Cream A La Dauphine Creme A La Dauphine

Put into a clean stewpan four peeled and sliced onions, two ounces-of good butter, a quarter-ounce of Marshall's Coralline Pepper, and a bunch of fresh green mint, and fry altogether for about fifteen minutes; add to this one quart of freshly-shelled or preserved green peas, stir in two ounces of Marshall's Creme de Riz, cover with two quarts of good flavoured rabbit, chicken, or veal stock, and one pint of tomato pulp, and stir it on the side of the stove till it boils; then place the cover on the pan and let the contents simmer for about forty minutes; remove the herbs and rub the puree through a clean tammy cloth, make it quite hot again in the bain-marie, and add to it a pint of single cream that has been mixed with three raw yolks of eggs, stir altogether again till it thickens, then strain through a pointed strainer into the soup tureen; garnish with Julienne cut vegetables (vol. i. page 3l), and similarly cut shapes of lean cooked ham, and serve with croutons (see recipe) on a plate on a dish-paper or napkin.

1 Okra, or gumbo, is largely cultivated in the Southern States (U.S.A.) for its green seed pods for using in soups or serving as a vegetable, and is imported to this country in tins.

Cream A La Ferdinand Creme A La Ferdinand

Take three ounces of good butter, a bunch of herbs (thyme, bay-leaf, and parsley), a quarter of an ounce of Marshall's Coralline Pepper, and six peeled and finely sliced onions; fry these together till a nice brown colour, then add six large sliced tomatoes, one pound of blanched asparagus (or the contents of one large tin), and a quarter of a pound of Marshall's Creme de Riz; stir well together, colour with carmine a nice light pink colour, then add two ounces of good glaze, the juice of two large lemons, and three quarts of good-flavoured stock either from veal, rabbit, or chicken, stir till boiling, then simmer gently for one [hour, during which time keep skimmed; then take up the herbs, rub the remaining contents through a clean tammy cloth, and then put the puree into the bain-marie to get hot. Put one pint of stock into a stewpan, bring it to the boil, mix into it three ounces of French sago or tapioca, stir till reboiling, then simmer it gently on the side of the stove for about ten minutes; add this to the prepared puree with half a pint of warm single cream, and half a pint of very finely cut mixed Brunoise-shaped vegetables (vol. i.), such as carrot, turnip, and leek, that have been blanched, drained, fried separately in pans with a tiny bit of butter, and then cooked together in a little nice-flavoured stock with a little salt till tender.

Cream Ferneuse - Creme Ferneuse

Cut four large peeled onions into Julienne shreds, also two cleansed leeks, and put them into a stewpan with two ounces of butter and fry them till a very pale golden colour, then mix in two ounces of Marshall's Creme de Riz, a bunch of herbs tied up in a piece of muslin with two ounces of lean bacon or odds and ends of cooked ham, then add one quart of new milk and two quarts of veal or chicken stock; stir till the contents boil, then let them simmer gently on the side of the stove for about one hour. Put into another stewpan one finely shredded, cleansed stick of celery, four peeled and sliced turnips, and four large peeled potatoes, and simmer these gently till tender in four pints of light stock or milk, with twelve pounded raw oysters and the liquor from the oysters; when these ingredients are quite tender rub them through a tammy and add to the other pan, first removing the herbs etc. in the muslin, then mix in one pint of warm cream and a tablespoonful of tiny blanched leaves of picked chervil, and serve at once with Croutons a la Julienne (see recipe) handed on a plate.