Part 78 (1/2)

Strain the soup into another saucepan.

Add to it the lemon juice, and, if liked, two gla.s.ses of Madeira wine; also the pieces of giblet.

Make it quite hot, and it is then ready for serving.

Milk Soup.

_Ingredients_--4 potatoes.

2 onions.

2 oz. of b.u.t.ter or dripping.

3 tablespoonfuls of semolina.

1 pint of milk.

2 quarts of liquor from meat.

Pepper and salt to taste.

_Method._--Slice the potatoes and onions; add them to the meat liquor, with the b.u.t.ter and pepper and salt to taste, and boil gently for one hour.

Then rub the soup through a wire sieve.

Put it into the saucepan again, and, when boiling, shake into it the semolina and cook for fifteen minutes, stirring occasionally.

When the semolina is cooked the soup is ready.

If this soup is used for children, water may be subst.i.tuted for the meat liquor if the latter is not available.

Bonne Femme Soup.

_Ingredients_--2 lettuces.

2 leaves of sorrel.

4 sprigs of taragon.

2 sprigs of chervil.

Half a cuc.u.mber.

2 pints of white stock.

The yolks of 3 eggs.

of a pint of cream.

The crust of a French roll.

oz. of b.u.t.ter.

_Method._--Wash the lettuce, taragons, and chervil well, and shred them finely.

Peel the cuc.u.mber, and shred it also finely.

Melt the b.u.t.ter, and gently _saute_ the vegetables in it for five minutes, taking care they do not discolour.

Boil the stock in another saucepan, and, when boiling, pour it on to the vegetables.