Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

of sherry or light wine, a few peppercorns, and half a clove of garlic, instead of four, as done at Marseilles, as mentioned at page 61; set on a fierce fire, and boil very fast from ten to twelve minutes. By this time the liquor should be reduced to a third of its original quantity; add a small portion of saffron, according to taste, a tablespoonful of fresh chopped parsley; allow all to boil one minute longer, and remove from the fire, for it is then ready for dishing up. (For which process see page 61.) _Second-class Bouillabaisse._--Use gurnet, plaice, soles, &c. Bouillabaisse may be made also of fresh-water fish, such as perch, tench, trout, and pike, proceeding precisely as above; if the broth is required for an invalid, omit the wine and some of the seasoning, according to the order of the doctor. NO. 78.--SOYER’S CRIMEAN CUP A LA WYNDHAM. Thinly peel the rind of half an orange, put it into a bowl with a tablespoonful of crushed sugar, and macerate with the ladle for a minute; then add one large wine-glass of Maraschino, half one of Cognac, half one of Curaçoa. Mix well together, pour in two bottles of soda-water, and one of champagne, during which time work it up and down with the punch ladle, and it is ready. Half a pound of Wenham Lake ice, if to be procured, is a great improvement. NO. 79.--SOYER’S BALAKLAVA NECTAR. Thinly peel the rind of half a lemon, shred it fine, and put it in a punch-bowl; add 2 tablespoonfuls of crushed sugar and the juice of 2 lemons, the half of a small cucumber sliced thin with the peel on; toss it up several times, then add 2 bottles of soda-water, 2 of claret, 1 of champagne, stir well together and serve. NO. 80.--PIERCE’S CLARET AND CHAMPAGNE CUP A LA BRUNOW. This gentleman, whose excellent and useful book I have quoted in the body of this work, has favoured me with the following claret and champagne cup, which ought, from its excellency, to be called, the nectar of