Rice 107
Rice (savoury) 108
Rice Balls 108
Croûtons
Several slices of stale bread
1 oz. of butter
Cut off the crust and cut the bread into small dice-shaped pieces. Fry
them in the butter. Drain them on a sieve. Before serving, put them for
a few minutes in a quick oven.
Custards for Clear Soup
4 yolks of eggs
1 gill consommé or water
Beat the yolks in a basin, stir in the consommé or water. Add a little
salt. Strain through a hair sieve into a shallow mould. Steam it until
well set. Let it become quite cold. Put out on a wet cloth. Cut in
squares or fancy shapes. Part of the custard may be coloured green with
spinach colouring.
Force-meat Balls
1 cup of meat of any kind
1 tea-spoon finely chopped parsley
1 salt-spoon thyme
1 tea-spoon lemon juice
1 yolk of egg (raw)
1 table-spoon flour
1 ” butter
Chop the meat very fine, season it highly, and add the lemon juice,
thyme and parsley. Moisten with the yolk of egg. Roll into small balls.
Flour them well. Melt the butter in a shallow pan. When it is brown add
the balls. Fry until brown.
Green Colouring
Pound some spinach in a mortar and put it through a hair sieve. Put the
juice in a sauce-pan and boil it until it curdles. Put through a very
fine sieve. Bottle.
Potato Balls
(For Potato or Clear Soups)
2 potatoes
1 oz. butter
1 table-spoon thick cream
1 egg
Boil the potatoes. Rub them through a sieve. Put them in a sauce-pan
with the butter and cream. Season. Stir over a good fire until of a
stiff consistency. Remove from the fire and put in a basin. Add the
yolk of an egg and the beaten white. Form into small balls. Drop into
boiling water. Boil two or three minutes.
Quenelles of Chicken, Game, Hare or Rabbit
4 ozs. meat
2 ozs. bread-crumbs
2 ozs. butter
1 whole egg and 1 extra yolk
Chop and pound the meat. Soak the bread-crumbs in a little milk or
broth. Mix all thoroughly together. Season. Pass through a sieve.
Form into balls. Drop into boiling water or broth and simmer for three
minutes.
The best meat should always be reserved for making quenelles.
Quenelles of Marrow
4 ozs. marrow
4 ozs. fine bread-crumbs
1 egg
¹⁄₂ tea-spoonful finely-chopped parsley
Mix all the ingredients thoroughly. Season. Roll in the hand in small
balls. Boil in a little broth for fifteen minutes.
Rice
1 cup of Carolina rice
2 quarts boiling water
1 table-spoon salt
Wash a cup of rice thoroughly. Drain it. Throw it into a large
sauce-pan of salted boiling water and let it boil as fast as possible
for twenty minutes. Do not stir. Drain. Put into cold water for ten
minutes. Drain again. When required warm it by steaming, or set it in
the oven, leaving the door open.
Savoury Rice
(To serve with Clear Soup)
Prepare the rice as above. Add to it one cup of rich stock which has
been highly seasoned. Steam to warm. Add a table-spoon of butter just
before serving.
OR,
Add a table-spoon of chopped onion which has been fried a rich yellow
in a table-spoon of butter, to the cooked rice. Moisten with a cup of
stock and steam for ten minutes.
Rice Balls
(For Cream of Rice or Clear Soups)
¹⁄₄ lb. Carolina rice
1 oz. butter
1 oz. grated Parmesan
2 yolks of eggs
1 whole egg
Boil the rice until quite soft. Drain it. Put it in a sauce-pan with
the butter, cheese and yolks. Stir continually for five minutes.
Season. Take off the fire. Turn out of the sauce-pan to cool. When
cold, make into small balls. Beat the whole egg. Roll the balls first
in a little flour, then in the egg. Fry in very hot lard till a rich
yellow.
Sauces
There is, of course, no end to sauces, and in a book of this size it is
impossible to do justice to their variety. Enough are, however, I hope,
given in the pages that follow for ordinary needs.
It is of the highest importance in making sauces that the materials
used should be of the best. Fresh butter and the finest olive oil
should be used.
