30 POT-POURRI FROM A SURREY GARDEN 



after drying them, through a strainer or sieve. The bubbles 

 should only appear on one side. Skim, and, while on 

 the fire, remove the grease as it forms. Let it boil for an 

 hour, if the vegetables are tender ; if not, for longer. 



Consomme* aux Ailerons (Wing-bone Soup). Gut 

 up the whole of 3 or 4 carrots and 2 turnips into slices of 

 about the thickness of a shilling. Cut in rounds of the 

 same thickness, and shaped in the same column-shape, 

 some cabbage leaves very white ones. This done, wet 

 the carrots first with about 2 pints of stock (consomme^. 

 After it has boiled for an hour, add the turnips and 

 cabbage. Let it boil quite gently by the side of the fire 

 for a good hour, till the vegetables are quite cooked. 



Separately take 12 or 15 wing-bones of chickens, basted 

 and well trimmed ; let them soak during 1 or 2 hours in 

 tepid water, drain and put them into a small saucepan, 

 cover them with stock, and boil up. One hour is enough 

 to cook them. Drain the wings, trim them very neatly, 

 bone them, put them in the soup-tureen, add some fried 

 crusts of bread of the same thickness as the vegetables, 

 also a bunch of chervil and a pinch of sugar, and put all 

 together into the soup-tureen. The boiling of all these 

 vegetables must be done quite slowly, so as to prevent the 

 stock being disturbed. 



Gnoechi a la Creme. Make a paste (pate a choux) 

 as follows : Ingredients : 4| oz. of flour, 4f oz. of butter, 

 1J pint of water, 3 whole eggs (4 if small), a pinch of 

 salt and of sugar. Put the water, salt, and sugar in a 

 small saucepan on the fire ; when it begins to boil, add 

 the flour all at once. Stir quickly with a wooden spoon, 

 and, when well mixed, put the saucepan on a slower 

 fire ; let it dry for a few minutes, and when smooth mix 

 in the eggs, one by one, till smooth and thick, sticking 

 to the saucepan. If the paste seems a little too dry, 

 add a little cream 2 or 3 spoonfuls. Add by degrees 



