water or stock, until tender. Rub through a sieve into a basin, and set
aside.
Slice and boil two onions until tender. Drain them. Melt the butter in
a sauce-pan. Add the onions and a little nutmeg and fry until a good
brown, stirring in the flour and mixing it smooth. Add the boiling
milk. Boil for several minutes, stirring all the time. Press through a
sieve, and add to the purée of beans. Season. Heat gently. Serve with
croûtons.
Purée of Carrots
2 large carrots
1 ” onion
1 ” turnip
1 quart beef stock
Scrape the carrots, and slice them finely, using the red outside part
only. Slice the other vegetables. Put all together in a sauce-pan with
the stock. Cook until tender. Rub through a sieve. Return to the fire.
Season and add a small lump of sugar. Serve with croûtons.
Purée of Endive
3 large endives
1¹⁄₂ pints chicken stock
1 table-spoon white roux
¹⁄₂ pint cream or milk
2 ozs. butter
Discard all but the white hearts of the endives. Wash them thoroughly,
and boil them in salt water for ten minutes. Drain them and put them
to stew very gently for quarter of an hour with the butter, stirring
continually. Then add half a pint of white chicken stock, and simmer
for an hour. Pass through a tammy. Return to the fire and add a pint
more stock. Let it boil up. Season. Add the white roux (p. 12), butter
and the boiling cream. Colour with spinach colouring (see p. 104).
Purée of Green Peas--I
1 pint of green peas
1 turnip
1 small onion
1 piece of mint
1 oz. of butter
1 quart brown stock
Stew the vegetables with the butter, one pint of stock, and a little
celery seed, until they are quite tender. Rub them through a fine sieve
or tammy. Return to the fire. Add the rest of the stock. Season, and
add a lump of sugar and spinach colouring (see p. 104).
Whenever possible, use half a head of celery finely chopped, instead of
the celery seed.
Purée of Green Peas--II
1 pint of peas
2 small onions
1 cabbage lettuce
1 bouquet herbs
1 quart stock
1 table-spoon white roux
1 gill cream
Stew the peas, onion (sliced), lettuce and a bouquet of herbs in the
butter very gently for ten minutes. Add to them the hot stock. Bring
to the boil. Simmer for half-an-hour. Pass through a tammy. Re-heat
gently. Season. Stir in the roux (p. 12) and a gill of cream. Serve
with croûtons, or add to the soup some young cooked peas.
Purée of Italian Dried Green Peas
¹⁄₂ pint of peas
¹⁄₂ head of celery
1¹⁄₂ pints of stock or water
¹⁄₂ pint cream or milk
1 table-spoon butter
Soak the peas over night. Put them and the celery, chopped, on to boil
with the water or stock. Boil till very tender. Put through a hair
sieve or tammy. Put back on the fire and heat gently. Season. Colour
with spinach colouring. Just before serving add the butter, in small
pieces, and, when it has melted, the boiling cream. Serve with croûtons
(see p. 103).
Purée of Lentils
1 pint of lentils
1 head of celery
1 onion
1 turnip
1 carrot
1 slice of ham
3 pints stock or water
1 gill of cream
Soak the lentils in water over night. Let the vegetables (which should
be cut up) and the ham stew gently in the butter for ten minutes.
Strain the lentils from the water they have soaked in. Put them with
the ham, vegetables and stock into a sauce-pan. Bring to the boil
and simmer for two hours. Strain off the liquid. Pound and mash the
lentils, etc., and pass them through a sieve. Return them to the
liquid. Boil up again. Add a tea-spoonful of powdered sugar, seasoning
and the cream, scalded. Serve with fried bread (see p. 103).
Purée of Onions
6 onions
1 small turnip
¹⁄₂ head celery
1 quart white stock
2 ozs. butter
¹⁄₂ pint cream or milk
12 button onions
Cook the large onions, turnip, celery and butter with the stock until
very tender. At the same time prepare and boil the button onions until
soft. Put the vegetables and stock through a fine sieve. Return to the
fire. Add the cream or milk, scalded, and the button onions. Season.
Purée of Rice
4 table-spoons rice
1 pint stock
1 pint milk or cream
1 onion
1 carrot (grated)
Bay leaf
¹⁄₂ cup fine bread crumbs
1 oz. butter
Wash and parboil the rice. Add it to the stock with a grated carrot,
the sliced onion (which should have been fried a light brown in the
butter), and the bread crumbs. Simmer for half-an-hour. Pass through
a fine sieve. Return to the fire. Add the scalded milk or cream, and
season. Serve with croûtons (see p. 103).
