a little at a time, stirring briskly meanwhile. This soup is in great favour with sportsmen in France.
Time.—From 2 to 2¼ hours. Average Cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
3673.—PARTRIDGE, STEWED. (Fr.—Perdreaux Étuvés.)
Ingredients.—2 partridges, slices of fat bacon, 4 slices of lemon, 2 small or 1 large carrot sliced, 1 onion sliced, bouquet-garni, 1 glass of white wine, ¾ of a pint of stock, butter, salt and pepper. For the sauce: ¾ of an oz. of butter, ¾ of an oz. of flour.
Method.—Place a piece of butter the size of a small walnut inside each bird, truss them, and cover the breast first with 2 slices of lemon and then with bacon. Have the stock ready heated in a stewpan, put in the prepared birds, vegetables, bouquet-garni, wine and a seasoning of salt and pepper. Cover closely, cook very gently for 1 hour, then remove the bacon and slices of lemon, and brown the breasts of the birds in a moderately hot oven. Meanwhile, the flour should have been cooked in ¾ of an oz. of butter until it acquires a nut-brown colour; now add the strained stock from the stewpan, and stir until it boils. If liked, the birds may be served garnished with crisply-fried straws or thin slices of potato, or a purée of mushrooms or green peas. Serve the sauce separately.
Time.—1½ hours. Average Cost, from 5s. 6d. Sufficent for 2 persons. Seasonable from September to February.
3674.—POT-AU-FEU. (French Family Soup.)
Ingredients.—4 lbs. of brisket of beef, ½ a cabbage, 2 leeks, 1 large onion, 2 carrots, a bouquet-garni (parsely, thyme, bay-leaf), 1 dessertspoonful of chopped parsley, 4 cloves, 12 peppercorns, 1 tablespoonful of salt, ½ a lb. of French bread, 6 quarts of cold water.
Method.—Put the meat and water into a stock pot or boiling pot, let it come gently to boiling point, and skim well. Wash and clean the vegetables, stick the cloves in the onion, tie up the cabbage and leeks, and put all in with the meat. Add the carrots cut into large pieces, the bouquet-garni, peppercorns and salt, and let the whole simmer gently for 4 hours. Just before serving cut the bread into thin slices, place them in a soup tureen, and add some of the carrot, leeks and onion cut into small pieces. Remove the meat from the pot, season the broth to taste, and strain it into the soup tureen. Sprinkle the chopped parsley on the top and serve. The meat and remaining vegetables may be served as a separate course; they may also be used up in some form for another meal. Or the meat and vegetables may be served and the broth put aside and used on the following day as "Croute-au-pot."
