Cook in good gravy about two pounds of sturgeon ; let it get cold, and cut it in small dice. Meantime boil in a saucepan three pints of broth, into which pour a glass of sherry, Madeira, or port; add the usual seasoning, with a little cayenne and two teaspoonfuls of anchovy butter. PRACTICAL HOUSEHOLD COOKERY. 73 When boiling pour it into a soup-tureen in which the sturgeon has ah'eady been put, add a dozen small beef quenelles and as many glazed mushrooms✪ Sturgeon Soup (English Style), and server 130. GOOSE GIBLET SOUP (ENGLSH STYLE). Blanch in the usual way the giblets of a goose ; strain the water through a colander ; cut them in dice and fry them in a stewpan with an ounce of butter; add a glass of sherry or Madeira, and let them simmer till nearly reduced ; then draw the stewpan by the side of the fire. Meantime boQ three pints of broth, add one carrot, the half a head of oeleiy, one leek, six pepper-corns, three cloves, and a "bouquet garni;" boil gently for an hour, then pass the broth through a sieve and back to the stew- pan, clarify it with a little raw minced meat, the whites of two eggSy properly whisked and mixed with half a glass of sherry✪ Goose Giblet Soup (English Style). Put the giblets into a soup-tureen with a few small quenelles of chicken and three tablespoonfuls of Brunoise, pour the boiling broth, when properly clarified, over, and serva 181. POACHED EGG SOUP A LA STYRIENNE. Boil in a stewpan three pints of good broth. When boiling sprinkle three ounces of good semolina flour, a small quantity at a time; keep stirring, to prevent the flour clotting; then poach six or eight new-laid eggs by breaking each separately, and plunge them into some boiling broth set apart for that purpose in a saut^-pan; boil for about two minutes, draw the pan away hx>m the fire, take the eggs out one by one with a flat strainer ; lay them carefully on a cloth, trim each nicely round with a knife, and place them in a soup-tureen with half a pound of green peas previously cooked in salt water and two 74 PRACTICAL HOUSEHOLD COOKERY. tablespoon fuls of parsley blanched and hashed fine ; then pass the broth in which the eggs were poached through a sieve, mix it with the one in which the semolina flour was diluted, stir well, pour slowly into the soup- tureen, and serve with a little grated cheese on a plate apart 182. POACHED EGG SOUP. Poach six or eight eggs in boiling salt water as above, but add two spoonfuls of vinegar ; take them out and trim them in the same manner, put them very carefully in a soup-tureen, and pour gently three pints of good boiling broth✪ Poached Egg Soup, nicely clarified, over it, and serve. 138. CALF'S TAIL SOUP (INDLIN STYLE). Cut at the joints two calves' tails, blanch the pieces in boiling salt water, and brown them in a saut^-pan with half a pint of good gravy ; after which, soak the lot with broth, let simmer till cooked, then strain the gravy, return it to the saut^-pan and put the pieces of tails in the soup- tureen, whisk the yolks of two eggs and dilute it with the gravy in which the pieces of tails were cooked, together with two teaspoon fuls of curry powder, set the saut^-pan on the fire, stir well, and when nearly boiling pour it over the calves' tails with a few chicken quenelles and a quart of good boiling broth✪ Calf's Tail Soup (Indian Style), and serve. 184. SOUP A LA POLONAISE Put in a stewpan the half of a roast fowl, six ounces of gammon cut in thin slices, two pounds of breast of veal, three pints of cold water, and two tablespoon fuls of salt. Boil and skim carefully; add the usual vegetables as in soup No. 2. When the meat is properly cooked take it PRACTICAL HOUSEHOLD COOKERY. 75 out, pass the broth through a fine cloth, return it to the stewpan, and when boiling throw in three ounces of gruel✪ Soup a la Polonaise previously cooked in plain water, let it boil, stir well, and pour it into a soup-tureen, with the chicken-breast, a little of the veal, and part of the gammon, all cut in very small dice ; and serve.

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Cook in good gravy about two pounds of sturgeon ; let it get cold, and cut it in small dice. Meantime boil in a saucepan three pints of broth, into which pour a glass of sherry, Madeira, or port; add the usual seasoning, with a little cayenne and two teaspoonfuls of anchovy butter. PRACTICAL HOUSEHOLD COOKERY. 73 When boiling pour it into a soup-tureen in which the sturgeon has ah'eady been put, add a dozen small beef quenelles and as many glazed mushrooms, and server 130. GOOSE GIBLET SOUP (ENGLSH STYLE). Blanch in the usual way the giblets of a goose ; strain the water through a colander ; cut them in dice and fry them in a stewpan with an ounce of butter; add a glass of sherry or Madeira, and let them simmer till nearly reduced ; then draw the stewpan by the side of the fire. Meantime boQ three pints of broth, add one carrot, the half a head of oeleiy, one leek, six pepper-corns, three cloves, and a "bouquet garni;" boil gently for an hour, then pass the broth through a sieve and back to the stew- pan, clarify it with a little raw minced meat, the whites of two eggSy properly whisked and mixed with half a glass of sherry. Put the giblets into a soup-tureen with a few small quenelles of chicken and three tablespoonfuls of Brunoise, pour the boiling broth, when properly clarified, over, and serva 181. POACHED EGG SOUP A LA STYRIENNE. Boil in a stewpan three pints of good broth. When boiling sprinkle three ounces of good semolina flour, a small quantity at a time; keep stirring, to prevent the flour clotting; then poach six or eight new-laid eggs by breaking each separately, and plunge them into some boiling broth set apart for that purpose in a saut^-pan; boil for about two minutes, draw the pan away hx>m the fire, take the eggs out one by one with a flat strainer ; lay them carefully on a cloth, trim each nicely round with a knife, and place them in a soup-tureen with half a pound of green peas previously cooked in salt water and two 74 PRACTICAL HOUSEHOLD COOKERY. tablespoon fuls of parsley blanched and hashed fine ; then pass the broth in which the eggs were poached through a sieve, mix it with the one in which the semolina flour was diluted, stir well, pour slowly into the soup- tureen, and serve with a little grated cheese on a plate apart 182. POACHED EGG SOUP. Poach six or eight eggs in boiling salt water as above, but add two spoonfuls of vinegar ; take them out and trim them in the same manner, put them very carefully in a soup-tureen, and pour gently three pints of good boiling broth, nicely clarified, over it, and serve. 138. CALF'S TAIL SOUP (INDLIN STYLE). Cut at the joints two calves' tails, blanch the pieces in boiling salt water, and brown them in a saut^-pan with half a pint of good gravy ; after which, soak the lot with broth, let simmer till cooked, then strain the gravy, return it to the saut^-pan and put the pieces of tails in the soup- tureen, whisk the yolks of two eggs and dilute it with the gravy in which the pieces of tails were cooked, together with two teaspoon fuls of curry powder, set the saut^-pan on the fire, stir well, and when nearly boiling pour it over the calves' tails with a few chicken quenelles and a quart of good boiling broth, and serve. 184. SOUP A LA POLONAISE Put in a stewpan the half of a roast fowl, six ounces of gammon cut in thin slices, two pounds of breast of veal, three pints of cold water, and two tablespoon fuls of salt. Boil and skim carefully; add the usual vegetables as in soup No. 2. When the meat is properly cooked take it PRACTICAL HOUSEHOLD COOKERY. 75 out, pass the broth through a fine cloth, return it to the stewpan, and when boiling throw in three ounces of gruel previously cooked in plain water, let it boil, stir well, and pour it into a soup-tureen, with the chicken-breast, a little of the veal, and part of the gammon, all cut in very small dice ; and serve.

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