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CHAPTER XXXVI: Place

Place a saucepan, with butter and fine-chopped onion, over the fire; SOUPS cook five minutes; add bay leaf, peppers, ham, and flour; stir and cook two minutes; add the tomatoes; stir and cook five minutes; add salt, stock, and tabasco; cook ten minutes, then press the soup through a sieve and serve with toasted bread cut into dice.

Soup à la Reine (French recipe). 1 fowl, Small knuckle veal, 4 quarts cold water, 1 tablespoonful salt, 2 leeks, 2 onions, 3 sprigs parsley, 2 blades mace, 4 tablespoonfuls butter, 1 pint cream, Yolks 4 eggs.

Place in a soup kettle the fowl, cut up knuckle of veal, and cold water; as soon as it boils, add salt, leeks, onions, parsley, and mace; cover and boil slowly; when the chicken is done, take it out, remove the meat, chop the bones, return them with the skin to the soup kettle and boil half an hour longer. Strain through a sieve, remove the fat, return 2½ quarts soup to the kettle and place it over the fire; melt butter in a saucepan, add flour, stir until the flour has absorbed all the butter; pour in slowly 1 pint stock, and stir until smooth; then add it to the soup; boil fifteen minutes; mix the yolks of 4 eggs with 1 pint cream; season to taste with salt; draw the soup kettle to side of stove; add a little of the soup to the cream and yolks; mix well; then pour it into the soup; place the finecut chicken meat from the breast in tureen, pour the soup over, and serve.