28 POT-POURRI FROM A SURREY GARDEN 



worth noting how, when a really good IVench cook wishes 

 to instruct, he is careful to go into the minutest details. 



Pot au feu Soup. — Proportions : 15 lbs. of beef, 

 S^lbs. of veal, 1 chicken, 2| gallons of water, 3 fine'jcarrots, 

 1 big turnip, 1 large onion, a bunch of parsley, half a head 

 of celery, a parsnip, 2 cloves, and some salt. 



Eemove the fat and tie up the beef and the veal, putting 

 them in a large saucepan ; fiU the saucepan with cold 

 water to within a little more than an inch from the 

 brim, place the saucepan on the fire with the lid off, 

 add some salt, and let it boil tUl the scum shows on the 

 surface ; remove it with a skimmer. As soon as it seems 

 inclined to boil over, add a few spoonfuls of cold water, so 

 as to make the scum accumulate as much as possible. 

 When at last it boils violently, drop in the vegetables ; 

 remove the saucepan to one side of the fire, so that it 

 shaU boil only on one side ; put on the fid, and let it boil 

 undisturbed, evenly and regularly. After two hours 

 remove the veal. An hour later add the chicken, and, 

 three hours after, strain the soup, without stirring it up, 

 through a strainer on to a napkin stretched over a 

 receptacle large enough to contain the soup. The soup 

 may be skimmed before or after straining. 



This stock does for making any kind of soup, Julienne, 

 Brunoise, Crorlte au pot, and for all purees of vegetables. 



Consomme. — Consomm6 means the foundation of the 

 soup ; this foundation ought always to be clear, lightly 

 coloured, and, above all, strong. 



Take about 2 lbs. of beef and veal, without fat, chop 

 them up together, and put into a basin. Add half of the 

 white of an egg, work the meats with a wooden spoon and 

 a glass of water, continue to mix with about 1^ gallon of 

 good strong stock ; put the whole into a small saucepan 

 with some carcases of birds (raw or cooked), a branch of 

 celery, and put it to boil on the fire ; stir it when there 



