(381). Sabayon Of Chicken Or Game (Sabayon De Volaille Ou De Gibier)

Put eight egg-yolks into a high and narrow bain-marie; dilute them with one pint of chicken or game broth, and place the bain-marie saucepan on a slow fire or in boiling water, then stir well with a whip or wooden beater until the sabayon becomes thick and frothy; as soon as it is done serve it very hot in cups. A little sherry added to the broth is considered an improvement by some.

(382). Beef, Mutton, Chicken, Or Veal Tea (The De Boeuf, Mouton, Poulet Ou Veau)

Two pounds of lean meat free from nerves and skin, either beef, mutton, chicken, or veal, taken from the thighs or any other juicy parts. Cut the meat into small quarter of inch squares. set them in a saucepan and pour over three pints of cold water, with a little salt added. Boil, skim, and keep near boiling point for one hour, then strain through a sieve or napkin and serve in cups Another way is to fill up champagne bottles with the meat, put half a gill of water in each, tie down the cork with a string or wire, boil for three hours, uncork and pass through a napkin.

(383). Veal Broth, Refreshing (Bouillon De Veau Rafraichissant)

Mince up four ounces of carrots, four ounces of turnips, four leeks, and two celery roots: fry them in two ounces of butter, letting them attain a light color, then add ten pounds of split knuckle of veal, and moisten it all with water until well covered, then boil and skim; add salt and let boil continually for two hours. Chop very fine two pounds of bottom round of veal, free of fat. sinews and skin; to this add one whole egg diluted with a little water or cold broth, pour it gradually into the veal broth and clarify it by beating with a whip; return to the fire to boil slowly and continuously for three-quarters of an hour, adding one ounce of chervil, two ounces of lettuce, and two ounces of wild chiccory, all well washed and cut up fine. Boil again for twenty or thirty minutes, then strain either through a fine sieve or napkin.

(384). Wheat, Oats, Or Barley Broth (Bouillon De Ble, D'Avoine Ou D'Orge)

Wash half a pound of either of these in several waters, then leave to soak for twelve hours; parboil them in plenty of water, and afterward cook them slowly in white chicken bouillon (No. 188). When done and the grain crushes easily between the fingers, strain and press it well to extract all the insides. Half a pound of wheat should produce two quarts of liquid. To be served in cups.