A guide to modern cookery

This soup may also be prepared with barley-meal, the procedure in that case being the same as that of the “Crème de Riz” above. Garnish with very fine, well-cooked pearl barley. This soup may also be prepared as a velouté. 713—CRÈME DE VOLAILLE PRINCESSE Mix one and one-half pints of thin Béchamel with one-half pint of chicken purée. Rub through tammy; add one-half pint of white consommé to the preparation, or the same quantity of boiled milk; heat without allowing to boil, and finish with cream when dishing up. Garnish with twenty very small slices of chicken fillets, white asparagus-heads, and chervil _pluches_. This soup may also be prepared as a velouté. 714—CRÈME REINE-MARGOT Mix one-half pint of chicken purée with one pint of thin Béchamel. Rub through tammy; add one and one-half pints of white consommé and one-quarter pint of almond milk (No. 678). Heat without allowing to boil, and finish with cream. Garnish with very small grooved quenelles of chicken forcemeat combined with one oz. of pistachio purée per three oz. of forcemeat. This soup may also be prepared as a velouté. 715—POTAGE A L’AURORE Wash one-quarter lb. of fine pearl barley in plenty of water. Put it into a stewpan with one quart of consommé, as much water, a faggot comprising parsley, celery, and chervil, and set to cook very gently for five hours. While the cooking progresses, take care to remove all the skin which forms on the surface, in order that the cooking-liquor may remain very clear. When the barley is well cooked, transfer it to another stewpan, and add to it four tablespoonfuls of a thick and very red tomato purée, strained through muslin, and two tablespoonfuls of celery, minced in _paysanne-fashion_, stewed in butter, and finally cooked in consommé. This excellent soup should not be made too thick. 716—POTAGE BAGRATION GRAS Cut two-thirds lb. of very white fillet of veal into large dice, and stiffen these in butter without letting them acquire any colour. Add one and one-quarter pints of thin velouté with a veal base, and set to cook very gently. Finely