Ingredients: Rice, anchovies, butter, stock, and onions.
Scale an anchovy, pound it, and fry it in butter together with a
small onion cut across, and four ounces of boiled rice. Add a
little salt, and when the rice is a golden brown, take out the
onion and gradually add some good stock until the dish is of the
consistency of rice pudding.
Ingredients: Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.
Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato. Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist. Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c. It should be added when the dish is nearly cooked.
Ingredients: Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.
Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato. Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist. Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c. It should be added when the dish is nearly cooked.
Ingredients: Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.
Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato. Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist. Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c. It should be added when the dish is nearly cooked.
Ingredients: Stock, sorrel, endive, lettuce, chervil, celery,
carrot, onion, French roll, Parmesan cheese.
Boil the following vegetables and herbs in very good stock for an
hour: Two small bunches of sorrel, a bunch of endive, a lettuce, a
small bunch of chervil, a stick of celery, a carrot and an onion,
all well washed and cut up. Then put some slices of toasted French
roll into a tureen and pour the above soup over them. Serve with
grated Parmesan handed separately.
Ingredients: White stock, eggs, butter, peas, white beans, carrot,
onion, leeks, celery, cream croutons.
Soak one pound of white beans for twelve hours, then put them into
a stock pot with a little salt, butter, and water, add a carrot, an
onion, two leeks, and a stick of celery, and simmer until the
vegetables are well cooked; then take out all the fresh vegetables,
drain the beans and pass them through a sieve, but first dilute
them with good stock. Put this puree into a stock pot with good
white stock, and when it has boiled keep it hot in a bain-marie
until you are about to serve; then mix the yolk of three eggs in a
cup of cream, and add this to the soup. Pour the soup into a warm
tureen, add some boiled green peas, and serve with fried croutons
handed separately.