Soyer's standard cookery

Wash a quart of split peas, which put into a stewpan, with half a pound of streaked bacon, two onions in slices, two pounds of veal or beef, cut into small pieces, and a little parsley, thyme, and bay-leaf; add a gallon of water, with a little salt and sugar, place it upon the fire, and when boiling stand it at the side until the peas are boiled to a puree and the water has reduced to half; then take out the meat, which put upon a dish, to be eaten with the bacon, keeping it hot; rub the soup through a hair sieve. Put it into another stewpan, and when boiling, serve. The meat may also be served in the tureen if preferred. Maigre pea-soup may also be made by omitting the meat, adding half a pound of butter, one quart of milk, and omitting a quart of water. Consomme Andalusien. Prepare a mold of royale made from tomato puree. When quite cold cut into dice and put in the tureen with one tablespoonful of boiled rice. Pour one quart of boiling clear chicken consomme over the garnish and serve at once. Consomme Salburg. Cut a tablespoonful of carrot pellets and the same quantity of turnip. Cook these vegetables by boiling them in water, taking care not to overcook them, a tablespoonful of royale made from asparagus heads, and a dozen small chicken-forcemeat quenelles, in the shape of large pearls. Poach the quenelles, cut the royales up into slices and put the whole into the soup-tureen with the carrot and turnip pellets, and one tablespoonful of green peas. Pour a quart of boiling consomme over the garnish and serve. Consomme Boheme. Prepare a dariole-mold of foie-gras puree, and a few profiterolles the size of hazelnuts, the latter being made very crisp. When the royale is cold, cut into regular dice and put in the tureen. Pour over the garnish a quart of consomme thickened by three tablespoonfuls of poached tapioca, and serve. Send the profiterolles, very hot, to the table separately. Consomme Bouquetiere. Prepare a garnish of carrots and turnips cut with a tubular cutter; French beans cut into lozenges, and green peas, all of which vegetables should be fresh and young. Cook each separately and then put into the soup-tureen. Over this garnish pour one quart of consomme thickened with two tablespoonfuls of perles du Japon, poached and strained through linen, then serve at once. Green Pea Soup. For six persons take one pint of freshly-shelled peas and three pints of water, boil in usual way and when cooked retain the liquor. Take a small onion, chopped fine, and put into stewpan with two ounces of butter. When butter is dissolved add one large tablespoonful of flour and pour the peas and liquor into same. Add three large tablespoonfuls of Mirepoix, allow to simmer for half an hour. Then pass through very fine strainer or hair-sieve, place back into stewpan, add half a leaf of fresh mint, one tablespoonful of sugar, small piece of fresh butter, bring to boil quickly, stirring briskly the while, otherwise the mixture will burn. This produces a nice smooth full-flavored soup, commonly called St. Germain. Common and Cheap Vegetable Soups in Variety. A delicacy for households where economy has to be studied. Farmer's Soup (known in France as Fermiere).