The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

put them into the tureen, with half a pint of sprue grass, put three quarts of clarified consommé (No. 134) to boil; put into it for three minutes a fowl just roasted; when you take it out add twelve leaves of tarragon, skim it well, season with a little salt and sugar, pour it gently over the eggs, and be careful not to break them; your potage will have a most beautiful flavour of fowl, and the fowl will be as good as before for many made dishes. This soup must be of the colour of pale sherry. No. 154. _Potage à la Brunoise._ Cut two middle-sized carrots, two turnips, and four Jerusalem artichokes into thin slices, lay them separately upon a table and cut each piece through with a small diamond cutter; add one head of celery cut in small diamond-shaped pieces, and about a dozen very small onions peeled; put altogether into a stewpan with three ounces of butter and a teaspoonful of sugar; pass them over a brisk fire until the water from the vegetables is quite dried up, and the butter and sugar form a glaze over them; put them into a clean stewpan with four quarts of clarified consommé (No. 134); toast a piece of French bread very brown, but not burnt, put it into the soup five minutes without breaking; when the vegetables are tender it is ready to serve; add about three tablespoonfuls of brown gravy (No. 135), and put a few pieces of very white cauliflower into the tureen. No. 155. _Potage à la Nivernaise._ Cut an equal quantity of all kinds of vegetable in thin slices, lay them on the table and cut them through with a cutter the shape of a heart, pass them in butter and sugar, have ready four quarts of consommé (No. 134), blanch one ounce of Italian paste in salt and water, put it into the soup ten minutes before serving; skim well, add a little sugar, and put four large quenelles (No. 120) cut in slices, into the tureen. No. 156. _Potage à la Palestine._