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When all the butter is quite drained out, stew them in a Pipkin in the broth, as is said above. Let this mittonner a while. Then lay the Capon upon it, and pour the Turneps and broth of them over all. A Duck in lieu of a Capon will make very good potage. But then it is best, to fry that first, as the Turneps, then boil it.
She came back again with the babe, to wash and dress it in the warmth of her oven fire. Maitre Gardon, in the black suit of a Calvinist pastor, had eaten his potage, and was anxiously awaiting her report. 'Ah! la pauvre, with His blessing she will sleep! she will do well. But how far did you come to-day? 'From Sainte Lucie. From the Grange du Temple since Monday. 'Ah! is it possible?
I can assure you, however, that the cook of a nobleman of high distinction, a person who never reads even a novel without an eye to the enlargement of the culinary science, has added to the Almanach des Gourmands, a certain Potage a la Meg Merrilies de Dernclough, consisting of game and poultry of all kinds, stewed with vegetables into a soup, which rivals in savour and richness the gallant messes of Comacho's wedding; and which the Baron of Bradwardine would certainly have reckoned among the Epulae, lautiores."
Against noon we had a coach ready for us, and she and I to White Hall, where I went to see whether Sir G. Carteret was at dinner or no, our design being to make a visit there, and I found them set down, which troubled me, for I would not then go up, but back to the coach to my wife, and she and I homeward again, and in our way bethought ourselves of going alone, she and I, to go to a French house to dinner, and so enquired out Monsieur Robins, my perriwigg-maker, who keeps an ordinary, and in an ugly street in Covent Garden, did find him at the door, and so we in; and in a moment almost had the table covered, and clean glasses, and all in the French manner, and a mess of potage first, and then a couple of pigeons a la esterve, and then a piece of boeuf-a-la-mode, all exceeding well seasoned, and to our great liking; at least it would have been anywhere else but in this bad street, and in a perriwigg-maker's house; but to see the pleasant and ready attendance that we had, and all things so desirous to please, and ingenious in the people, did take me mightily.
In health you may season the potage with a little juyce of Orange. In season green Pease are good, also Cucumbers. In winter, Roots, Cabbage, Poix chiches, Vermicelli at any time. You may use yolks of Eggs beaten with some of the broth and juyce of Oranges or Verjuyce, then poured upon the whole quantity. The Jesuite that came from China, Ann. 1664, told Mr.
Put it into such a pot full of meat and water, as is said in the ordinary potage, after it is skimmed; and season this with Salt, Spice, Marjoram and Thyme, as you did the other. An hour before you take it from the fire, put into it a pound of the best Raisins of the Sun well washed; at such a distance of time, that they may be well plumped and tender, but not boiled to mash.
He has now, poor man, pour tout potage, Lady Harrington's dinner and compassion, and the one is as late and uncertain as the other. If his own relation, with his enormous wealth, and after such unexpected and unmerited good fortune, does not assist him, he will for ever pass with me for a man destitue de sentimens comme de principes.
And the menu was as follows: "Canape of Anchovies," "Celery en Branch," "Potage a la Reine," "Consomme au Celeri," "Calves' Sweetbreads a la Rothschilds," "French Lamb Chops a la Nelson," "Café noir," etc., etc.
Her face was radiant; of old it had often looked as if it might be stormy, as if there were thunder behind those dark eyebrows. Logan rose, but the lady sat down on the garden seat, and he followed her example. 'This is better than Bloomsbury, Mr. Logan, and cocoa pour tout potage: singed cocoa usually. 'The potage here is certainly all that heart can wish, said Logan.
Vary in the season with Green-pease, or Cucumber quartered longwise, or Green sower Verjuyce Grapes; always well-seasoned with Pepper and Salt and Cloves. You pour some of the broth upon the sliced-bread by little and little, stewing it, before you put the Herbs upon the Potage. The best way of ordering your bread in Potages, is thus.
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