Puree Of Green Peas

Take three pints of large peas of a nice green colour, sweat them with a quarter of a pound of butter, and a handful of parsley and green onions, over a slow fire, till they be thoroughly stewed, then rub them through a tammy, and pour over the puree some very good broth. Leave it on the corner of the stove; for if it were to boil, the peas would lose their green colour. Just at the moment of sending up, put in square slices of bread nicely fried.

The Same, Made Very Green

Take three pints of large green peas, which mix with a little butter in two quarts of water, then drain the water, from them, and add a large handful of parsley and young green onions: let it sweat over a slow fire till quite soft Pound the whole and rub it through a tammy, moistening at the same time with strong broth. Season with sugar, salt, etc. Let it merely be made hot. The bread, cut into squares, is to be imbued separately with a little broth.

Macaroni With Consomme

Take a quarter of a pound of Naples macaroni, and boil it in water and a little butter, till it is nearly done. Strain it well, and put into a rich consomme to boil. Let it be well done; rasp some Parmesan cheese, which send up separately in a plate.

Lazagnes Au Consomme, Or Flat Macaroni

Take Naples Lazagnes; boil them as the macaroni (Vide No. 15), and serve up in the same manner, with cheese in a separate plate.

Vermicelli Soup

For eight people take a quarter of a pound of vermicelli, which blanch in boiling water to take off the taste of dust. Strain it and throw it into some broth that is boiling, otherwise the vermicelli would stick together, and could not be diluted unless crumbled into a thousand pieces. All purees used as above. Mind, the vermicelli must be boiled in broth before you mix it with any of the puree.

Italian Pastes

Take Italian pastes, and prepare them as above (Vide No. 19), and as follows (Vide No. 21).

Vermicelli A La Reine

Blanch the vermicelli in boiling water, drain it, and throw it into some rich consomme well seasoned. When done, a short time before you send it up thicken it with the yolks of eight eggs, mixed with cream, and pour the vermicelli into the tureen for fear the thickening should get toe much done, which would be the case if it remained on the corner of the stove.

Turnip Broth

Is made with about a dozen of turnips, peeled and cut into slices. Blanch them for a short time in water; drain them, and put them with a knuckle of veal, a small piece of beef, and the half of a hen, into a stew-pan ; and pour some rich boiling broth over the whole. Let the whole stew for about two hours. Then strain it through a double silk sieve, and use it with rice, vermicelli, etc, etc.

Potage A La Reine: A New Method

For twelve people take three fat chickens or pullets, which are generally cheaper and better than fowls : skin them, take out the lungs, wash them clean, and mark them in a pan with a bunch of parsley only; moisten the whole with good boiling broth: let it stew for an hour, then take out the chickens: soak the crumb of two penny loaves in the broth; take off the flesh of the chickens, and pound it with the yolks of three or four eggs boiled hard, and the crumb of bread which has been sufficiently soaked in the broth. Rub the whole through a tammy; then put a quart of cream on the fire, and keep it stirring continually till it boils. Pour it into the soup. It is not liable to curdle as when the other method is Used, and it tastes more of the chickens. If you think proper to add either barley, rice,, or vermicelli, let it be stewed in tooth beforehand, ,and pour it into the soup only when quite done. When you have a .great dinner, and fowls are very dear, you must use the fillets for entrees, and make the soup with the legs only.: the soup is as good, but not quite so white, as when made with, the fillets.

Semolina With Consomme

Boil some consomme and throw the semolina into it. If you are inclined to mix a puree with it, keep the semolina thinner. You may use any puree you please, the same as with rice.

The Garbure, With Brown Bread

Take a knuckle of ham, perfectly sweet, a knuckle of veal, and about six pounds of flank of beef, which put into a pan, with an onion stuck with two cloves, a few carrots, etc.; pour over the above two ladles of broth, and let the whole sweat over a slow fire. When the meat is done through the middle, cover it entirely with boiling broth, and let the whole stew for three hours. Then take one or more cabbages, which are to be washed clean and blanched. Braize them between layers of bacon, and moisten them with the liquor in which the sweating has been made, strained through a silk sieve. You must observe, that if the cabbages are not made rich and mellow, they are good for nothing. Add to the above, either sausages, bacon, or stewed legs of geese if you have any: mind above all things, that the cabbage be not too briny, for the soup then would not be eatable. When the cabbage and broth are stewed enough, cut very thin slices of rye-bread: drain the cabbage in a cloth, so that there be no fat left; then take a large deep silver dish, lay a bed of bread, and over that, one of cabbage, and moisten them with a little broth; let them gratiner on a slow fire. When the cabbage and bread are sufficiently moistened, lay on six or eight beds more of each, and let it simmer on the stove. Send up with the ham on the middle-; the bacon, the legs of geese, and sausages on the borders, and some broth separately.