The Boston cooking-school cook book

chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper. St. Germain Soup 3 cups White Stock I, II, or III 1 can Marrowfat peas 1 cup cold water ½ onion Bit of bay leaf Sprig of parsley Blade of mace 2 teaspoons sugar 1 teaspoon salt ⅛ teaspoon pepper 2 tablespoons butter 2 tablespoons corn-starch 1 cup milk Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and corn-starch cooked together; boil five minutes. Add milk and reserved peas. Imperial Soup 4 cups White Stock III 2 cups stale bread crumbs 2 stalks celery, broken in pieces 2 slices carrot, cut in cubes 1 small onion 3 tablespoons butter Sprig of parsley 2 cloves ½ teaspoon peppercorns Bit of bay leaf Blade of mace 1 teaspoon salt ½ breast boiled chicken ⅓ cup blanched almonds 1 cup cream ½ cup milk 2 tablespoons flour Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheese-cloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together. Veal and Sago Soup 2½ lbs. lean veal 3 quarts cold water ¼ lb. pearl sago 2 cups scalded milk Yolks 4 eggs Salt and pepper Order meat from market, very finely chopped. Pick over and remove particles of fat. Cover meat with water, bring slowly to boiling-point, and simmer two hours, skimming occasionally; strain and reheat. Soak sago one-half hour in enough cold water to cover, stir into hot stock, boil thirty minutes, and add milk; then pour mixture slowly on yolks of eggs, slightly beaten. Season with salt and pepper. Asparagus Soup 3 cups White