European and American cuisine

Potage d'Anguille à la Hambourgeoise (Hamburger Aal-Suppe). — Cut 2 pounds of well-cleaned eels into 2-inch-sized pieces; put them in a saucepan ; cover with boiling water ; add 1 tablespoonful salt, Vs cupful vinegar, 2 onions, a bouquet, and 1 carrot ; let it simmer 15 minutes. Place a saucepan with 1 cupful fine-cut young carrots over the fire ; cover with boiling water ; add 1 teaspoonful sugar and a little butter, boil 20 minutes ; then add 1 cupful young green peas, cook until tender ; now add 2 quarts white stock, 1 teaspoonf ul fine-chopped chervil, the same of thyme, mar* joram, tarragon, sweet basil, and a little fine-chopped mint; add Vf of the eel broth, y^ cup white vinegar, 2 tablespoonf uls sugar, y, teaspoonful pepper, cook 10 minutes, adding, if necessary, a little salt In the meantime peel, cut in Yt, and stew Ys dozen pears in water and sugar till done. Place a saucepan with Ys cup milk over the fire ; as soon as it boils add Ys tablespoonf ul butter and Ys c^P flour, stir until it forms into a paste ; then remove from fire, and when nearly cold add the yolks of 2 eggs, 1 whole egg, a little salt, and nutmeg; stir until smooth; then drop with a teaspoon small portions of it into the boiling soup, cook 5 minutes ; add 1 tablespoonful fine-chopped parsley ; put the eels into the tureen, pour the soup over it ; serve the pears separate or put 3 eel pieces and 2 pear halves in each soup plate. Potage d'Anguille & la Marlniftre.— Cut 2 good-siaed wellcleaned eels into pieces 2 inches in length; place them with Ys bottle Bordeaux wine in a saucepan over the fire; add 1 pint bouillon, 2 onions, 1 carrot, a bouquet, 1 teaspoonful salt, and cook till done ; then take out the eels, remove the meat from the bones, cut it fine and place it in a small saucepan with a little of the broth ; set it in a warm place. Reduce the eel broth by boiling to one half ; then strain it ; return the broth to a clean saucepan ; add B pints white broth ; as soon as it boils melt 1 tablespoonful butter, add 1 tablespoonful flour, stir for a few minutes; add it to the soup. Put to it 12 button mushrooms ; boil 20 minutes ; remove all the fat ; put 12 small white onions, boiled in a little bouillon and Y, teaspoonful sugar, in the tureen, also 12 small fish balls, previously boiled in salted water ; add the meat from the eels, pour the soup over, and serve. ^ Potage à la Crème de Riz à l'Essence d'Écrevisses.— Place a saucepan with 2 quarts of white stock over the fire ; as soon as it boils add 4 ounces of rice flour mixed with 1 cup cold bouillon, stir for a few minutes, let it cook 30 minutes. In the meantime extract the meat from 8 boiled crabs ; set 1 cup of the crab meat aside ; add the remaining to the soup, boil 10 minutes ; then strain through a sieve into a clean saucepan, add 1 ounce of crab or crawfish butter, the crab meat, and Vs o^P ot cream ; season to taste with salt, and serve.