Choice Cookery

stewpan, put in the chicken with a blade of mace, an onion, a bay-leaf, and twelve white peppercorns. Let this simmer, _closely covered_, ten minutes, shaking it often to prevent its browning; then put to it two quarts of hot veal stock, and simmer one hour. Put into another stewpan two ounces of flour and two ounces of butter; stir them together, and let them bubble once, then strain the liquor from the chicken to it; stir well, and cook a few minutes. Take the white meat from the bones of the chicken, pound it in a mortar very fine, stir it to the stock, then rub through a soup strainer; add just before serving half a pint of fresh cream and the juice of half a lemon. This soup must be made hot, but not boil, after the chicken pulp and cream are added. _Potage a la Royale._--Boil two ounces of macaroni till tender, but not broken; throw it into cold water. Put three pints of white stock to boil; cut the macaroni into lengths half an inch long; beat three yolks of eggs in a bowl with a gill of cream; throw the macaroni into the soup; when it boils, remove from the fire, add the cream and eggs and an ounce of grated Parmesan cheese; stir till the soup reaches the boiling-point, but by no means let it boil, after the cream and eggs are added, or it will be spoiled. Salt soup always in the proportion of a moderate teaspoonful of salt to the quart; if the stock is seasoned, only add salt for the cream, eggs, etc. Use just a suspicion of cayenne. In making soup to which eggs are added, the utmost care is required, yet not any more than in making custard. The main point is to let the eggs come near enough to the boiling-point to thicken, yet far enough from it not to curdle. This a little patience will accomplish by watching and removing the saucepan for a few seconds as the boiling-point approaches, then returning it; do this once or