Purée of Turnip
4 turnips (preferably yellow)
1 large onion
1 carrot
1 piece of celery
4 ozs. butter
1¹⁄₂ pints stock or water
¹⁄₂ pint milk or cream
Slice the vegetables finely and stew them in the butter. Add half a
pint of the stock hot and simmer until the vegetables are very tender.
Put through a sieve. Add the rest of the stock. Heat. Season. Just
before serving add the scalded milk or cream.
Purée of Winter Vegetables
1 onion
1 carrot
1 large turnip
¹⁄₂ small cabbage
¹⁄₂ head of celery
¹⁄₂ pint of stewed tomatoes
1 quart of water or stock
Bouquet of sweet herb
Table-spoon butter
1 gill cream or milk
Chop all the vegetables but the cabbage and tomatoes very fine. Put
them in a sauce-pan with the water or stock and boil. Cook the cabbage
separately. When the vegetables are tender, add the cabbage. Simmer
ten minutes. Add the tomatoes and a bouquet of herbs. Boil for quarter
of an hour. Rub through a sieve. Return to the fire. Season. Add the
butter and the cream.
Meat Purées
PAGE
Purée of Fowl à la Reine 73
” ” à la Reine Margot 73
” Hare 74
” Pheasant 75
” Rabbit 75
Whenever a piece of meat or fowl is added to a soup, it must be added
as late as possible, and the soup must not be allowed to boil after
it has been added, or even made very hot. If it boils the purée will
curdle. Should it by accident do so, it is possible to remedy it by
adding a little more stock to the soup, putting it all through a tammy
again, and then warming it gently.
Purée of Fowl à la Reine
1 large tender fowl
¹⁄₄ lb. boiled rice
1¹⁄₂ pints water
¹⁄₂ pint cream
Roast the fowl. Cut off all the meat from it. Chop it and pound it.
Break the bones and carcase of the fowl. Put them and the skin in a
sauce-pan with the water. Bring to a boil and simmer for an hour or
two. Skim and strain. Add it to the pounded meat. Pass through a tammy.
Add the scalded cream. Season.
Purée of Fowl à la Reine Margot
1 fowl
1 quart water
¹⁄₂ pint cream
3 ozs. pounded almonds
1 tea-cup bread crumbs
Boil the fowl in a quart of water. When the fowl is tender, take it out
and set it aside. Skim the broth and pour it into a basin. Cut all the
meat off the fowl. Chop it very fine and pound it. Add to it the bread
crumbs (which must be very finely grated), and the pounded almonds.
Put all through a tammy and add to the broth. Season. Add the boiling
cream. The yolks of three eggs can also be added if desired (see p. 50).
Purée of Hare
1 small hare
1 quart water or consommé
1 small bouquet of herbs
2 ozs. butter
2 ozs. boiled rice
¹⁄₂ pint Sauterne
Skin and clean the hare. Cut it up into small pieces. Melt the butter
in a large sauce-pan. Add the pieces of hare to it with a small bouquet
of herbs. Fry them a good brown colour. Add the water or stock. Bring
to the boil. Simmer an hour-and-a-half. Strain off the broth. Cut off
all the meat from the hare. Chop and pound it. Add the rice. Dilute
with the broth and pass through a tammy. Heat the purée gently when
required, adding the Sauterne. Season. Serve with fried croûtons.
Purée of Pheasants
1 pheasant
1 quart stock
3 ozs. boiled rice
1 table-spoon glaze
Roast the pheasant until it is thoroughly done. Cut off all the meat.
Set aside the white meat. Put the rest with the bones and stock into a
sauce-pan. Bring to the boil and simmer for an hour. Chop and pound the
meat. Add the rice to it. Dilute with the strained stock. Pass through
a tammy. Add the table-spoonful of glaze (see p. 14). Serve with
croûtons.
