European and American cuisine

Cream Soup of Bice & la Boyale.— Prepare a cream soup of rice the same as the foregoing recipe. Put 6 small egg custards (prepared as stated below) in the tureen and pour the soup over it 'Egg Custard : Mix 1/2 cup of cream with 3 eggs, add 3 tablespoonfuls chicken broth, little salt, and nutmeg ; fill this mixture into 6 small well-buttered timbale forms; 20 minutes before serving set them in a pan of hot water so that it reaches up to half their height; place them in the oven or on top of the stove, cover with buttered paper, and cook till the custard is firm. When ready to serve, unmould and place them in the soup tureen, pour the soup over them, and serve. Cream of Asparagus. — Pare and cut Vg bunch of asparagus into small pieces ; place them in a saucepan with 2 quarts of boiling white stock and 1 teaspoonful salt; cook 1 hour; then rub through a sieve and return the soup in saucepan to the fire ; melt in a small saucepan 1 tablespoonful butter, add 1 1/2 heaping tablespoonfuls flour, cook and stir 2 minutes, then add it to the soup ; cook slowly 10 minutes ; season to taste with salt ; and last the yolk of 2 eggs mixed with 1/2 cup cream, and serve with duchess crust, prepared as follows : Cut the rind from a loaf of bread into long, wide strips, cut the strips into rounds with a cake cutter, the size of a 50- cent piece ; dry them in the oven, and serve with the soup. Cream Soup h, la Printanier. — Procure a small shank of veal, costing about 15 cents, y, pound raw lean ham, 10 young carrots, 4 young white turnips, 1 onion, 1 quart of fresh green peas, and 4 sprigs of parsley ; place the meat in a soup kettle, add the ham, and cover with cold water ; add 1 teaspoonf ul salt, set it over the fire ; as soon as it boils add 1 onion and a bouquet, and boil 2 hours ; clean, wash, and cut the carrots and turnips into slices, then lay several pieces over one another and cut them into fine strips ; place them in a small saucepan, cover with boiling water, add 7^ teaspoonful sugar, a little butter, and cook until tender ; shell the peas, and put the shells of the peas in the soup kettle with the meat ; place the peas in a saucepan, cover with boiling water; add y^ teaspoonf ul salt, and cook till soft; then drain, and press the peas through a sieve; melt 1 tablespoonful butter in a small saucepan, add 1 tablespoonful fiour, cook and stir 3 minutes ; add y^ pint cream, season with salt and a little nutmeg, and cook 2 minutes ; add the peas and cook 2 minutes longer ; strain the soup, add 3 pints of the stock to the peas, and let it boil up. Taste it, and if not salt enough add more salt Drain the carrots and turnips in a sieve; put them in the soup, add 1 tablespoonful fine-chopped parsley, and serve. Cream Soup of Celery. — Place a saucepan with 1 pint of finecut table celery over the fire, cover with 3 pints white broth, and boil till tender ; then strain through a sieve, return the soup to saucepan again, and season to taste with white pepper and salt ; fry 1 tablespoonful fiour in 1 tablespoonful butter, add it to the soup, and cook 5 minutes ; then add y, cupful cream and little grated nutmeg; serve with small squares of bread fried brown in butter. The