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

add the cauliflower, and three tablespoonfuls of flour, mix well, add three quarts of white stock, and one ditto of boiled milk; stir it until boiling, rub it through a tammie, boil and skim well; season with a teaspoonful of sugar, half ditto of salt; finish with a liaison of two yolks of eggs mixed with a gill of cream; pour the soup into the tureen, have a cauliflower boiled, and cut into twenty small sprigs, put them into the soup, but be sure not to break them. No. 161. _Potage à la purée de Concombres._ Put half a pound of butter into a stewpan, slice two eschalots, six Jerusalem artichokes, (if early in the spring, but they may be omitted,) half a pound of lean ham, and six cucumbers peeled very carefully, as the least green would give a bad flavour; stir it over a slow fire twenty minutes, then add the meat of half a braised fowl (No. 523), well pounded, and three spoonfuls of flour, mix well; add three quarts of veal stock, and a quart of boiled milk, let it boil, keeping it stirred, rub it through a tammie, put it into a clean stewpan, skim it well; season with one teaspoonful of salt, two ditto of sugar, have ready about twenty pieces of cucumber, stewed as (No. 103), put them into the tureen, add half a pint of good cream to the soup, and serve. It must not be too thick. No. 162. _Potage à la purée de Pois verts._ Cut a quarter of a pound of lean bacon in dice; put it into a stewpan with a good bunch of green onions, ditto of parsley, a small piece of mint, a quarter of a pound of butter, and three quarts of very fresh peas, pour some cold water over, wash the peas well--in mixing the butter with them pour off all the water; place them over a brisk fire until they are quite tender, then pound them in a mortar, put back into the stewpan, add three tablespoonfuls of flour; (mix it well), and