The thorough good cook

the flesh from the bones of the fowl, pound the meat, adding a few potatoes previously boiled, and pass through the sieve. Moisten Avith a little of the liquor, till the soup is of the consistence of cream ; when ready for serving, with or without crusts, add a good-sized piece of fresh butter. This, you will perceive, minus the potatoes, is only another form of the ancient " Queen soup " or " Potage a la Reine " (Xos. 60, 61, 62). 77. Puree of Fowl a la Monglas. {So named from the Inventor.) I have abstained, as much as I possibly could, from using French terms in this work ; but I am absolutely compelled to employ the French word "puree;" because "puree" means a thick, in contradistinction to a clear soup. This soup is prepared precisely as "Potage a la Reine" (Xos. 60, 61, 62) is made. Serve it with a scollop of fat livers, prepared as follows : Disengorge a fat liver from Strasburgg, blanch it for a second ; when cold, dry it and surround it with slices of fat bacon, and dress it in a "mirepoix." (Now, both the General Reader, the Lady of the House, and Mrs. Cook may ask what a " mirepoix " may be. The word is rarely found in Anglo-French dictionaries. A " mirepoix " is simply rich gravy of white and brown stock thickened with herbs and seasoned with condiments in which meat is slowly stewed. " Mirepoix " is not a technical culinary term. It was manifestly coined under the Ancien Regime by a chef in the service of the Due de Mirepoix.) Simmer it for half an hour, and let it cool in the mirepoix ; then drain, and trim it neatly into scollops, one inch in diameter and a quarter of an inch in thickness, which lay in the tureen with a very little boiling broth, and five minutes after pour in the puree of fowl, with which you have mixed the consomme of fowl. 78. Puree of Hare Soup. Cut up the remains of a hare that has been roasted for a former dinner ; put a few slices of ham into a stewpan, then the hare, two whole onions, a blade of mace, two quarts of stock, and a faggot composed of a sprig of thyme, parsley, a little basil, and two cloves ; set it on a stove to' simmer two hours or more ; strain it off, pull all the meat from the bones, and pound it with a lean ham boiled with it, and the crust of two French rolls which have been soaked in broth ; rub the whole through a tammy, with a pint of boiled claret or port, and enough broth to bring it to the consistence of cream ; put it in a stew-pan surrounded by a larger one of boiling water. Work a little butter into it, and serve with sippets. 79. Puree of White Beans. Chop some onions and fry them lightly in a little butter and flour, and moisten with a teaspoonful of broth ; let the onions be done ; boil the beans in this for half an hour, season them well, use white pepper, and strain them through a tammy; reduce the puree over a brisk fire, take off the white scum, and before you serve refine it with a morsel of fresh butter and two teaspoonfuls of thick cream ; garnish it with fried crusts of bread. 80. Puree of Game.