A guide to modern cookery

As a rule, they comprise no butter, but are finished by means of one-third pint of very fresh cream per quart. Be this as it may, if it be desirable to butter them, one may do so, but in very small quantities, and taking care to use the very best butter. This class of soups is more particularly suited to Lenten menus. 697—CREME D’ASPERGES, otherwise ARGENTEUIL Parboil for five or six minutes one and one-half Ibs. of Argenteuil asparagus, broken off at the spot where the hard part of the stalk begins. Drain them, and set them to complete their cooking gently in one and one-quarter pints of previously prepared Béchamel. Rub through tammy; add the necessary ‘quantity of white consommé, and heat without allowing to boil. Finish with cream when dishing up. Garnish with two tablespoonfuls of white asparagus-heads and a pinch of chervil pluches. 698—CREME D’ASPERGES VERTES Proceed exactly as for ‘‘Créme Argenteuil,’’ but substitute green asparagus for Argenteuil ‘asparagus. 699—CREME AU BLE VERT, otherwise CERES Put one lb. of dry, green wheat to soak in cold water for four hours. Then cook it slowly in one-half pint of water and as much white consommé. Mix therewith one and one-quarter pints of Béchamel and rub through tammy. Add the necessary amount of white consommé to the purée; heat the whole without boiling, and finish it with cream when dishing up. Garnish with a pinch of chervil pluches. This soup may also be prepared as a purée or a velouté. 700—CREME DE CELERI Mince one lb. of the white of celery; parboil for seven or eight minutes; drain, and stew in one oz. of butter. Mix one and one-quarter pints of Béchamel with it; complete the cooking slowly, and rub through tammy. Add one-half pint of white consommé; heat without allowing to boil, and finish the preparation with cream when about to serve. Garnish with two tablespoonfuls of a brunoise of celery. This soup may also be prepared as a purée or a velouté. 701—CREME DE CERFEUIL BULBEUX, otherwise CHEVREUSE Mince and stew in butter one lb. of bulbous chervil, and mix therewith one and one-quarter pints of Béchamel. Complete the cooking slowly; rub through tammy; add sufficient white consommé; heat, and finish with cream when dishing up. Garnish with one tablespoonful of a fine julienne of chicken fillets and the same quantity of a julienne of truffles. This soup may also be prepared as a velouté. ‘702—CREME DE CHICOREE DE BRUXELLES otherwise BRUXELLOISE Take one Ib. of very fresh chicory, and stew it for a good half-hour in one and one-half oz. of butter and the juice of one lemon. Now mix one and one-quarter pints of Béchamel with it, and finish the cooking very slowly. Rub through tammy; add the necessary quantity of white consommé; heat, and complete with cream when serving. Garnish with a julienne of Belgian chicory, stewed and well drained. 703—CREME D’EPINARDS, otherwise FLORENTINE Quickly parboil one Ib. of shredded and well-washed spinach to which a little sorrel may be added; drain, press, and add thereto one and one-half pints of somewhat thin Béchamel. Complete the cooking; rub the whole through tammy, and finish it with the necessary amount of fresh cream. Garnish with a julienne of spinach, quickly parboiled and stewed in butter. 704—CREME DE FEVES NOUVELLES Skin two-thirds lb. of new broad beans, freshly gathered, if possible. Cook them for ten minutes in boiling salted water containing a sprig of savory, and then add one and one-quarter pints of Béchamel. Complete the cooking of the broad beans in the Béchamel; rub through tammy; add one-half pint of white consommé or milk; heat without allowing to boil, and finish the preparation with cream when dishing up. Garnish with very small skinned broad beans, split in two and parboiled with a sprig of savory. This soup may also be prepared as a velouté.