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

into the tureen, pour the soup in, mix well, and serve; the barley must be done sufficiently to give the soup a light consistency. No. 137. _Potage à la Louis Philippe._ Make a stock exactly as for the potage à la Victoria, and instead of mixing barley, put two ounces of butter into a stewpan, with three ounces of flour; stir it over a moderate fire about ten minutes, then let it cool; add the whole of the stock, stirring it all the time, until it boils; then put six tablespoonfuls of semolina into it, let it simmer at the corner of the stove until it is quite tender, rub it through a tammie, boil it again; have ready scooped with a small cutter about eighty pieces of turnips, put them into a stewpan with one ounce of butter and a teaspoonful of pounded sugar, pass them over a moderate fire until half done, then throw them into the soup, and let them simmer until quite tender; season with a little salt, and when you serve it, put a gill of cream into the stewpan, mix well, and serve immediately; strew a little chopped chervil, and about sixty heads of sprue grass in the tureen, or, if in season, add thirty small Brussels sprouts, boiled very green. No. 138. _Potage à la Prince of Wales._ Cut up twelve pounds of veal with the bones, two pounds of ham, two calves’ feet, with a few pieces of trimmings of game or poultry (if any, if not add two pounds more veal), butter the bottom of a stewpan, put in the meat with six Jerusalem artichokes, two turnips, two onions, four leeks, one head of celery, and a bouquet garni; put about a pint of broth (No. 133) into the stewpan, place it over a brisk fire, stirring it every five minutes until the bottom is covered with white glaze, then add about ten quarts of light broth (No. 133), let it boil an hour, add five middle-sized apples, peeled and cored, with four anchovies, well washed; let it simmer an hour