European and American cuisine

of fine-sliced white turnips in a saucepan over the fire ; cover with boiling water and cook 5 minutes ; drain them on a sieve. Melt 1 ounce butter in a saucepan, add the turnips, 1 teaspoonful sugar, 1/2 teaspoonful salt, and cook 10 minutes, stirring frequently; then cover with white bouillon, and boil till tender. Melt 1/2 ounce butter in a saucepan, add 1 tablespoonful flour, stir for few minutes; add 1/2 pint white bouillon, 1/2 pint cream, a small bouquet, if handy little mushroom liquor ; season with 1/2 teaspoonful salt, 1/4 teaspoonful nutmeg, and cook 10 minutes; remove the bouquet, add the turnips, and cook 10 minutes, without cover ; press through a sieve ; return the purée in saucepan to the fire, add 3 pints of boiling white bouillon, and Vg cup of cream ; serve with croutons. Potage à la Toricare.— Peel, wash, and cut in slices 8 large potatoes, 1 white onion, 3 stalks of celery ; place this into a saucepan with 2 ounces butter ; season with 1 teaspoonful salt, 1/2 teaspoonful pepper, the same of grated nutmeg ; set on a slow fire, to simmer gently, stirring occasionally until nearly dissolved into a kind of purée; add 1 pint white broth, and cook 30 minutes longer; then rub them through a sieve; return the puree in a saucepan to the fire, adding 2 pints white broth, and boil gently 15 minutes ; add 1/3 pint boiling cream, a small piece of butter, and a pinch of sugar. Put 1/2 cup of cooked green peas, and the same of asparagus tops in the tureen with the potato balls described below. Potato Balls. — Bake 3 large potatoes, cut them in half and rub through a sieve ; then place the potatoes in a saucepan with 1/8 ounce butter, and 1/3 cup cream ; season with salt, pepper, and nutmeg ; stir over the fire till the mixture ceases to adhere to the spoon; then remove it; add the yolks of 2 eggs and the beaten white of 1 ; mold them into small balls like marbles, and drop into boiling salted water ; boil 5 minutes ; remove the potato balls with a skimmer, lay them in the tureen, and pour the soup over it. Potage à la Crème d'Orge à la Purée de Volaille.— Place a saucepan with Ys cup of barley over the fire ; add 1 quart white bouillon and cook till soft; then press it through a sieve. Remove the meat from a young roasted chicken ; pound the meat very fine and add it to the barley ; chop the chicken bones into pieces, and put the bones with the remnants in a saucepan over the fire ; cover with white bouillon ; as soon as it boils, add 1 leek, 1 onion, and a bouquet; cook 1 hour ; then strain ; add 3 pints of this broth to the chicken and barley, and boil 10 minutes ; then strain through a sieve into a clean saucepan ; return the soup to the fire ; melt 1/4 tablespoonful butter, add 1/4 tablespoonful flour, stir for few minutes; add it to the soup and boil 10 minutes, removing all the scum ; mix the yolks of 2 eggs with 1/3 cup cream, add it to the soup ; if necessary add little salt The soup should not boil after the eggs are added. Potage à la Purée de Volaille à la Reine.— Take a wellcleaned plump chicken weighing 3 pounds ; rub 1/8 tablespoonful salt in and over it ; put 2 thin slices of larding pork over the breast ; roll the chicken in buttered paper ; place it with few thin slices of 46 SOUPS, Bra.