two fillets remaining may be pounded with the above if
the soup is desired specially rich). Fry the carcase with
the bouquet garni in a little bacon fat and the remaining
butter. Sprinkle over the flour, stir in the stock. Skim
well as it begins to boil. Simmer for about half an
hour, stirring occasionally ; strain through a tammy and
return to a stewpan, with the puree previously pre-
pared, boil up, add a glass of sherry or port, season
to taste. Cook for fifteen minutes longer, adding the
minced breasts just before serving ; bind with two yolks
of eggs at the last.
142. Potage Faubonne. — 1 pint soaked lentils, 2
quarts of stock, 3 oz. butter, 1 bouquet garni (No. 3), 1
gill cream, a handful of fried bread croutons, 3 table-
spoonfuls cooked peas, a pinch powdered mint, pepper
and salt.
Drain the lentils, put them in a stewpan with the
butter and bouquet of herbs, fry a httle, moisten with
the stock, and cook until the lentils are tender. Take
out the bouquet, rub through a sieve, return to the stew-
pan, add the cream and mint, season to taste, heat up
(but do not let it boil), put the peas and croutons in a
soup tureen, pour in the soup, and serve.
143. Potage a la Jackson. — Proceed in the same
manner as in the above recipe, using 1 lb. of potatoes,
washed, peeled, and sliced, instead of the lentils,
omitting the peas and mint. Add a little grated nut-
meg in seasoning the soup.
144. Potage Creme d'Orge (Barley Soup with
Cream). — ^ pint of pearl barley, 3 pints of white broth
(stock), 1 oz. of butter, grated nutmeg, a gill of cream,
a pinch of sugar, pepper, salt, and fried bread croutons.
Wash the barley in several waters, put it in a stew-
pan with the broth or stock, stir over the fire until it
boils, then let simmer slowly for three hours, season to
taste with salt, pepper, and a little grated nutmeg.
Rub through a hair sieve or fine wire sieve, return to
the stewpan, boil up the cream, and add it to the soup
together with a pinch of sugar and the butter ; stir
SOUPS (POTAGES). 415
again until it is thoroughly hot, but do not let it boil.
Place the croutons (previously prepared and fried in
butter) in a soup terrine, pour in the soup, and serve.
145. Creme d'Artichauts (Green Artichoke Soup).
4 green artichokes, 1 onion, 1 quart white stock,
2 oz. butter, 1 oz. creme de riz (or ground rice), ^ pint
milk, ^ gill cream, 2 yolks of eggs, 1 oz. salt, pepper, nut-
meg, parsley.
Cut off the stems of the artichokes, trim off some of
the green leaves, cut each in four, and wash well. Melt
the butter in a stewpan, add the onion, peeled and cut in
slices ; fry a little, put in the artichokes, and stir over
the fire a few minutes, but do not let them take colour.
Add the stock, season with salt and pepper, and let sim-
mer until tender. Eub all through a hair sieve. Mix
the creme de riz or ground rice with a little cold milk,
boil up the remainder of the milk and add to the rice-
flour. Put this and the artichoke puree in a stewpan,
let it boil up, take off the scum, stir frequently to pre-
vent it from burning ; beat the yolks of eggs a little, in-
corporate with the cream, and add to the soup when the
latter has been boiled. Add a grate of nutmeg, stir
long enough to bind the eggs, but on no account allow
it to boil again.
Page 158
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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two fillets remaining may be pounded with the above if
the soup is desired specially rich). Fry the carcase with
the bouquet garni in a little bacon fat and the remaining
butter. Sprinkle over the flour, stir in the stock. Skim
well as it begins to boil. Simmer for about half an
hour, stirring occasionally ; strain through a tammy and
return to a stewpan, with the puree previously pre-
pared, boil up, add a glass of sherry or port, season
to taste. Cook for fifteen minutes longer, adding the
minced breasts just before serving ; bind with two yolks
of eggs at the last.
142. Potage Faubonne. — 1 pint soaked lentils, 2
quarts of stock, 3 oz. butter, 1 bouquet garni (No. 3), 1
gill cream, a handful of fried bread croutons, 3 table-
spoonfuls cooked peas, a pinch powdered mint, pepper
and salt.
Drain the lentils, put them in a stewpan with the
butter and bouquet of herbs, fry a httle, moisten with
the stock, and cook until the lentils are tender. Take
out the bouquet, rub through a sieve, return to the stew-
pan, add the cream and mint, season to taste, heat up
(but do not let it boil), put the peas and croutons in a
soup tureen, pour in the soup, and serve.
143. Potage a la Jackson. — Proceed in the same
manner as in the above recipe, using 1 lb. of potatoes,
washed, peeled, and sliced, instead of the lentils,
omitting the peas and mint. Add a little grated nut-
meg in seasoning the soup.
144. Potage Creme d'Orge (Barley Soup with
Cream). — ^ pint of pearl barley, 3 pints of white broth
(stock), 1 oz. of butter, grated nutmeg, a gill of cream,
a pinch of sugar, pepper, salt, and fried bread croutons.
Wash the barley in several waters, put it in a stew-
pan with the broth or stock, stir over the fire until it
boils, then let simmer slowly for three hours, season to
taste with salt, pepper, and a little grated nutmeg.
Rub through a hair sieve or fine wire sieve, return to
the stewpan, boil up the cream, and add it to the soup
together with a pinch of sugar and the butter ; stir
SOUPS (POTAGES). 415
again until it is thoroughly hot, but do not let it boil.
Place the croutons (previously prepared and fried in
butter) in a soup terrine, pour in the soup, and serve.
145. Creme d'Artichauts (Green Artichoke Soup).
4 green artichokes, 1 onion, 1 quart white stock,
2 oz. butter, 1 oz. creme de riz (or ground rice), ^ pint
milk, ^ gill cream, 2 yolks of eggs, 1 oz. salt, pepper, nut-
meg, parsley.
Cut off the stems of the artichokes, trim off some of
the green leaves, cut each in four, and wash well. Melt
the butter in a stewpan, add the onion, peeled and cut in
slices ; fry a little, put in the artichokes, and stir over
the fire a few minutes, but do not let them take colour.
Add the stock, season with salt and pepper, and let sim-
mer until tender. Eub all through a hair sieve. Mix
the creme de riz or ground rice with a little cold milk,
boil up the remainder of the milk and add to the rice-
flour. Put this and the artichoke puree in a stewpan,
let it boil up, take off the scum, stir frequently to pre-
vent it from burning ; beat the yolks of eggs a little, in-
corporate with the cream, and add to the soup when the
latter has been boiled. Add a grate of nutmeg, stir
long enough to bind the eggs, but on no account allow
it to boil again.