European and American cuisine

Potage d'Abatis de Dinde à la Busse.— Put the giblets, neck, and well-cleaned feet of 2 ducks or a turkey into boiling water, cook 3 minutes; remove; rinse off with cold water; melt 1 tablespoonful butter, add 1 fine-chopped onion, cook 5 minutes without browning ; add Y, tablespoonf ul flour, stir for few minutes, then add 6 pints of soup stock ; as soon as it boils add the giblets, neck, and feet, and a half cup of salt brine from pickled cucumbers; cook slowly ; after 10 minutes boiling remove the livers ; cut 1 carrot and 1 white turnip into julienne, the same of 1 leek, 2 parsley roots, a little celery, and 1 cucumber; scald the vegetables for a few minutes in boiling water ; drain in a sieve ; return them in a saucepan to the fire, add Y^ tablespoonf ul butter, cook a few minutes ; then cover with stock and cook till tender; boil 12 ravioles, made of nudle dough and forcemeat, as directed, in salted water ; place them with the vegetables and the fine-cut giblets in the tureen ; add Ys c^P sour cream to the soup, strain it through a sieve, pour it into the tureen, and serve. Potage à la Dauphine.— Mix the yolks of 4 eggs with Yt cupful chicken broth ; season with a little salt, white pepper, and nutmeg ; butter a small bowl, pour in the mixture, and set the bowl in a pan ; pour in some boiling water to the depth of 1 inch ; cover the pan and let it boil slowly until the custard is firm to the touch ; remove the bowl, let it cool 10 minutes ; then cut the custard into small slices, lay them in the tureen, and pour 1 quart of clear consommé over it ; add 1 cupful boiled asparagus tops, and serve. Potage à la Régence. — Place a soup kettle with 1 pound shank of beef and a small veal knuckle over the fire ; cover with cold water ; add 1 even tablespoonf ul salt, and as soon as it boils add a bouquet, 1 onion, 1 leek, 1 small carrot, and a well-cleaned chicken ; cover and boil slowly till the chicken is tender ; then re- move it from the soup, cut the meat from the breast into small pieces, and place it with a little broth in a warm place. (The remaining chicken may be used for other purposes.) Strain the soup, and remove the fat ; beat the whites of 2 eggs to a froth, add a little cold water, stir them into the soup, boil 5 minutes; draw the kettle to side of stove, and after 10 minutes strain it through a napkin ; if necessary add more salt In the meantime clean and cut into slices 1 medium-sized carrot, lay 4 slices over one another, cut them into small strips like straws ; cut 1 white onion, 1 leek, 2 white stalks of celery the same way ; place the vegetables in a saucepan ; cover with boiling water; cook 2 minutes; drain on a sieve and return the vegetables to saucepan again ; add 1 teaspoonf ul butter, cover with consomm6, and cook till tender. Drop 1 tablespoonf ul Italian paste into boiling water, cook 10 minutes ; drain on a sieve ; place them with the vegetables and the fine-cut chicken meat in the tureen ; pour over 3 pints of the consomm6 described above, and serve.