Harper's cook book encyclopædia

bage lettuces by removing all the outer leaves. Shred the hearts very finely, and saute them in oil or butter. Drain them, and put them in a quart of veal or beef stock, or rabbit, fowl, or pigeon liquor, being careful that all fat and sediment is removed. Simmer till *done. Flavor with pepper, salt, and nutmeg, and serve over sippets of toasted bread. Lobster Soup or Bisque. — The proportions are two 3 - lb. lobsters, 3 ozs. of butter, two quarts of broth, and 8 ozs. of bread, toasted. Boil the lobsters, and, after having removed the dark-bluish veins and the stomachs, cut the heads off about half an inch back of the eyes ; put the flesh of the tails aside, and pound the rest well — the shell, small and large claws, and all that is in the bodyshell. It is then put into a saucepan with the butter and stirred until the butter is melted ; then a quart of broth is added, and the whole simmered for about fifteen minutes. The mixture is turned into a strainer, all the liquid is pressed out of it, and is set back on the fire with the toasted bread for a few minutes. The whole is then turned into a colander and forced through with a potato-masher. About another quart of broth is added, a few minutes’ boiling is given, and it is ready to use. Put into the soup-tureen some bread cut into dice and fried in butter, and also the coral part of the lobsters, chopped, and about % lb. of the flesh of the lobsters, also cut into dice. The flesh of the tails is made into lobster salad. Macaroni Soup. See Nouilles Soup. Mile. Francoise’s Poule-au-Pot. — Take 3 lbs. of beef, a fowl, two cabbages, pea.se, beans, and vegetables — carrots, onion, celery, turnip, parsley, a clove of garlic, etc. — 1 lb. of raw ham, a Frankfort sausage, Yz lb. of bacon. Put the beef in first, without the vegetables, start the decoction, skim, and then put in the fowl. When half cooked take out Mock-turtle Soup the fowl and put in all the vegetables, having previously put the following stuffing into the cabbages : Breadcrumbs, six eggs, l/\ lb. of bacon, six chickens' livers or the equivalent in calf’s liver, ham, parsley, onions, a grain of garlic; chop all this up very fine, stuff it into the heart of the cabbages, and bind the leaves up with string before putting them into the pot. Now take a stewpan and put into it some bacon cut up into small pieces, and then the halfcooked fowl, and then brown the whole with butter. Make a brown sauce with butter and flour, enough to just cover the fowl in the stewpan ; add a little uncooked rice, a dozen boiled onions, and let it stew until the rice bursts. Serve with the addition of a little nutmeg and cayenne, or with Hungarian paprika. _ The soup and the beef of this pouleau-pot, served together with all the vegetables, constitute the “ petite mar mite ” that has been popular in Parisian restaurants for many years. In many restaurants little earthen marmites, containing one or two portions, are served on the tables, and in each mar mite is a small fragment of beef, pieces of all the vegetables, and a portion of the ’ clear bouillon.