A guide to modern cookery

soups thus designated. Instead of the ordinary white consommé, which is used in its preparation, a consommé may be used in which such vegetables as carrots, turnips, peas, &c., are cooked, the latter being reserved for the garnish, while the cooking-liquor is thickened with egg-yolks and cream in accordance with the quantities and directions given in the above recipe. A carrot cream, a cream of fresh peas, or of asparagus-heads, prepared in this way, would be much more delicate than those prepared after the ordinary recipes. The essential point in this series of soups is the leason; this should consist of enough egg-yolks to render the preparations sufficiently thick and creamy. 725—POTAGE AUX HERBES Cut two oz. of sorrel leaves into a _julienne_, and stew them in butter with one oz. of watercress leaves, one oz. of chervil _pluches_, and young pimpernel. Add one and one-half pints of water, the necessary salt, three medium-sized, peeled, and quartered potatoes, and cook gently. Drain and reserve the cooking-liquor; crush the potatoes; dilute the purée with the cooking-liquor, and rub through tammy. Set to boil, and finish, when dishing up, with three oz. of Printanier butter with herbs, combined with a few leaves of sweet basil. Add a pinch of chervil _pluches_. 726—POTAGE JUBILEE, otherwise BALVET Prepare, according to the directions given (No. 648), one and one-half pints of a purée of fresh peas, and add thereto one-half pint of consommé of “La Petite Marmite.” Set to boil, and finish with two oz. of butter. Garnish with the vegetables from the Marmite, prepared as for Croûte au Pot. 727—POTAGE LONGCHAMPS Refer to the derivative soups of the “Purée de Pois” (No. 654). 728—POTAGE LAVALLIÈRE Prepare one and one-half pints of “Crème de Volaille” (No. 713), finished with a leason of egg-yolks and cream; also two-thirds pint of “Crème de Céleri,” similarly finished, and combine the two creams. Garnish with twelve small _profiterolles_, stuffed with chicken forcemeat, and a royale of celery in dice. 729—POTAGE MADELEINE Prepare and combine the following purées:—One-third pint of artichoke purée, one-fifth pint of haricot-bean purée, one-seventh pint of