A guide to modern cookery

Prepare a royale (No. 209) with the reserved fillets. When the birds are cooked, bone them; pound their meat, and add thereto the lentils and the cooking-liquor; rub through tammy. Finish the purée with one and one-half pints of excellent thin game stock, and complete the soup, when dishing up, with two oz. of butter and two tablespoonfuls of reduced Madeira. Garnish with the royale, cut into small regular crescents, and twelve small crescents of very black truffle. 722—POTAGE ELISA Prepare one and one-half pints of poultry velouté, and rub it through tammy. Complete with one-half pint of white consommé; heat without boiling, and finish, when dishing up, with an ordinary leason, two and one-half oz. of butter, and two tablespoonfuls of a _fondue_ of sorrel. 723—POTAGE FAVORI Prepare one pint of a velouté of green asparagus; one-half pint of a velouté of lettuce, and one-half pint of poultry velouté. Put all three into a stewpan; add thereto the necessary quantity of white consommé to bring the soup to the correct degree of consistence; heat without boiling, and pass through a strainer. Finish the soup, when dishing up, with an ordinary leason and two oz. of butter. Garnish with one tablespoonful of a _chiffonade_ of sorrel, and one tablespoonful of green asparagus-heads. 724—POTAGE GERMINY _Cisel_ and melt in butter three oz. of shredded sorrel, and add thereto one and one-half pints of white consommé. A few minutes before serving, pour into the consommé a leason composed of the yolks of six eggs diluted with one-quarter pint of cream; set on the fire and stir, after the manner of an English custard, _i.e._, until the preparation begins to show signs of boiling. Finish, away from the fire, with two and one-half oz. of butter, and add a pinch of chervil _pluches_. _Remarks concerning the Possible Variation of this Soup._—The mode of procedure adopted in the case of the Germiny could, if necessary, be applied to all thick soups, and it would then constitute a class to which the term “Cream” would be better suited than it is at present to the