14. Soup a la Pluche de Cerfeuil (Chervil Soup). Fry in butter pieces of bread cut in small squares, after which drain them. Pick and clean a handful of chervil, and, taking only the ends of the leaves, serve, together with bread, in three pints of consomme. 15. Potage aux Pointes d'Asperges (Aspar- agus Soup). Take from two bunches of asparagus only the small green ends, wash them, and then put 14 FRENCH DISHES. them in a saucepan in boiling water with a little salt, and a very little soda, so as to make them very green. Then, having thoroughly boiled them, put them for a moment in cold water, drain, and serve them in three pints of consomme (Art. i), and add small squares of bread fried in butter. 1 6. Croutes atl Pot. Cut a carrot, a turnip, and a few pieces of celery in small pieces, blanch them in hot water, drain them, and boil with three pints of consomme (or stock, Art. i); take four French rolls, which divide in two, taking out all the soft part, and butter the inside. Put them in the oven, and, as soon as they become browned, serve them in your consomme, with the addition of a tablespoonful of green peas previously boiled. 17. Consomme with Poached Eggs. Put in a saucepan with some boiling water a tablespoon- ful of vinegar and a pinch of salt, in which poach eight eggs. Then take them out and put them in cold water, so as to pare the whites perfectly round, lay them again in hot water for a moment, and serve in three pints consomme✪ Consomme with Poached Eggs (Art. 1). 18. Consomme Royal. Break into a bowl two eggs, Avith which mix thoroughly half a glass of milk. Butter a little saucepan, into which strain your eggs and milk. Then put your saucepan into a flat pan, which you have half filled with boiling water, and place in a moderate oven for about thirty minutes. Take it out to cool, and when cold, cut in little squares, and serve in three pints of consomme (see Art. 1). If desired, add a handful of green peas, a SOUPS. I5 few thin slices of carrots, a few string-beans cut in diamond-shapes, or a few green ends of asparagus, all previously boiled. 19. Soup a la Princesse. Boil a fowl in a little stock for two hours. Take it out and let it be- come cold. Boil two tablespoonfuls of barley, which afterward put in cold water for a moment. Also boil about a handful of green peas. Cut the chicken into small pieces, after having carefully removed all skin, and put into three pints of consomme* (see Art. 1), together with the barley and peas, boil for five minutes and serve. 20. Beef Soup. Boil two ounces of barley with a little salt for ten minutes, then put in cold water for a moment, cut into small squares four ounces of cold beef, which, with the barley, and about an eighth of a can of tomatoes, boil for ten minutes in three pints of consomme✪ Beef Soup (or stock, Art. 1), and serve. 2i. Vermicelli Soup. Take four ounces of vermicelli, which boil in hot water for twenty min- utes, then put in cold water for a moment and drain. Put three pints of consomme (Art. 1) in a saucepan, and, as soon as it begins to boil, pour in the vermi- celli ; boil for ten minutes, and serve. 22. Vermicelli Soup with Green Peas. Pre- pare as the foregoing, and just before serving add eight tablespoonfuls of green peas previously boiled.

AI-modernized reading of the original text

14. Soup a la Pluche de Cerfeuil (Chervil Soup). Fry in butter pieces of bread cut in small squares, after which drain them. Pick and clean a handful of chervil, and, taking only the ends of the leaves, serve, together with bread, in three pints of consommé. 15. Potage aux Pointes d'Asperges (Asparagus Soup). Take from two bunches of asparagus only the small green ends, wash them, and then put them in a saucepan in boiling water with a little salt, and a very little soda, so as to make them very green. Then, having thoroughly boiled them, put them for a moment in cold water, drain, and serve them in three pints of consommé (Art. 1), and add small squares of bread fried in butter. 1 6. Croutes atl Pot. Cut a carrot, a turnip, and a few pieces of celery in small pieces, blanch them in hot water, drain them, and boil with three pints of consommé (or stock, Art. 1); take four French rolls, which divide in two, taking out all the soft part, and butter the inside. Put them in the oven, and, as soon as they become browned, serve them in your consomme, with the addition of a tablespoonful of green peas previously boiled. 17. Consomme with Poached Eggs. Put in a saucepan with some boiling water a tablespoonful of vinegar and a pinch of salt, in which poach eight eggs. Then take them out and put them in cold water, so as to pare the whites perfectly round, lay them again in hot water for a moment, and serve in three pints consommé (Art. 1). 18. Consomme Royal. Break into a bowl two eggs, Avith which mix thoroughly half a glass of milk. Butter a little saucepan, into which strain your eggs and milk. Then put your saucepan into a flat pan, which you have half filled with boiling water, and place in a moderate oven for about thirty minutes. Take it out to cool, and when cold, cut in little squares, and serve in three pints of consomme (see Art. 1). If desired, add a handful of green peas, a SOUPS. I5 few thin slices of carrots, a few string-beans cut in diamond-shapes, or a few green ends of asparagus, all previously boiled. 19. Soup a la Princesse. Boil a fowl in a little stock for two hours. Take it out and let it become cold. Boil two tablespoonfuls of barley, which afterward put in cold water for a moment. Also boil about a handful of green peas. Cut the chicken into small pieces, after having carefully removed all skin, and put into three pints of consommé (see Art. 1), together with the barley and peas, boil for five minutes and serve. 20. Beef Soup. Boil two ounces of barley with a little salt for ten minutes, then put in cold water for a moment, cut into small squares four ounces of cold beef, which, with the barley, and about an eighth of a can of tomatoes, boil for ten minutes in three pints of consommé (or stock, Art. 1), and serve. 2i. Vermicelli Soup. Take four ounces of vermicelli, which boil in hot water for twenty minutes, then put in cold water for a moment and drain. Put three pints of consommé (Art. 1) in a saucepan, and, as soon as it begins to boil, pour in the vermicelli ; boil for ten minutes, and serve. 22. Vermicelli Soup with Green Peas. Prepare as the foregoing, and just before serving add eight tablespoonfuls of green peas previously boiled.

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Consomme with Poached EggsBeef Soup

French dishes for American tables