the fat. Clarify with the shells and whites of eggs as in the preceding recipe, re-heat, add the lemon-juice, and serve with boiled rice.
Time.—To make the soup, 1¼ to 1½ hours. To clarify and re-heat, 30 to 40 minutes. Average Cost, 2s. Seasonable at any time. Sufficient for 6 persons.
40.—CLEAR OXTAIL SOUP. (Fr.—Potage de Queue de Bœuf, clair.)
Ingredients.—1 oxtail, 1 carrot, ½ a turnip, 1 onion, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, 1 blade of mace, 3 quarts of CLEAR second stock, salt, the whites and shells of 2 eggs.
Method.—Cut the tail into short lengths, cover with cold water, add a little salt, bring to the boil and strain. Return to the saucepan with the vegetables, flavourings, and seasonings, simmer gently for four hours, keeping the stewpan covered, strain, put the meat aside, and when the stock is cold remove the fat. Clarify with the whites and shells of the eggs, strain, re-heat, and serve garnished with pieces of the tail, and a little carrot and turnip cooked and cut into some fancy shape. A glass of sherry is sometimes added when re-heating, also a tablespoonful of arrowroot, previously mixed smoothly with a little stock, when a slightly-thickened "clear" soup is desired.
Time.—To make the soup, from 4 to 4½ hours. To clarify and heat, 30 to 40 minutes. Cost.—2s. 9d. to 3s. 3d. Seasonable at any time. Sufficient for 9 or 10 persons.
Note.—The larger pieces of tail should be re-heated in brown sauce, or a good curry sauce, and served as a dish for luncheon.
41.—CLEAR ROYAL SOUP. (Fr.—Consommé à la Royale.)
Ingredients.—3 pints of clear soup (see Recipe No. 42, p. 156), 1 egg, 1 tablespoonful of milk or white stock, salt and pepper.
Method.—Beat the egg, add the milk, salt and pepper to taste, and pour the custard into a well-buttered plain mould. Have ready a small stewpan half full of boiling water, put in the custard, cover the top of the mould with greased paper, put on a close-fitting lid to keep in the steam, and cook VERY SLOWLY for 15 minutes, or until the custard is firm. When cold, cut into strips, rounds, diamonds or any fancy shape, rinse in warm water, then put them into the tureen and pour in the hot consommé. Or to make a change, use one yolk and the whites of 2 eggs. To the yolk and each white add a dessertspoonful of good white stock or milk, season to taste, and colour one white of egg
