2. Brimoise. — Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132) ; when ready, ser.ve with six slices of toasted bread✪ Brimoise. 3. Br II noise with Bice. — The same as for No. 2, adding half a cupful of uncooked rice about seventeen minutes before serving ; taste to see if sufficiently seasoned, and serve. 4. Brimoise With Sorrel. — The same, adding two good handfuls of chopped sorrel about two minutes before serving. 5. Beef a 1' Anglaise. — Cut up into small squares a quarter of a pound of raw, lean beef ; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99)✪ Br II Noise with Rice, add half a pint of prin- tanier (No. 51), a handful of barley, and half a pinch each of salt and pep- per. Boil thoroughly for half an hour, and a few moments before serving put in one medium-sized sliced tomato, taste to see if sufficiently seasoned, then pour the soup into a hot tureen, and send to the table. 6. Beef a PEcossaise, thickened.— Brown in a little fat, in a sauce- pan, a quarter of a pound of small squares of lean beef and a sliced onion ; moisten with three pints of broth (No. 99), adding half a cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of salt and a tea- spoonful of pepper. Let cook for thirty minutes, then serve. THE TABLE. 7. Busecca. — Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery ; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quarter of a pound of very finely shred tripe ; season with half a table- spoonful of salt and a teaspoonful of pepper✪ Beef a PEcossaise. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate. 8. Bisque of Clams. — Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one bouquet (No. 254), half a pint of raw rice, a little pepper, but no salt ; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream✪ Bisque of Clams. Let it heat, but not boil again, and serve with very small squares of fried bread. 9. Bisque of Crabs. — Boil four hard-shelled crabs in salted water✪ Bisque of Crabs for about fifteen minutes; wash and drain them well, and proceed as for No. 8. 10. Bisque of Lobster. — The same as for No. 8. Two pounds of lobster boiled in the shell✪ Bisque of Lobster will be sufficient; serve with small squares of boiled lobster claw, cut in dice.

AI-modernized reading of the original text

2. Brimoise. — Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132) ; when ready, ser.ve with six slices of toasted bread. 3. Brunoise with Rice. — The same as for No. 2, adding half a cupful of uncooked rice about seventeen minutes before serving ; taste to see if sufficiently seasoned, and serve. 4. Brimoise With Sorrel. — The same, adding two good handfuls of chopped sorrel about two minutes before serving. 5. Beef a 1' Anglaise. — Cut up into small squares a quarter of a pound of raw, lean beef ; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99), add half a pint of printanier (No. 51), a handful of barley, and half a pinch each of salt and pepper. Boil thoroughly for half an hour, and a few moments before serving put in one medium-sized sliced tomato, taste to see if sufficiently seasoned, then pour the soup into a hot tureen, and send to the table. 6. Beef a PEcossaise, thickened.— Brown in a little fat, in a saucepan, a quarter of a pound of small squares of lean beef and a sliced onion ; moisten with three pints of broth (No. 99), adding half a cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of salt and a teaspoonful of pepper. Let cook for thirty minutes, then serve. 7. Busecca. — Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery ; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quarter of a pound of very finely shred tripe ; season with half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate. 8. Bisque of Clams. — Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one bouquet (No. 254), half a pint of raw rice, a little pepper, but no salt ; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream. Let it heat, but not boil again, and serve with very small squares of fried bread. 9. Bisque of Crabs. — Boil four hard-shelled crabs in salted water for about fifteen minutes; wash and drain them well, and proceed as for No. 8. 10. Bisque of Lobster. — The same as for No. 8. Two pounds of lobster boiled in the shell will be sufficient; serve with small squares of boiled lobster claw, cut in dice.

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BrimoiseVegetable SoupBr II Noise with RiceBrimoise With SorrelBeef a l'AnglaiseBeef a PEcossaiseBuseccaBisque of ClamsBisque of CrabsBisque of Lobster

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