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

of eggs mixed with a gill of cream, pour the soup in the tureen with small dice of fried bread. It must be rather thin. No. 158. _Potage à purée d’Asperges._ Cut two fresh bundles of sprue grass, boil very quickly in salt and water until tender; put four ounces of fresh butter into a stewpan with half a spoonful of chopped onions; when it is melted mix the sprue with it, then add three spoonfuls of flour, and four quarts of veal stock with one pint of boiled milk, let it boil five minutes, stirring it all the time; season with a teaspoonful of salt, two ditto of sugar, and a little white pepper; pass it through a tammie, boil it again in a clean stewpan ten minutes, and skim it well; serve half a pint of sprue grass nicely boiled in it. No. 159. _Potage à la Crécy._ Scrape, wash, and cut in thin slices, some carrots; take three pounds and a half of the red part only, lay them on a sieve to drain, put into a stewpan half a pound of lean ham, two onions, and one head of celery sliced, add half a pound of butter, three cloves, one blade of mace, pass it over a moderate fire twenty minutes, then add the carrots with one pint of white broth (No. 133), when quite tender add three tablespoonfuls of flour, mix well, put four quarts of white veal stock; let it simmer nearly an hour, skim it well, rub it through a tammie, boil it again, if too thick add a little more broth, put fried bread into the tureen, season with a tablespoonful of sugar, and a little salt and pepper if required. No. 160. _Potage à la purée de Choufleur._ Boil three large white cauliflowers in salt and water until quite tender, chop them very fine, put a quarter of a pound of butter into a stewpan, one leek, one head of celery (in slices) a quarter of a pound of ham, and two bay-leaves, pass them ten minutes over a quick fire;