Cut in large dice six pounds of veal, six do. of leg of beef, two pounds
of lean ham, highly flavoured, two calves’ feet, two heads of white
celery, four onions, one carrot, two turnips, three cloves, two blades
of mace, and a handful of fresh parsley; put three tablespoonfuls of
good salad oil into a stewpan, add the whole of the ingredients, place
it over a quick fire, stir it ten minutes with a wooden spoon; then add
half a pint of broth (No. 133); when the bottom is nearly dry, add ten
quarts of broth, as before; when it boils, place it at the corner of the
stove; skim as usual, add a tablespoonful of salt; have ready peeled and
washed twelve Jerusalem artichokes, and six middle-sized apples cut in
quarters, and the core taken out, which may be added when it has boiled
an hour and a half; let it remain half an hour longer, then pass the
stock through a napkin into a clean stewpan, replace it on the stove and
clarify as No. 134. The acidity of the apples will assist the
clarification of the stock and give it the brightness of sherry. Take a
spring chicken braised as No. 523, cut it in ten pieces, cover each
piece all over lightly with forcemeat (No. 120), butter a sauté-pan, lay
them in it, have ready a paste brush dipped in whites of eggs, smooth
each piece over with it, cover them with white broth (No. 133), and let
them remain simmering gently about a quarter of an hour, take them out
of the broth and lay them on a cloth, have ready a little riband
maccaroni blanched in salt and water, drain it upon a sieve, put it into
the soup and let it boil a few minutes, put the pieces of fowl into the
tureen, pour the soup over, (with the maccaroni in it), and serve. This
soup requires to be of the colour of pale sherry.