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I didn't know who Miss A. S. Armstrong was, but at any rate I would offer up to the stars what I possessed of Mrs. Plummet's soup-stock. Miss A. S. Armstrong proved to be a thin angular creature with no eyelashes. She saw me come in through the revolving doors of the hotel at sharp twelve o'clock. When I enquired for her at the desk, she was at my elbow.
"Ah, Monsieur du Ronceret, I've cooked the cauliflowers au gratin expressly for you, for mademoiselle knows how you like them; and she said to me: 'Now don't forget, Mariette, for Monsieur du Ronceret is coming." "That good Mademoiselle Cormon!" ejaculated the chief legal authority of the town. "Mariette, did you steep them in gravy instead of soup-stock? it is much richer."
Dish it over hot toast and serve. Chop a quantity of cold roast beef rather fine and season it well with pepper and salt. For each pint of meat add a level tablespoonful of flour. Stir well and add a small teacupful of soup-stock or water. Put the mixture into a small stewpan and, after covering it, simmer for twenty minutes.
"Ah, Monsieur du Ronceret, I've cooked the cauliflowers au gratin expressly for you, for mademoiselle knows how you like them; and she said to me: 'Now don't forget, Mariette, for Monsieur du Ronceret is coming." "That good Mademoiselle Cormon!" ejaculated the chief legal authority of the town. "Mariette, did you steep them in gravy instead of soup-stock? it is much richer."
Cut little notches in them, and lay them for a short time in very cold water. Then put them into the stew-pan with the liquor or soup-stock of the first fish. Season with pepper, salt, and mace, and add half a pint of white wine or two table-spoonfuls of vinegar. Boil it gently for a quarter of an hour, and skim it well.
Garnish with lemon slices and sprigs of parsley. German Liver Dumplings. Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt, pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful of butter. Add enough bread-crumbs to form into small balls and boil in soup-stock and serve with the soup. Jewish Sour Fish.
And the butcher can't alter that, anyway; and we are all nourished by those chops, and dear Arthur has had his good luncheon in the City, and there is soup-stock in the house, and things to make one of those delicious raspberry-puddings, and we cannot starve, we poor but honest Carrolls, on those things; and eggs are cheaper, are they not, honey, dear? 'Yes, says Anna, with that sort of groan she has when her mind is on economy 'yes, Amy, dear. 'And, says I, 'Arthur always wants his eggs for breakfast, and he does not like cold meat in the morning, and if he went to business without his eggs, and there was an accident on his empty stomach, only think how we would feel, Anna.
I was, and I am, sensible that the air of this chamber, in its strong combination of stable with soup-stock, might have led one to infer that the coaching department was not doing well, and that the enterprising proprietor was boiling down the horses for the refreshment department. Yet the room was all in all to me, Estella being in it.
I had been paid money for the labor of my hands! The girl who roomed next to me had helped me to get the position. I was not without associates. There were twenty-five girls besides myself who carried away in their clothes each morning the odor of Mrs. Plummet's soup-stock. Mrs. Plummet let rooms to girls only, and only rooms. We didn't board with Mrs. Plummet. I wondered how she and old Mr.
Serve hot with melted butter poured over them, and garnish with parsley. Italian Soup. Let fry a few minutes; then add 2 quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan cheese; let all cook until done. Serve with toasted croutons. Turkish Purée.
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