Practical gastronomy and culinary dictionary

Pour into a soup tureen, sprinkle over with a little finely chopped parsley, and serve. 146. Puree de Choux-fleur a la Creme. — 2 small cauliflowers, 6 oz. crushed tapioca, 1^ oz. ground rice (fecule de riz), ^ oz. castor sugar, 1 gill cream, 1 pint milk, 1 pint white stock, salt, pepper, nutmeg. Wash and trim the cauliflowers, cook them in salted w'ater until tender — strain (keep the water), and rub through a fine sieve. Bring the water in which the cauliflowers have been cooked to a boil, stir in the crushed tapioca, and simmer for twenty minutes. Mix the fecule de riz or ground rice with a little cold milk, boil up the remainder of milk with the stock, stir in the ground rice and cook for a few minutes, stirring all the while. Mix all together, season with salt, pepper, and grated nutmeg to taste, bring it to a boil, 416 RECHERCHE COOKERY. add the cream, stir a little longer, but do not let it boil again. The puree is now ready for serving. 147. Potage de Tom ate a la St. Louis. — 1^ pints tomato sauce (No. 202), 3 pints clear soup, 2 table- spoonfuls crushed tapioca or 1 oz. sago, 16 little quenelles of chicken (No. 231), pepper and salt. Boil the sauce and clear soup together, stir in the tapioca or sago, simmer for ten minutes, stirring con- tinually. Season to taste, poach the quenelles, and put with the soup just before serving. 148. Potage a la MacMahon. — 1 cooked calf's brain, 2 boiled onions, J cucumber, 1 teaspoonful curry powder, 3 yolks of eggs, f oz. butter, ^ gill cream, 2 quarts of stock, pepper, salt, nutmeg. Peel the cucumber, cut into thick slices, and boil in salted water till tender. Pound the brain and onions in a mortar, add the butter and curry powder, put in a stewpan with the stock. Boil for twenty minutes and run through a sieve. Pteturn to the fire, mix the eggs with the cream, stir mto the soup, heat up, season to taste, and serve with the cooked slices of cucumber. 149. Puree Crecy au Riz. — Wash and scrape ten large French carrots, shred off all the red part, parboil them for five minutes, drain, dry, and put them in a stewpan with three ounces of butter, one large sliced onion, and the white part of a leek ; stir over the fire for a few minutes, add two quarts of stock, season with salt, pepper, and a little nutmeg ; allow it to simmer until the carrots are done. Eub the whole through a fine sieve or tammy. Put it on the fire again, add more stock, a dessert-spoonful of sugar, a pat of fresh butter, also one ounce of fecule or cornflour mixed first with a little milk or water. Stir well, allow it to simmer for fifteen minutes, add a quarter of a pound of rice boiled in beef broth, skim well, and serve with bread sippets either separate or in the soup tureen. 150. Potage a TOseille (Sorrel Soup). — i lb. picked sorrel leaves, 4 oz. butter, 3 pints stock, 1| gills cream, 3 yolks of eggs, | oz. fecule de riz or potato flour, SOUPS (POTAGES). 417 pepper, salt, a pinch of sugar, a handful fried bread croutons.