Potage Maigre De Ris A La Reine - Rice Soup Meagre A La Reine

Half a Pound of Rice well washed in boiling Water, boil it tender in Broth and Butter; make a Gravy without colouring, with Carp, Onions, Carrots, and Parsneps; when this is ready to catch, add Broth, and boil it some time; then sift it: pound a Dozen sweet Almonds, with six hard Yolks of Eggs, a few Bits of boiled Fish, and Crumbs of Bread soaked in Milk; mix all together with the Gravy, and sift it in a Stamine. Warm it without boiling, and serve this Cullis upon the Rice, with a proper Quantity of Broth, if the Cullis is too thick.

Potage De Lait De Plusieurs Façons - Milk Soup Of Different Sorts

TO make it in the common Way, boil milk with a Laurel Leaf, a Bit of Sugar, very little Salt, pour half the Milk into your Dish with sliced Bread, and keep it on Ashes Fire without boiling; to the remaining Part, add a few Yolks of Eggs, and mix it well without boiling any more. In boiling the Milk you may also put in it Cinnamon, Coriander, or a Bit of Lemon-peel; boil it half, and sift it for Use as the preceding. - If you would make it with Onions, slice a few, which you boil in Butter without colouring, then add some boiling Milk and a little Salt; boil for some Time, soak your Bread as the former, and mix it when ready to serve.

If you would make it with Cabbage, boil it in Peas Broth and a little Butter, and Salt; when it is well done in short Broth, add some boiling Milk, and finish as the preceding.

Ouille Out Citrouilles - Pompkin Soup

Cut the Pompkin in sucha Manner as you may join it again handsomely; take out all the Seeds, and half of the Flesh, (which you may do easily with a Table Spoon) then scarify the outside in what Design you please; garnish the Scars with frothed Whites of Eggs and Sugar, then put it in a lukewarm Oven; when it is of a good Colour, put it in the Dish you intend to go to Table, and add to it a Soup made in this Manner: Cut Bits of the Inside into Dice, and boil them in Water to a Marmelade; then add a Pint of Milk boiled, with a Bit of Butter, Sugar, and Salt; when these are ready, add six Yolks of Eggs; put dried Crusts of Bread in the Pompkin, and pour the Milk upon them, covering it so as to appear whole.

Bisque Maigre Out Ecrevisses. Meagre Crawfish Tureen

Make a Crawfish Cullis, as directed in page 8, for Craw-fish Soup; Put the Tails into a Stew-pan, with Carp Liver, Artichoke Bottoms, first scalded in boiling Water, and a Bit of Butter; soak it awhile, then add somc Broth, and boil for an Hour; soak some Bread and a little Broth in the Tureen until it catches a little at Bottom, then add the Carp Liver, Crawfish Tails, Articokes, Mushrooms, and the Broth; boil a short Time, and mix with it as much Craw-fish Cullis as will give it a proper Thickness, according to Taste.

Potage Maigre De Moules. Muscle Soup Meagre

First clean your Muscles very well in several Waters, and boil until they open; then take them out, and put them into a Stew-pan with a little Broth, a Bit of Butter, and a Faggot of Parsley; reduce to a short Sauce; put a few in the Shells to garnish your Dish, the rest in a Roll, and soak it in the Dish you are to serve; add a few Crums soaked with Muscle Broth, and stew it till it catches: When ready, add to it some Cullis a la Reine, or the Yolks of six Eggs, well mixed with Fish Broth.