Cream A La St. Louis Creme A La St. Louis

Cut into very thin slices two cleansed leeks, six peeled onions, six cleansed Jerusalem artichokes, three peeled turnips, four large peeled potatoes, and two ounces of raw lean bacon, and put them into a stew-pan with a bunch of herbs (thyme, parsley, and bayleaf) and two ounces of butter; fry these till a nice golden colour, then mix in three ounces of Marshall's Creme de Riz, two cut-up green capsicums, a quarter of an ounce of Marshall's Coralline Pepper, and three quarts of good-flavoured light stock (that in which veal, rabbit, or chicken has been boiled); let these simmer till tender, which will take about an hour, during which time keep the fat skimmed from the top; then rub all through a clean tammy cloth and put it into the bain-marie till quite hot. Mix a pint of warm single cream into the soup. just before serving, and three tablespoonfuls of cooked carrot in Julienne shreds.

Cream A La Milton Creme A La Milton

Put into a stewpan four peeled and finely minced onions, three ounces of butter; fry for about ten minutes, then add a bunch of herbs tied in a piece of muslin with a blade of mace and two ounces of bacon bones, add half a pound of blanched Carolina rice, two chopped French red chillies freed from pips, three quarts of light stock; stir till boiling, then simmer for one hour, and remove the muslin with its contents; mix into the soup a quarter of a pound of grated Parmesan cheese, stir till reboiling, and then add four raw yolks of eggs that have been whipped up well with a pint of hot cream and strained into the soup; pour into a hot soup tureen and serve quite hot.

Soup A La Carlton Potage A La Carlton

Put into a clean stewpan two ounces of good butter, a quarter of a pound of lean raw ham or bacon cut up into fine slices, a bunch of herbs (bayleaf, thyme, and parsley), six peeled and finely sliced onions, four sliced and peeled potatoes; fry all together for about twenty minutes, then mix into it a quarter of a pound of Marshall's Creme de Riz, one pint of good Tomato sauce (vol. i.), five pints of chicken, veal, or rabbit stock, and a quarter of an ounce of coralline pepper; stir over the fire till boiling, then draw the pan to the edge of the stove and let the contents simmer for about an hour, keeping the scum well removed; then rub altogether through the tammy, make quite hot in the bain-marie, and just before serving add to it a pint of warm single cream that is mixed with two wineglassfuls of sherry and four raw yolks of eggs, stir again in the bain-marie till it thickens, and strain into the soup tureen, and send to table very hot. Serve some fried croutons of bread piled on a hot plate on a napkin or dish-paper with the soup.

French Bean Soup Puree De Haricots Verts

Put two ounces of the fat from fried bacon or two ounces of butter in a pan with a bunch of herbs (thyme, bayleaf, and parsley), and six good-sized sliced onions; fry these for about fifteen minutes, but they must not be at all discoloured; add to this one tablespoonful of Creme de Riz and three pints of white stock, also one pound of French beans that have been cut up small and blanched, and a pinch of salt; let this boil altogether (keeping it well skimmed while boiling) for rather better than half an hour; pass through the tammy; put the puree into the bain-marie, and when quite hot mix it with half a pint of warm cream that is mixed with three raw yolks of eggs and an ounce of butter; stir in the bain-marie till it thickens, then strain into the tureen and serve with little fried croutons of bread. When you have not got fresh beans use the bottled or tinned ones.