Page:The Boston cooking-school cook book (1910).djvu/157

 rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.

Duchess Soup

4 cups White Stock III 2 slices carrot, cut in cubes 2 slices onion 2 blades mace 1/2 cup grated mild cheese 1/3 cup butter 1/4 cup flour 1 teaspoon salt 1/8 teaspoon pepper 2 cups scalded milk

Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.

Potage à la Reine

4 cups White Stock III 1/2 teaspoon peppercorns 1 stalk celery 1 slice onion 1/2 tablespoon salt Yolks 3 "hard-boiled" eggs 1/3 cup cracker crumbs Breast meat from a boiled chicken 2 cups scalded milk 1/2 cup cold milk 3 tablespoons butter 3 tablespoons flour

Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.

Royal Soup

1 cup stale bread crumbs 1/2 cup milk Yolks 3 "hard-boiled" eggs Breast meat from a boiled chicken Salt and pepper 1-1/2 cups scalded milk 3-1/2 cups White Stock III 2-1/2 tablespoons butter 2-1/2 tablespoons flour

Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.