Cabbage And Partridge Soup Puree De Choux Au Perdreau

Trim a nice sound cabbage and split it into quarters; put it in a pan to blanch with enough cold water to cover it, add a pinch of salt, let it come to the boil, then wash it in cold water; put it again into enough boiling water to cover it, and let it partly cook (say for fifteen minutes); strain off and press all the water from it, put it into a stew-pan with about two quarts of nicely flavoured game or poultry stock (vol. i.) and two raw trussed partridges, and cook till tender; any pieces of cooked or raw bird may be put to boil to give flavour. When these are cooked, take out the bird, and let it get a little cool, and cut the meat off it in fillets to serve in the soup. Strain the cabbage from the stock, and pound till smooth. Mix a large tablespoonful of Marshall's Creme de Riz with a quarter of a pint of cold stock and add it to the stock from the cabbage etc.; add additional stock if required to make up the quantity to two quarts; boil it up and mix with the pounded cabbage, and pass the whole through the tammy. Put the puree to get quite hot in the bain-marie. Cut up about two ounces of raw ham or bacon into little dice shapes; fry these till crisp in a pan; drain them from the fat, and add them and the little fillets from the bird to the soup just as it is to be served. Serve quite hot.

Cheese Soup Potage Au Fromage

Put into a clean soup pan two ounces of butter, one large long lettuce that is well washed and dried and cut into Julienne strips, three peeled and minced onions, two minced leeks, three ounces of cooked chicken or any white meat cut in small dice shapes; fry over a moderate fire for fifteen to twenty minutes, then add two ounces of Marshall's Creme de Riz and three quarts of white stock, half a pound of the meat from cooked calves' feet cut up into tiny dice shapes; stir together till boiling, then simmer for about an hour, mix into it about five minutes before serving a quarter of a pound of Gruyere cheese and a quarter of a pound of Parmesan cheese that are cut up into little dice, also half a pint of hot thick cream; bring to the boil, then pour into a hot soup tureen, and serve with croutons of fried bread handed on a plate.

Chestnut Soup - Puree De Marrons

Cut off the tops of the chestnuts and bake them for about fifteen minutes, then, while they are hot, skin and pound them, and to each pound of chestnuts add two pints and a half of veal or chicken stock, a bunch of herbs, and four sliced onions fried in two ounces of butter; boil all together for an hour and a half, then pound it and pass through the tammy, and add another pint of stock to it for each pound of chestnuts. Place the puree in a pan in the bain-marie in hot water (but do not let it boil), and thicken each quart of puree with half a pint of cream that is mixed with an ounce of butter and three raw yolks of eggs. A wineglassful of sherry to each quart of soup can be added if liked. Care must be taken that the puree does not boil after the cream is added, or it will curdle. Strain into the soup tureen, add a pinch of castor sugar and a little carmine, and serve with little pea quenelles (vol. i. page 51) in the soup and croutons on a plate on a dish paper.