When adding the yolks of eggs to sauces it is best to do so in a _bain
marie_ (_i.e._ to stand the sauce-pan in which the sauce is being made,
inside a larger one full of boiling water), as they must never be
allowed to boil, and a quick fire easily burns them.
For thickening sauces, etc., see remarks on soup on p. 12.
Hot Sauces for Fish
PAGE
Black Butter 112
Dutch Sauce 112
Genoese Sauce 113
Italian Sauce 113
Maître d’Hotel Sauce 114
Melted Butter 114
Anchovy Sauce 114
Cucumber Sauce 114
Egg Sauce 114
Shrimp Sauce 114
Oyster Sauce 115
Sauce Hollandaise 115
Black Butter
(For Skate, grilled Mackerel)
1 gill vinegar
4 ozs. butter
Several small parsley leaves
Small piece of bay leaf
Boil the vinegar with the bay leaf until it is considerably reduced.
Heat the butter in a pan until it becomes brown. Add the parsley
leaves. Let them fry for a moment. Skim the butter.
Remove the bay leaf from the vinegar. Add a little salt and pepper.
Pour the butter and parsley leaves into it. Mix and serve.
Dutch Sauce
Butter, size of an egg
1 tea-spoon flour
¹⁄₂ pint milk or cream
Juice of half a lemon
2 yolks of eggs
Melt the butter in a sauce-pan. Stir in the flour and mix till
perfectly smooth. Add the milk or cream. Boil for two or three minutes.
Add lemon juice, and just before serving, stir in the two yolks. After
which do not allow the sauce to boil.
Genoese Sauce
(For Fillet of Sole)
1 oz. butter
2 table-spoons olive oil
2 yolks of eggs
1 table-spoon vinegar
Put the oil and butter into a sauce-pan on the fire and stir till the
butter is melted. Beat the yolks slightly. Add the vinegar to them.
Season. Directly the butter is melted add the yolks and vinegar,
stirring continually over a _bain marie_ until the sauce thickens. Half
a tea-spoonful of mustard may be added.
Italian Sauce
(For Mackerel, etc.)
2 table-spoons olive oil
1 oz. butter
6 chopped mushrooms
1 shallot, finely chopped
1 tea-spoon chopped parsley
1 clove
1 wine-glass white wine
10 drops Liebig’s extract of meat
Put the butter and oil into a sauce-pan. Add the mushrooms, shallot,
parsley and the clove. Cook for a few minutes. Add the wine and
Liebig. Simmer gently for forty minutes. Season. Pass through a sieve.
Maître d’Hotel
4 ozs. butter
¹⁄₂ pint milk
1 tea-spoon flour
1 dessert-spoon finely chopped parsley
Juice of a lemon
Mix the flour and butter together till smooth. Melt in a sauce-pan.
Add the boiling milk. Let all boil for three or four minutes, stirring
constantly. Add the parsley and lemon juice.
Melted Butter
1 tea-spoon flour
4 ozs. butter
1 gill boiling milk or water
Mix the flour and butter thoroughly in a basin. When perfectly smooth
put in a sauce-pan. Add to it the boiling milk or water. Let it boil
for two or three minutes. Stir continually from left to right. Season.
To this sauce the raw yolk of an egg or a finely chopped hard boiled
egg, shrimps, a little essence of anchovy, or a table spoon of grated
cucumber may be added; when it becomes egg, shrimp, anchovy or cucumber
sauce. To the cucumber sauce add a tea-spoonful of lemon juice.
Oyster Sauce
2 doz. oysters
3 ozs. butter
1 tea-spoon flour
¹⁄₂ pint cream
1 coffee-spoon lemon juice
Prepare the oysters and stew them in their own juice and the butter
until plump and tender. Mix the flour with the cream, until perfectly
smooth. Bring to the boil and let it boil two or three minutes. Add it
to the oysters, etc. Stir quickly together. Season with salt, a little
cayenne and the lemon juice.
Sauce Hollandaise
4 table-spoons vinegar
1 blade mace
1 tea-spoon flour
Yolks of 4 eggs
3 ozs. butter
Season the vinegar, add to it the flour and mix perfectly smooth.
