Creme De Champignons Frais A La Palmerston - Cream Of Fresh Mushrooms, Palmerston Fashion, Creme De Champignons Frais A La Palmerston - Cream Of Fresh Mushrooms, Palmerston Fashion

Slice fine 8 white onions; smother them slowly with 4 ounces of butter; when nearly cooked, add 1*^ pounds of cleaned and chopped fresh mushrooms (the tails will answer for this purpose), cook until their humidity is evaporated, then moisten with 1 gallon of thickened soup stock; let simmer for 45 minutes, add 1 quart of boiling cream, strain, season to taste, and bind as usual with 4 egg yolks, 2 gills of cream and 4 ounces of butter.

Creme A La Milanaise - Cream, Milan Fashion

Mix 6 ounces of grated Parmesan cheese with 1 pint of cream and 8 egg yolks, dilute with 1 gallon of lightly thickened chicken broth and set on the range till it reaches the boiling point, but do not allow to boil. Strain through a cloth, season to taste and serve with Italian paste cooked in salted water.

Creme A La D'orleans - Cream, Orleans Fashion

Prepare 1 gallon of chicken consomme with tapioca. Before serving bind it with 12 egg yolks, 1 pint of cream and 4 ounces of butter. Garnish with 3 sorts of small quenelles (i. e., red, white and green).

Creme D'eperlans A La Neptune - Cream Of Smelts, Neptune Style

Prepare 1 gallon of fish stock as follows:

Line the bottom of a saucepan with 4 sliced onions, 6 parsley roots, 2 bay leaves, 1 sprig of thyme and 3 cloves; lay on top of this 2 pounds of fish bones, and the bones of two pounds of smelts from which the fillets have been removed; moisten with I pint of dry white wine and let reduce to about one-half; then moisten with 5 quarts of water and let simmer for 1 hour; strain the broth and thicken slightly with a roux.

Next tie the fillets of smelts in a napkin and let boil in the thickened stock for twenty minutes; then take them out, and when cooled off pound with 1 cup of thick cream and 2 ounces of butter, and rub through a fine sieve. Five minutes before serving the soup, add the puree of smelts, another cup of cream and 2 ounces of butter; season to taste with salt and cayenne pepper, and serve with small quenelles made of fish cream force meat.

Creme De Lucines Papillons - Cream Of Soft Clams

Heat 6 ounces of butter in a saucepan, add 100 selected soft clams, stew for 10 minutes, then moisten with 1 gallon of lightly thickened chicken stock; let simmer for 45 minutes, then rub through a fine sieve.

Season to taste with salt, a pinch of mace and cayenne; bind with 6 egg yolks, 1 pint of cream and 2 ounces of butter. Serve with croutons souffles separate.

Note. - Instead of chicken stock, fish stock, as described for Cream of Smelts, may be used.

Creme De Lucines Oranges - Cream Of Hard Clams

Follow directions as given for Cream of Soft Clams, using half clam juice when preparing the stock.

Creme d'Huitres - Cream of Oysters. Follow directions as given for Cream of Hard Clams.