A guide to modern cookery

a heaped tablespoonful of the white of celery, minced and fried in butter. Strain the cooking-liquor of the giblets, through a strainer, over the enumerated garnishes; set to cook gently for another quarter of an hour; season strongly with pepper, and serve. 742—SOUPE AUX CERISES Stone two-thirds lb. of small, fleshy cherries, and put twenty aside for garnishing purposes. Put the others into a sugar-boiler with two-thirds pint of hot water, a small strip of lemon rind, and a fragment of cinnamon, and set to boil quickly for eight minutes. Also boil in another sugar-boiler one-half pint of Port or Bordeaux wine. Crush half of the cherry-stones in the mortar; put them into the boiled wine, and let them infuse, away from the fire. Rub the cooked cherries through a fine sieve; dilute the purée with the juice thickened by means of one tablespoonful of fecula moistened with cold water; add the cherries put aside for the garnish, and one-half tablespoonful of castor sugar, and again set to boil for four minutes. Complete the preparation with the infusion strained through muslin; pour it into the soup-tureen, and add a few _biscottes_. For the sake of variety, lady’s-finger biscuits may be substituted for the _biscottes_. 743—COCKY-LEEKI SOUP Set half a fowl to cook very gently in one and one-half pints of light and clear veal stock with a few aromatics. Also prepare a _julienne_ of the white of three leeks; stew this in butter without colouration, and complete the cooking thereof in the cooking-liquor of the fowl, strained and poured carefully away. Pour the preparation into the soup-tureen, and add the meat of the fowl, cut into a _julienne_. Serve some stewed prunes separately, but this is optional. 744—SOUPE AUX FOIES DE VOLAILLE Make a roux from one and one-half oz. of butter and as much flour. When it has acquired a nice, light-brown colour, moisten it with one quart of white consommé or brown stock, and set to boil, stirring the while. Add one-half lb. of raw chickens’ livers rubbed through a sieve, and set to cook for fifteen minutes.