1 quart chicken broth ( or any clear stock).
Heat together the broth and cream. As soon as it boils, pour it over the egg (beaten light) in the tureen, stirring fast to prevent curdling. Season, and serve with or without "Croutons," or squares of toast.
If you do not use the egg, stir in the potato (previously rubbed to a paste with a little of the broth) while the broth is boiling. Add if you like a few neatly-cut squares of chicken. This makes but a small quantity; for a family of four.
Very delicate and delicious; it is much relished by invalids. It is nicest with the egg.
3eggs hard boiled, (yolks only).
Liquor from chicken, hot. Salt. Pepper. Celery salt.
A little chopped onion, if desired.
Mash fine the yolks of the eggs; soak the bread-crumbs in the milk and mix with the eggs. Chop the white meat of the chicken until fine like meal, and stir it into the egg and bread paste. Add the hot cream slowly, and then rub all into the well-seasoned hot liquor, using one quart or more. Boil five minutes. Add more salt if needed; and if too thick, add a little milk; or if not thick enough, add more cracker-crumbs.
This is said to be a favorite with Queen Victoria.
Save up beef-bones from roast beef and steak, using also any scraps of underdone meat (even hash, if not cooked too long). In cold weather they will keep for nearly a week, in a cold place, covered. In the meantime collect what is left in the vegetable dishes from day to day, using rice, macaroni, tomatoes, peas or beans (the latter should be mashed smooth). If you have not these, a little mashed potato will be useful. The day before you mean to have the soup boil the bones slowly for two hours. Strain and set aside. Next day skim, and set on the fire half an hour before dinner, with any cold gravy you may have. When it boils, add the cold vegetables, according to judgment. Season with salt, pepper, summer savory and thyme, also a little Worcestershire Sauce, if you like, or catsup.
N. B. Do not tell the family what it is made of, and they will eat it with a good relish, if seasoned properly ! Another way is to use mutton bones, adding the remains of chops and cutlets if you have them. Use tomato (cooked and strained) for thickening; it "goes well" with mutton. Add rice, too, if you like, or a little mashed potato. Capers or chopped pickle are a pleasant addition.
2 quarts "Stock" (veal is best). 2 bunches asparagus. 2 small slices salt pork.
A little pepper.
Cut off the tender tips of asparagus, and lay aside while the rest (cut into pieces) is boiling in as little water as possible, with the pork. When tender, strain the water through a colander into the stock, and pulp the asparagus into it, but leave out the pork. Add the asparagus tips and the pepper and boil gently twenty minutes. Serve.