IO FRENCH DISHES

Then add salt, two carrots, the same of onions, leeks, turnips, and a little celery. Simmer gently four hours, strain, and serve.

3. Bouillon Maigre. Take six medium-sized carrots, as many turnips, a bunch of celery, and two leeks. Boil them in water for a few moments, drain, put them in cold water for a moment, after which put them into three quarts of water, adding two cloves, and boil gently three hours. Add a little salt, put through a sieve, heat again on the fire, and serve.

4. Bouillon Maigre of Fish. Put into three quarts of water two pounds of black bass, two pounds of pike, and one pound of eels. Add to these two onions, two carrots, one head of celery, two cloves, and a little salt. Simmer gently for two hours, and strain. This bouillon is used as a foundation for all soups and sauces composed of fish.

5. Pot-au-Feu. Put into a saucepan three quarts of water, two pounds of beef cut in slices, a fowl partially roasted, a knuckle of veal, and a little salt. Simmer gently, and as soon as boiling be- gins, skim carefully. Add two carrots, two turnips, two leeks, a few branches of celery, an onion stuck with two cloves, and boil four hours. Drain your vegetables carefully, remove every particle of grease from your soup, strain, pour it over your vegetables, and serve.

6. Soup a la Julienne (Vegetable Soup). Di- vide two medium-sized carrots in two, then cut into very thin slices of about an inch long ; take the same

quantity of turnips, leeks, onions, and a few pieces of celery, all cut into thin slices, and put them into a saucepan, with a piece of good butter, on a gentle fire, stir softly until the vegetables begin to color slightly, add three pints of consomme" (or stock, Art. i), and boil gently one hour. Ten minutes before serving put in three or four leaves of lettuce, the same of sorrel, and a little chervil chopped up, boil a little longer, adding a pinch of sugar, and a tablespoonful of green peas previously boiled.

7. Soup a la Printaniere. This soup is made exactly as the foregoing, except with the addition of asparagus-tops to the other vegetables, which, instead of being in slices, are cut out in fancy shapes with a vegetable-cutter, which may be procured at any hard- ware-shop.

8. Soup a la Brunoise. Cut into square pieces, as small as possible, a carrot, a turnip, an onion, a leek, and a few pieces of celery. Stew gently in a saucepan with a little butter, stir softly until beginning to color lightly, drain, and put into three pints of consomme (see Art. 1), which boil gently for an hour, skim off the grease carefully, and serve.

9. Soup a la Paysanne. Take two table- spoonfuls of white .beans, the same of green peas. Cut in slices a carrot, a little celery, a turnip, a leek, a cucumber, and a few string-beans ; add a dozen little onions and a pinch of sugar. Put these into three pints of consomme" (or stock), which boil gently an hour. Before serving you may add a few

I2 FRENCH DISHES.

pieces of bread cut in small squares and fried in butter,

10. Soup with (farcied) Lettuce. Boil ten

moderate-sized lettuce, then dip them in cold water, drain and press the water from them. Separate them in two, season with a little pepper and salt, then lay a tablespoonful of farce on the half of one lettuce, and cover with the other half. Wrap up each lettuce with a piece of very thin larding pork, place them carefully in a saucepan containing half a pint of consomme (or stock, Art. i), and a few branches of parsley, inclosing a clove of garlic, three pepper-corns, three cloves, and tie all together. Aft- er boiling gently an hour, drain the lettuce, remove the larding pork, the parsley, and its seasoning. Have boiling three pints of consomme" (Art. i), into which place your lettuce, and serve. It would be well to tie the larding pork around the lettuce, so that the farce should not escape.

n. Farce. Place in a saucepan four ounces of very fresh bread-crumbs and a cup of consomme" (or stock, Art. i). Simmer gently for ten minutes, at the end of which time stir constantly with a wood- en spoon, and boil for ten minutes longer, so as to form a soft paste. This done, put it on a plate to cool. Take four ounces of the breast of a chicken, from which remove the skin and sinews, and po"*"d ex- tremely fine. Add to this your bread-crumbs, in quantity about three quarters as much as you have of chicken, and pound together until well mixed ; season with a little salt and white pepper, a very lit-

tie nutmeg, and a piece of butter. Then pound again, adding by degrees two eggs, until you have obtained a fine, smooth paste. This mixture is used for all farces of chicken. Veal, fish, and game are treated in the same manner. Quenelles are also made of this mixture, by forming it into small balls, and poaching them in boiling water for two minutes.

12. Sorrel Soup (clear). Wash a good handful of sorrel, which chop up together with a lettuce and a teaspoonful of chopped chervil, and put in a sauce- pan with half an ounce of butter. When beginning to color lightly, add three pints of consomme (or stock, Art. 1), and boil gently twenty minutes. Add a pinch of sugar, and skim the grease carefully from your soup. Serve with small squares of bread fried in butter a light brown.

13. Cucumber Soup with Green Peas. Cut two cucumbers in small pieces, and, adding a pinch of sugar, cook in a little stock for about half an hour, then add a pint of green peas, previously boiled, and serve in three pints of consomme (or stock, Art. 1).

14. Soup a la Pluche de Cerfeuil (Chervil Soup). Fry in butter pieces of bread cut in small squares, after which drain them. Pick and clean a handful of chervil, and, taking only the ends of the leaves, serve, together with bread, in three pints of consomme.

15. Potage aux Pointes d'Asperges (Aspar- agus Soup). Take from two bunches of asparagus only the small green ends, wash them, and then put