Scientific cooking with scientific methods

Poach and serve one egg to each plate. Consomme a la Royale. Consomme with royal custard cut in fancy shape and put just as you send it to the table. SOUPS WITH FISH STOCK. Clam Soup with Poached Bgg, 1 quart clams. 2 tablespoons flour. '2 tablespoons butter. Whites of two eggs. 1 small onion, sliced. 4 cups milk. Salt and pepper to taste. Clean and pick over the clams, using three-fourths cup of w^ater. Reserve the liquor. Put aside the soft parts and chop fine the hard parts. Bring gradually to the boiling-point, and strain, then thicken with the butter and flour. Scald the milk in double boiler with the onion in it. Remove the onion, add the milk and soft part of the clam to stock; cook for two minutes, and pour over the stiff-beaten whites of eggs, and serve at once. Clam Bouillon. 3^ peck clams. 3 cups cold water. Wash and scrub clams well, using several waters. Put into kettle with cold water. Cover tightly, and steam until the shells are well opened. Strain liquor, cool, and clear with whites of eggs. Oyster Soup. 1 quart oysters. }^ cup butter. 1 quart milk. I3 cup flour. Salt and pepper to taste. Clean oysters by placing them in colander and pouring over them one cup cold water. Carefully pick over the oysters and reserve the liquor, which you heat to the boiling-point and strain through a French sieve. To this liquor you add the oysters (which you can slightly chop, if you like), and bring them to the boiling-point, which will plump the oysters. To this you add the butter and flour cooked together. Lastly add the quart of milk that has been brought to the scald in the double boiler. Season to taste. A slice of onion can be put in the milk while heating, if desired, also a blade of mace. But, if you like the oysters for their flavor, all this is better left out. Oyster Stew. 1 quart scalded milk. 1 quart oysters. Salt and pepper to taste. y^ cup butter. Clean and prepare oysters same as for oyster soup, reserving the liquor, which you heat to the boilingpoint. Strain through a fine sieve, put back on fire, reheat with oysters in, and cook until the oysters are plump and edges begin to curl. Remove the oysters with skimmer and put into tureen with butter, salt and pepper. Strain the liquor once more, add to milk, and turn over the oysters in tureen, and serve with oyster crackers. Scallop Stew. Make same as oyster stew, using one quart of scallops instead of oysters. Lobster Bisque. 2 pounds lobster. }^ cup cream. 1 cup white stock. i| cup butter. 3 cups milk. i| cup flour. Few grains cayenne and salt to taste. Remove meat from lobster shell; scald milk and stock in double boiler; thicken with the butter and flour rubbed together. Add the tail meat cut in cubes, also the tender meat in the claws. Season with salt and cayenne. If you desire a strong flavor of the lobster, the shell can be heated in the stock and strained off. Just before sending to the table, add the cream, but do not let it stand or the cream may curdle. Should there be coral, wash it, and rub through a sieve; blend with butter and add to soup. CHAPTER VI. SOUPS WITHOUT STOCK. Corn Soup. 1 can corn. 1 small onion. 1 cup boiling water. 2 tablespoons butter. 3 cups milk. 2 tablespoons flour.