Holstein Soup Potage A La Holstein

Put into a stewpan two large cleansed leeks cut up into dice shapes, two ounces of good butter, three onions, a bunch of herbs, a pinch of mignonette pepper, a stick of crisp well-washed and cut-up celery, fry together for fifteen to twenty minutes, then add half a pound of pearl barley and four quarts of good-flavoured stock from boiled veal, rabbit or chicken, stir till boiling, then simmer for two and a half to three hours, during the cooking remove any scum rising up; when the barley is tender add one pint of warm single cream, a quarter of a pint of cooked Asparagus peas (see recipe), a quarter of a pint of cooked green peas, and French beans cut up in small dice pieces, and half a pint of freshly cooked (or the 'prepared) crayfish bodies that are cut through each into four portions; pour the soup into a hot soup tureen and have some glazed croutons with Parmesan cheese (see recipe) handed round.

Thick Mullagatawny Soup Potage Mullagatawny

Take six large peeled and finely sliced onions, four washed and dried fresh mushrooms, two large tomatoes, three large sour apples or a small handful of sour gooseberries, a bunch of herbs (thyme, parsley, and bay leaf), and a good plateful of any nice cooked or raw game or poultry bones, or a cut-up chicken; fry these together in a stewpan for fifteen minutes in two ounces of butter, add the juice of one large lemon, two red dry chillies pounded, one and a half tablespoonfuls of Marshall's Curry Powder, a dessertspoonful of tamarinds, a saltspoonful of ground ginger, and two ounces of Marshall's Creme de Riz; cover this with two and a half to three quarts of good-flavoured stock made from cooked meat bones; replace the pan on the stove, bring the contents gently to the boil, then skim, and let the soup boil on the side of the stove for about an hour and a half, occasionally skimming it. When cooked remove the meat from the pan and reserve the best parts (which can be cut in thin slices and then stamped out with a plain round cutter) for serving in the soup; take the remaining meat from the bones and strain the stock from the Vegetables in the pan, then pound the vege-tables with the meat, and mix it again with the stock; then rub all through the tammy, returning the puree to the stewpan. Place it in a bain-marie to get hot and serve with the pieces of meat in it, and have plainly boiled hot rice (see recipe) handed on a plate on a napkin.

Soup A La Milan Potage A La Milan

Put into a clean 3tewpan two ounces of butter, two ounces of lean ham cooked or raw that is cut up into fine Julienne shreds, one cleansed stick of celery, the red part of one large carrot, three large peeled potatoes, one turnip, one leek, and four large onions, all the vegetables being cut like the bacon; fry together over a quick fire but do not brown, then sprinkle in two ounces of Marshall's Creme de Riz, add one quart of new milk, two quarts of light stock from veal boilings etc., stir till boiling, then gently simmer for one hour. Put into a basin four raw yolks of eggs and two ounces of grated Parmesan cheese mixed with a pint of warm single cream; stir this into a pan containing one pint of boiling light stock, then cook in the bain-marie till thick, and strain into the preparation of vegetables, sprinkle in the soup a dust of coralline pepper, add the juice of one lemon and serve in a hot soup tureen.