Handbook of practical cookery

from the sauce-pan, cut the meat from the breast and legs, making the same into small pieces to thicken the soup with later, and return the bones and remaining fowl to the stock, when all must be allowed to boil for one hour longer, and then strained. The butter has then to be melted in a fresh sauce-pan, and the flour, curry-powder, and sugar added, with which put the strained stock and whole rice, and boil the whole for twenty minutes. Just before serving, add the small pieces of chicken cut from the breast and legs, and send to table very hot. Ox-tail Soup. — Ingredients to be used in the following proportions : — Two ox-tails, two quarts of second stock, ten cloves, one tea-spoonful of pepper-corns, one dessert-spoonful of salt, one large carrot, one turnip. First cut the ox-tails into pieces about two inches in length, wash them well in cold water, put them together with the stock into a sauce-pan, and bring quickly to the boiling-point. When boiling, skim well and add the salt, also the pepper-corns and cloves secured in a piece of muslin or bag, after which allow it to boil slowly for two hours. Then the carrot and turnip should be cut into dice, or with a French cutter into balls, and added to the soup, boiled therein half an hour, when, removing the cloves and peppercorns, the soup is ready for use. PUREES.—FIRST DIVISION. Puree a-la-Conde'. — For this will be required : — One pint of haricot beans, three pints of white stock, one carrot, one small turnip, one Bermuda onion, a bouquet garnee, two ounces of butter, one half pint of cream, two table-spoonfuls of tomato sauce. The beans must have been soaked over-night in cold water, and when ready to begin the preparation of the puree, the water must be drained off, and the soaked beans put on to boil in the stock. 20 PURGES. When the stock boils, the vegetables, the bouquet garnee, and the butter must be added, and these together allowed to boil for two hours, when it should be taken from the fire and passed twice through a fine sieve. The cream and the tomato sauce should now be put in, also the pepper and salt, of which one half salt-spoonful of each is sufficient, and the whole be brought to the boiling-point, great care being taken to take it from the fire the instant this point is reached, or the cream will curdle and the dish be spoiled. NOTE. — To prepare a "bouquet garnee," tie a morsel of celery and a sprig of thyme into a bay leaf. The small dry white bean, such as is commonly used for baking, may be used in making this puree. Puree of Green Pease.— Take for this :— One quart of shelled pease, one and one-half pints of white stock, one Bermuda onion, two ounces of butter, three table-spoonfuls of cream, one tea-spoonful of sugar, one half salt-spoonful of salt, and an equal amount of pepper. Put first the pease, the onion, and the stock into a saucepan, and boil them together twenty or thirty minutes ; after which pass the whole through a sieve, in order that the stock may become smoothly thickened with the pease and the skins removed. Add then to this mixture the cream, the butter, and the sugar, and let all be brought to the point of boiling, keeping in mind that the cream has been added and will curdle if permitted to remain upon the fire an instant too long. Season now with the pepper and salt, and serve very hot.