Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

off the fat, and serve. It takes about two hours. _Julienne with Rice._--Boil two ounces of rice in water and a little salt, till about three-quarters done; drain and put in the julienne after having added the broth; finish as above. _Julienne with Barley._--Boil barley till done; add it to the _julienne_ at the same time the broth is added, and serve as the above. _Julienne aux Croutons._--Put some _croutons_ in the soup-dish, and when the _julienne_ is done, pour it over them, and serve. _Brunoise._--Put an ounce of butter in a saucepan on the fire, and when melted, add one carrot, one turnip, a little celery, all cut in dice; stir till they turn yellow, then add about a quart of broth, a middling-sized leek cut in pieces, a few leaves of lettuce and of sorrel, if handy, and a pinch of sugar. Simmer about two hours; skim off the fat; add a few drops of burnt sugar to color. Have _croutons_ in the soup-dish, turn the potage over them, and serve. _Brunoise with Rice._--Proceed as above, except that you add from two to four ounces of boiled rice to the potage ten minutes before taking from the fire. Serve without croutons. _Another._--Use boiled barley instead of boiled rice. _A la Monaco._--Put some thin slices of stale bread in the soup-dish, sprinkle pulverized sugar and orange-rind grated all over. Pour boiling milk over; cover the dish for five minutes, and serve. _A la Régence._--Put about two dozen _quenelles_ made with chicken into the soup-dish with half a pint of boiled green peas; turn boiling _consommé_ over, and serve warm. _A la Royale._--Make a custard with a dozen yolks of eggs, about the same volume of good cream, season with sugar, salt, and a little nutmeg; cook, and when perfectly cold, cut it in slices and again cut in fancy shapes with paste-cutters or with a knife; place it in the soup-dish, pour boiling consommé gently over, and serve warm. _Potage Printanier_ (called also _Jardinière_ and _à la Paysanne_).--It is a potage _julienne_, to which is added the top or