A LA REINE SOUP.

Ingredients : three pounds knuckle of veal, one onion, one
carrot, a small piece of celery, two blades of mace, two ounces
rice, one ounce sweet-almonds, a little roux, one quart of milk,
two quarts of water and a gill of cream and seasoning. How to
use them : Cut up the veal, onion, carrot and celery, and place in
a stewpan with two quarts of water, add some pepper and salt,
two blades of mace, and” two ounces rice; boil all together three
hours ; strain off the liquor, and to it add one quart of milk and
one ounce blanched sweet almonds, pounded tine in a mortar ;
boil and thicken with a little roux, strain through a fine hair
sieve, add a gill of cream, and the soup is prepared.

ROUX FOR THICKENING ALL KINDS OF SOUPS, SAUCES, GRAVIES, ETC.

Ingredients : One pound good butter, fine flour. How to use
them : Place the butter in a stewpan, bring it to the boil on the
stove, taking care it does not burn ; stand on one side to allow
the sediment to settle, take off the scum, pour the clarified por-
tion into a clean stewpan, to which add sufficient flour to make
it into a stiff paste ; place it on the stove in not too hot a place
for about four hours, stirring occasionally until the roux assumes
a fine golden color; put this away in a cool place, and it will
keep good for weeks.

SOLES A LA CARDINAL.

Ingredients : Three soles filleted, half a pint of stock-broth,
pepper and salt, the juice of one lemon, one glass of sherrv, a
tittle anchovy sauce and three drops of cochineal, a little roux,
and two ounces butter. How to use them : Wipe the fillets with
a clean cloth, sprinkle some pepper and salt over them, roll
them up in the form of corks, place in a baking-tin with a little
butter and the juice of a lemon, cover with a piece of buttered
paper, and bake for fifteen minutes in a hot oven ; when cooked
dish them in a circle and pour over them a sauce made as fol-
io ws : half a pint of stock, a little anchovy sauce, some season-
ing, and a little roux boiled together ; strain the sauce and add
one glass of sherry and three drops of cochineal to color it pink.

Tags: healthy recipes, Misc Recipes, crock pot recipes, nutritious foods, german recipes