Soup Au Bourgeois

Take twelve heads of endive, and four or five bunches of celery; wash them very clean, cut them into small bits, let them be well drained from the water, put them into a large pan, and pour upon them a gallon of boiling water: set on three quarts of beef stock in a large saucepan ; strain the herbs from the water very dry: when the gravy boils, put them in. Cut off the crusts of two French rolls, break them and put into the rest. When the herbs are tender, the soup is enough. A boiled fowl may be put into the middle, but it is very good without. If a white soup is, liked better, it must be veal stock, with the addition of a pint of cream.

Soup Lorraine

Take a pound of almonds and blanch them, and beat them in a mortar, with a very little water to keep them from oiling; put to them all the white part of a large roasted fowl, and the yolks of four poached eggs: pound all together as fine as possible, and take three (marts of strong veal stock, and pour it into a stewpan, with the other ingredients, and mix them well together: boil softly over a stove or clear fire, and mince the white part of another fowl very fine. Season it with pepper, salt, nutmeg, and a little beaten mace. Put in a bit of butter of the size of an egg, and a spoonful or two of the soup strained, and set it over the stove to be quite hot. Cut two French rolls into thin slices, and set them before the fire to crisp. Then take one of the hollow rolls which are made for oyster loaves, and fill it with the mince; lay on the top as close as possible, and keep it hot. Strain the soup through a tamis into a clean saucepan, and let it stew till of the thickness of cream. Put the crisped bread in the dish or tureen, pour the soup over it, and place in the middle of it the roll with the mincemeat.

Chesnut Soup

Pick half a hundred of chesnuts, put them in an earthen pan, and set them in the oven for half an hour, or roast them gently over a slow fire, but take care they do not burn. Then peel them, and set them to stew in a quart of good beef stock till quite tender. In the meantime, take a piece or slice of ham or bacon, a pound of veal, a pigeon beat to pieces, an onion, a bundle of sweet herbs, a piece of carrot, and a little pepper and mace. Lay the bacon at the bottom of a stewpan, and lay the meat and ingredients on it. Set it over a slow fire till it begins to stick to the pan, and then put in a crust of bread, and pour in two quarts of stock: let it boil softly till one third is wasted, then strain it off, and put in the chesnuts. Season with salt, and let it boil till it be well flavoured: then stew two pigeons in it, and a French roll fried crisp. Lay the roll in the middle of the dish, and the pigeons on each side ; pour in the soup, and send it up hot.

Partridge Soup

Take two old partridges and skin them, cut them into small pieces, with three slices of ham, some celery, and two or three onions sliced : fry them in butter till they are perfectly brown, but take care not to burn them. Then put them into three quarts of second stock, with a few pepper-corns, and boil it slowly till about a pint or little more of it is consumed. Then strain it, put in it some stewed celery and fried bread, and serve it up hot.