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

made with young carrots, it is called potage _purée Crécy_, or _à la Crécy_. Add broth to taste to a _purée_ of carrots, turn into the soup-dish over _croutons_, and serve. _With colored Beans._--When made with colored beans, it is called _à la Condé_. Proceed as with beans. The Prince of Condé devised this potage, and besides cooking the beans in broth, he used to put in one or two partridges also, to give, as he used to say, "a good taste to the beans." _With Cauliflowers._--Make a _purée_ of cauliflowers, to which you add broth to taste, and serve with _croutons_. _With Chestnuts._--Add broth and _croutons_ to a _purée_ of chestnuts, and serve warm. _With Turnips._--It is made as with carrots. _With Wheat._--Cut ears of wheat when full, but not ripe, and put them away to dry. Shell the wheat; wash it in cold water, put it in a saucepan, cover it with broth and boil gently till done. Mash through a colander, put back on the fire with a little butter; add broth if too thick, stir now and then for about fifteen minutes; take from the fire, add two or three yolks of eggs beaten with a little cream and a pinch of sugar; mix them well with the rest, and serve warm. _With Sweet Corn._--Proceed as with wheat in every particular. It makes a healthy and excellent potage. Water may be used instead of broth, but it is not as nutritive. _With Swallows' Nests, or Chinese Soup._--The nests are made a mucilaginous substance of, and built by the species of swallows called _Hirundo esculenta_; it would require several pages to describe them, together with their compound material, and would be out of place in a receipt book. Suffice it to say, that they sell for $100 a pound in London and Paris (gold of course), and the cheapest potage for one person costs about three dollars. Soak about four ounces of it in cold water for ten hours, drain and clean. Put it in a saucepan, cover well with chicken-broth, place the saucepan in boiling water