Purée of Rabbit
1 rabbit
1¹⁄₂ pints water
2 ozs. barley or rice (well boiled)
¹⁄₂ pint cream
1 table-spoon brown roux
Roast the rabbit, seasoning it with salt, pepper and nutmeg. When it
is done, cut off all the meat. Put the bones with the water to make a
stock and simmer an hour or two. Skim and strain. Chop the meat and
pound it. When the stock is ready, put it with the meat and barley or
rice through a tammy. When ready to serve, heat the purée gently, and
add the roux (see p. 12). Season, and add half a pint of scalded cream.
Quenelles of rabbit may be served with this purée (see p. 105).
Bisques
PAGE
Crab Bisque 78
Lobster Bisque 78
Oyster Bisque 79
Crab Bisque
1 large crab
1¹⁄₂ pints white stock
Bread crumbs or rice
2 yolks of hard-boiled eggs
¹⁄₂ pint cream
1 glass white wine (Sauterne or Rhenish)
Take out all the meat, setting that from the claws aside. Pound the
rest of the meat with the pulpy part. Add to it about half its weight
in fine bread crumbs or boiled rice, and the yolks. Dilute with the
stock. Rub through a tammy. Heat very gently, taking care that it does
not boil. Season with salt and cayenne. Add half a pint of boiling
cream, and, if desired, a glass of white wine, and the shredded meat
from the claws.
Lobster Bisque
1 hen-lobster
1¹⁄₂ pints white stock
¹⁄₂ head of celery
2 ozs. butter
¹⁄₂ pint cream or white wine (Sauterne or Rhenish)
Remove the meat from a hen-lobster. Set aside the coral and dry it. Cut
up the meat into very fine shreds and fry them for five minutes in the
butter, with the chopped celery and pepper and salt. Add the stock and
boil for half-an-hour. Drain off the stock. Pound the meat and pass it
through a tammy. When required, return the stock and purée to the fire.
Heat gently and stir continually, stir in the coral which should have
been rubbed through a very fine sieve when dry. Season and add a few
drops of lemon juice, the scalded cream or half a pint of hot white
wine. Do not allow the bisque to boil.
Oyster Bisque
1 pint oysters
1 pint stock
1 pint milk
1 gill cream
1 blade mace
Nutmeg
4 ozs. butter
Boil the oysters gently for quarter of an hour in the stock, adding to
it one ounce of butter and the spices. Take off the fire and drain. Set
aside the stock. Chop the oysters very fine. Melt two ounces of butter
and add them to it. Stir in the flour gradually and smoothly. Add the
stock, and a pint of milk. Boil for ten minutes, stirring continually.
Rub through a tammy. Return to the fire. Add a gill of boiling cream
and an ounce of butter in small pieces. Stir the bisque until it is
melted, but do not allow it to boil. Season. Serve with croûtons (see
p. 103).
Fish Soups
PAGE
Bouillabaisse 82
Fish Soup 83
Oyster Soup 84
Salmon Soup 84
Bouillabaisse
About 3 lbs. of fish
2 onions
2 table-spoons of olive oil
¹⁄₂ a lemon
2 small tomatoes
1 glass white wine
1 laurel leaf
4 pepper corns
1 table-spoon chopped parsley
Bread
Wash the fish and cut it across in slices of different sizes. Take a
large iron sauce-pan, fry the onions with olive oil in it. When they
are coloured a good brown add the fish to the sauce-pan and just cover
it with warm water. Add also a laurel leaf, the inside of half a lemon
(from which the pips have been removed), two small tomatoes (peeled and
the seeds taken out) cut in dice and a glass of light white wine, the
pepper-corns and salt. Make up a big fire. Set the sauce-pan on it and
let the contents boil violently for twelve to fifteen minutes. Then add
a table-spoon of chopped parsley. Let it continue boiling for a minute.
In a warmed soup tureen put a number of slices of roll or bread. Pour
the liquid over them. See that they become thoroughly soaked with it.
Add the best of the fish and serve.
The best fish to use for Bouillabaisse are cod, whiting, mullet, sole,
turbot and langouste. It is absolutely essential that all the fish used
should be perfectly fresh.
In France 4 cloves of garlic would be added with the tomatoes, but this
is optional.
Fish Soup
1 lb. cod or halibut
1 quart milk
1 sliced onion
1 table-spoon white roux
Cook the fish in boiling salted water until it flakes easily. Drain it.
Take away the bones and skin and rub the fish through a sieve. Put the
sliced onion in the milk and boil for ten minutes. Remove the onion.
