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page 18
PREPARATION.--1st. Clean and mince 2 red beets, 1 onion, 1/8 of a cabbage, put
the whole in a sauce pan with some butter, cook awhile, then add 1/2
tablespoonful of flour and 2 to 3 quarts of stock, cook 1 hour. 2d. Grate 1 red
beet, press it through a napkin and when ready to serve pour the juice in the
soup and add a glassful of milk.
22. POTAGE A LA REINE.
CREAM OF FOWL.unclear (Fat--Half thick.)
PROPORTIONS.unclear--For five persons:
Fowl........1 hen or chicken.
Vegetables..1 onion, 1 carrot, 1 stalk of celery.
Water.......2 to 3 quarts.
Time.--2 1/2 hours.
PREPARATION.--1st. Take one chicken and allow it to cook for 2 hours in 1/2
gallon of water with 1/2 veal or beef knuckle, 1 onion, 1 carrot, 1 sprig of
celery. 2d. When the chicken is quite tendor let it drip and strain the stock
through a napkin. 3d. Take the chicken off, put the fillets apart and pound the
remainder of the flesh in a mortar. 4th. Add, little by little, while beating,
the stock, and sift that paste through a sifter so as to obtain a pap. 5th. Let
melt in a sauce pan 2 tablespoonsful of butter with 1 1/2 tablespoonsful of
flour; pour the pap in, let it become hot, but don't allow it to boil. When
ready to serve add the chicken fillets, cut into small dices.
23. CREME DE CELERI.
CREAM OF CELERY. (Fat--Half thick.)
PROPORTIONS.--For five persons:
Celery.....5 stalks.
Flour......3 tablespoonsful.
Butter.....3 tablespoonsful.
Yolks.....3.
Sugar......1/2 teaspoonful.
Cream......1 glassful.
Stock......2 to 3 quarts.
PREPARATION.--1st. Wash and clean the celery stalks, let them boil in water for
5 minutes, let them drip, cool them with cold water and let them drip again. 2d.
Chop the celery stalks, put them in a sauce pan with 2 tablespoonsful butter and
3 tablespoonsful flour, allow the whole to cook awhile and add the stock. 3d.
Let cook altogether for 1 hour, pass through a sifter, and put the pap in a
sauce pan and heat it hot. 4th. When ready to serve make a "liaison" with 3
yolks, 1 glass cream, 2 tablespoonsful butter, and do as indicated above in No.
22 (See page 27, General Remarks.)
24. CREME D'ASPERGES.
CREAM OF ASPARAGUS. (Fat--Half thick.)
As for the above, but use three bunches of asparagus instead of celery.
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