Comprising Puree of Peas a I'Anglaise.

Do. of Green Split Peas.

Do. of Red Haricot beans d la Condi.

Do. of White Harico't Beans.

Do. of Lentils a la Heine.

Do. of Lentils a la Soubise.

Do. of Lentils d la Brunoine.

Do. of Green Peas.

Do. of Roots a la Croissy.

Do. of Carrots a la Cricy.

Brown puree of Turnips.

White do. of Turnips.

Palestine Soup.

Puree of Artichokes.

Do. of Endive.

Brown puree of Chestnuts.

White do. of Chestnuts.

Puree of Spinach a la Beauvauoc.

Do. of Pens d la Faubonne.

Do. d la Ferney.

Do. a la Fabert.

Do. of Spring Herbs.

Do a la V ictorin.

Do. a la Princesse.

Do. of Young Carrots a, la Stanley.

Creey Soup with whole Rice.

Do. of Potatoes a la creme.

Do. of Potatoes a la Victoria.

Quenelles of Potatoes.

Do. of Asparagus d la Condi.

Do. a la St. George.

Bonne Fanme Soup.

Soup d la Hollandaise.

284. Puree Of Peas A L'Anglaise

Take a quart of yellow split-peas, wash them several times in water, drain them, and put them into a small stockpot with half a pound of raw ham, two heads of celery, one carrot, and an onion with four cloves stuck in it, add three quarts of common broth, let the soup boil, skim it well, and then set it by the side of the stovefire to boil gently for about three hours. The peas having then become entirely dissolved, pass them through a tammy-cloth with the aid of two wooden spoons, to be used in the following manner: spread the tammy-cloth over a large dish, pour the puree, or part thereof, into the hollow thus formed ; then let two persons take hold firmly of each end of the tammy-cloth with the left hand, so as carefully to secure the puree against flowing over ; then, with the right hand, they should work the edge of the spoon, the bowls being back to back, in the cloth, in regular time and with some force, until the whole of the puree is rubbed through : it will be, however, necessary to scrape off with the back of a large knife any portion that may adhere to the cloth. When this is done, hasten to remove the puree from the dish into a soup-pot of adequate size; add a large ladleful of consomme, carefully stirring the puree on the stove-fire until it begins to boil, then remove it to the side of the stove, to continue gently boiling until it has clarified itself by throwing up all the froth, which should be removed as it rises to the surface. Ascertain whether the seasoning be palatable, and send to table with some dried and sifted mint in a plate; and in another plate serve some Conde crusts, prepared as follows:

Take a piece of stale bread, pare away the crust, and then cut the crumb into very small square dice, fry these in fresh butter till they become slightly browned, then drain them on a sieve, and afterward place them on a sheet of paper, moving them about for a short time that the butter may be absorbed. Keep these croutons in a dry place until wanted. Just before dinner-time, they should be put inside the oven for a few minutes.