This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The same with "royal" custards added.
With yellow quenelles of chicken.
Printaniere with a poached egg in each plate.
Spinach simmered tender in butter; flour, broth, boiled milk, strained, made green.
Cooked in white broth, rubbed through a seive with cream, butter, flowerets of cauliflower, croutons.
Stewed carrots with vegetables passed through a seive, stock slightly thickened; croutons.
Mince up 2 onions, fry in butter, add 1 qt. of finely minced carrots, season with salt and a pinch of sugar. When they liave lost their humidity, wet slightly with bouillon, cook over a moderate fire, wetting from time to time with bouillon. Pass first through seive and then through tammy. Dilute the purge in 2 qts. bouillon, alloy it to boil, withdraw pan to side of fire, skim, and season at the last moment. Add 1/4 lb- boiled sago, and bind with 4 yolks, of eggs and 2 oz. butter. This done, serve.
Pulp of carrots boiled in salt-pork stock, flour, butter, yolks, cream, and nouilhs.
Green, with green tops passed through a seive, and coloring; green tops and fried croutons in the soup.
White; whole asparagus in salt-pork stock passed through seive; stock thickened; cream, green asparagus tops, and croutons.
One can sweet corn, 1 quart boiling water, 1 qt. milk, 3 tablespoonfuls butter rolled in 1 tablespoonful flour, 2 eggs, pepper and salt, 1 table-spoonful tomato catsup. Drain the corn and chop it in a chopping-tray, put on in the boiling water and cook steadily 1 hour; rub through a colander, leaving the husks behind, and return with the water in which it has boiled to the fire; season; boil gently 3 minutes, and stir in the butter and flour; have ready the boiling milk, pour it upon the beaten eggs, and these into the soup; simmer 1 minute, stirring all the while; take up, add the catsup, and pour out.
An American specialty. To make it successfully, that is, without having the milk curdle in it, two separate soups should be made: a purge of tomatoes without spices, and a white cream of chicken or veal soup in which apiece of salt pork has been boiled; the latter should be thickened and finished, and the tomato soup then mingled with it and not afterwards boiled.
White stock and cream, thickened with yolks, with stewed chicory and poached eggs.
Brown soup with vegetables and round balls of sausage-meat.
Purge of green peas.
Purge of Jerusalem artichokes.
Purge of rice and tomatoes.
Purge of lentils with cream.
Purge of onions.
Purge of cucumbers.
Purge of cauliflower.
Put a chicken in a stewpan with a bunch of parsley and fennel and a wineglassful of cucumber juice; 3 pts. of broth. Bring the liquid to the boiling point; stew it, and pop the stewpan on the corner of the stove. When your chicken is cooked, drain it, pass the broth through a napkin and carefully clarify it. Simultaneously you have had cooked a garnishing of celery cut in sticks an inch long. Pour this garnishing into your soup-tureen with the clarified con-soinmg, the scollopped breasts of the chicken, and 1 tablespoonful of chopped parsley and green fennel. Thoroughly refrigerate before serving; and your potage will be none the worse for a few little bits of ice floating in the liquid. (See Ices, Iced Soups).