Soyer's standard cookery

Take the bones and odds and ends of a good rabbit — or two if there is not much meat left — and fry them in one ounce of butter with a sliced carrot and turnip, three minced onions, two cloves, and spices to taste. Add the whole to a quart of beef stock and simmer for two hours, after which strain out the bones and pass the rest through a sieve. Just before serving add a tablespoonful of port wine and a dozen forcemeat balls previously poached in stock. Consomme Diplomate. Roll into small sausage-form six ounces of chicken force- meat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen, with one dessertspoonful of black truffle, cut in julienne. Pour over this garnish two quarts of boiling consomme, thickened with three tablespoonfuls of poached tapioca. Consomme Florentine. Make twenty-four small quenelles of chicken forcemeat. To the forcemeat of half of these quenelles add some very finely chopped tongue, and to the remaining add some very reduced spinach puree. Poach the quenelles; put them in the soup-tureen with two tablespoonfuls of very green, cooked peas. Pour one quart of very clear, boiling consomme over this garnish, and add a pinch of chervil pluches. Jacqueline Soup. Beat up the yolks of three eggs in a cupful of milk and blend with it an ounce of flour over the fire; but be careful that it does not become too thick. Next add about a quart and a half of boiling hot chicken broth and flavor with pepper and salt and a little minced parsley. After stirring well, strain the whole, and just before serving add a tablespoonful each of boiled rice, cooked green peas, sliced carrots, and chopped asparagus. Pigeon Broth. Remove the meat from four freshly roasted pigeons and put the bones and gravy with a quart of stock to simmer by the fire. Mince the meat of the pigeons with a medium-sized onion and blend thoroughly with an ounce of butter and one pound of breadcrumbs well moistened with milk. Add this to the stock and let the whole cook gently for an hour. Press the whole through a sieve, add pepper and salt to taste, and a tablespoonful of either port or sherry. Slices of toasted bread should be served with this soup. Duck Soup. Take two cupfuls of the remains of cold roast duck and mince with an ounce of parsley, a bay leaf, and a little thyme. Fry these in an ounce of butter and then add a quart of beef stock thickened with an ounce of flour, and stir in half a pint of white wine. Cider may be substituted if not too sharp. Simmer the soup for an hour and then rub the whole through a sieve. Next add a sliced green pepper fried in butter, a cupful of boiled barley, a few pieces of duck meat, and pepper and salt to taste. Make the whole very hot before serving. Pigeon Soup. Thoroughly mix an ounce of butter with six ounces of flour, add one ounce of chopped ham and place in two quarts of clear soup together with three pigeons previously cut up and fried in butter. Flavor with thyme, parsley, celery, one leek, and a bay leaf. After cooking for one hour strain the soup, cut the meat into small dice, and replace. Add a cupful of cooked green peas, the same quantity of cooked and sliced carrots, a glass of white wine and a little pepper and salt. Pectoral Broth.