Clean, peel, and cut into small thin dice two carrots, two turnips, and one onion shred very fine, and half of a small cabbage. Put two ounces of butter into a pan, and when hot fry the above vegetables in it till a lightish brown ; now put in a teaspoonful of sugar, and shake over the fire for a couple of minutes. Put the vegetables on a drainer, and when dry put them in a pot containing two quarts of good clear beef stock and a pint of water ; bring to the boil, skim carefully, and simmer at the side of the fire for an hour. Wash and pick a small handful of sorrel and chervil leaves, which mince roughly and put in the soup. Cook for other five min- utes, removing any scum which may rise. Take the crust of half a French roll✪ Consomme aux Legumes (Clear Soup with Vegetables), which cut in dice ; slightly brown in the oven or in front of the fire. Put these in a tureen and pour the soup over. Creme de Chicoree aux Quenelles. (Cream of Endive with Liver Quenelles.) Clean thoroughly four heads of endive, cut them across transversely, plunge them into boiling salted water, and boil for ten minutes ; drain and put them into cold water for a minute, press the water out and chop them up ; place it in a stewpan with a bit of butter till all the moisture is reduced, put in a little salt and pepper, and shake in a very little flour. Pour in a quart of boiling broth and a gill of cullis, and stir until it again boils, add a pinch of sugar ; simmer gently at the side of the 65 E BANQUETS OF THE NATIONS fire for half an hour. Pass the whole through a sieve, and bind with the yolks of four eggs, and finish with a piece of butter. Serve with liver quenelles. Liver Quenelles. Chop four good chicken livers, and mix half the quantity of chopped veal, kidney suet, and the same quantity of white bread crumbs which have been soaked in milk and squeezed dry. Chop all together till well mixed. Put this into a basin and add two whole eggs, and the yolks of other two, and a pinch of flour. Cook a small portion to see if it is all right. Divide it into small balls about the size of a small walnut ; roll very lightly in flour and pop into a pot with boiling salted water, put on the lid and boil for ten minutes ; if they float test, and if not ready boil till they are. Place them in the tureen and pour the soup over. Saumon Dunkekgne. (Stewed Salmon.) Butter a deep tin, in which lay a sliced carrot, a sliced onion, and some fine herbs. Place four nice slices of salmon about an inch thick on top of these, and pour in some white wine to the top of the slices. Cut a lemon in slices, free of rind and pips, and put on top of fish ; cover with buttered paper, and steam in the oven for fifteen or twenty minutes. Strain the liquor and thicken it with some powdered biscuits and two spoonfuls of lobster cullis. Boil for two or three minutes and pour over the fish. Serve with boiled potatoes. 66 BELGIUM Filets de Soles Ostende. (Cold Fillets of Soles..)

AI-modernized reading of the original text

Clean, peel, and cut into small thin dice two carrots, two turnips, and one onion shred very fine, and half of a small cabbage. Put two ounces of butter into a pan, and when hot fry the above vegetables in it till a lightish brown ; now put in a teaspoonful of sugar, and shake over the fire for a couple of minutes. Put the vegetables on a drainer, and when dry put them in a pot containing two quarts of good clear beef stock and a pint of water ; bring to the boil, skim carefully, and simmer at the side of the fire for an hour. Wash and pick a small handful of sorrel and chervil leaves, which mince roughly and put in the soup. Cook for other five minutes, removing any scum which may rise. Take the crust of half a French roll, which cut in dice ; slightly brown in the oven or in front of the fire. Put these in a tureen and pour the soup over. Creme de Chicoree aux Quenelles. (Cream of Endive with Liver Quenelles.) Clean thoroughly four heads of endive, cut them across transversely, plunge them into boiling salted water, and boil for ten minutes ; drain and put them into cold water for a minute, press the water out and chop them up ; place it in a stewpan with a bit of butter till all the moisture is reduced, put in a little salt and pepper, and shake in a very little flour. Pour in a quart of boiling broth and a gill of cullis, and stir until it again boils, add a pinch of sugar ; simmer gently at the side of the 65 E fire for half an hour. Pass the whole through a sieve, and bind with the yolks of four eggs, and finish with a piece of butter. Serve with liver quenelles. Liver Quenelles. Chop four good chicken livers, and mix half the quantity of chopped veal, kidney suet, and the same quantity of white bread crumbs which have been soaked in milk and squeezed dry. Chop all together till well mixed. Put this into a basin and add two whole eggs, and the yolks of other two, and a pinch of flour. Cook a small portion to see if it is all right. Divide it into small balls about the size of a small walnut ; roll very lightly in flour and pop into a pot with boiling salted water, put on the lid and boil for ten minutes ; if they float test, and if not ready boil till they are. Place them in the tureen and pour the soup over. Saumon Dunkerque. (Stewed Salmon.) Butter a deep tin, in which lay a sliced carrot, a sliced onion, and some fine herbs. Place four nice slices of salmon about an inch thick on top of these, and pour in some white wine to the top of the slices. Cut a lemon in slices, free of rind and pips, and put on top of fish ; cover with buttered paper, and steam in the oven for fifteen or twenty minutes. Strain the liquor and thicken it with some powdered biscuits and two spoonfuls of lobster cullis. Boil for two or three minutes and pour over the fish. Serve with boiled potatoes. Filets de Soles Ostende. (Cold Fillets of Soles.)

Records on this page

Consomme aux Legumes (Clear Soup with Vegetables)Creme de Chicoree aux Quenelles (Cream of Endive with Liver Quenelles)Liver QuenellesSaumon Dunkergne (Stewed Salmon)Filets de Soles Ostende (Cold Fillets of Soles)Filets de Pigeons (Fillets of Pigeons)

Banquets of the nations