Time.—½ an hour to cook the paste. Average Cost, 3s. 3d. Seasonable at any time. Sufficient for 6 persons.
Note.—The remainder of Nouilles or Ribbon Macaroni can be heated up with White Sauce, and done au gratin, to be served for a luncheon or supper dish.
47.—CLEAR TURTLE SOUP. (Fr.—Potage Tortue Clair.)
Ingredients.—½ a lb. of the best sun-dried turtle, 1 small tin of turtle fat (this may be omitted), ½ a lb. of lean neck of beef, ½ a lb. of lean veal, the whites and shells of 2 eggs, 5 quarts of good stock, 2 onions, 2 carrots, 1 turnip, 1 strip of celery, bouquet-garni (parsley, thyme, bay-leaf, basil, marjoram), 12 peppercorns, 2 cloves, 1 blade of mace (tied in muslin), 2 glasses of sherry, 1 tablespoonful of lemon-juice, salt.
Method.—Soak the turtle for 3 days, changing the water frequently. Put the stock, turtle, and a dessertspoonful of salt into a large stewpan and bring to the boil, then add the prepared vegetables, herbs, bag of peppercorns, etc., and when the stock boils remove the scum as it rises. Put on the cover and cook gently for 8 or 9 hours, adding more stock if that in the pan reduces very much. Strain, put the pieces of turtle aside, and remove the fat from the soup when cold. Pass the beef and veal 2 or 3 times through the mincing machine, and add them together with the shells and stiffly-whipped whites of the eggs to the soup, and whisk until it boils. Simmer gently for ½ an hour, then strain and return to the stewpan with the turtle and turtle fat cut into small squares, adding sherry, lemon-juice, and the necessary seasoning, and cook gently for a few minutes. Lemons cut in quarters are sometimes handed separately with this soup for those who prefer a stronger flavour of lemon.
Time.—To make the stock, 9 to 10 hours. To clarify and re-heat, 1¼ to 1½ hours. Average Cost, 8s. 6d. without stock. Seasonable at any time. Sufficient for 10 persons.
Ingredients.—A small fowl for boiling, 1 carrot, 1 turnip, 1 onion, 2 cloves, 1 small bunch of young leeks, 2 ozs. of rice, salt and pepper.
Method.—Truss the fowl for boiling, put it in a large stewpan or stock-pot, with enough water to well cover it, add a little salt, and let it come to the boil. Remove the scum, then add the carrot, turnip (previously cleaned), and the onion, peeled and stuck with the cloves. When the fowl is tender take it out. Wash the leeks, trim off the roots and outside leaves, and cut into 1-inch lengths. Strain the broth (which should measure about 3 pints) into another stewpan, add the leeks and the rice, previously washed and blanched. Boil for about ½ an hour, season to taste, cut the fowl in half, divide one half into very