À la mode cookery

Wash one dozen leeks, and cut them into Julienne strips ; also have the water a chicken has been boiled in, and take the breast of the chicken and cut it into tJiin strips. Have ready two quarts of the chicken broth. Let it boil fast. Add the leek strips and let them boil for three hours ; then add the strips of fowl and let all slowly boil up. If a puree is desired, the leeks must be rubbed through a fine sieve, boiled up, and cream added. Her Majesty's Soup Take some poultry giblets that have been well washed and scrubbed, and put them into a stewpan with boiling water, to blanch for five minutes, and put them into cold water ; then take them out and put them into a quart of white stock, with two onions, one carrot, one turnip, one bouquet garni, two cloves, and some mignonette pepper ; let the whole boil for two hours, skimming occasionally. Mix a tablespoonful of flour with a little cold stock, put it into a clean stewpan with an ounce of butter, and let it cook for a few minutes ; then add the stock, in which has been put a dust of cayenne, six drops of lemon juice and a dessert-spoonful of Victor sauce. Let the whole boil up, and strain into the tureen. Genoa Soup Wash thoroughly a moderate-sized bunch of borage, two large cabbage lettuces, and a beetroot, and cut them up. Dissolve four ounces of butter in a stewpan, and add the vegetables, and let them stew for about fifteen minutes. Add half a pint of fish stock, and let all boil gently for half an hour ; then skim well and remove the pan from the stove and let it cool. Beat up four eggs and mix them with the cooled vegetables, add half an ounce of grated Parmesan, half a pint of cream, salt and pepper to taste. Thoroughly mix these ingredients ; then put them into a gourmet boiler, and place it in a saucepan of boiling water till cooked ; then take it out, and divide the ingredients into unequal portions in a soup tureen, and pour over clear fish soup. Indian Soup Take the white meat from a couple of fowls which have been roasted and well basted with butter, pound it in a mortar with two ounces of sweet almonds, the yolks of four hard-boiled eggs, pepper and salt to taste. Then take three ounces of breadcrumbs soaked in milk and mix with them two ounces of grated Parmesan ; when these are thoroughly pounded and mixed, pass through a sieve, add a Httle flour, and when well mixed make this paste into very small balls and boil them in butter and water ; drain and place them in a soup tureen and pour over very good clear soup. Kidney Soup à la Auckland Cut an ox kidney into thin slices, season these with salt and pepper, dredge a little flour over them, and fry them in butter till nicely browned. Pour over them as much boiling water as will cover them, and simmer gently for an hour. Take out the kidney and cut it into small pieces and replace them into the saucepan with two quarts of stock, two turnips, two carrots, one onion, three sticks of celery (all cut small), and a small bunch of savoury herbs. Simmer slowly for an hour and a half, then take out the herbs, add a table-spoonful of mushroom ketchup, the same of port wine, a little Reading sauce, and very Httle salt and pepper, and thicken the soup with a lump of butter rolled in flour. Leek Soup