Soyer's standard cookery

After twenty minutes, strain the soup through a colander, add a pinch of sugar and a little pepper and salt, and let it boil gently for a few minutes longer. Now place in a soup-tureen the yolks of two eggs beaten moderately with a little milk, and into this pour the soup, stirring all the while. Sippets of fried bread should be served with it. Blackberry Soup. Melt two ounces of butter in an enameled saucepan with a tablespoonful of flour, and stir until the mixture becomes slightly browned. Now pour in slowly two pints of water and add one and a half pounds of carefully picked blackberries with four cloves. Simmer gently for half an hour, and then pass the whole through a fine sieve in order to remove the seeds from the blackberries. Now add a generous glass of port and a few fine blackberries. Heat the soup again till the blackberries are cooked, which will only take a few minutes, and then serve in a soup-tureen. Fruit soups of this character are very popular in Germany, and care should be taken not to make them at all too sweet. If necessary, a little lemon juice can be added at the table, as most people prefer these soups a little sharp. Lemon Soup. This very attractive soup is made from a very old recipe, and has only to be tried to be appreciated. Chop together a little cold chicken with some bread crumbs and herbs and make it into forcemeat balls with the yolk of an egg. Poach these in a quart and a half of chicken broth. Take them out and thicken the soup with half a cupful of cream or milk beaten up with three eggs, the juice of a lemon, a little nutmeg, and pepper and salt. Replace the forcemeat balls and serve with sippets of toast. Consomme Colombine. Prepare a good tablespoonful of carrot pearls and one of turnip pearls, keeping the latter very white. Cook them in the ordinary way, and put them in the soup-tureen with one tablespoonful of very green peas, one tablespoonful of a julienne of roast pigeon fillets, and six poached pigeons' eggs, which latter should be sent to the table in a timbale at the same time as the consomme. Pour over the other garnish one quart of very clear boiling chicken consomme and serve at once. This soup can only appear on menus when pigeon's eggs are in season. Cheese Soup. Fry a quarter of a pound of minced ham and six sliced onions in two ounces of butter. Mix with half a pound of bread crumbs and mix the whole in three pints of chicken broth or other white stock, flavoring with mace, pepper and salt. After cooking for half an hour stir in the yolks of two eggs and a quarter of a pound of good Parmesan cheese. Press through a sieve and serve as hot as possible. Egg Soup. Take six slices of stale bread and sprinkle them on both sides with sugar before placing them in the oven to brown. Mix the yolks of three eggs and one ounce of butter with a pint of boiling milk, and add it to a pint of white stock flavored with pepper, salt, nutmeg, and chopped parsley. Pour the whole over the slices of toast, and keep it hot for ten minutes before serving. SAUCES. The Roux. Three kinds of roux are used — brown roux, for brown sauces; pale roux, for veloutes, or cream sauces; and white roux for white sauces and Bechamel. Brown Roux.