Green Pea Soup Puree De Petits Pols

Put a pint and a half of shelled peas in about two quarts of cold water with a dessertspoonful of salt and a piece of soda the size of a pea; just let these come to the boil, then strain off and put them in a stewpan with about two ounces of cooking butter, two good-sized onions sliced, one lettuce that has been well washed and dried and cut up in lengths of about one inch, and a pint and a half of the pea-shells; tie up a bunch of herbs, such as thyme, parsley, bayleaf, and mint. Fry all together for about fifteen minutes over a moderate fire, then mix with them a tablespoonful of creme de riz. Add about three pints or two quarts of stock, or the stock from boiled veal, rabbit, or chicken would do if you have no ordinary stock. Cook altogether for rather better than half an hour, strain off the stock and rub the vegetables through a hair sieve (or a tammy would be better); the colour would be improved by adding a little of Marshall's Apple Green. Whilst the mixture is being passed through the sieve or tammy add a little of the stock to moisten it; when it is all passed add the liquid, and put it in the bain-marie or in a saucepan which is standing in a pan of hot water on the stove. Cook about three-quarters of a pint of peas in boiling water for fifteen minutes with a tiny pinch of soda and salt to season; then strain and serve in the soup. If you have any cream half a pint will greatly enrich the puree; the cream must be warmed, and each half-pint should be mixed on to three raw yolks of eggs, one ounce of butter, and a tiny pinch of sugar, then poured into the pea puree and mixed well together; warm the soup again in the bain-marie after the eggs and cream are added but do not boil, and strain into the tureen.

Maltese Soup Puree A La Multese

Take, for six to eight persons, four large tablespoonfuls of cooked white meat farce (any left from a previous meal will do); put half a pint of boiling new milk in the bain-marie to infuse, with as much saffron as will cover a threepenny-piece, for ten minutes, then strain off, and mix the farce with this and the raw yolks of four eggs and one ounce of fresh butter; put one quart of good-flavoured veal or other white stock to boil; then mix in it two ounces of Marshall's Creme de Riz that has been previously mixed with a pint of cold white stock into a smooth paste; stir these together till boiling, add the farce, and two wineglasses of white wine, then rub altogether through a tammy cloth. Replace the puree into a clean stewpan in the bain-marie and make it quite hot, giving it an occasional stir; mix with it half a pint of hot cream and a pinch of salt if needed, and, when ready to serve, add one finely-shredded green capsicum, one red French chilli, and the very finely cut slices of four oranges from which the skin and pips have been removed; cut the yellow of the peels of the oranges, very thinly, into Julienne shreds about an inch long, put into a stewpan with cold water and a little salt, just bring to the boil, then strain, rinse well in cold water, and add to the soup. It is then ready to serve.