Add the white roux (see p. 12) to the milk. Stir till well mixed. Add
the fish. Season.
Oyster Soup
1 pint oysters
¹⁄₂ pint water
1 pint milk
1 gill thick cream
1 table-spoon white roux
Cover the oysters with the cold water. After a little while remove
them. Strain the liquor. Put it on to boil and skim. When clear add the
oysters. Let them simmer until their edges ruffle and their bodies grow
plump. (This should take about five minutes.) Take out the oysters,
set them where they will keep warm. Add the liquor to the milk, which
should be boiling. Add the roux (see p. 12) and seasoning. Simmer five
minutes. Add the boiling cream. Add the oysters.
Salmon Soup
¹⁄₂ lb. salmon
1 quart white stock
2 anchovies
¹⁄₂ head of celery
A piece of parsley
1 clove
1 gill cream
1 table-spoon white roux
Let half a pound of the salmon stew gently with the chopped anchovies,
in two ounces of butter, for twenty minutes, being very careful that
it does not brown. Add the stock, the celery, cut fine, parsley, spice
and herbs. Bring to the boil. Add the white roux (p. 12). Simmer for
an hour-and-a-half. Put through a tammy. Return to the fire. Add the
boiling cream. Season and serve at once.
Broths
PAGE
Barley Broth 87
Chicken Broth 87
Cockie Leekie 88
Game Broth 89
Hotch Potch 90
Potato Broth 90
Scotch Broth 91
Sheep’s Head Broth 92
Barley Broth
2 lbs. lean mutton
¹⁄₄ lb. barley
2 turnips
2 carrots
1 leek or onion
2 table-spoons chopped parsley
2 quarts of water
Trim the mutton and cut it into small dice-shaped pieces. Put it with
the barley in a sauce-pan. Cover with the water. Bring to a boil.
Simmer for two hours, skimming from time to time. Add the vegetables,
which should be finely chopped, and the parsley. Season. Simmer for
forty minutes.
Chicken Broth
1 chicken
1 quart cold water
1 onion
2 table-spoons of rice
Clean the chicken. Separate it into joints, removing all skin and fat.
Put it into a sauce-pan and cover with the cold water. Add the onion
sliced. Simmer until the chicken is tender. Remove the breast of the
chicken from the sauce-pan. Let the rest continue to simmer until the
meat comes clean away from the bones. Strain off the broth. Remove the
fat. Take two table-spoonfuls of rice which has already been washed and
soaked for half-an-hour. Put the broth on the fire again. Add to it the
rice. Season. Add the breast of the chicken cut in small pieces. Simmer
until the rice is tender. A cup of scalded cream can be added just
before serving.
Cockie Leekie
1 fowl
2 lbs. shin of beef or knuckle of veal
2 quarts of water
12 leeks
Skin the fowl and cut it into joints. Put it in a stew-pan with the
meat (which should not be cut up) and cover with the water. Bring to
a boil. Let it simmer for two hours. Skim. Cut off the coarser part
of the leeks, and cut the best parts into pieces about an inch long.
(The leeks are improved by being soaked in water for two hours before
using.) Add to the soup. Simmer for half-an-hour. Take out the meat and
fowl. Cut the breast of the fowl into small pieces and return to the
soup. Season.
A tea-cupful of boiled rice can be added if wished.
Game Broth
Two or three birds (any kind of game)
2 quarts of cold water
1 whole carrot
1 whole turnip
¹⁄₂ tea-cup chopped white cabbage
3 potatoes sliced
1 dozen small onions
1 head of celery
Cut the game into small pieces, cover with two quarts of cold water.
Add an onion, two carrots, a turnip and several pieces of celery.
Bring to a boil. Simmer very gently for four hours. Strain off the
broth. Choose the best pieces of meat from the game, cut them up into
neat pieces. Add to the broth. Put back on the fire, and add a head
of celery very finely sliced, a dozen small onions, and three large
potatoes cut in slices. Simmer gently for about three quarters of an
hour. Add the cooked chopped cabbage, and simmer another five minutes.
Hotch Potch
2 lbs. lean mutton from the neck
2 quarts cold water
1 large carrot
1 turnip
2 onions
1 cabbage
1 small cauliflower
¹⁄₂ pint of shelled peas
Cut the mutton into dice-shaped pieces, removing the fat and skin. Put
it in a sauce-pan with the water and bring to the boil. Let it simmer
gently for two hours. Skim. Season. Add all the vegetables, finely
chopped, except the cabbage (of which the heart only should be used and
which should be cooked separately). Simmer two or three hours. Add the
cabbage.
