Marmite Soup Petite Marmite

Pick, cleanse, and truss a nice fowl as for boiling and put it into the Marmite pot with two or three pounds of fresh veal, rabbit, or other nice meat bones, and the cleansed feet or necks of poultry; cover with four or five quarts of cold water, add a little salt, bring to the boil, then skim off all the scum that rises to the surface, and occasionally add a little cold water during the first quarter of an hour's cooking; then add to it two fresh carrots, two turnips, two leeks, and four or five strips of the heart of a stick of celery; put in a muslin bag a bunch of herbs, consisting of thyme, parsley, basil, and marjoram, about twelve peppercorns, four cloves, two Jamaica peppers, a blade of mace, and five peeled eschalots, and add this to the soup. Put in another bag about a dozen and a half little button onions, and add them to the soup; but these, together with the two turnips, must be removed when they are cooked; let the soup simmer steadily for an hour and a half to two hours, but if a young fowl is used it should be removed when the soup has simmered for one hour. Carefully remove the fat from the soup, and take out the vegetables and bones; strain off the liquor through a clean soup cloth, when it should be perfectly clear, then return it to the pot to reboil. When ready to serve, cut up the breast of the chicken into neat little fillets, and the wings into lengths of about one inch and put them into the soup with some of the vegetables and reboil. Prepare some little round croutons of bread about a quarter of an inch thick and two inches in diameter, and fry these in clean boiling fat till a pretty golden colour. Cut some of the carrot and turnip into slices lengthwise about a quarter of an inch thick, and then stamp them out with a fancy cutter; dip them into a little of the boiling soup and arrange them on the little croutons as shown in the engraving; then dish up on a hot dish on a paper and serve with the soup, allowing one to each person.

Special earthenware pots are kept for this soup, in which if used the soup is sent to table instead of a tureen. The soup is much nicer in the pot, and can always be served very hot.

Soup A La Reine Consomme A La Reine

Take some good Clear soup (vol. i.), that made from chicken and veal boilings is best; clarify it, and when about to serve garnish it with a macedoine of cooked vegetables, shredded cucumber, tarragon and chervil (see recipe) and little quenelles (vol. i. page 51). The macedoine of vegetables is kept pre pared in tins and bottles ready for use. Cut the cucumber into Julienne shreds, put them into cold water, with a pinch of salt and a tiny bit of soda, bring to the boil, simmer them till tender, but they must not be broken; strain off and use.

Soup With, Little Rolls A La Saxe Consomme Aux Petiis Pains A La Saxe

Prepare some good Clear soup (vol. i.) and serve it in a hot soup tureen, handing as a garnish little rolls prepared as below on a plate on a dish paper.

Little Rolls For Soup A La Saxe

Take some dough for French bread (vol. i.) and make it up into shapes about the size of a pigeon's egg; put these on to a floured baking tin, set to rise for fifteen minutes, then bake them in a quick oven till a pale golden colour, which should take about twenty minutes; then cut off the bottoms of the shapes, scoop out the centres till quite free from crumbs, lightly brush them over with a little warm glaze, dust them over with a little grated Parmesan cheese and dry them in a moderate oven; fill the space in the rolls with vegetables prepared as below, close them up, using a little white meat farce for the purpose, return them to the oven for about ten minutes, dish up on a hot dish on a paper and serve. Cut up into Julienne shreds some of the red part of a raw carrot, some leek, celery, and turnip, and blanch them separately in cold water with a little salt; then drain them and fry the carrot, leek and celery in a slightly buttered stewpan for about ten to fifteen minutes, then cover with good-flavoured stock and boil till tender, fry and boil the turnip separately as it will not require so long as the others to cook; mix up all together, and use as-directed.

Soup A La Trieste Consomme A La Trieste

Take some Clear soup (vol. i.) and garnish it just before serving with plainly boiled sparghetti, tiny rounds of Savoury custard in red and white (vol. i. page 56) and long thin strips of picked and blanched tarragon and chervil leaves.