Cut up twelve pounds of veal with the bones, two pounds of ham, two
calves’ feet, with a few pieces of trimmings of game or poultry (if any,
if not add two pounds more veal), butter the bottom of a stewpan, put in
the meat with six Jerusalem artichokes, two turnips, two onions, four
leeks, one head of celery, and a bouquet garni; put about a pint of
broth (No. 133) into the stewpan, place it over a brisk fire, stirring
it every five minutes until the bottom is covered with white glaze, then
add about ten quarts of light broth (No. 133), let it boil an hour, add
five middle-sized apples, peeled and cored, with four anchovies, well
washed; let it simmer an hour and a half longer, skim it well, pass it
through a napkin, and clarify as No. 134; cut eight small long fillets
off the breast of a braised fowl, cover them all over with forcemeat
(No. 122), have ready a paste-brush dipped in whites of eggs, smooth
them over with it, lay them in a sauté-pan, cover them with white broth
as No. 133; they must simmer gently about ten minutes. Make a custard
thus: get a set of fresh lamb’s brains, wash them well, put an ounce of
butter into a sauté-pan, cut the brains in thin slices, and lay them in,
seasoned with a little pepper, salt, chopped parsley, and lemon-juice;
place them over a moderate fire until they become rather firm; put them
by until quite cold, then break six eggs into a basin; beat them well,
mix four spoonfuls of good broth, and a little pepper and salt with the
eggs; pass it through a tammie into another basin, then mix a
teaspoonful of chopped parsley with it; put some into a flat-bottomed
mould about half an inch thick; steam it about two minutes; take it out,
put a layer of brains upon the custard, and pour the remainder of the
custard over; let it steam very quickly about half an hour, take it out,
let it get rather cool, then cut your pieces of fowl and custard into
middling sized pieces, diamond-shaped, about half an inch thick; have
asparagus points cut and boiled in salt and water; put the asparagus,
fowl, and custard into the tureen, and pour the stock very gently over,
previously adding a teaspoonful of sugar. This potage, though
complicated, is very easily made with a little practice; it is entirely
new, very stomachic and wholesome. It must be of the colour of light
sherry.