139. Potage Fausse Tortue (Mock Turtle Soup,
Thick). — I small calf's head, 1 lb. veal, 2 lbs. lean
beef, 6 oz. lean ham or bacon, 4 oz. flour, 3 quarts
stock, 1 gill Madeha vdne, 1 oz. butter, 1 small onion,
1 carrot, 1 turnip, 1 stalk celery, a few sprigs parsley,
1 bayleaf, 1 sprig thyme, 1 sprig marjoram, 10 pepper-
corns, cayenne pepper, salt, | lemon.
Bone the calf's head, blanch it, and cook for three
or four hours in stock or salted water. Press it
between two boards or dishes. Cut the veal, beef, and
ham or bacon into pieces, put them in a large stewpan
with the vegetables, cleaned and cut into slices, the
butter and herbs, stir the whole over a brisk fire until
light brown. Stir in the flour, and cook until it
acquires a light brown colour, moisten with 2 quarts of
liquor in which the calf's head has been boiled and
3 quarts of other stock ; add the peppercorns, a little
salt, and a pinch of cayenne ; let the whole come to a
boil (stir till boiling), take off the scum, and simmer
slowly for three hours. Strain the soup, and let cool.
SOUPS (POTAGES). 4I3'
Cut the calf's head mto neat 1-inch squares, trim off
the fat, and put them in a stewpan with the wine,
cover with a lid, and simmer for a few minutes ; then
add the strained soup, boil for another thirty minutes,
skim well, add more seasoning if needed, and a few
drops of lemon juice. Pour into a hot soup tureen,
and serve with thin slices of pared lemon.
140. Potage a la Reine (Puree de Volaille). —
1 medium-sized chicken, 3 quarts stock, 4 oz. bacon,
1 carrot, 1 O!nion, 1 bunch parsley, thyme and bayleaf,
3 oz. butter, 1 oz. almonds, 4 oz. bread crumbs, quenelle
meat, seasoning, ^ pint of milk.
Slice the bacon and put in a stewpan together with
the vegetables, herbs, &c. Place the chicken, pre-
viously trussed as for boiling, on top, season with pepper
and salt, pour in a quart of stock, cover with a lid, and
let it reduce slowly. Add the remainder of stock, boil
slowly, skim, and continue to boil until tender. Re-
move the chicken, free it from skin and bones, and
pound meat in a mortar with bread crumbs, season with
salt and nutmeg, moisten with all the stock, and rub
through a fine sieve, return to the stewpan. Peal and
pound the almonds, boil in milk, and rub through a
napkin. Add this to the soup along with the broth
just before serving. Serve the soup with a garnish of
small chicken quenelles, bead shapes, made with the
cornet and poached, also with a handful of freshly-
cooked peas or asparagus points.
141. Potage de Perdreaux (Partridge Soup). — 1 or
2 roast partridges, ^ lb. calf's or chicken livers, 2
table-spoonfuls Espagnol sauce, 2 quarts stock, 2 oz.
butter, 1| oz. flour, 2 oz. bacon, 1 bouquet garni
(No. 3), 2 yolks of eggs, seasoning.
Remove the fillets from the partridges, cut two of
them into small dice. Take off the legs from the birdsr
and put away for further use. Chop up carcase. Fry
the bacon with a little butter, add the liver finely
sliced. Season with pepper and salt, pound in a mortar,
add the sauce, season and rub through a sieve (the
414 BECHEKCHE COOKERY.
Page 157
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139. Potage Fausse Tortue (Mock Turtle Soup,
Thick). — I small calf's head, 1 lb. veal, 2 lbs. lean
beef, 6 oz. lean ham or bacon, 4 oz. flour, 3 quarts
stock, 1 gill Madeha vdne, 1 oz. butter, 1 small onion,
1 carrot, 1 turnip, 1 stalk celery, a few sprigs parsley,
1 bayleaf, 1 sprig thyme, 1 sprig marjoram, 10 pepper-
corns, cayenne pepper, salt, | lemon.
Bone the calf's head, blanch it, and cook for three
or four hours in stock or salted water. Press it
between two boards or dishes. Cut the veal, beef, and
ham or bacon into pieces, put them in a large stewpan
with the vegetables, cleaned and cut into slices, the
butter and herbs, stir the whole over a brisk fire until
light brown. Stir in the flour, and cook until it
acquires a light brown colour, moisten with 2 quarts of
liquor in which the calf's head has been boiled and
3 quarts of other stock ; add the peppercorns, a little
salt, and a pinch of cayenne ; let the whole come to a
boil (stir till boiling), take off the scum, and simmer
slowly for three hours. Strain the soup, and let cool.
SOUPS (POTAGES). 4I3'
Cut the calf's head mto neat 1-inch squares, trim off
the fat, and put them in a stewpan with the wine,
cover with a lid, and simmer for a few minutes ; then
add the strained soup, boil for another thirty minutes,
skim well, add more seasoning if needed, and a few
drops of lemon juice. Pour into a hot soup tureen,
and serve with thin slices of pared lemon.
140. Potage a la Reine (Puree de Volaille). —
1 medium-sized chicken, 3 quarts stock, 4 oz. bacon,
1 carrot, 1 O!nion, 1 bunch parsley, thyme and bayleaf,
3 oz. butter, 1 oz. almonds, 4 oz. bread crumbs, quenelle
meat, seasoning, ^ pint of milk.
Slice the bacon and put in a stewpan together with
the vegetables, herbs, &c. Place the chicken, pre-
viously trussed as for boiling, on top, season with pepper
and salt, pour in a quart of stock, cover with a lid, and
let it reduce slowly. Add the remainder of stock, boil
slowly, skim, and continue to boil until tender. Re-
move the chicken, free it from skin and bones, and
pound meat in a mortar with bread crumbs, season with
salt and nutmeg, moisten with all the stock, and rub
through a fine sieve, return to the stewpan. Peal and
pound the almonds, boil in milk, and rub through a
napkin. Add this to the soup along with the broth
just before serving. Serve the soup with a garnish of
small chicken quenelles, bead shapes, made with the
cornet and poached, also with a handful of freshly-
cooked peas or asparagus points.
141. Potage de Perdreaux (Partridge Soup). — 1 or
2 roast partridges, ^ lb. calf's or chicken livers, 2
table-spoonfuls Espagnol sauce, 2 quarts stock, 2 oz.
butter, 1| oz. flour, 2 oz. bacon, 1 bouquet garni
(No. 3), 2 yolks of eggs, seasoning.
Remove the fillets from the partridges, cut two of
them into small dice. Take off the legs from the birdsr
and put away for further use. Chop up carcase. Fry
the bacon with a little butter, add the liver finely
sliced. Season with pepper and salt, pound in a mortar,
add the sauce, season and rub through a sieve (the
414 BECHEKCHE COOKERY.