Practical household cookery

Brown in a stewpan with two ounces of fresh butter, a similar quantity of flour, then add one ounce of grated cheese and a gill of good broth; work the contents to a paste (on the fire) with a wooden . spoon, then draw the stewpan away from the fire, add the yolks of six eggs, stir again till well mixed, and let it get cold ; then make the quenelles as before ; poach them in a quart of boiling broth for a quarter of an hour, season with salt and pepper, and serve. 74. GERMAN QUENELLES SOUP. Proceed with these quenelles as in the foregoing, with a mixture of six ounces of calf's liver and three ounces of bacon cut in dice, the same quantity of bread crumbs, two ounces of butter, three eggs, and a gill of cream ; pound the lot well together in a mortar, and pass it through a sieve ; make the quenelles and boil them for fifteen minutes in a quart of broth, and serve. 75. A LA REINE QUENELLES SOUP. These quenelles are made with a mixture of ten ounces of either the raw or cooked flesh of a fowl, two ounces of fresh butter, three of potato purée, and the yolks of three eggs ; the whole well pounded, seasoned, and mixed together, and poached in a quart of broth as before. 76. SWISS POTATO SOUP. Peel and boil in salt water one pound of potatoes ; let them get cold, then pound them in a mortar with a piece of well-cooked meat hashed fine, with two ounces of fat bacon, one of butter, four eggs, a pinch of pounded aromatic herbs, and salt to taste ; when well pounded and mixed together, turn it into small balls the size of small nuts, drop them into a quart of boiling broth to poach for a few minutes, and serve. • If preferred, these balls may be fried in butter and served in boiling broth. 77. DAWN SOUP. Whisk the yolks of ten eggs with two ounces of melted fresh butter, two spoonfuls of velouté (No. 153), and a little grated nutmeg. Boil three pints of broth ; when boiling, pour the half of it gradually over the egg mixture, taking care to stir the while. When properly mixed and diluted, pour the contents back with the other broth over the fire, still stirring ; and as soon as it boils, pass it through a sieve into a souptureen ; add a glass of Marsala or sherry, and serve with crottons fried in butter. 78. ONION SOUP A LA LYONNAISE. Peel four medium- sized onions, shred, and fry them in a stewpan with two ounces of butter till nicely browned ; then sprinkle two tablespoonfuls of flour ; continue frying and stirring for three minutes longer ; after which, pour three pints of boiling broth, season with salt and pepper, stir and mix all well together, and simmer for ten minutes. In the meantime put eight dry or toasted slices of bread * into a soup tureen, with a handful of grated cheese at the top, pour the boiling soup over, sprinkle another handful of grated cheese over the broth, and place the soup- tureen in a moderately heated oven for a few minutes before serving. 79. ONION SOUP "MAIGRE. »9 Proceed with the frying of the onions and flour as in the pi*evious number. Substitute boiling water for broth, and simmer ten minutes; whisk the yolks of four eggs in a basin; mix this well together with a pint of the boiling water, and just before serving pour it back into the stewpan with one ounce and a half of butter; stir well, season with salt, pepper, and a little grated nutmeg, and when nearly boiling pour it into a soup-tureen, garnished (as in No. 78) with bread and cheese, and put in the oven for a few minutes before serving. 80. SHEEP'S HEAD SOUP.