A guide to modern cookery

Cut two oz. of sorrel leaves into a julienne, and stew them in butter with one oz. of watercress leaves, one oz. of chervil pluches, and young pimpernel. Add one and one-half pints of water, the necessary salt, three medium-sized, peeled, and quartered potatoes, and cook gently. Drain and reserve the cooking-liquor; crush the potatoes; dilute the purée with the cooking-liquor, and rub through tammy. Set to boil, and finish, when dishing up, with three oz. of Printanier butter with herbs, combined with a few leaves of sweet basil. Add a pinch of chervil pluches. 726—POTAGE JUBILEE, otherwise BALVET Prepare, according to the directions given (No. 648), .one and one-half pints of a purée of fresh peas, and add thereto onehalf pint of consommé of ‘‘ La Petite Marmite.’’ Set to boil, and finish with two oz. of butter. Garnish with the vegetables from the Marmite, prepared as for Crofite au Pot. 727—POTAGE LONGCHAMPS Refer to the derivative soups of the “‘ Purée de Pois”’ (No. 654). 728—POTAGE LAVALLIBRE Prepare one and one-half pints of ‘‘Créme de Volaille”’ (No. 713), finished with a leason of egg-yolks and cream; also SOUPS 2g3 two-thirds pint of ‘‘ Créme de Céleri,’’ similarly finished, and combine the two creams. Garnish with twelve small profiterolies, stuffed with chicken forcemeat, and a royale of celery in dice. 729—POTAGE MADELEINE Prepare and combine the following purées :—One-third pint of artichoke purée, one-fifth pint of haricot-bean purée, oneseventh pint of Soubise purée. Add one pint of white consommé; set to boil; pass through a strainer, and finish, when dishing up, with two oz. of butter. Garnish with two tablespoonfuls of sago poached in onehalf pint of white consommé. 730—POTAGE MISS BETSY Proceed exactly as for ‘‘ Potage a l’Aurore”’ (No. 715), but (1) flavour potage Miss Betsy with curry; (2) substitute for the celery peeled, cored apples cut into dice and cooked in butter. N.B.—Both these soups (Aurore and Miss Betsy) are subject to much variation. All that is needed is to alter the flavouring element and the garnish. Thus the quantity of tomato may be reduced by half, and combined with one-quarter Ib. of peas and their cooking-liquor (the peas in this case being cooked in one pint of water with a little salt and sugar); or with the same quantity of French beans, asparagus-heads, or sorrel cooked in butter, &c. 731—POTAGE MONTESPAN Add one-half pint of somewhat thick tapioca to one and onehalf pints of ‘“‘Créme d’Asperges’’ (No. 697), prepared as directed. Garnish with very fine peas cooked in the English fashion. 732—POTAGE NELUSKO Mix one and one-half pints of rather liquid poultry velouté with one-half pint of chicken purée. When serving, add an ordinary leason, and finish with two and one-half oz. of hazelnut butter. Garnish with very small quenelles of chicken forcemeat combined with one tablespoonful of hazel-nut powder per three oz. of the forcemeat. 733—POTAGE PETIT DUC Take a fine woodcock; raise and reserve one of its fillets, and roast it, taking care to keep it very underdone. Then remove the other fillet, and with it prepare twe dariole-moulds of royale (No. 209). Finely pound what remains of the woodcock, and combine with the resulting purée one and one-half pints of game velouté prepared with essence of woodcock. Cover the stewpan and place it in the bain-marie for thirtyfive minutes. Now rub the whole through tammy ; heat without boiling, and finish, when dishing up, with one and one-half oz. of butter, one and one-half oz. of cooked foie-gras purée, diluted with a few tablespoonfuls of the soup, one and one-half tablespoonfuls of cream, and one and one-half tablespoonfuls of burnt liqueur brandy.