8. Soup a la Brunoise. Cut into square pieces, as small as possible, a carrot, a turnip, an onion, a leek, and a few pieces of celery. Stew gently in a saucepan with a little butter, stir softly until beginning to color lightly, drain, and put into three pints of consomme (see Art. 1), which boil gently for an hour, skim off the grease carefully, and serve. 9. Soup a la Paysanne. Take two table- spoonfuls of white .beans, the same of green peas. Cut in slices a carrot, a little celery, a turnip, a leek, a cucumber, and a few string-beans ; add a dozen little onions and a pinch of sugar. Put these into three pints of consomme" (or stock), which boil gently an hour. Before serving you may add a few I2 FRENCH DISHES. pieces of bread cut in small squares and fried in butter, 10. Soup with (farcied) Lettuce. Boil ten moderate-sized lettuce, then dip them in cold water, drain and press the water from them. Separate them in two, season with a little pepper and salt, then lay a tablespoonful of farce on the half of one lettuce, and cover with the other half. Wrap up each lettuce with a piece of very thin larding pork, place them carefully in a saucepan containing half a pint of consomme (or stock, Art. i), and a few branches of parsley, inclosing a clove of garlic, three pepper-corns, three cloves, and tie all together. Aft- er boiling gently an hour, drain the lettuce, remove the larding pork, the parsley, and its seasoning. Have boiling three pints of consomme✪ Lettuce Farcie" (Art. i), into which place your lettuce, and serve. It would be well to tie the larding pork around the lettuce, so that the farce should not escape. n. Farce. Place in a saucepan four ounces of very fresh bread-crumbs and a cup of consomme" (or stock, Art. i). Simmer gently for ten minutes, at the end of which time stir constantly with a wood- en spoon, and boil for ten minutes longer, so as to form a soft paste. This done, put it on a plate to cool. Take four ounces of the breast of a chicken, from which remove the skin and sinews, and po"*"d ex- tremely fine. Add to this your bread-crumbs, in quantity about three quarters as much as you have of chicken, and pound together until well mixed ; season with a little salt and white pepper, a very lit- SOUPS. 13 tie nutmeg, and a piece of butter. Then pound again, adding by degrees two eggs, until you have obtained a fine, smooth paste. This mixture is used for all farces of chicken. Veal, fish, and game are treated in the same manner. Quenelles are also made of this mixture, by forming it into small balls, and poaching them in boiling water for two minutes. 12. Sorrel Soup (clear). Wash a good handful of sorrel, which chop up together with a lettuce and a teaspoonful of chopped chervil, and put in a sauce- pan with half an ounce of butter. When beginning to color lightly, add three pints of consomme (or stock, Art. 1), and boil gently twenty minutes. Add a pinch of sugar✪ Sorrel Soup, and skim the grease carefully from your soup. Serve with small squares of bread fried in butter a light brown. 13. Cucumber Soup with Green Peas. Cut two cucumbers in small pieces, and, adding a pinch of sugar, cook in a little stock for about half an hour, then add a pint of green peas, previously boiled, and serve in three pints of consomme✪ Cucumber Soup with Green Peas (or stock, Art. 1).

AI-modernized reading of the original text

8. Soup a la Brunoise. Cut into square pieces, as small as possible, a carrot, a turnip, an onion, a leek, and a few pieces of celery. Stew gently in a saucepan with a little butter, stir softly until beginning to color lightly, drain, and put into three pints of consomme (see Art. 1), which boil gently for an hour, skim off the grease carefully, and serve. 9. Soup a la Paysanne. Take two tablespoonfuls of white .beans, the same of green peas. Cut in slices a carrot, a little celery, a turnip, a leek, a cucumber, and a few string-beans ; add a dozen little onions and a pinch of sugar. Put these into three pints of consommé (or stock), which boil gently an hour. Before serving you may add a few pieces of bread cut in small squares and fried in butter, 10. Soup with (farcied) Lettuce. Boil ten moderate-sized lettuce, then dip them in cold water, drain and press the water from them. Separate them in two, season with a little pepper and salt, then lay a tablespoonful of farce on the half of one lettuce, and cover with the other half. Wrap up each lettuce with a piece of very thin larding pork, place them carefully in a saucepan containing half a pint of consomme (or stock, Art. i), and a few branches of parsley, inclosing a clove of garlic, three pepper-corns, three cloves, and tie all together. After boiling gently an hour, drain the lettuce, remove the larding pork, the parsley, and its seasoning. Have boiling three pints of consommé (Art. 1), into which place your lettuce, and serve. It would be well to tie the larding pork around the lettuce, so that the farce should not escape. n. Farce. Place in a saucepan four ounces of very fresh bread-crumbs and a cup ofconsommé (or stock, Art. 1),. Simmer gently for ten minutes, at the end of which time stir constantly with a wooden spoon, and boil for ten minutes longer, so as to form a soft paste. This done, put it on a plate to cool. Take four ounces of the breast of a chicken, from which remove the skin and sinews, and pounded extremely fine. Add to this your bread-crumbs, in quantity about three quarters as much as you have of chicken, and pound together until well mixed ; season with a little salt and white pepper, a very lit- tie nutmeg, and a piece of butter. Then pound again, adding by degrees two eggs, until you have obtained a fine, smooth paste. This mixture is used for all farces of chicken. Veal, fish, and game are treated in the same manner. Quenelles are also made of this mixture, by forming it into small balls, and poaching them in boiling water for two minutes. 12. Sorrel Soup (clear). Wash a good handful of sorrel, which chop up together with a lettuce and a teaspoonful of chopped chervil, and put in a saucepan with half an ounce of butter. When beginning to color lightly, add three pints of consommé (or stock, Art. 1), and boil gently twenty minutes. Add a pinch of sugar, and skim the grease carefully from your soup. Serve with small squares of bread fried in butter a light brown. 13. Cucumber Soup with Green Peas. Cut two cucumbers in small pieces, and, adding a pinch of sugar, cook in a little stock for about half an hour, then add a pint of green peas, previously boiled, and serve in three pints of consomme (or stock, Art. 1).

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Lettuce FarcieFarceSorrel SoupCucumber Soup with Green Peas

French dishes for American tables