A guide to modern cookery

when about to serve. Garnish with two tablespoonfuls of a _brunoise_ of celery. This soup may also be prepared as a purée or a velouté. 701—CRÈME DE CERFEUIL BULBEUX, otherwise CHEVREUSE Mince and stew in butter one lb. of bulbous chervil, and mix therewith one and one-quarter pints of Béchamel. Complete the cooking slowly; rub through tammy; add sufficient white consommé; heat, and finish with cream when dishing up. Garnish with one tablespoonful of a fine _julienne_ of chicken fillets and the same quantity of a _julienne_ of truffles. This soup may also be prepared as a velouté. 702—CRÈME DE CHICORÉE DE BRUXELLES, otherwise BRUXELLOISE Take one lb. of very fresh chicory, and stew it for a good half-hour in one and one-half oz. of butter and the juice of one lemon. Now mix one and one-quarter pints of Béchamel with it, and finish the cooking very slowly. Rub through tammy; add the necessary quantity of white consommé; heat, and complete with cream when serving. Garnish with a _julienne_ of Belgian chicory, stewed and well drained. 703—CRÈME D’ÉPINARDS, otherwise FLORENTINE Quickly parboil one lb. of shredded and well-washed spinach to which a little sorrel may be added; drain, press, and add thereto one and one-half pints of somewhat thin Béchamel. Complete the cooking; rub the whole through tammy, and finish it with the necessary amount of fresh cream. Garnish with a _julienne_ of spinach, quickly parboiled and stewed in butter. 704—CRÈME DE FÈVES NOUVELLES Skin two-thirds lb. of new broad beans, freshly gathered, if possible. Cook them for ten minutes in boiling salted water containing a sprig of savory, and then add one and one-quarter pints of Béchamel. Complete the cooking of the broad beans in the Béchamel; rub through tammy; add one-half pint of white consommé or milk; heat without allowing to boil, and finish the preparation with cream when dishing up. Garnish with very small skinned broad beans, split in two and parboiled with a sprig of savory. This soup may also be prepared as a velouté. 705—CRÈME D’IGNAMES, otherwise BRÉSILIENNE Bake the yams in the oven, without