Bisques. Continued

Ingredients

• Joint the fowl and cover with cold water, a quart for each pound. Put in a large minced onion and three stalks of celery, minced fine
• Let all get cold together; skim, take out bones and meat, and chop the latter fine
• Return the soup to the fire and heat in another vessel a cupful of milk (dropping in a bit of soda)
• Thicken this with a tablespoonful of butter rubbed into a teasponful of flour, and add a tablespoonful of minced parsley
• When the soup has reached a fast boil, stir into it the chopped chicken with a cupful of cracker-crumbs soaked in warm milk; boil one minute
• Beat in the milk and butter and pour out
• Drain the liquor from a can of corn
• Chop the corn very fine, put it over the fire in a quart of salted water and simmer gently for an hour
• Rub through a colander, return to the fire with the water, add a teaspoonful of sugar, and when this melts, two table-spoonfuls of flour rubbed into two of butter
• Stir until smooth and pour slowly upon a pint of heated milk
• Season with salt and pour the soup gradually upon two beaten eggs
• Send immediately to the table
• Into a pint of milk put a pinch of soda, and bring to the scalding point
• To this add a cupful of stock (chicken or mutton or lamb) in which an onion has been boiled, and a cupful of water in which rice has been cooked until you can run it through a strainer
• Cook together two tablespoonfuls of butter and two of flour
• When they are thoroughly blended and bubble pour on them the white soup and stir until it thickens to the consistency of cream
• Now beat in a half cupful of grated cheese
• Have ready in a bowl two well-whipped eggs, and on these pour, a little at a time, a cupful of hot soup, beating steadily to prevent curdling
• Return the cupful of soup with the eggs to the soup on the fire, beat for half a minute, season with salt and pepper, and serve
• Open a can of salmon and turn out the contents several hours before making the soup. With a silver fork pick the fish to pieces and take out all bits of bone and skin
• Put the fish into an agate saucepan, put on it enough boiling water to cover it, and let it simmer gently for half an hour
• Drain off the water and break the fish to a soft mass
• Dissolve a pinch of soda in a pint of milk and heat in a double boiler with a half cupful of cracker-crumbs
• Stir into it a pint of well-seasoned veal stock, and thicken with two tablespoonfuls of flour rubbed into two of butter
• When thick and smooth, stir in the minced fish, season with salt and paprika, and serve
• Boil a pound of firm fresh fish in two waters, and mince it fine, freeing it from all bits of skin or bone
• Have ready a quart of white stock, stir the fish into it and season with salt, pepper and a spoonful of minced parsley
• Cook together two tablespoonfuls of butter and one of flour, pour upon this a cupful of milk, stir until it thickens, and put with the fish and stock
• Boil up once and put into the tureen. A half cupful of powdered cracker-crumbs should be added just before the soup is mixed with the milk