butter for 15 or 20 minutes, stirring occasionally. Add the boiling water, and cook gently for 1 hour, then rub through a fine sieve. Have the milk boiling in the stewpan, put in the purée, with any liquor remaining with it, and boil. Meanwhile cook the dice of turnip and carrot separately in a little salt and water (allowing 25 minutes for the carrot, and 15 minutes for the turnip), and strain. Mix the flour smoothly with a little milk, add it to the soup, stir and cook for at least 5 minutes. Add the dice of carrot and turnip, cream and eggs if used, then season to taste, and serve.
Time.—1¾ to 2 hours. Average Cost, about 1s. without cream and eggs. Seasonable in Spring. Sufficient for 6 persons.
134.—TRUFFLE SOUP. (Fr.—Crême aux Truffes.)
Ingredients.—1 quart of rich, white stock, 1 pint consommé, 1 glass sherry or Marsala, ½ lb. fresh truffles, 3 button onions, 1 carrot, bouquet garni, 1½ oz. butter, 1 oz. flour, salt, pepper, nutmeg, 2 yolks, ½ gill cream.
Method.—Wash and brush the truffles, and cut them into slices; put them in a basin, pour over a glass of sherry or Marsala wine, and cover. Peel and chop the button onions, fry them a golden brown in the butter, stir in the flour, then add the truffles, and moisten with a quart of rich veal stock. Bring it to the boil, whilst stirring, add a small bouquet-garni (parsley, thyme, bay-leaf), and 1 sliced carrot, and cook slowly for 30 minutes. Strain the soup, pound the truffles in a mortar, and rub through a fine sieve. Put the truffle purée in a stewpan with a pint of consommé, boil for 10 minutes; add the strained soup, and when boiling incorporate the egg-yolks mixed with the cream. Season to taste with salt, pepper and a grate of nutmeg. The soup is then ready for serving.
Time.—40 minutes to 1 hour. Average Cost, 9s. Sufficient for 6 persons. Seasonable in winter.
135.—TURNIP SOUP. (Fr.—Purée de Navets.)
Ingredients.—2 pints of white second stock or water, 1 pint of milk, 4 large turnips, 2 ozs. of butter, 1 oz. of flour, nutmeg, salt, pepper and sugar.
Method.—Peel the turnips and cut them into thin slices. Melt the butter in a stewpan, add the turnips and let them cook very gently for 15 or 20 minutes, then put in the stock and simmer for 40 minutes or until the turnips are tender. Rub through a hair sieve, return to the saucepan, add the milk and boil up. Mix the flour smoothly with a