Add the mace. Bring to the boil and boil for two or three minutes.
Take off the fire, and take out the mace. Add the butter cut in small
pieces, and the well-beaten yolks. Stir continually, in one direction,
over a _bain marie_. Serve directly the butter is melted.
Hot Sauces for Roasts, Steaks, Cutlets, etc.
PAGE
Brown Sauce 118
Cucumber Sauce 118
Dutch Horse-radish Sauce 119
Maître d’Hotel I. 120
” ” II. 120
Mushroom Sauce 121
Onion ” 121
Sauce Béarnaise 122
Sauce for Chops and Steaks 122
Sauce Piquante au Citron 123
Sauce Robert 123
Sauce Vinaigrette 124
Tomato Sauce 124
Brown Sauce or Cullis
3 lbs. lean veal
1 lb. raw lean ham
1 oz. butter
6 mushrooms chopped
1 carrot chopped
1 onion chopped
Rind of a lemon
Small bouquet of herbs
1 tea-spoon allspice
1 quart brown stock
¹⁄₄ lb. brown roux
Slice the veal and ham. Add the vegetables, spice, lemon rind and
herbs, and brown slightly in a sauce-pan with the butter. Add the stock
and brown roux (see p. 13). Boil ten minutes. Stir continually. Put
through a tammy.
Cucumber Sauce
1 cucumber
2 table-spoons brown stock
1 oz. butter
1 table-spoon chopped parsley
Juice of half a lemon
¹⁄₂ pint brown sauce
Peel and split the cucumber lengthwise in four pieces. Take out the
seeds. Cut in small pieces. Put into salted water and boil gently for
seven minutes. Take off and drain. Melt the butter and add to it the
stock, cucumber and parsley. Cook gently for half-an-hour. Add the
brown sauce and lemon juice.
Dutch Horse-radish Sauce
(For Roast Beef or Steak)
1 tea-cup horse-radish
¹⁄₂ pint water
3 ozs. butter
3 table-spoons flour
1 gill cream
4 yolks of eggs
3 table-spoons elder vinegar
Scrape the horse-radish very finely, and boil it for ten minutes in
water. Drain off the water. Cook the horse-radish with the butter and
flour for four minutes. Add the water in which the horse-radish was
boiled, stirring continually. Heat. Take off the fire. Add the hot
cream and then the beaten yolks. Beat well together. Add pepper, salt
and the vinegar.
Maître d’Hotel--I
2 ozs. butter
1 table-spoon chopped parsley
Juice of half a lemon
Melt the butter. Skim it. Add the parsley (and, if liked, a little
finely chopped shallot), salt, pepper and lemon juice.
Maître d’Hotel--II
4 shallots
1 tea-spoon chopped parsley
1 tea-spoon chopped fennel
1 dozen mushrooms
2 ozs. butter
¹⁄₂ pint brown sauce or béchamel
Chop the shallots. Put them with the parsley, fennel and mushrooms in
a sauce-pan in which the butter has been melted. Cook gently for five
minutes. Add the brown sauce or béchamel (see pp. 118 and 126). Boil
ten minutes. Season and add a squeeze of lemon juice.
Mushroom Sauce
2 dozen small mushrooms
1 oz. butter
1 table-spoon flour
1 pint good gravy
¹⁄₂ a lemon
Cook the mushrooms in the butter until brown and tender. Add the flour.
Stir well in and brown. Pour the gravy over the mushrooms. Boil three
minutes. Season and add a little lemon juice.
Onion Sauce
(For Roast Mutton)
4 onions
¹⁄₂ pint melted butter (see p. 114)
Slice and chop the onions finely. Boil until tender. Drain and add to
the hot melted butter. Season. If preferred, the onion can be first
passed through a fine sieve and then added to the melted butter.
Sauce Béarnaise
5 yolks of eggs
2 ozs. butter
1 table-spoon chopped tarragon
1 dessert-spoon vinegar
Put the yolks in a sauce-pan, in a _bain marie_, and stir into them one
ounce of butter. As soon as the eggs begin to thicken, take off the
fire. Add another ounce of butter, the tarragon and vinegar. This sauce
should be of the consistency of a mayonnaise. Serve with roast meats.
