European and American cuisine

larding pork in a roasting pan, adding 1 cup of boiling water ; roast and baste till done, which will take about 1 hour. At the same time place a saucepan with a shank of yeal (about 3 pounds) over the fire ; add the giblets, neck, and the well-cleaned feet of the chicken, cover with cold water ; as soon as it boils add 1 large white onion, 1 leek, a bouquet, and 1/2 tablespoonful salt ; cover and boil slowly. As soon as the chicken is done take it out of the oven ; free it from the paper ; remove the meat from the breast ; chop the remaining chicken into pieces ; add it to the soup and boil 1 hour. chop and pound the breast as fine as possible, adding gradually 1/4 cup cream ; place it on ice ; 20 minutes before serving strain the soup through a napkin, return the bouillon to the kettle and place it over the fire. Melt 1 ounce butter in a saucepan, add 1 tablespoonf ul flour, stir for few minutes until the butter has absorbed all the flour ; add gradually 1 pint of the soup, stir until smooth ; then pour it into the soup and boil 10 minutes ; taste it ; if necessai7 add more salt ; add the chicken purée (which was placed on ice) and 1/3 cup cream ; let it come to a boil, then serve. Potage à la Farce de Faisan. — Bemove all meat from a roasted pheasant, chop and pound it to a purée ; at the same time spread the bottom of a large saucepan with butter, add 2 ounces fine-cut ham ; on to this put 2 pounds of shank of beef chopped into pieces, and a small shank of veal chopped the same way ; add 1 pint of water and boil till all the water has boiled away and a little brown gravy remains on the bottom of saucepan, then add sufficient cold water to cover all ; put to it the chopped carcass of the pheasant, also, if handy, some poultry trimmings, and boil again ; as soon as boiling add a bouquet, 1 carrot, 1 onion, 1 leek, 1 white turnip, and y, tablespoonf ul salt ; cover and cook slowly till the meat separates from the bones ; then strain the soup through a napkin ; return in saucepan to the fire. melt 1/3 tablespoonful butter, add 1/3 tablespoonful flour, stir for few minutes ; add it to the soup and boil 10 minutes ; put in the pheasant purée a little nutmeg, and if neces- ary more salt ; serve with croutons. This soup may be alao pre* pared of prairie hens, or partridges and rabbits. Potage à la Purée de Perdreaux à la Dauphine.— Melt 1 ounce butter in a large saucepan ; add 2 tablespoonfuls fine-cut onion, the same of raw smoked ham, carrot, leek, and celery ; stir this over the fire till brown, but do not let it burn ; then add 1 pound shank of beef, the same of veal, both chopped into small pieces ; cover with cold water and boil 2 hours. Remove the breast from a roasted prairie hen, chop and pound it fine ; add some of the bouillon from saucepan ; press it through a sieve ; cut the remaining hen into pieces, add it with the gravy (if there is any) to the saucepan, and boil 1 hour. In the meantime boil 1/8 pound large chestnuts in water 15 minutes ; take them out, remove the shell ; return the chestnuts to saucepan, cover with bouillon and cook till tender ; then press them through a sieve ; 20 minutes before serving strain the soup, remove the fat, return it in saucepan to the fire ; melt 1/4 tablespoonful butter, add 1/3 tablespoonful flour, cook and stir 2 minutes ; add it to the