Time.—To prepare and cook the vegetables, 40 minutes. Average Cost, 2s. 4d. Seasonable at any time. Sufficient for 6 persons.
Note.—A tablespoonful of cooked green peas, and the same quantity of cooked French beans cut in narrow strips, may be added to the other vegetables. Instead of frying them in butter they (the turnip, carrot, onion, celery) may be parboiled in salt and water, and afterwards simmered until tender in the stock.
36.—CLEAR LEAFY SOUP. (Fr.—Consommé aux Mille Feuilles.)
Ingredients.—2 quarts consommé (see Recipe No. 42, p. 156), 1 oz. soft breadcrumbs, 1 oz. grated Parmesan cheese, 2 eggs, grated nutmeg, pepper and salt.
Method.—Mix the breadcrumbs and cheese in a basin, beat up the eggs and stir them into the above; beat up well for a few minutes, and add the seasoning. Drop the mixture by means of a funnel into the boiling consommé, and allow it to simmer for about 5 minutes. By this time the broth will become clear again. It is then ready for serving.
Time.—About ½ hour. Average Cost, 3s. Sufficient for 8 persons.
37.—CLEAR MOCK TURTLE SOUP. (Fr.—Potage de Tortue Fausse Clair.)
Ingredients.—½ a calf's head, 5 quarts of clear second stock (see Recipe No. 7, p. 140), (or water), 2 onions, 2 carrots, 1 turnip, 1 strip of celery, bouquet-garni (parsley, basil, marjoram, thyme, bay-leaf), 12 peppercorns, 4 cloves, 2 blades of mace, 2 glasses of sherry, 1 tablespoonful of lemon juice, ½ a lb. of lean beef, ½ a lb. of lean veal, the whites and shells of 2 eggs, salt.
Method.—Soak the head 24 hours in salt and water, changing it frequently. Then bone the head (the brains and tongue may be used for some other purpose), tie the meat in a thin cloth and break the bones into small pieces; put them into a stewpan, cover with cold water, add a tablespoonful of salt, let it boil up, strain, and wash the head in cold water. Return the meat and bones to the stewpan, put in the stock and a dessertspoonful of salt, boil up, and skim well. Now add the prepared vegetables, herbs, peppercorns, cloves and mace, and when boiling, remove the scum, put on the cover and cook slowly for about 3 hours, according to the size of the head. Strain, put the meat aside, and when the stock is cold remove the fat, and clarify with the coarsely chopped beef and veal, and whites of eggs, see recipe No. 10. Return to the saucepan, with the sherry, the lemon-juice and a little of the meat of the head, cut into small pieces. Add necessary seasoning, boil up and serve.
