(361). Indian Arrowroot (Arrowroot De L'Inde)

Prepare a plain chicken broth as indicated in No. 188; for each quart of this dilute a tablespoonful of arrowroot with a little of the cold broth, so as to form a smooth and liquid paste add to it gradually the boiling broth, then boil all, stirring unceasingly with a spatula. After the first boil, simmer it gently for half an hour, carefully stirring it at times to prevent it from sticking to the bottom of the pan; then serve.

(362). Bavaroise (Bavaroise)

An infusion of tea sweetened with gum syrup and orange flower-water with milk. Have half as much boiling milk as tea; sweeten it with gum syrup, and flavor with orange flower-water; the latter can be replaced by a small glassful of good brandy. Bavaroise is taken at night before retiring.

(363). Chicken Broth Plain (Bouillon De Poulet Simple)

Chop up three pounds of chicken carcasses; put them in a saucepan with two quarts and a half of water, and a little salt; boil, then skim, add a well washed lettuce head, and half an ounce of chervil. Let boil for an hour and a half, remove all the fat and pass through a fine sieve; serve in cups. This preparation should produce about a quart of liquid.

(364). Chicken And Mutton Broth With Barley (Bouillon De Poulet Et Mouton A L'Orge)

Break up three pounds of chicken carcasses and place them in a saucepan with a pound of lean mutton cut in squares and an ounce of pearl hulled barley washed in several waters, half a pound of minced and blanched turnips; moisten with three quarts of water, boil, skim, and reboil all gently for three hours; skim again, season and strain through a fine sieve; serve in cups.

(365). Chicken And Veal Broth (Bouillon De Poulet Et De Veau)

Place in a saucepan a pound and a half of broken up chicken carcasses and as much lean veal cut up in half inch squares; add three quarts of water, two ounces of carrots and an ounce of cut up turnips, both blanched in plenty of water and besides these two ounces of celery. Boil the whole for an hour and a half, skim off the fat, season with a little salt and strain through a fine sieve; serve in cups.

(366). Clam Broth And Puree (Bouillon De Lucines Oranges Et Puree)

Put one pint of clams into a saucepan with their own juice and a little water; cover the saucepan and set it on the fire, removing it after the first boil, then drain, and strain the liquor through either a tine sieve or else a napkin; serve it in cups. The clam puree to be prepared as follows: Pound the clams; after they are reduced to a paste, then moisten them with their own liquor, and as much water, and strain through a sieve. For either plain broth or puree, a little milk and butter may be added.

(367). Custard Cream Of Chicken Or Game (Creme Bain-Marie De Volaille Ou De Gibier)

Cut either a three pound chicken, or two grouse, or two partridges into four parts, remove the lights and kidneys, wash well and cook them in two quarts of water seasoned with salt, a few parsley stalks, half an ounce of chervil, six ounces of turnips, and four ounces of minced celery; boil, skim, and let simmer until the chicken or game be cooked, then strain the broth through a napkin. With twelve raw egg-yolks mix one quart of this broth, adding a very little at the time, and strain through a sieve; fill up some small cups to an eighth of an inch from the top; place these cups in a low saucepan with boiling water sufficient to reach to half their heighth, then set them on the fire and as soon as the water is ready to boil, push the saucepan into the oven; when firm to the touch, remove them, and serve them either hot or cold as required.