oream and yolks, mix well ; then pour it into the soup. Place the fine-cnt white chicken meat from the breast in a tnreen, ponr the soap oyer, and serve. Soup ii la Tictoria. — Place a saucepan with 3 pints of chicken or veal broth over the fire ; fry 1 tablespoonf ul flour in 1 of butter ; add it to the broth and boil 10 minutes. In the meantime boil Y, cup milk with Y^ tablespoonful butter, add 3 tablespoonf uls farina, boil and stir till it has formed into a compact paste ; remove it from the fire and mix it with the yolk of 2 eggs, a little salt, nutmeg, and 1 teaspoonf ul fine-chopped parsley, add last the beaten whites ; cut o& small portions with a teaspoon and drop it in boiling salted water, boil 5 minutes ; remove them with a skimmer and lay them in the soup tureen. Mix the yolks of 2 eggs with Ys cupful cream or milk ; remove the soup to side of stove ; add a little of the soup to the yolks and cream ; then stir it into the soup ; season, if neces- sary, with salt, a little grated nutmeg✪ Soup à la Victoria, and pour over the dumplings, then serve. Cream Sonp of Canliflower. — Gut 1 small head of cauli- flower into pieces, and boil in 3 pints of white stock till tender ; then rub it through a sieve ; melt 2 ounces butter ; add 2 ounces flour ; stir and cook 2 minutes ; add the cauliflower and the stock in which it was boiled; cook 5 minutes; if too thick, dilute either with milk or stock; add last Yg pint cream or 1 cupful milk, and season to taste. A % pint of strained cooked tomatoes may be added to this soup ; also Yt pi^t of whipped creapi✪ Cream Soup of Cauliflower may be put in the tureen and the soup poured over. Serve with croii* tons. Sonp & la Tertprfi. — Wash several times in cold water 1 quart of spinach; press out all the water by inclosing the spinach in a towel, and examine the spinach carefully so that it is perfectly clean ; then press it through a sieve. In the meantime melt 1 tablespoonful butter in a saucepan ; add Ys tablespoonful flour and stir this over the fire for a few minutes without browning; add Ys pint of chicken 83 SOUPS, Etc. or Teal broth, a small bouquet, and boil 10 minutes ; then strain it into another saucepan, add the spinach ; season with a little salt and nutmeg ; place the saucepan over a quick fire and cook 10 min- utes, stirring constantly ; then set it in a warm place until the soup is ready to receive it, which is made as follows : Place over the firo a soup kettle with 2 pounds of beef, a small shank of veal, and, if handy, some poultry trimmings ; cover with cold water, and as soon as it commences to boil add a bouquet, 2 onions, 2 sprigs of soup celery, y^ tablespoonf ul salt ; cover and boil slowly 3 hours. In the meantime clean 1 large carrot ; cut it into thick slices lengthwise, peel oS the red part, lay the slices over one another, and cut them fine like straws ; peel and cut 1 white turnip into slices, lay 4 of them over one another and cut them the same way; place both vegetables in a saucepan, cover with some of the soup stock ; add 1 teaspoonf ul butter and 7^ teaspoonful sugar, and cook till tender ; 10 minutes before serving strain the soup through a napkin ; put iVs quart of this stock in a saucepan ; drain the carrots and turnips and add them to the stock.

AI-modernized reading of the original text

oream and yolks, mix well ; then pour it into the soup. Place the fine-cut white chicken meat from the breast in a tnreen, pour the soup over, and serve. Soup à la Victoria. — Place a saucepan with 3 pints of chicken or veal broth over the fire ; fry 1 tablespoonf ul flour in 1 of butter ; add it to the broth and boil 10 minutes. In the meantime boil Y, cup milk with Y^ tablespoonful butter, add 3 tablespoonf uls farina, boil and stir till it has formed into a compact paste ; remove it from the fire and mix it with the yolk of 2 eggs, a little salt, nutmeg, add 1 teaspoonful fine-chopped parsley, add last the beaten whites ; cut o& small portions with a teaspoon and drop it in boiling salted water, boil 5 minutes ; remove them with a skimmer and lay them in the soup tureen. Mix the yolks of 2 eggs with Ys cupful cream or milk ; remove the soup to side of stove ; add a little of the soup to the yolks and cream ; then stir it into the soup ; season, if necessary, with salt, a little grated nutmeg, and pour over the dumplings, then serve. Cream Soup of Cauliflower. — Cut 1 small head of cauliflower into pieces, and boil in 3 pints of white stock till tender ; then rub it through a sieve ; melt 2 ounces butter ; add 2 ounces flour ; stir and cook 2 minutes ; add the cauliflower and the stock in which it was boiled; cook 5 minutes; if too thick, dilute either with milk or stock; add last Yg pint cream or 1 cupful milk, and season to taste. A ½ pint of strained cooked tomatoes may be added to this soup ; also ½ pint of whipped cream may be put in the tureen and the soup poured over. Serve with croutons. Soup à la Tertuffe. — Wash several times in cold water 1 quart of spinach; press out all the water by inclosing the spinach in a towel, and examine the spinach carefully so that it is perfectly clean ; then press it through a sieve. In the meantime melt 1 tablespoonful butter in a saucepan ; add Ys tablespoonful flour and stir this over the fire for a few minutes without browning; add Ys pint of chicken or veal broth, a small bouquet, and boil 10 minutes ; then strain it into another saucepan, add the spinach ; season with a little salt and nutmeg ; place the saucepan over a quick fire and cook 10 minutes, stirring constantly ; then set it in a warm place until the soup is ready to receive it, which is made as follows : Place over the firo a soup kettle with 2 pounds of beef, a small shank of veal, and, if handy, some poultry trimmings ; cover with cold water, and as soon as it commences to boil add a bouquet, 2 onions, 2 sprigs of soup celery, y^ tablespoonf ul salt ; cover and boil slowly 3 hours. In the meantime clean 1 large carrot ; cut it into thick slices lengthwise, peel oS the red part, lay the slices over one another, and cut them fine like straws ; peel and cut 1 white turnip into slices, lay 4 of them over one another and cut them the same way; place both vegetables in a saucepan, cover with some of the soup stock ; add 1 teaspoonf ul butter and 7^ teaspoonful sugar, and cook till tender ; 10 minutes before serving strain the soup through a napkin ; put iVs quart of this stock in a saucepan ; drain the carrots and turnips and add them to the stock.

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Pigeon Soup à la CrèmeSoup à la VictoriaSoup à la TertprfiCream Soup of Cauliflower

European and American cuisine