With a saucepan over the sea

Cut 6 slices of stale bread and dip them lightly in sugar. Put them in the oven to brown, and have ready i pint of white stock and i pint of boiling milk, blended with the yolks of 3 eggs and 1 ounce of butter. Add salt, pepper, and nutmeg and a spoonful of chopped parsley. Pour over the slices of toast and serve, after keeping hot, ten minutes. QUEEN SOUP. This is said to have been invented for Marie Stuart by the royal cook when she lived in France as dauphiness. It was a favorite with both Victoria and Napoleon Bonaparte. Cook 2 large onions with 2 pieces of celery, both cut up, in 2 ounces of butter. Add some parsley, thyme, and a bayleaf, i chicken cut into joints, and 2 quarts of water. Simmer for 4 hours. Take With a Saucepan over the Sea out the chicken, cut the meat of the wings and breast into dice, and keep the dark meat for croquettes or salad. Chop one dozen blanched almonds, the yolks of 2 hard-boiled eggs, and 2 slices of bread soaked in milk. Pound these with the meat and press through a sieve ; add to the soup, strained, i cup of boiling cream or rich milk, salt, pepper, and nutmeg. Serve at once, hot. CHICKEN SOUP. (As made in Nice.) Cook I ounce of ham with i }i quarts of chicken broth for J^ hour. Add i cup of young carrots cut into dice, i dozen small white onions, and i cup of turnips, cut into dice, all cooked previously, also two tablespoonfuls of cooked shredded cabbage, the meat from breast and wings cut into dice, and 2 tablespoonfuls of boiled rice. Strain the soup before adding the vegetables and chicken, season it, and serve. LOBSTER SOUP. (Paris.) Boil I fine hen lobster weighing 2 pounds. Pick and chop the meat and pound the coral with I ounce of butter and rub it through a sieve. Add to the meat 2 quarts of white stock, i onion, parsley, thyme, and the rind of a lemon. Cook ^ hour, add a blending of flour and butter, and rub it With a Saucepan over the Sea through a sieve. Season it with salt, pepper, and nutmeg, add Y^ pint of whipped cream, and serve, giving a little cream to each person. LOBSTER SOUP. (London.) Cut into dice the meat of a boiled lobster, fry it with I carrot, i onion, 4 pieces of celery, all sliced, parsley, thyme, and the rind of a lemon, in 2 ounces of butter. Add 6 ounces of rice flour, or cooked rice rubbed to a paste, 3 pints of good stock, and the meat and pounded coral. Cook yi hour, press through a sieve, add i glass of sherry, some of the meat in pieces, and made into forcemeat balls with bread, herbs, eggs, and poached in a little broth. CREAM OP SHRIMPS. (As made in Nice.) Boil, shell, clean, and chop fifty shrimps, fry them in 2 ounces of butter, add i slice of stale bread, 3 anchovies, 4 ounces of boiled rice, i sliced onion, salt, pepper, and 2 quarts of white stock. Cook this 2 hours. Press through a sieve a tablespoonful of sherry or a glass of white wine, and serve hot. CREAM OP SHRIMPS. (As made in Paris.) Parboil, shell, clean, and chop fifty fine shrimps, fry in 2 ounces of butter, add i cup of bread-crumbs With a Saucepan over the Sea of stale bread, not the crust, salt and pepper, 2 quarts of fish stock or that made of chicken or veal, I clove, i onion, sliced. Save six of the shrimps to add, cut into dice, before serving. Cook 2 hours, press through a sieve, add i cup of boiling cream, a little nutmeg, and the shrimps and 1 tablespoonfuls of sherry. LOBSTER SOUP. (As made in Nantes, France.) Cook I ounce of chopped ham, i onion, and i carrot, cut fine, parsley, thyme, and a bayleaf, in i ounce of butter. Add 3 pounds of lobster meat, cooked and cut into dice, i pint of white wine, and I j4 quarts of veal stock. Simmer i hour. Strain the soup, add 2 cups of boiled rice and i hardboiled egg sliced and some butter. Season and serve with croutons. CONSOMME COLBERT. (Prance.)