SOUPS, 265
quarter of a pound of onions, add three whole cloves of garlic, and fry these in a gill of oil without letting the mattain a color; then put in the fish, and two pounds of live lobster cut in half inch slices from the tail. Moisten with a fish stock and white wine, a pinch of saffron, and lemon juice. Boil on a brisk fire for fifteen minutes, then remove the garlic; put some pieces of toasted bread into the soup tureen, pour the broth over, and serve the fish in a separate tureen.
(290). BRAGANCE SOUP (Potage a la Bragance).
Blanch half a pound of rice, drain, and put it into two quarts and half of boiling white broth, then set the saucepan on the side of the range. Roast a chicken, cut it up, break the carcass, and put the pieces into the soup, with the severed thighs, a few slices of raw celery root and some mushroom parings; cook the soup for one hour; skim off the fat, strain it without pressing, then return it to the saucepan to let boil on the side of the fire, and season with salt. Pound the white chicken meat with the addition of a piece of butter, press it through a tammy, and add to this preparation: one whole egg, eight yolks, two tablespoonfuls of veloute (No. 415), and as much raw cream, season and poach these in timbaie molds (No. 5, Fig. 137), buttered; at the last minute, pour the soup into the tureen, adding to it a few spoonfuls of green peas, and serving the timbales cut crosswise in a separate vegetable dish.
(291). BKUNOISE SOUP WITH QUENELLES (Potage & la Bmnoise aux QnenellesX Brunoise is made with half a pound of the red part of carrots, a quarter of a pound of turnips, quarter of a pound of celery, quarter of a pound of leeks, quarter of a pound of onions, and a quarter of a pound of cabbage. Trim or cut the vegetables into quarter inch squares, the leeks to be pre- pared Julienne shape; mince the onions and blanch each of the vegetables in separate waters, except the onions and leeks. Put four ounces of butter into a saucepan on the fire, and when it is very hot, throw in the onions, and the leeks a few moments later; cook a little longer, then add all the vegetables, and fry colorless. Dilute with one pint of broth, adding a good pinch of sugar, and reduce slowly till the moistening is entirely evaporated, and the vegetables adhere to the bottom of the saucepan; moisten again with four quarts of broth, then boil, skim and continue the cooking for one hour and a half more. Season with salt and pepper, pour the very hot soup into a tureea over a garnishing of small chicken quenelles three-sixteenths of an inch in diameter laid with a cornet on to a buttered sheet and poached in boiling salted water, and then well drained.
(292 CABBAGE SOUP (Potage aux Choux).
Remove the outer leaves from a medium three pound cabbage, and divide it into four parts ; wash well in plenty of water, then blanch in boiling water for ten minutes, with the addition of half a pound of salt pork, cut lengthwise in two; drain the cabbage and pork, refresh them thoroughly in cold water for half an hour, then, drain and squeeze out all the water from the cabbage. Put the cabbage into a saucepan, season with a little salt and pepper and lay on top one pound of brisket of beef, a bunch of parsley garnishad with bay leaf, two medium carrots cut in four, two large onions with two cloves in them, and the lard that was blanched with the cabbage. Moisten with three quarts of boiling water, skim, close the lid hermetically and boil slowly for three hours. Drain and cut the cabbage into small pieces, set them into a soup tureen, with some sliced bread dried in the oven, pour the soup over and serve.
(293). CALF'S PEET SOUP, ENGLISH STYLE (Potage Pieds de veau a 1'Anglaise). Cut in two lengthwise, and remove the bones from four calf's feet; blanch them, then braise them so that they are entirely cooked, taking about four or five hours. Strain the feet, and set them under a weight to reduce them to a quarter of an inch in thickness, and, when thoroughly cold, cut them up into inch squares. Prepare a pound of carrots, half a pound of turnips, half a pound of celery cut quarter inch squares, quarter of a pound of onions in three-sixteenth inch squares. Pat four ounces of butter in a saucepan on the fire, and when hot, add the onions and let fry fora few minutes, then the carrots, turnips and celery; fry all colorless, and moisten with the brotJtl from the calf's feet, increasing its quantity with broth so as to obtain four quarts. Boil, remove the fat, season with salt and pepper and thicken the soup with two heaping tablespoonfuls of fecula diluted in a quarter of a bottle of white wine, one gill of Madeira and a pint of tomato pure"e; then boil again, and despumate the broth. Blanch and cook for three hours in white broth, two ounces of pearl barley, add it to the soup, also the prepared calf's feet. Lay on a buttered pan
