Boil I pound of cooked salmon In 2 quarts of white stock for }i hour. Add salt and pepper and a blending of i cup of milk, some flour, butter, and yolk of an egg. Cook carefully ten minutes longer; add i tablespoonful chopped parsley, a little nutmeg and salt. Press through a sieve, add 2 dozen small cooked oysters✪ Potage Reunion, and serve at once. CREME FERNEUSE. (Paris.) Peel and shred 4 large onions, 2 leeks, a bunch of herbs, 2 ounces ham or bacon, and fry in 2 ounces butter. Add 2 ounces boiled rice, i quart milk, and i quart of veal stock. Cook 20 minutes, add I piece of celery, 4 peeled and sliced potatoes, the same amount of turnips, and simmer i)4 hours. Add I cup of boiling clam or oyster juice, salt, and pepper. Press through a sieve and serve at once. POTAGE JACQUELINE. (Paris.) Blend i cup of milk, yolks 3 eggs, and i ounce flour, over the fire. Add ij^ quarts chicken broth, boiling hot, salt, pepper, parsley, then strain it and add one tablespoonful of boiled rice, the same of cooked green peas, carrots, and asparagus, cut up. 16 With a Saucepan over the Sea POTAGE BELLE FONTAINE. (Paris.) Cook I quart good veal stock with i table- spoonful of chopped ham and the meat of a chicken, about 2 cupfuls, minced very finely. Simmer for 40 minutes, add salt, pepper, a tablespoonful of chopped parsley, a teaspoonful of onion juice, then press through a sieve. Finally, add i cup of cooked and shredded cabbage. CREAM OF BARLEY SOUP. (Vienna.) Cook 2 ounces barley, 2 onions, and 2 carrots, sliced, I bayleaf, and some parsley, for 3 hours, in 2 quarts veal or chicken stock. Add yolks of 2 eggs and i cup of hot milk, and press through a sieve. Season and add i cup of asparagus tips or green peas, already cooked. ITALIAN SOUP. Cook j^ pint of fine cornmeal — they call it semolina in Italy — with i ounce butter, 1 quart white stock, salt, pepper, and nutmeg for i hour. Add some parsley, stir and strain it, then add the yolk of an egg, blended with j^ pint hot milk. Serve with grated Parmesan cheese and croutons. A FRENCH SOUP OF LEEKS. In the provinces they make many savory soups with vegetables which contain all the mineral salts 2 ly With a Saucepan over the Sea we need so much for our nerves and blood, es- pecially in the spring. Trim and slice a large bundle of leeks, discard the greenest part of the tops and fry the rest in 2 ounces butter, add 2 ounces flour, then a pint of hot milk and a pint of white stock, parsley, salt, and pepper. Cook 40 minutes, add yolk of one egg, and serve with croutons. GERMAN VEAL BROTH. Cut up 2 pounds of the knuckle of veal and cook it in 3 quarts water, with i carrot, i onion, I clove, salt, pepper, parsley, and thyme. Simmer for 4 hours. Cool, skim, and strain it. To j}i quarts of this stock add }( pound cooked ver- micelli, a tablespoonful of chopped parsley, a pinch of nutmeg, and the yolk of an egg blended with half a cup of milk✪ Potage Jacqueline. TURNIP SOUP. (Rouen.) Pare and chop i quart of turnips, fry in 2 ounces butter or suet, add half a spoonful of sugar and some parsley, and i pint consomme✪ Turnip Soup. Cook }( hour. Make six slices of toast, pour the tur- nips, well seasoned, into a dish, lay the toast over, dot with butter, and bake j^ hour. This is served in Rouen with a tureen of hot consomme and a tablespoonful given on each plate, but it can also 18 S SOUP WITH CHEE! With a Saucepan over the Sea be made into one broth, cooking the turnips in the whole amount of stock, pressing them through a sieve and putting toast on top, when serving. Is excellent made of rabbit stock, instead of beef. VEGETABLE SOUP (made in France, during Lent). ✪ Vegetable Soup (made in France, during Lent)