Sauce for Chops or Steak
2 table-spoons red wine
2 table-spoons ketchup
1 tea-spoon butter
1 tea-spoon vinegar
Stir altogether in a sauce-pan. Season and serve very hot.
Sauce Piquante au Citron
(For Calf’s Head)
2 table-spoons chopped onions
1 oz. butter
1 table-spoon flour
1 gill white stock
1 gill white wine
1 lemon
Fry the onion in the butter, with the flour, until a rich yellow. Add
to it the stock, which should be boiling, and the wine. Stir together.
Add the juice of the lemon and a little of the grated rind. Simmer for
quarter of an hour. Strain through a fine sieve.
Sauce Robert
(For Pork)
3 onions
1 gill rich brown gravy
1 tea-spoon made mustard
1 tea-spoon vinegar
2 ozs. butter
1 table-spoon flour
Chop the onions. Fry them in the butter. Add the flour. Mix quite
smooth. Add the gravy, salt and pepper. Simmer for half-an-hour. Skim.
Add the mustard and vinegar. Serve with pork.
Sauce Vinaigrette
4 table-spoons vinegar
1 bay leaf
1 table-spoon brown sauce
1 table-spoon chopped shallots
2 table-spoons chopped gherkins
1 table-spoon capers
1 table-spoon chopped parsley
1 oz. butter
Boil the vinegar for quarter of an hour with the bay leaf. Add the
sauce (see p. 118). Simmer five minutes. Remove the bay leaf. Add the
shallots (which should have been previously cooked in the butter and
allowed to drain upon a sieve), capers, gherkins and parsley.
Tomato Sauce
6 tomatoes
¹⁄₂ an onion chopped
1 clove
1 slice of ham
1 gill rich brown gravy
1 table-spoon brown roux
Remove the seeds from the tomatoes. Stew them with the onion, ham and
clove in an enamel sauce-pan until well cooked. Rub through a tammy.
Return to the sauce-pan. Add the gravy and brown roux (see p. 12).
Simmer for quarter of an hour.
Hot Sauces for Fowls, Ducks, Rabbits, etc.
PAGE
Apple Sauce 126
Béchamel Sauce 126
Bread Sauce 127
Celery Sauce 127
Gooseberry Sauce 128
Lemon Sauce 128
Parsley Sauce 129
Sauce à la Reine 129
White Sauce 130
Apple Sauce
Set the required quantity of sour apples, pared, cored and sliced, in
a small pan inside a large sauce-pan containing boiling water. Let the
water boil quickly until the apples are done. Mash them and add sugar
to taste.
OR,
Pare, quarter and remove the core of several sour apples. Put them
a sauce-pan with a little water. Boil up quickly. Do not stir until
cooked. Then add sugar and mash.
Béchamel
1 lb. veal
2 slices ham
2 pints water
¹⁄₄ lb. mushrooms
1 onion
Bouquet of herbs
5 table-spoons white roux
1 pint of cream
Slice the veal, ham, mushrooms and onion and stew them gently for an
hour and a half in the water. Thicken with the roux (see p. 12). Add
the cream. Boil for two or three minutes, stirring continually. Strain.
Bread Sauce
¹⁄₂ pint milk
1 tea-cup bread-crumbs
1 onion
2 pepper-corns
1 tea-spoon butter
Slice the onion and boil it in the milk with the pepper-corns until
very tender. Strain off the milk and add it to the bread-crumbs which
should be made from stale bread and be very finely grated. Allow the
sauce to stand covered for a few minutes. Add the butter. Stir in
thoroughly. Season and serve very hot.
Celery Sauce
1 large head of celery
¹⁄₂ pint milk or cream
1 table-spoon white roux
Use the best of the celery only. Cut it in small pieces. Cook it in
water until very tender. Put through a sieve. Add it to the cream or
milk. Thicken with a small table-spoon white roux (see p. 12). Season.
