Despumate on the side of the range, about three quarts of thickened soup, prepared with mutton broth. Remove the fat and hard parts from a cold, braised saddle of mutton; then take one pound of lean meat and pound it, mixing with it when cold, three minced while onions fried in butter and cooked in consomme. Pound all well together, and rub it forcibly through a fine sieve, and put this puree into a bowl with a little cayenne pepper and from four to eight raw egg-yolks, diluting with two gills of cream. At the last moment skim the fat from the soup, strain, and return it to the saucepan to let boil up, then set it aside and thicken it at once with the above preparation; heat it once more without boiling, and finish the soup with a piece of butter; pour it into a soup tureen and serve with a plateful of hot, small, round pieces of toasted bread.

(325). Monteille Soup (Potage A La Monteille)

Serve a chicken consomme (No. 190), garnished with stuffed lettuces (No. 2752), and cucumbers prepared as follows: Cut off the ends of the cucumbers, peel them nicely, and divide them lengthwise into inch pieces; remove the seeds, pare them to resemble cloves of garlic, then fry them in butter in a saucepan, season, and finish cooking them in a little white broth, in such a way that they are thoroughly done when the liquid is entirely reduced. Serve separately the lettuce and cucumbers in a vegetable dish, and at the same time a tureen of chicken consomme.