Potage A La Jardiniere, Or Gardener's Soup

This is like all other Spring soups, only add leaves of sorrel and lettuce, without the stalks.

Mutton Cutlet Soup

Take a neck of mutton, cut off all the ribs to put iota the soup, which is to be made in the following manner put all the trimmings of the chops, with a knuckle of veal, into a stew-pan, with leeks, a few turnips, and shreds of paisley. Moisten the whole with good boiling broth. Let it stew for two hours; then put the chops to boil thoroughly in that broth, in order that they discharge no scum. Have some pearl-barley boiled in water. Drain it well, put it into a stew-pan with some of the broth strained through a silk-sieve. You must likewise have a few turnips, cut into dice, which you put with the pearl-barley, when the turnips are nearly done enough. Lastly, drain the chops from, the broth, and give them a few boils with the barley and. turnips; skim all the fat, and serve up the chops, ribs, or cutlets, as you please to call them, in the soup, and put in a little parsley chopped very fine.

Hochepot Soup

Cut some carrots, turnips, and a few heads of celery, into the shape of small corks or otherwise. Blanch them, and put them into some nice brown clear broth. Let them boil for about an hour. You must have a few mutton chops done separately, that they may not make the broth look white. Throw them into the soup, with the bread as in No. 1. Serve up hot, and without any fat.

Potage Consomme Of Fowl

Take some consomme of fowl, and clarify it, after having mixed with it some gravy of veal, to give it a good colour. Prepare the bread as above.

Potage A La Clermont

Take some good broth, mixed with a little gravy of veal, in order to give a nice brown colour to the broth. Take a dozen of small white onions, cut them into rings, and fry them in clarified butter. When they are of a fine colour, drain them on a sieve, throw them into a little broth made hot, to rid them of the butter that might remain; then mix them with the clarified broth, and let them boil for half an hour. Put in thin bits of bread, as in No. 1, and some salt. Remember that the bread would spoil the look of the broth, if put in whilst the latter is boiling.

Potage A La Julienne

Take some carrots and turnips, and turn them ribband like, a few heads of celery, some leeks and onions, and cut them all into fillets thus: - Then take about two ounces of butter and lay it at the bottom of a stew-pan, and the roots over the butter. Fry them on a slow fire, and keep stirring gently; moisten them with broth and gravy of veal, let them boil on the corner of the stove; skim all the fat off, put in a little sugar to lake off the bitter taste of the vegetables: you may in summer .time add green peas, asparagus-tops, French beans,. some lettuce, on sorrel. In winter time the taste of the vegetables being too strong, you must blanch them, and immediately after stew them in the broth: if they were fried in butter, their taste would also be too strong. Bread as above.

The Julienne, With Consomme Of Fowl

The same as above, only you moisten it with consomme of fowl and put in, the back of a roasted chicken, which stew with the roots, and send up with the bread as above.

Potage A La Bauveau

Take some turnips, peel them, and use a cutter with which you cut out a few balls as round as possible, but very small. Blanch them, and boil them in some consomme, well clarified, with a little sugar. Serve up with bits of bread as in No. 1. It must appear very bright; put to it two spoonfuls of gravy of veal.

How to Cook Rice Soup

Take half a quarter of a pound of Carolina rice; picked clean, and washed in two or three different waters, till no smell or dirt remain. Blanch it in boiling water, and drain it. Then take some rich broth, season it well, throw the rice in and let it boil, but not so as to be too much done, for then it breaks and does not look well.

Rice With Different Sorts Of Puree

The rice is to be prepared as above: only mix it with the puree yon have chosen an hour before you send up, in order that the rice may retain the taste and colour of the vegetables. The purees intended for soups are not to be so thick as those that are intended for sauces. Those that are most generally used are, puree of carrots, turnips, celery, white beans, red ditto, lentils, green peas, the cressi, etc. The mode of proceeding is the same with all the various kinds of puree; they only differ in the taste and colour of the particular vegetable used: All the various vegetables being mixed together, take the name of cressi. When used separately, each retains its own respective appellation, and is made as at No. 6, p. 44.