Friar Tuck Soup Potage A La Friar Tuck

Take two or three quarts of good-flavoured white stock in which veal, rabbit, or chicken has been boiled, allowing rather better than a quarter of a pint to each person, put it into a stewpan to boil; then cut a young cleansed chicken into little pieces, pick a handful of fresh parsley and the same quantity of chervil into little leaves, and add these to the soup with two nice fresh young leeks in Julienne shreds; let these boil together for about half an hour, then remove the pieces of fowl from the pan, and keep the liquor hot in the bain-marie. Take four or five fresh eggs and beat them with a whisk into a smooth consistency, then mix them with the soup and stir until the mixture thickens, but it must not be allowed to boil. Cut the pieces of chicken into nice neat slices, freeing them entirely from bone and skin, and add these to the soup; season with a little salt and mignonette pepper and serve. Have some little fried croutons of bread dished on a napkin on a plate and handed with the soup. Should the soup be too thick add a little more stock. The soup should be about as thick as cream when served.

Soup A La Frankfort Puree A La Frankfort

Peel off the skin from two or three good-sized cucumbers, and remove the seedy part; cut them up in thin slices and place them in a clean stewpan with two ounces of butter, three good-sized peeled and sliced onions, a bunch of herbs, one pound of well-washed and cleansed asparagus, and half a pound of well-washed fresh white button mushrooms; fry these all together, with the stewpan covered down, for about twenty minutes, then add half a pound of cooked chicken or rabbit, a quarter of a pound of lean bacon that has been minced very finely, two ounces of Marshall's Creme de Riz, and three quarts of good-flavoured white stock from veal, rabbit, or chicken; stir together till it boils, then let it simmer gently on the side of the stove for about half an hour, remove the chicken and bacon and pound them together, add again to the soup, then rub all through the tammy. Make hot in the bain-marie, and just before serving add a pint of warm single cream that has been mixed with six raw yolks of eggs, and stir together in the bain-marie till the soup thickens, but do not let it boil; strain into the soup tureen through a strainer, serve with Asparagus peas (see recipe) in the puree, and croutons handed on a plate on a napkin. The above quantity is sufficient for twelve persons.

Game Soup Puree De Gibier

Put five or six large sliced onions in a stewpan with two ounces of butter, a good bunch of herbs (thyme, parsley, basil, and marjoram) and a few strips of celery and leek; fry these together till a nice golden colour, then mix in four ounces of Marshall's Creme de Riz and a pound and a half or two pounds of either cooked or raw game or poultry bones, tied up in a piece of muslin; add four quarts of good-flavoured brown stock (game gravy is the best to use) and simmer steadily on the side of the stove for about an hour or an hour and a half, keeping skimmed while boiling; then take up the bones, remove the meat and pound it till smooth, then pound the vegetables and mix together and add it to the puree and pass all through a tammy; rewarm in the bain-marie, garnish with pieces of pink and white royal (vol. i. page 53) cut in any fancy shapes, and have croutons of fried bread handed on a plate on a paper. The soup can be flavoured just as it is about to be served with a wineglass of port or sherry.