Gooseberry Sauce
(For Duckling or Goose)
1 gill spinach juice
¹⁄₂ pint stock
¹⁄₂ pint gooseberries
1 table-spoon sugar
1 tea-spoon butter
Cook the gooseberries till tender. Rub them through a sieve. Put them
in a sauce-pan on the fire. Add the sugar (more if preferred) and
butter. When thoroughly mixed, add the stock with which the spinach
juice (see p. 104) has been mixed. Make very hot.
Lemon Sauce
(For Rabbit or Fowl)
1 lemon
1 liver of fowl or rabbit
¹⁄₂ pint melted butter
1 table-spoon chopped parsley
Cook the liver, pound it and put it through a sieve. Peel the lemon,
cut the inside, from which the pips must be removed, into very small
dice-shaped pieces. Add the lemon and liver to the melted butter. Heat
gently, but do not boil. Add the parsley.
Parsley Sauce
Small bunch of parsley
¹⁄₂ pint melted butter
Boil the parsley for five minutes. Drain. Chop finely. Add to the
melted butter.
OR,
To one gill of water in which a fowl has been boiled, add one gill of
cream, one dessert-spoon white roux (see p. 12), seasoning and the
boiled and chopped parsley.
Sauce à la Reine
¹⁄₂ pint veal stock
¹⁄₄ lb. mushrooms
Small bouquet of herbs
¹⁄₂ an onion
¹⁄₂ pint cream
Breast of a fowl
Juice of half a lemon
1 tea-spoon flour
Let the veal stock simmer for half-an-hour with the mushrooms, onion,
and herbs. Then strain. Thicken with the flour. Boil two or three
minutes. Add the boiling cream. Set back on the fire and add the finely
pounded breast, lemon juice and seasoning. Do not allow the sauce to
boil after the chicken has been added.
White Sauce
1 gill veal or chicken stock
1 gill cream
Juice of half a lemon
Juice of half a Seville orange
Mix all together. Heat gently, stirring continually. Season.
Hot Sauces for Game, etc.
PAGE
Cream Sauce 132
Game Sauce 132
German Sauce 133
Madeira Sauce 133
Orange Sauce 134
Sauce Poivrade 134
Sour Cream Sauce 135
Cream Sauce
The gravy from two roasted birds
1 gill cream
Stir the cream into gravy of the birds with which it is to be served.
Season. Add a few drops of lemon.
Game Sauce
2 onions
A bouquet of thyme, bay leaf and parsley
Several pieces of game
1 slice of ham
1 oz. of butter
4 table-spoons of Madeira
¹⁄₂ pint brown sauce (see p. 118)
Cut the onions, ham and game into small pieces. Add to them the
bouquet. Fry them gently in the butter. Add the Madeira. Simmer twenty
minutes. Add the sauce and simmer ten minutes. Pass through a sieve.
German Sauce
¹⁄₂ pint rich brown stock
1 tea-spoon glaze
Pheasant bones
12 mushrooms
1 glass white wine
Break the pheasant bones. Add them to the stock. Simmer half-an-hour.
Add the mushrooms. Simmer till tender. Put through a sieve. Add glaze,
seasoning and glass of wine.
Madeira Sauce
¹⁄₂ onion
¹⁄₂ carrot
1 bay leaf
2 cloves
1 slice ham
1 gill brown stock or gravy
¹⁄₂ pint brown sauce (see p. 118)
1 glass Madeira
Cayenne
Juice of half a lemon
Slice the onion and carrot. Put them, with the bay leaf, clove and
the ham, cut in small pieces, in a sauce-pan. Cover with the brown
stock. Boil up quickly. Simmer half-an-hour. Season. Add Madeira, brown
sauce and lemon juice. Rub through a fine sieve. Colour with caramel
colouring (see p. 13) if not dark enough, and stir in the butter.
Orange Sauce
2 Seville oranges
¹⁄₂ lemon
1 glass red wine
1 gill brown gravy
1 lump of sugar
Grate the yellow part of the skin of one orange very finely. Add it to
the brown gravy. Simmer a few minutes. Add the wine, the juice of two
oranges and half a lemon, a little cayenne and the sugar. Serve with
game or wild duck.