Potato Broth
The water in which a joint of mutton has been boiled
1 oz. ham
1 oz. butter
1 small onion
3 large potatoes
Reduce the water to one quart. Strain, and remove the fat.
Chop one ounce of lean ham very fine. Melt an ounce of butter in a
sauce-pan, and in it fry the ham and a small sliced onion until a rich
brown. Add this to the broth and simmer thirty minutes. Strain. Season.
Pare and slice three large potatoes. Add to the broth. Bring to the
boil. Simmer for forty minutes.
Scotch Broth
2 lbs. scrag end neck of mutton
1 lb. best end ” ”
2 quarts water
2 carrots
2 turnips
3 small onions or 2 leeks
Small head of celery
1 table-spoon chopped parsley
3 table-spoons barley which has been soaked several hours
Soak the scrag end in cold water for an hour. Remove the skin very
carefully and part of the fat. Put on to boil with two quarts of
cold water. When it boils skim it. Set back to simmer for two hours.
Strain. Put the strained broth into a sauce-pan. Add to it the best
end of the neck, either in cutlets or using the meat only (cut in neat
pieces) and the barley. Bring to the boil. Simmer two hours. Skim. Add
the vegetables cut into small dice-shaped pieces. Season. Simmer till
vegetables are tender. Add parsley.
Sheep’s Head Broth
1 sheep’s head
1 tea-cup pearl barley
2 quarts cold water
3 onions and two cloves
1 turnip
1 carrot
Bouquet of herbs
Glass of white wine
Mushroom ketchup
Remove the brains from a sheep’s head, and clean it. Leave the head in
water over night. The next day put the head in a sauce-pan with the
water and barley. Bring to a boil. Throw in a little cold water. Skim.
Simmer for an hour, stirring from time to time. Add the vegetables, cut
up finely, and herbs. Simmer three or four hours until head is tender.
Strain off the broth from the head. Put the vegetables through a sieve
and add to the broth. Let it stand till cold. Remove the fat. Take the
best of the meat from the head. Cut it into small pieces. Put them with
the broth in a sauce-pan. Heat gently. Add a wine-glass of white wine
and a little mushroom ketchup just before serving.
Broths and Soups for Invalids
PAGE
Beef Essence 95
Beef Tea--I 95
Beef Tea--II 96
” ” --III 96
Calves’ Foot Broth 97
Chicken Broth 98
” Custard 98
” Panada 99
Game Panada 99
Chicken Tea 100
Mutton Broth 100
Veal Broth 101
It is essential in making invalid soups that the meat used should be
uncooked and very good.
For beef tea use steak or shin of beef.
Every piece of skin, membrane and fat should be carefully removed from
the meat to be used.
Vegetables, spice and seasoning should not be used unless permitted by
the doctor.
When soup has to be made quickly a little time can be saved by removing
the fat from it while it is still hot (see p. 3).
Beef Essence
Cut up a lean piece of juicy rump steak into small pieces. Put these
into a closely covered jar without any water. Stand the jar in a large
sauce-pan containing cold water. Heat slowly and keep just below
boiling point. When the meat in the jar is white, it is done. This
should be in about two hours. Strain off the juice, pressing the meat
while doing so in order that none may be left in it. Season with a
little salt.
OR,
Place the meat in a closely covered jar in a moderate oven, leaving it
there for three hours. Strain as above.
In both cases the essence should be kept in a cold place. It must not
be boiled when it is heated. It can be made into beef tea by adding
boiling water to it.
Beef Tea--I
1 lb. very juicy rump steak or shin of beef
1 cup cold water
Cut the meat into very small pieces. Put these in a bowl and cover
with a cup of cold water. Cover the basin and leave for three or four
hours. Then, squeezing the meat firmly, drain off all the liquid.
Strain this, add a little salt, and when required heat very gently. It
is best to do this in a _bain marie_, as it curdles easily (see p. 110).
Add another cup of cold water to the meat, and proceed as for the first
cup.
Beef Tea--II
1 lb. steak or shin of beef
2 pints water
Cut the meat, which must be lean and juicy, into small pieces. Put them
into a stew-pan and cover with a quart of water. Heat very gently.
