WHITE SOUP A LA BEATRICE.

Ingredients : One fowl, one pound veal, one onion, a little
celery, one carrot, some seasoning, three quarts of water, one
quart of milk, one gill of cream, two blades of mace, four ounces
of lean ham, one tin of preserved green peas, and a little roux.
Cut the fowl and veal into pieces, place them in a stewpan with
the vegetables cut into slices, add some seasoning, two blades of
mace, and three quarts of water ; let boil, take off the scum, and
let simmer four hours ; strain off the gravy from the fowl and
veal, add to it one quart of milk, a gill of cream, and a little
roux ; let boil to the consistency of cream, strain through a fine
hair sieve. Place in the tureen one tin of preserved green peas
previously made hot, and four ounces of lean ham cut into small
diamonds ; pour the boiling soup over and serve.

SALMON CUTLETS, SWISS SAUCE.

Ingredients : Two pounds of small salmon, a little anchovy
sauce, five eggs, some breadcrumbs, seasoning, one pint of stock,
two ounces of French capers, and a few preserved mushrooms, a
little roux, and lard for frying. Slit the salmon down the
middle with a sharp knife, take out the bone and Irim off the
skin, and cut into slices one-third of an inch thick ; whisk up
two eggs, add a little anchovy sauce and some seasoning. Well
flour the cutlets, dip them in the egg-mixture, then in the
bread crumbs. Ten minutes before dinner-time, have ready
some boiling lard and place in the cutlets, (a few at a time,) and
fry a golden brown ; when cooked, drain on some paper to
absorb the fat. Place in a stewpan one pint of good stock, a
tablespoonful of anchovy sauce, two ounces capers, and a few
mushrooms chopped fine, a little pepper, and some roux ; let
boil ten minutes, then whisk in three eggs, and let come to the
boil. Dish the cutlets on a napkin and garnish with parsley,
and serve the sauce in a tureen.

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