Sauce Poivrade
1 oz. butter
2 onions
1 carrot
2 cloves
1 bay leaf
1 tea-spoon flour
1 glass red wine
1 glass water
1 table-spoon vinegar
Melt the butter, add the onions and carrot sliced, the cloves, bay-leaf
and flour. Cook until a good brown, then add the wine, water and
vinegar. Boil half-an-hour. Strain. Season with salt and whole pepper.
Serve with game.
Sour Cream Sauce
2 ozs. butter
2 yolks of eggs
1 table-spoon flour
1 gill sour cream
1 gill brown stock
A little nutmeg
A few drops of lemon juice
Cook the butter and flour together, but do not brown. Take off the fire
and add the yolks. When thoroughly mixed add the cream and stock, salt,
nutmeg and lemon. Heat but do not boil. Pass through a tammy. Heat
again without boiling.
Cold Sauces
PAGE
Anchovy Butter 137
Horse-radish Sauce 137
Mayonnaise Sauce 138
Mint Sauce 138
Sauce for Cold Fish 139
Sauce Gaillarde 139
Sauce Moutarde 140
Sauce Ravigote 140
Sauce Remoulade 141
Anchovy Butter
4 ozs. anchovies
6 ozs. butter
Wash and dry the anchovies. Pound them and put them through a sieve.
Beat the butter to a cream and add to it the anchovies.
Horse-radish Sauce
2 table-spoons grated horse-radish
1 tea-spoon mustard
1 dessert-spoon sugar
1 table-spoon vinegar
2 table-spoons thick cream
It is essential in making this sauce that the horse-radish should
be grated as fine as possible. Mix all together, adding the vinegar
slowly, and the cream last of all.
Mayonnaise Sauce
1 or 2 raw yolks of egg
Olive oil
Vinegar
Put the yolk into a bowl and beat it slightly. Add the oil drop by
drop, stirring continually in one direction, and working it well
against the sides of the bowl. When the sauce becomes thick, the
oil may be added more quickly. Continue adding oil until sufficient
sauce has been made. Add vinegar, salt, pepper to taste. This sauce
should be made in a cold place and will take about fifteen minutes to
make. Finely chopped tarragon, chervil and olives may be added to the
mayonnaise.
Mint Sauce
1 handful of mint chopped
1 gill vinegar
2 table-spoons powdered or brown sugar
Melt the sugar in the vinegar. Chop the mint very fine. It cannot be
too fine. Add it to the vinegar.
Sauce for Cold Fish
4 anchovies
3 yolks (hard boiled)
2 yolks (raw)
1 tea-spoon mustard
Oil
Vinegar
A little smoked salmon
Clean, bone and pound the anchovies with the hard boiled eggs. Add the
mustard and raw yolks, stirring all the time. Add vinegar and oil until
you have a sufficient quantity of sauce, using three times as much oil
as vinegar, and stirring continually and always in the same direction.
Add salt, pepper and a little shredded smoked salmon.
Sauce Gaillarde
2 hard boiled eggs
2 gherkins
4 small pickled onions
A little tarragon and chervil
Oil
Vinegar
Crush the yolks and add to them the whites, gherkins, onions, tarragon
and chervil finely chopped. Add oil very slowly, turning continually
from left to right until the quantity of sauce required has been made.
Add one or two table-spoons of vinegar. Salt, pepper and a little
mustard.
Sauce Moutarde
2 hard boiled yolks
2 table-spoons olive oil
3 table-spoons vinegar
1 table-spoon mustard
1 small handful tarragon
Crush the yolks and add to them the oil, salt, pepper, vinegar and
mustard. Stir well together. Chop the tarragon very finely. Add it to
the sauce.
Sauce Ravigote
2 hard boiled yolks
2 raw yolks
1 dessert-spoon mustard
Tarragon, shallot, parsley, chives
Capers, gherkins
Oil
Vinegar
Pound and pass the hard boiled yolks through a sieve. Mix them
thoroughly with the raw yolk and mustard. Add oil as for mayonnaise
until the required quantity is made. Season. Add vinegar to taste and a
little very finely chopped tarragon, shallot, parsley, and chives. Just
before serving add a table-spoon capers and chopped gherkins.
