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

Cut two onions, half a pound of lean ham, one turnip, one head of celery, two bay-leaves and a sprig of thyme; put the whole into a stewpan with half a pound of butter, let it fry on a slow fire about twenty minutes (stirring it all the time), when forming a white glaze at the bottom, take it off the fire; have ready peeled and washed a dozen and a half of Jerusalem artichokes (if they are large, if small a larger quantity will be required) cut in thin slices; put them into the stewpan with half a pint of white broth (No. 133), let it simmer until tender; add three tablespoonfuls of flour, mix the whole well together; add four quarts of good stock, and a pint of boiled milk; stir it until boiling, season with a teaspoonful of salt, two ditto of sugar, rub it through a tammie, boil it again and skim, fry croutons of bread (cut small) in butter; when ready to serve add a gill of cream and three yolks of eggs made in a liaison in the tureen, pour the soup over; (if too thick add a little more stock); put in the croutons and serve. No. 157. _Potage à la purée de Navets._ Cut half a pound of lean ham in dice, with two onions, one head of celery, put them into a stewpan with a quarter of a pound of butter and a bouquet garni, stir it over a moderate fire about ten minutes, then add half a pint of white broth (No. 133), with three pounds of turnips, peeled, washed and cut in thin slices; place them over a slow fire until they are quite tender; then add three tablespoonfuls of flour, mix well together, add three quarts of broth, stir it until boiling, season with a little white pepper, and a teaspoonful of salt, and two of sugar; skim it well, pass it through a tammie, boil it again, add a pint of boiled milk, skim it well ten minutes; when you serve add a liaison of two yolks