Page:Mrs Beeton's Book of Household Management.djvu/203

Rh small pieces and put these with the soup. Use the remainder for some other purpose. Before serving, add a teaspoonful of chopped parsley to the soup. If preferred, the fowl need not be served in the soup, but it is essential that this soup should be made from chicken stock.

Time, about 1½ hours. Average Cost, 2s. 10d. Sufficient for 6 persons.

Ingredients.—2 whole eggs, 2 yolks of eggs, 1 gill of white stock, salt and pepper.

Method.—Beat up the eggs in a basin, add the stock, and season with salt and pepper and a little grated nutmeg. Strain this into a well-buttered plain tin mould; stand it in a stewpan containing a little boiling water, cover the mould with a buttered paper, and let it poach in a moderately heated oven for 20 minutes. When done, take out the mould and put in a cool place. Turn out when cold, and cut the custard into dice, cubes, or other fanciful shapes (known as Royal). Use for garnish in clear or thick soups.

Time.—20 to 30 minutes. Average Cost, 6d. Sufficient for 3 or 4 quarts of soup. Seasonable at any time.

Ingredients.—3 pints of boiling clear soup, (see Recipe No. 42, p. 156.) ¼ of a pint of turnip garnish, 2 tablespoonfuls of cooked green peas, 1 dessertspoonful of finely-shredded truffle, salt and pepper.

Method.—Scoop the turnip into rounds the same size as the peas, and cook them until tender but not broken. Season the stock to taste, add the prepared turnip, peas and truffle, make thoroughly hot, and serve.

Time.—½ an hour. Average Cost, 2s. 6d. Sufficient for 6 persons. Seasonable at any time.

Ingredients.—3 pints of consommé, (see Recipe No. 42, p. 156), 2 ozs. of Patna rice, salt and pepper.

Method.—Throw the rice into boiling water, let it cook rapidly for 5 minutes, then wash and drain it well. Bring the stock to boiling-point, add salt and pepper to taste, and put in the rice. Simmer gently until the rice is quite tender, then serve.

Time.—From 15 to 20 minutes. Average Cost, 2s. 3d. Sufficient for 6 persons. Seasonable at any time.