102.- Spring Soup

As saute; the same roots cut differently, and add, if to be had, spinach, cabbage-lettuce, a very little sorrel, as it turns acid on the stomach, all cut rather small, tarragon, chervil, green asparagus, young peas, cucumbers; cut the asparagus about one inch long, cut the tarragon and chervil a little, and a few French beans cut; use your consomme stock as before, boiling all your green parts particularly green in water a few minutes, leaving them to be sufficiently done in your stock; if you have a cauliflower boiled, pick a few small pieces and put in the soup-tureen; the boiling soup when poured in will make it hot; season as before.

103.- Winter Vegetable Soups

Take carrots, turnips, and the heart of a head of celery, cut into dice, with a dozen button onions; half boil them in salt and water, with a little sugar in it; then throw them into the broth; and, when tender, serve up the soup: or use rice, dried peas and lentils, and pulp them into the soup to thicken it.

With many of these soups, small suet dumplings, very lightly made, and not larger than an egg, are boiled either in broth or water, and put into the tureen just before serving, and are by most persons thought an improvement, but are more usually put into plain gravy-soup than any other, and should be made light enough to swim in it.

Such are the chief soups made of vegetables on a foundation of meat; both those made solely of vegetables, without any intermixture of meat broth, may be made into very palatable soups by using the vegetable stock.

Pish Soups

Notwithstanding the quantity of excellent fish, this nutritious and economical viand is not often introduced at table in the form of soup. Nothing could be more easy than to multiply receipts for an almost endless variety: those that follow will, however, show how much may be done with many kinds of fish which are not in very high estimation.

When not wanted as soupe-maigre, the foundation, or stock, though called " fish-soup," is always better if made of meat, and veal is generally preferred. "We. therefore, here add a receipt for its composition, as it may be applied to any kind of fish; though, in those which we shall hereafter specify, it is not mentioned, as they are all intended to be maigre.

105. - Lobster Soup

If prepared fish-stock be not used, the stock of this soup may be made of any fish not of sufficient consequence to be dressed in any other way. Clean and cut them in pieces, take the meat out of one or two lobsters, cut it into small pieces, and lay it aside; break the shell and add it to the fish for the stock, which should be boiled gently for several hours; take the coral of the lobster, pound it in a mortar, with a small piece of the stock, partly pounded, and make it up into forcemeat-balls, with a little chopped parsley, bread-crumbs, and an egg. When the stock is sufficiently done, strain it, thicken it with butter and flour, or cream: warm the lobster in it, and send it up, cut small, with the forcemeat-balls. Season it also delicately, but yet sufficiently to give it flavor, which can be imparted by any of the compound sauces so commonly advertised.