The table

50. Puree Mongole. — Boil in a saucepan half a cupful of dried peas in two gills of white broth (No, 99), for one hour; if fresh peas, half an hour will be sufficient. Cut up in julienne shape, one medium-sized sound carrot, one small turnip, and one leek ; place them in a saucepan with half an ounce of butter on the hot stove, cover the pan, and let simmer for five minutes. Peel two good-sized ripe tomatoes, cut them into quarters, put them in a saucepan with a quarter of an ounce of butter ; season with one pinch of salt and half a pinch of pepper, add one gill of white broth (No. 99). Let cook for twenty minutes on a brisk fire. Then strain the tomatoes through a fine sieve into a bowl, add them now to julienne, let all cook five minutes longer; strain the peas through the sieve into the julienne, let the whole come to a boil, and serve in a hot soup-tureen. 51. Printanier Grenat. — Cut into small pieces two carrots, half a turnip, half an onion, two leaves of celery, and two leeks; steam them well for ten minutes in a saucepan with one ounce of butter; then moisten with three pints of consomme (No. 100), adding two tablespoonfuls of rice, half a pinch each of salt and pepper. Cook thoroughly for thirty minutes and five minutes before serving put in one cut-up raw tomato. 52. Printanier Chasseur. — Proceed as for No. 51, only replacing the tomato with half the breast of a cooked grouse, partridge, or any other game, cut into small pieces, and twelve quenelles (No. 221). 53. Paysanne. — Cut in square-shaped pieces two carrots, half a turnip, an eighth of a cabbage, half an onion, one potato, and two leaves of celery. Steam them for ten minutes with two ounces of butter in a saucepan; then moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for thirty minutes, and when serving add six thin slices of bread. 54. Pot-au-Feu. — Family Soup. — Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water ; place it on the fire, and be very careful, as soon as it comes to a boil, to thoroughly skim off all the scum. Add two medium-sized, sound, well-cleaned carrots, one turnip, one good-sized, well-peeled onion with six cloves stuck in it, and two leeks tied together. Season with two pinches of salt, and eighteen whole peppers; let boil for four hours. Strain either through a napkin or a sieve into a bowl; cut the carrots into round pieces, quarter of an inch thick, turnip the same, as also the leeks; add all these to the broth, and serve with six quarters of toasted rolls. 55. A la Russe. — Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in. one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white broth (No. 99), then throw in half a pint of prepared printanier as for No. 109, and a tablespoonful of raw rice. Boil thoroughly for thirty minutes, season with two teaspoonfuls of pepper, and five minutes before serving add a handful of1 chiffonade (No. 132).