Soyer's standard cookery

Trim two or three bunches of fine winter leeks, cutting off the roots and part of the heads, then split each in halves lengthwise, and each half into three, which wash well in two or three waters, then put them into a stewpan, with a stock previously made, and a fowl trussed as for boiling; let the whole simmer very gently for three hours, keeping it well skimmed, seasoning a little if required; half an hour before serving add two dozen French plums, without breaking them; when ready to serve, take out the fowl, which cut into neat pieces, place them in a tureen, and pour the leeks and broth over, the leeks being then partly in puree; if too thick, however, add a drop more broth or water. Should the leeks happen to be old and strong, it would be better to blanch them five minutes in a gallon of boiling water previous to putting them in the stock. Although an old cock is usually used in Scotland for the above purpose, I prefer a young fowl; but should an old one be most handy, stew it a long time in the stock. This soup will keep good several days, and would improve by warming a second time. Julienne Soup. This soup is entirely the hereditary property of France, and * See page 11. is supposed to be so called from the months of June and July, when all vegetables are in full season ; and to make it as originally made, a small quantity of every description of vegetables should be used, including lettuce, sorrel, and tarragon ; however, some few sorts of vegetables, mixed together, make a most estimable soup. Weigh half a pound of the vegetables in fair proportions to each other; that is, carrots, turnips, onions, celery, and leeks, which cut into small fillets an inch in length and of the thickness of a trussing-needle ; when done, wash, dry, and pass them in butter and sugar as before, add two parts of clear soup, adding, just before it is done, a little sorrel, cabbagelettuce, and chervil or peas, if handy, but it will be excellent without either. Consomme Alexandra. Have a quart of excellent consomme ready; add, in order to thicken slightly, three tablespoonfuls of poached tapioca, very clear. Put the following garnish in the soup tureen ; one tablespoonful of white chicken meat cut in fine julienne-fashion, one tablespoonful of small chicken quenelles, and one tablespoonful of lettuce, blanched. Over this pour the boiling consomme and serve at once. Tomato Soup (commonly called Portugaise). Take two pounds of tomatoes, remove stalks and wipe well. Get a large bowl full of boiling water, and drop four tomatoes at a time therein, leaving for twenty seconds; remove quickly. Do this until all the tomatoes have been dealt with. This is done in order to remove the skins easily.