Sauce Remoulade
1 hard boiled yolk
1 raw yolk
1 coffee-spoon mustard
1 large table-spoon chopped shallots, parsley and chervil
Oil
Vinegar
Put the hard boiled and raw yolk with the mustard in a basin. Mix
thoroughly with a wooden spoon. Add the oil very slowly, stirring
continually in one direction. The quantity of oil used depends on the
quantity of sauce required. Add a large table-spoon of finely chopped
parsley, chervil and shallots. A very little vinegar, salt and pepper.
THE END
Index
Soups
Artichoke Soup, 35.
” ”, 42.
Asparagus, Purée of, 61.
Asparagus Soup, 35.
Bain Marie, 110.
Barley Broth, 87.
Beef Essence, 95.
Beef Tea,--I., 95.
” ” II., 96.
” ” III., 96.
Bisques, 78-80.
Black Beans, Purée of, 62.
Bouillabaisse, 82.
Broad Beans, Purée of, 63.
Broths, 87-92.
Brown Bread Soup, 51.
Brown Soup, 24.
Brown Soup Stock, 7.
Brunoise, 16.
Calves’ Foot Broth, 97.
Caramel Colouring, 13.
Carrots, Purée of, 63.
Carrot Soup, 42.
Cauliflower Cream, 51.
Cauliflower Soup, 36.
Celery Cream, 43.
Celery Soup, 36.
Chestnut Soup, 37.
Chicken Broth, 87.
” ”, 98.
Chicken Custard, 98.
Chicken Panada, 99.
Chicken Soup, 57.
Chicken Stock, 9.
Chicken Tea, 100.
Clarify, How to, 4.
Clear Brown Stock, 8.
Clear Soups, 16-22.
Clear Soup with Quenelles, rice, etc., 22.
Cockie Leekie, 88.
Colouring for Soups, 13, 105.
Common Stock, 7.
Consommé, 9.
” with poached eggs, 16.
Crab Bisque, 78.
Cream of Pearl Barley, 25.
Cream of Rice, 25.
” ” ” and Parmesan, 52.
Croûte au pot, 17.
” ” ” Gratinée, 18.
Croûtons, 104.
Cucumber Soup, 52.
Custards, 104.
Dutch Soup, 53.
Economical Stock, 10.
Endive, Purée of, 64.
Fat, How to remove, 3.
Fire, Care of, 1.
Fish Soups, 82-85.
Fish Soup, 83.
Flemish Soup, 53.
Force-meat Balls, 105.
Fowl, Purée of, 73.
Fowl, Purée of, à la Reine Margot, 73.
Friar’s Chicken, 54.
Game Broth, 89.
Game Panada, 99.
Game Soup, 18.
Giblet Soup, 26.
Glaze, 14.
Green colouring for Soups, 105.
Green Pea Soup, 37.
Green Peas, Purée of--I., 65.
Green Peas, Purée of--II., 65.
Green Peas, Purée of, Dried, 66.
Hare, Purée of, 74.
Hare Soup, 27.
Hotch Potch, 90.
Imperial Soup, 19.
Invalid Broths and Soups, 95-101.
Italian Dried Green Peas, Purée of, 66.
Italian Macaroni Soup, 54.
Julienne, 20.
Left-over Soup, 28.
Lentils, Purée of, 67.
Liaison of cream and eggs, Soups made with, 51-58.
Lobster Bisque, 78.
Macaroni Soup (clear), 20.
Macaroni Soup (Italian), 54.
Macaroni Soup (Thick), 55.
Meat Purées, 73-76.
Mock Bisque, 44.
Mock Turtle, 29.
Mulligatawny, 30.
Mushroom Soup, 38.
Mutton Broth, 100.
Onions, Purée of, 68.
Ox-tail Soup, 31.
Oyster Bisque, 79.
Oyster Soup, 84.
Pearl Barley, Cream of, 25.
Pheasant, Purée of, 75.
Polish Soup, 39.