AI-modernized reading of the original text

Boil I pound of cooked salmon In 2 quarts of white stock for }i hour. Add salt and pepper and a blending of i cup of milk, some flour, butter, and yolk of an egg. Cook carefully ten minutes longer; add i tablespoonful chopped parsley, a little nutmeg and salt. Press through a sieve, add 2 dozen small cooked oysters, and serve at once. CRÈME FERNEUSE. (Paris.) Peel and shred 4 large onions, 2 leeks, a bunch of herbs, 2 ounces ham or bacon, and fry in 2 ounces butter. Add 2 ounces boiled rice, i quart milk, and i quart of veal stock. Cook 20 minutes, add I piece of celery, 4 peeled and sliced potatoes, the same amount of turnips, and simmer i)4 hours. Add I cup of boiling clam or oyster juice, salt, and pepper. Press through a sieve and serve at once. POTAGE JACQUELINE. (Paris.) Blend i cup of milk, yolks 3 eggs, and i ounce flour, over the fire. Add ij^ quarts chicken broth, boiling hot, salt, pepper, parsley, then strain it and add one tablespoonful of boiled rice, the same of cooked green peas, carrots, and asparagus, cut up. With a Saucepan over the Sea POTAGE BELLE FONTAINE. (Paris.) Cook I quart good veal stock with i tablespoonful of chopped ham and the meat of a chicken, about 2 cupfuls, minced very finely. Simmer for 40 minutes, add salt, pepper, a tablespoonful of chopped parsley, a teaspoonful of onion juice, then press through a sieve. Finally, add i cup of cooked and shredded cabbage. CREAM OF BARLEY SOUP. (Vienna.) Cook 2 ounces barley, 2 onions, and 2 carrots, sliced, I bayleaf, and some parsley, for 3 hours, in 2 quarts veal or chicken stock. Add yolks of 2 eggs and i cup of hot milk, and press through a sieve. Season and add i cup of asparagus tips or green peas, already cooked. ITALIAN SOUP. Cook j^ pint of fine cornmeal — they call it semolina in Italy — with i ounce butter, 1 quart white stock, salt, pepper, and nutmeg for i hour. Add some parsley, stir and strain it, then add the yolk of an egg, blended with j^ pint hot milk. Serve with grated Parmesan cheese and croutons. A FRENCH SOUP OF LEEKS. In the provinces they make many savory soups with vegetables which contain all the mineral salts 2 ly With a Saucepan over the Sea we need so much for our nerves and blood, especially in the spring. Trim and slice a large bundle of leeks, discard the greenest part of the tops and fry the rest in 2 ounces butter, add 2 ounces flour, then a pint of hot milk and a pint of white stock, parsley, salt, and pepper. Cook 40 minutes, add yolk of one egg, and serve with croutons. GERMAN VEAL BROTH. Cut up 2 pounds of the knuckle of veal and cook it in 3 quarts water, with i carrot, i onion, I clove, salt, pepper, parsley, and thyme. Simmer for 4 hours. Cool, skim, and strain it. To j}i quarts of this stock add }( pound cooked vermicelli, a tablespoonful of chopped parsley, a pinch of nutmeg, and the yolk of an egg blended with half a cup of milk. TURNIP SOUP. (Rouen.) Pare and chop i quart of turnips, fry in 2 ounces butter or suet, add half a spoonful of sugar and some parsley, and i pint consomme. Cook }( hour. Make six slices of toast, pour the turnips, well seasoned, into a dish, lay the toast over, dot with butter, and bake j^ hour. This is served in Rouen with a tureen of hot consomme and a tablespoonful given on each plate, but it can also S SOUP WITH CHEE! With a Saucepan over the Sea be made into one broth, cooking the turnips in the whole amount of stock, pressing them through a sieve and putting toast on top, when serving. Is excellent made of rabbit stock, instead of beef. VEGETABLE SOUP (made in France, during Lent).

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Oxtail SoupLenten BrothCreme FerneusePotage JacquelinePotage ReunionPotage JacquelinePotage Belle FontaineCream of Barley SoupItalian SoupA French Soup of LeeksGerman Veal BrothTurnip SoupVegetable Soup (made in France, during Lent)

With a saucepan over the sea