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

boiled in broth and cut in thin slices also; and lastly a layer of thin slices of boiled flounders. Several layers of each of the above may be placed in the soup dish, in the same order; then boiling _consommé_ is poured over the whole; the dish is covered, put in a warm place for ten minutes, and served. Although this dish is a regular potage, and served as such, still many Italians make a meal of it. _With Macaroni à La Rossini._--Proceed as for macaroni _à la Corinne_ above, with two exceptions: first, that you add a layer of _quenelles_ of partridge; and second, that you use _consommé_ of partridge. _With Macaroni à la St. Pierre._--Proceed also as for potage macaroni _à la Corinne_ as far as placing a layer of macaroni in the soup-dish; then put over it a layer of boiled soft roe of fish; over which put a thin layer of grated Parmesan cheese; then a layer of _quenelles_ of fish; another layer of macaroni; over it, a layer of boiled thin slices of salmon; macaroni again, etc. Pour boiling _consommé_ over the whole, and serve. Although bearing the name of Saint Pierre (St. Peter), the above dish has not been devised by the saint; but, like all the above, save that _à la Corinne_, it has been invented by monks. _With Nouilles._--Set broth on the fire in a saucepan, and at the first boiling take the _nouilles_ from the water with a skimmer and put in the broth, stir occasionally and boil gently till done. The proportions are according to taste. The more broth used for a certain quantity of _nouilles_ the thinner the soup will be, and _vice versa_. Salt to taste, and serve. _With Potatoes._--Cut about half a pint of potatoes with a vegetable spoon (it is understood half a pint when cut, the rest being used to make mashed potatoes), and blanch them for three minutes, drain and put them in boiling broth; boil gently till about half done, add then two or three tablespoonfuls of green peas; finish the cooking; and