353. Clear Giblet Soup A L'Irlandaise

Prepare the giblet broth in every respect as directed for making the foregoing soup, trim and put the giblets away in a soup-pot, skim off every particle of fat from the surface of the broth, and clarify it by incorporating therewith the whites of three eggs whipped up with a little cold water; set the consomme, thus prepared, on the stove to boil, then add to it half a bottle of Sherry; and as soon as it boils up again, place it by the side of the stove, there gently to simmer for twenty minutes, in order to set the eggs. Then strain the consomme through a napkin on to the giblets, reserving one quart of it in a stewpan, in which boil the white parts of three heads of celery, and four large leeks, cut into inch lengths, and shred as for Julienne soup, adding this to the giblets; ascertain that the seasoning be palatable, and send up to table.

354. Ox-Tail Soup

Procure two fresh ox-tails, cut each joint, after dividing them, into inch lengths with a small meat saw, steep them in water for two hours, and then place them in a stewpan with three carrots, three turnips, three onions, and two heads of celery, four cloves, and a blade of mace. Fill up the stewpan with broth from the boiling stock-pot; boil this by the side of the stove-fire till done, drain the pieces of ox-tail on a large sieve, allow them to cool, trim them neatly, and place them in a soup-pot. Clarify the broth the ox-tails were boiled in, strain it through a napkin into a basin, and then pour it into the soup-pot containing the trimmed pieces of ox-tails, and also some small olive-shaped pieces of carrot and turnip that have been boiled in a little of the broth, and a small lump of sugar; add a pinch of minionette pepper, and previously to sending the soup to table, let it boil gently by the side of the stove-fire for a few minutes.

This soup may be served, also, in various other ways, by adding thereto a puree of any sort of vegetables; such, for instance, as a puree of peas, carrots, turnips, celery, or lentils.

355. Calf's Feet Soup A La Windsor

Place in a two-gallon stockpot a knuckle of veal, a pound of raw lean ham, two calf's feet, and an old hen minus the fillets, which reserve for making quenelles with, for further use. To these add two carrots, two onions stuck with four cloves, celery, a bouquet of parsley, green onions, sweet basil, and lemon-thyme, tied neatly together; moisten with half a bottle of light French white wine, and pat the stockpot on a moderate fire to boil for ten minutes or so; then fill it up from the common stock, or any white broth you may have ready, set it to boil on the stove, skim it well, and after four horns' gentle ebullition, take the calfs feet out, and put them in water to clean them; then take all the bones out, and lay them on a dish to cool, to be trimmed afterward, so as to leave the inner part of the feet only, all the outer skin being thinly pared off, that the feet may have a more transparent appearance; cut them into inch lengths, by half an inch in width, and put them by in a small soup-pot till required. Strain the consomme through a napkin, thicken it moderately with a little white roux (going through the regular process for making white Veloute), then add thereto a little essence of mushrooms, and finish by incorporating with the sauce thus prepared a leason of six yelks of eggs mixed with a little grated Parmesan and half a pint of cream ; squeeze the juice of half a lemon into it, and season with a little crystallized soluble cayenne. Pour the soup into the tureen containing two dozen very small quenelles (made with the fillets of the old hen), some boiled macaroui cut into inch lengths, and the tendons of the calf's feet, previously warmed in a little consomme, with the addition of half a glass of white wine. Stir the soup gently in the tureen to mix these ingredients together, and send to table.