Soup A La Reine

Take three quarts of veal stock with a blade of mace boiled in it; then strain it to the crumb of four penny french rolls, three quarters of a pound of sweet almonds blanched and pounded very fine, likewise the white meat of dressed fowl pounded. Let all simmer together for ten minutes, and rub them through a tamis cloth till the soup is of a proper thickness; season it to the palate with salt; make it boil, and serve it up with a gill of cream in it.

Crayfish Soup

Take three quarters of veal stock, the crumb of four penny french rolls, the meats of a hen lobster, and half a hundred crayfish pounded, with some live lobster spawn; add all together, make it boil, skim it clean, rub it through a tamis cloth, make it of a middling thickness, and season to the palate with salt and a little cayenne pepper. Serve it up with crust of french bread cut into small round' pieces.

Vermicelli Soup (White.)

Take three quarts of veal stock and two ounces of vermicelli, boil them together a quarter of an hour, rub it through a tamis cloth, season with salt, make it boil, skim it, and add a leason. Let it simmer for five minutes.

How To Make The Leason

Take the yolk of four eggs, half a pint of cream, and a little salt, mixed well together.

Cleared Brown Stock (Or Brotll For Gravy Soups.)

Take three quarts of veal stock perfectly free from fat; add a small quantity of liquid colour to make it of a fine brown; season it to the palate with salt and a little cayenne pepper; beat up together two yolks, two whites, and two shells of eggs;; whisk them with the stock, set it over a fire, let it boil gently ten minutes, then strain it through a tamis cloth. This stock is required for rice, brown vermicelli, celery, santé, or turnip soups.

N. B. I have directed the brown stock, for gravy soups only, to he cleared with eggs, as that method has been most approved, it being pleasant to the eye, and equally agreeable to the palate.

Macroni And Parmesan Cheese Soup

Take a quarter of a pound of riband macroni., boil it till tender in a quart of veal broth, then add three ounces of grated parmesan cheese, a small quantity of pounded mace, five pints more veal broth; boil all together five minutes, and Tub it through a tamis cloth; then boil it again for ten minutes, skim it, season it with salt and cayenne pepper to the palate, add a leason of four yolks of eggs and cream,

Oyster Soup

Take a quart of large oysters, blanch them with a pint of water: let half of them be bearded and preserved, to be served up in the soup; the others to be boiled till the goodness is extracted; which strain through a sieve, and to the liquor add five pints of boiling veal broth, a small quantity of pounded mace, the crumb of two penny french rolls; then rub though a tamis cloth, make it boil, and skim it, add the bearded oysters; let them simmer ten minutes; then whisk with the soup the yolks of four eggs and a pint of cream, a little salt and cayenne pepper.