Creme De Volaille A La Reine Margot - Cream Of Chicken, Queen Margot Style

Proceed the same as for Cream of Chicken, with the addition of 1/2 gill of almond milk when serving, and a garnishing of small round chicken quenelles.

Almond Milk. - Pound 2 ounces of shelled sweet almonds and 10 pieces of shelled bitter almonds with 1 gill of water, and strain.

Creme De Volaille A La Princesse - Cream Of Chicken, Princess Fashion

Cream of Chicken with garnishing of green asparagus tips.

Creme De Volaille A La Sultane - Cream Of Chicken, Sultan's Fashion

Before serving, finish the cream with pistachio butter. Pound 4 ounces of scalded and peeled pistachio nuts, add 3 ounces of sweet butter, and rub through a fine sieve.

Creme De Volaille A La Marie Stuart - Cream Of Chicken, Mary Stuart Fashion

Garnish the cream with cooked green peas and carrots scooped out the size of peas and cooked in consomme.

Creme A La Bagration - Cream, Bagration Style

This soup is prepared exactly as Cream of Chicken, except that veal is used instead of chicken.

Before serving, garnish with cooked macaroni cut in 1/4-inch pieces.

Serve grated Parmesan cheese separate.

Note. - Some cooks flavor this soup with curry, but this method must be denounced as incorrect. It may, however, be prepared with fish and served on Fast days under the above name, mentioning the fact that the soup is (maigre) made with fish.

Creme D'orge A La Viennoise Aux Croutons Souffles -cream Of Barley, Viennese Fashion, With Puff Crusts

Prepare a roux with j4 pound of butter and 1/4 pound of barley flour (creme d'orge), cook for 5 minutes, and moisten with 1 gallon of chicken broth. When boiling, take off the scum and add 4 leeks and 3 celery stalks cut up fine; cook for one hour, then add 1 pint of boiling cream and strain.

Before serving, bind the soup with 4 egg yolks, 1 gill of cream, a little grated nutmeg and 2 ounces of sweet butter.

Season to taste with salt and a pinch of sugar. Serve croutons souffles separate.

Creme D'orge A L'ecossaise - Cream Of Barley. Scotch Style

Follow directions as given for Cream of Barley, Viennese Fashion, omitting the flavoring of celery and leeks, and replacing the chicken broth by mutton broth.

The soup may be garnished with different sorts of vegetables cut in small squares and cooked in salted water.

Creme De Celeri - Cream Of Celery

Prepare a roux with 1/4 pound each of butter and flour, cook for a few minutes without coloring; then moisten with 1 gallon of chicken or veal broth; let simmer, and remove the scum from time to time.

Clean about 2 pounds of celery stalks (for this purpose the outside leaves will do just as well), cut very fine, parboil, and add to the thickened stock; cook for 1 hour, add 1 pint of boiling cream, and rub through a fine sieve.

Put the soup back into a clean saucepan, season to taste, and before serving, bind it with 4 egg yolks, 1 gill of cream and 2 ounces of sweet butter.