful salt, 1/4 teaspoonful nutmeg, Ys cupful mushroom liquor, a bouquet, and cook 10 minutes ; remove the bouquet, add the onions, and cook till soft, stirring constantly; then press through a sieve; return the pur6e to saucepan, add 3 pints white broth, 1/2 cup of cream, and if necessary add more salt; put 12 boiled chicken or veal forcemeat balls in the tureen, and pour the soup over it Potage à la Purée de Navets à la Crème.— Place 1 pint