Practical household cookery

Whisk eight eggs and mix it well with a pint of cold broth ; then put the liquor into a bain-marie * on a good fire ; boil till the eggs are hard ; then take the compound out with a spoon, and place it in a soup-tureen in which some slices of bread are already soaking in a quart of boiling broth nicely coloured, and serve. 61. A LA REINE PUR£E SOUP. Boil a young turkey or two nice chickens in three quarts of white broth ; when well cooked skim and remove the fat from the birds ; cut all the meat off from the bones and sinews, mince and pound it well in a mortar ; put the purée in a stewpan with a pint of Blanquette sauce (No 178), dilute the contents with half a pint of white broth, and pass it through a fine sieve into the stewpan again; Boil, and stir. Add a pint of Blanquette sauce if too thin, or white stock if too thick. Season with salt and pepper, mix well together by stirring with a wooden spoon on the fire, let simmer for five or six minutes, then pour it into a soup-tureen with or without three spoonfuls of well-cooked rice or croutons fried in butter, and serve. 62. ARTOIS SOUP. Make a puree of green peas (No. 50) ; meanwhile fry in a stewpan, with an ounce of butter, a handful of croutons and about two ounces of pickled ox- tongue cut in small dice ; mix these with the purde when made, boil, stir, and serve. * A saucepan put into a large yessel or a lurger saucepan with boiling water iu it. 68. NAVARIN SOUP. Make a pur6e of green peas as described above; pour it into a soup-tureen with one dozen small poached quenelles of pheasant, one dozen pieces of eels boned and fried in butter, the tails of twenty crayfish, and two ounces of green peas cooked in salt water, and serve. This is one of the most delicious and best soups that can be put on the table, but it is also one of the most expensive. 64. GAME OR CHICKEN PURINE SOUP. Cook all the remnants of game or chicken that may be had in a quart of broth, with vegetables, in proportion, as in other soups; when well done strain the broth into a basin, scrape all the meat from the bones, and pound it in a mortar with three spoonfuls of cooked rice; put the purde into a stewpan and dilute it with the broth just made; after which, pass the lot through a fine sieve; return it to the stewpan ; add, if required, some more broth, season with salt and pepper, boil, and pour it into a soup-tureen with croutons fried in butter. 65. MOCK TURTLE SOUP. Bone and blanch for ten minutes the half of a calf's head (which must be fresh and young) ; put it in a large stewpan or stock-pot with a good slice of ham cut in dice, about two pounds of leg of veal, two carrots, two turnips, two leeks, half a head of celery, an onion with two cloves stuck in it, two shalots and a *^ bouquet garni,'' as well as a bay-leaf ; add three quarts of cold broth and boil. Skim properly, and boil for about two hours, or until the calf's head is well cooked and made tender; then strain the broth into a stewpan, put the calf's head apart on a dish, and let the broth boil. Meantime brown two ounces of flour with one ounce of butter in a small stewpan; stir well with a wooden spoon, and when of a dark-brown colour pour gradually over it a quart of the boiling broth, stirring the while ; and when properly mixed pour it back with the other broth, stir it well, and boil for a few minutes longer ; skim off all the fat and scum ; add two glasses of sherry, the juice of a lemon, salt and pepper to taste. Cut part of the calf's head into small dice, put these into a soup-tureen, pour the soup over it, and serve. This soup is also made clear; in that case no flour is needed. In other respects, proceed as above ; but especial care should be paid to the clarifying of the broth before serving. 66. OX-TAIL SOUP.