A guide to modern cookery

of the green part of leeks, a pinch of chervil, a little salt and sugar, and one-seventh pint of water. Pound the peas as soon as they are cooked, moisten the purée with one pint of white consommé, and rub through tammy. Bring the preparation to the proper degree of heat and add butter at the last moment. Treated thus, the purée will be of a fainter shade than the preceding one, but its flavour will be more delicate. Garnish, in both cases, with one and one-half tablespoonfuls of very green, fine peas, and some chervil _pluches_. This soup may also be prepared as a velouté or a cream. 649—PURÉE DE POIS FRAIS A LA MENTHE Make the purée according to one of the above-mentioned methods, and add to the peas, while cooking, a faggot consisting of three little sprigs of fresh mint. Finish with consommé, and add butter in the usual way. Garnish with nice peas, as above, and some very tender mint-leaves, chopped, instead of the chervil _pluches_. _Remarks Relative to those Soups which have a Purée of Peas for Base._—A large number of soups may be made from purées of fresh peas; among others I may mention the following, with brief directions as to their constituents and garnish, viz.:— 650—POTAGE AMBASSADEURS Purée of fresh peas, quite ready for soup; finish with a small tablespoonful of sorrel and lettuce _chiffonade_, and two tablespoonfuls of poached rice per quart of purée. 651—POTAGE CAMELIA Prepare this after the recipe of potage Lamballe; finish with one tablespoonful of a _julienne_ of the white of a leek and one tablespoonful of white chicken meat, cut _julienne-fashion_, per quart of the soup. 652—POTAGE FONTANGES Purée of fresh peas ready for soup; add two tablespoonfuls of a _chiffonade_ of sorrel and a pinch of chervil _pluches_ per quart of the purée, and two tablespoonfuls of poached rice. 653—POTAGE LAMBALLE Half of this consists of a finished purée of peas, and the other half of tapioca poached in consommé as for the ordinary “potage au tapioca.” 654—POTAGE LONGCHAMPS This is the “potage Fontange,” kept somewhat