Potage Printanier (Called Also Jardiniere And A La Paysanne)

It is a potage julienne, to which is added the top or eatable part of six asparagus, six turnip-rooted red radishes, and two or three tablespoonfuls of green peas. They are fried, boiled, and served with the other vegetables.

Veloute

Put yolks of eggs in the soup-dish and beat them a little with cold or lukewarm broth; then pour boiling broth over them, little by little, stirring the while, and serve warm.

It is made thin or thick, according to taste.

With Arrowroot

Set broth in a saucepan on the fire, and as soon as it boils, sprinkle some arrow-root into it, stirring the while with a wooden spoon; boil gently for about half an hour, stirring now and then the while, and serve warm, adding salt to taste.

Milk or consomme' may be used instead of broth.

If you use milk, add a very little salt and sugar, to taste.

The proportion of arrow-root to a certain quantity of broth is according to taste; it can be made thick or thin.

With Corn-Starch

Proceed as for arrow-root.

With Bread

This is the simplest of all. Dry some

Blices of bread, either stale or fresh, in the oven, place them in the soup-dish, pour boiling broth over them, cover the dish for two or three minutes, and serve.

With Fecula

Proceed as for arrow-root. Being finer, it does not require more than about twelve or fifteen minutes.

With Barley

Wash the barley in cold water, then drop it in boiling broth, little by little, stirring the while; when in, keep simmering till perfectly done, which you ascertain easily by tasting; add then salt to taste, a pinch of sugar, and serve warm.

It must be stirred occasionally while on the fire.

With Gruel (French Gruau)

It is made as with arrow-root.

With Indian Meal

Proceed as with arrow-root.

With Sago

Sago must be boiled gently about an hour; but for the rest, proceed as with arrow-root in every particular.

With Semoule

With semoule it is the same as with arrow-root, except that it is boiled only about fifteen minutes.

With Tapioca

Tapioca is prepared like arrow-root, but must be boiled about forty-five minutes.

All the above, like arrow-root, may be prepared with consomme, or with milk, as well as with broth.

With Giblets

Throw the giblets in boiling water and a little salt, boil for ten minutes, take off and drain. Drop them in broth, boil gently till done, and turn the whole into the soup dish, in which you have some leeks, boiled and cut in pieces. Serve warm.

Some croutons may be added, and chervil chopped fine, just before turning into the soup-dish; or they may be placed in the soup-dish before pouring in the broth.

With Mackerel

Clean, prepare, and cut in pieces about one inch and a half long, a mackerel weighing about one pound and a half; fry it with two ounces of butter till it turns rather brown, then cover with nearly a quart of water; add a few slices of carrot, same of turnip, a small onion, two or three stalks of parsley, salt, pepper, a clove of garlic, and a stalk of celery if handy; boil slowly for about an hour; mash gently through a colander, put what has passed through the colander back on the fire, add a little butter, give one more boil, turn into the soup dish over croutons, and serve.