Skim whenever necessary. Simmer for a little more than an hour. Strain
through muslin into a basin. Let it stand until cool. Remove the fat.
Pour off the clear beef tea very gently from the dregs.
Beef Tea--III
4 lbs. of steak or shin of beef
2 lbs. bones
2 quarts cold water
Break and crush the bones. Cut the meat into small pieces. Put into a
stew-pan and cover with the cold water. Heat very slowly. Simmer for
three hours. Add a little salt. Strain into a basin. Allow it to cool.
Remove any fat very carefully. Pour off the clear liquid carefully from
the dregs.
If allowed, a little carrot and celery may be cooked with the beef tea.
Calves’ Foot Broth (or Jelly)
2 calves’ feet
2 quarts cold water
2 table-spoons sugar
Juice of half a lemon
Glass of good white wine
Scald and clean the feet. Split and break them. Put into a stew-pan and
cover with two quarts of cold water. Heat very slowly and simmer until
reduced to about a pint and a half. Strain. When cold remove the fat.
Add sugar and lemon juice. Return to the fire. Let it boil for five
minutes, stirring continually. Skim thoroughly. Add the wine. Strain
through a jelly bag, and keep in a cold place.
In making broth, the wine may be omitted, and in its place the beaten
yolk of an egg added. In which case it will only be necessary to strain
it instead of passing it through a jelly bag. Sago or tapioca, which
has been boiled till tender, should be added.
Chicken Broth
One chicken
1 quart of cold water
Juice of a lemon
Boiled rice or vermicelli
Cut up a chicken into small pieces. Remove the meat from the bones
as much as possible. Crush the bones. Cover meat and bones with a
quart of water. Heat very slowly. Simmer until perfectly tender. When
tender strain off the liquid. Let it get cool. Remove the fat. Heat
again, adding a little salt and a few drops of lemon juice. Allow the
broth to boil for five minutes. Strain through a napkin. Add a little
well boiled rice or vermicelli, and a little of the white meat of the
chicken cut in dice.
Chicken Custard
1 chicken
3 pints of cold water
2 yolks of eggs
Clean, skin and cut up a young chicken. Put it into a stew-pan with
about three pints of cold water. Heat very slowly. Skim carefully when
it boils. Allow it to simmer for an hour. Strain off the liquid through
a napkin.
To each half pint of broth add the yolks of two eggs. Put in a double
boiler and stir until it thickens (see p. 50). Serve at once.
Chicken Panada
1 chicken
1 French roll
1 quart cold water
Skin a chicken and boil it gently until tender. Remove it from the
liquid and let it cool. Then cut off the white meat, pound it in a
mortar. Mix with it the crumb of a French roll that has been soaked
in broth. Add a little of the broth the chicken was boiled in. Pass
through a tammy. Dilute with broth. Salt. Heat gently, but do not allow
it to boil.
A table-spoon of well-boiled rice may be substituted for the crumb of a
French roll.
Game Panada
Game panada is made in exactly the same way as chicken panada,
substituting a pheasant, or a couple of partridges, for the chicken.
Chicken Tea
1 chicken
1 quart cold water
Skin a chicken and divide it into pieces. Put in a stew-pan and cover
with one quart of water. Simmer gently for a full hour. Strain. Allow
it to cool. Remove the fat. Serve hot or cold.
Mutton Broth
1 lb. lean mutton
1 pint cold water
2 table-spoons boiled rice
Chop the mutton very fine. Put it in a stew-pan with one pint of cold
water. Put it in a basin and cover it with the water. Cover the basin.
Let it stand for an hour. Then heat very gently. Simmer for quarter of
an hour. Strain. Remove the fat. Add the well-boiled rice.
Veal Broth
A knuckle of veal
A chicken
2 quarts of water
2 table-spoons well-boiled rice
Put a knuckle of veal and a chicken (an old one will do) into a large
stew-pan. Cover with two quarts of water. Let it boil up gently. Skim.
Simmer for three hours. Strain through a napkin. Allow it to cool.
Remove the fat. Serve with a little boiled rice.
Accessories
PAGE
Croûtons 104
Custards 104
Force-meat Balls 105
Green Colouring 105
Potato Balls 106
Quenelles of Chicken, Game, Hare, Rabbit 106