Champetre Soup

Despumate for twenty-five minutes on the side of the range, two quarts of thick white soup stock (No. 195), with a handful of mushroom parings added. Take some long French rolls called "flutes," each one being one inch and a half in diameter; scrape off the superficial upper crust, and cut them transversely into a quarter of an inch thick slices; brown these on one side with clarified butter, then drain them off, leaving the butter in the pan. Cover the toasted sides of these slices with a paste made of fresh Swiss, Chestershire, and Parmesan cheeses, pounded and moistened with a little beer and Marsala wine, finishing with a pinch of cayenne pepper; dust this paste over with grated parmesan, return the bread to the pan, and put it into a hot oven to glaze the cheese, then range them on plates. Skim all the fat from the soup, strain and put it back into the saucepan, add half a gill of soubise puree (No. 723), mingled with four egg-yolks, butter and grated nutmeg; pour it into a soup tureen and serve at the same time as the cheese crusts.