51. Soup Lorraine

Pound in a mortar a pound of blanched almonds, use a little water, or they will oil; add to these the meat of the breast and legs of a roast fowl, and with the yolks of four poached eggs beat up into a smooth mixture; warm three quarts of white stock, stir in the ingredients, and boil them over a slow fire. Chop the meat of the legs, wings, and breast of a second fowl until it is minced fine; season it with nutmeg, pepper, salt, and finely pounded mace: melt a lump of butter, strain a small quantity of the soup, and add to the butter one spoonful; cut into slices two French rolls, crisp them before the fire, scoop out the crumb of a third roll, without damaging the crust, fill it with the minced food; close the roll at each end, and make it hot, and keep it so. Strain into a stewpan the soup, and stew it until the consistency of cream; lay the crisped shoes of roll in the bottom of the tureen, pour the soup on to it, and serve up with the roll containing the minced fowl floating in the centre.

52. Partridge Soup

"When you have a brace of partridges which prove to be remarkably old, convert them into soup, skin and cut them up, cut a handsome slice of ham as lean as possible and divide it in four, or cut as many thin slices, put them in the pan, add the partridges with an onion sliced, some celery, and four ounces of butter, brown nicely without burning, put them into the stewpan with one quart and a pint of water, throw in a few white peppers whole, a shank of mutton, salt it to palate, strain, add stewed celery, fried bread, and previous to its boiling skim very clean and serve up.

53. Veloute

Take the cuttings and remains of any joints of fowls and veal you may happen to have, weigh four pounds, and put into a large stewpan, with some onions, carrots, parsley, scallions, three bay leaves, three cloves, and a ladleful of stock, put your stewpan upon a brisk fire, skim well, and be careful the meat does not stick; when enough reduced add as much stock as will nearly fill the stewpan, salt it well, give it a boil, skim, and then put it on the side of the fire to simmer for two hours, after which strain it through a tammy; make a white roux; Stir into it for ten minutes a few champignons, then pour on it, a little at a time, the above liquor, let it boil up once, skim, and set it again by the side of the fire for an hour and a half, remove all fat, strain again and then put by for use. The veloute, should be colourless, the whiter it is the better,

54. Pigeon Soup

Take half a dozen of the fattest pigeons you can get, roast them only sufficient to warm them through; cut the meat from the bones; flour the latter well, and pound them in a mortar; stew them in a pint and a half of good gravy, add a piece of butter rolled in flour, a bunch of tarragon, chervil, a few onions, shalots, parsley, and basil, a few turnips and carrots sliced, season with cayenne and one blade of mace. Boil slowly two hours, pour, and pass through a cullender. Pulp through a tammy, and then with the flesh of the pigeons put them into a saucepan. Let it simmer one hour and serve.