Put two pounds of cooked calfs tripe in a saucepan, with three quarts of boiling water ; simmer for ten minutes, and immerse it in cold water ; after a few minutes drain and wipe it with a cloth, then shred it an inch and a half long by a quarter of an inch thick. Meanwhile put in a stewpan one ounce and a half of butter, with the same quantity of fat bacon cut in small dice, and fry a shred onion to a nice brown colour with it ; then add the shred tripe and fry five minutes longer; after which moisten PRACTICAL HOUSEHOLD COOKERY. 39 with three pints of broth ; simmer gently for two hours ) then add a few sprigs of parsley, half a head of celery, a carrot slit in four, and two leaves of sage✪ Tripe Soup Hilaise, all tied together; simmer again for another hour; then skim off the fat, throw away the bouquet, season with salt and pepper ; pour it into a soup-tureen, and serve with croutons and grated cheese on a plate apart. 56. SOUP A LA ROMAINE. Melt three ounces of fresh beef marrow in a small stewpan and pass it through a fine strainer into a basin : break two eggs, beat and mix well with the marrow ; then add five ounces of bread crumbs which must have soaked in a pint of broth for at least half an hour ; season with salt and grated nutmeg to taste ; mix the lot well together, and pour it in a stewpan on the fire to simmer tUl dry, taking care to 'stir it the while ; then sprinkle two table- spoonfuls of flour and one of grated cheese ; stir and mix well for two minutes longer, then turn it over on a dish and let it cool ; when cold, turn the compound into small balls, hazelnut size, put them in a quart of boiling broth to poach five minutes ; then pour the contents into a soup- tureen and serve. Note. — Butter can be substituted for marrow. 57. SOUP A LA VENITIENNE. Put in a stewpan the yolks of six eggs with a few drops of lemon juice, and add gradually a quart of cold broth over it, beating the contents meanwhile vnt\\ a whisk ; then let it boil, giving it an occasional stir, and when near ebullition season with salt and pepper ; pour it into a soup-tureen with a few slices of bread, and serve. 40 PRACTICAL HOUSEHOLD COOKERY. 58. LOMBARDO SOUP. Take half a pound of chicken stuffing (see Stuffing), divide it into three equal parts, flatten each surface with a knife and lay smooth on each separate part, first, two tahlepoonfuls of Bechamel sauce ; second, four tablespoon- fuls of green peas pur6e; and on the third, two table- spoonfuls of crayfish or lobster butter, previously mixed with the yolk of an egg well whisked, having by this means three different colours, white, green, and yellow. Meanwhile have three pints of good broth in a stewpan boiling and with a teaspoon fonn the three compounds in as many little quenelles as there will be teaspoon- fnls; throw them in the boiling broth to poach five minutes by a slow ebullition, then pour into a soup- tureen which already contains two dozen asparagus-points and three tablespoonfuls of green peas separately cooked in salt water, as well as three spoonfuls of croutons fried in crayfish or lobster butter, the tails of about a dozen crayfish, or the tail of half a small lobster cut in very small dice, a gill of sherry ; and serve. 59. ROSSINI SOUP. Clean and dress four quails and cook them in a stewpan with a pint of game broth, or better still, game gravy ; let them get cold in their own liquor ; after which, bone and cut them in small fillets, put them in a soup-tureen with a shred carrot and a few chickens' kidneys previously fried and browned in butter, as well as half a dozen button champignons and same number of truffles cut in the shape of small olives. Meanwhile have a little game forcemeat (No. 273) diluted with a quart of boiling broth ready, pour it into the soup-tureen, properly seasoned, and serve. PRACTICAL HOUSEHOLD COOKERY. 41 60. EGO SOUP.

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Put two pounds of cooked calfs tripe in a saucepan, with three quarts of boiling water ; simmer for ten minutes, and immerse it in cold water ; after a few minutes drain and wipe it with a cloth, then shred it an inch and a half long by a quarter of an inch thick. Meanwhile put in a stewpan one ounce and a half of butter, with the same quantity of fat bacon cut in small dice, and fry a shred onion to a nice brown colour with it ; then add the shred tripe and fry five minutes longer; after which moisten PRACTICAL HOUSEHOLD COOKERY. 39 with three pints of broth ; simmer gently for two hours ) then add a few sprigs of parsley, half a head of celery, a carrot slit in four, and two leaves of sage, all tied together; simmer again for another hour; then skim off the fat, throw away the bouquet, season with salt and pepper ; pour it into a soup-tureen, and serve with croutons and grated cheese on a plate apart. 56. SOUP A LA ROMAINE. Melt three ounces of fresh beef marrow in a small stewpan and pass it through a fine strainer into a basin : break two eggs, beat and mix well with the marrow ; then add five ounces of bread crumbs which must have soaked in a pint of broth for at least half an hour ; season with salt and grated nutmeg to taste ; mix the lot well together, and pour it in a stewpan on the fire to simmer tUl dry, taking care to 'stir it the while ; then sprinkle two table- spoonfuls of flour and one of grated cheese ; stir and mix well for two minutes longer, then turn it over on a dish and let it cool ; when cold, turn the compound into small balls, hazelnut size, put them in a quart of boiling broth to poach five minutes ; then pour the contents into a soup- tureen and serve. Note. — Butter can be substituted for marrow. 57. SOUP A LA VENITIENNE. Put in a stewpan the yolks of six eggs with a few drops of lemon juice, and add gradually a quart of cold broth over it, beating the contents meanwhile vnt\\ a whisk ; then let it boil, giving it an occasional stir, and when near ebullition season with salt and pepper ; pour it into a soup-tureen with a few slices of bread, and serve. 40 PRACTICAL HOUSEHOLD COOKERY. 58. LOMBARDO SOUP. Take half a pound of chicken stuffing (see Stuffing), divide it into three equal parts, flatten each surface with a knife and lay smooth on each separate part, first, two tahlepoonfuls of Bechamel sauce ; second, four tablespoon- fuls of green peas pur6e; and on the third, two table- spoonfuls of crayfish or lobster butter, previously mixed with the yolk of an egg well whisked, having by this means three different colours, white, green, and yellow. Meanwhile have three pints of good broth in a stewpan boiling and with a teaspoon fonn the three compounds in as many little quenelles as there will be teaspoon- fnls; throw them in the boiling broth to poach five minutes by a slow ebullition, then pour into a soup- tureen which already contains two dozen asparagus-points and three tablespoonfuls of green peas separately cooked in salt water, as well as three spoonfuls of croutons fried in crayfish or lobster butter, the tails of about a dozen crayfish, or the tail of half a small lobster cut in very small dice, a gill of sherry ; and serve. 59. ROSSINI SOUP. Clean and dress four quails and cook them in a stewpan with a pint of game broth, or better still, game gravy ; let them get cold in their own liquor ; after which, bone and cut them in small fillets, put them in a soup-tureen with a shred carrot and a few chickens' kidneys previously fried and browned in butter, as well as half a dozen button champignons and same number of truffles cut in the shape of small olives. Meanwhile have a little game forcemeat (No. 273) diluted with a quart of boiling broth ready, pour it into the soup-tureen, properly seasoned, and serve. PRACTICAL HOUSEHOLD COOKERY. 41 60. EGO SOUP.

Practical household cookery