4. They are not buttered, but they are finished with one-fifth or

two-fifths pint of fresh cream per quart. Creams allow of the same garnishes as the veloutés. 244—SPECIAL SOUPS AND THICKENED CONSOMMÉS These are of different kinds, though their preparation remains the same, and they do not lend themselves to the requirements of veloutés or creams. I should quote as types of this class the Ambassador, à l’Américaine, Darblay, Faubonne, &c. The same holds good with thickened consommés, such as “Germiny,” “Coquelin,” &c. 245—VEGETABLE SOUPS These soups, of which the “Paysanne” is the radical type, do not demand very great precision in the apportionment of the vegetables of which they are composed; but they need great care and attention, notwithstanding. The vegetables, in the majority of cases, must undergo a long stewing in butter, an operation the object of which is to expel their vegetable moisture and to saturate them with butter. In respect of others which have a local character, the vegetables should be cooked with the diluent, without a preparatory stewing. 246—FOREIGN SOUPS In the course of Part II. of this work I shall allude to certain soups which have a foreign origin, and whose use, although it may not be general, is yet sufficiently common. If only for the sake of novelty or variety, it is occasionally permissible to poach upon the preserves of foreign nations; but apart from this there exist among the recipes of foreigners many which can but enrich their adopter, besides being generally appreciated. =2. Braising, Poaching, Sautés, and Poëling.= Except for the roasts, grills, and fryings, which will be discussed later, all culinary operations dealing with meat are related to one of the four following methods: Braising, _poëling_, poaching, and sautés. These four methods of cooking belong, however, to the sauces, and this explains how it is that the latter hold such a pre-eminent position in French cookery. Before devoting any attention to particular formulæ, which will be given in the second part of this work, it seemed desirable to me to recapitulate in a general way the theory of each of these cooking methods. These theories are of paramount importance, since it is only with a complete knowledge of them that good results may be obtained by the culinary operator. 247—ORDINARY BRAISINGS Of all the various culinary operations, braisings are the most expensive and the most difficult. Long and assiduous practice alone can teach the many difficulties that this mode of procedure entails, for it is one which demands extraordinary care and the most constant attention. Over and above the question of care and that of the quality of meat used, which latter consideration is neither more nor less important here than in any other cooking operation, there are also these conditions to be fulfilled in order that a good braising may be obtained, namely, that excellent stock should be used in moistening, and that the braising base be well prepared. _Meats that are Braised._—Mutton and beef are braised in the ordinary way, but veal, lamb, and poultry are braised in a manner which I shall treat of later. Meat intended for braising need not, as in the case of roasts, be that of young beasts. The best for the purpose is that derived from an animal of three to six years of age in the case of beef, and one to two years in the case of mutton. Good meat is rarely procured from animals more advanced than these in years, and, even so, should it be used, it would not only be necessary to protract the time of cooking inordinately, but the resulting food would probably be fibrous and dry. Properly speaking, meat derived from old or ill-nourished beasts only answers two purposes in cookery, viz., the preparation of consommés and that of various kinds of stock. _The Larding of Meats for Braising._—When the meat to be braised is ribs or fillet of beef, it is always interlarded, and consequently never dry if of decent quality. But this is not the case with the meat of the rumps, or with leg of mutton. These meats are not sufficiently fat of themselves to allow of prolonged cooking without their becoming dry. For this reason they are larded with square strips of bacon fat, which should be as long as the meat under treatment, and about half an inch thick. These strips of fat are first seasoned with pepper, nutmeg, and spices, besprinkled with chopped parsley, and then _marinaded_ for two hours in a little brandy. They should be inserted into the meat equidistantly by means of special larding needles. The proportion of fat to the meat should be about three oz. per lb. _To Marinade Braisings._—Larded or not, the meats intended for braising gain considerably from being _marinaded_ for a few hours in the wines which are to supply their moistening and the aromatics constituting the base of their liquor. Before doing this season them with salt, pepper, and spices, rolling them over and over in these in order that they may absorb the seasoning thoroughly. Then place them in a receptacle just large enough to contain them, between two litters of aromatics, which will be detailed hereafter; cover them with the wine which forms part of their braising-liquor, and which is generally a white or red “vin ordinaire,” in the proportion of one-quarter pint per lb. of meat, and leave them to _marinade_ for about six hours, taking care to turn them over three or four times during that period. _The Aromatics or Base of the Braising._—These are thickly sliced and fried carrots and onions, in the proportion of one oz. per lb. of meat, one faggot, including one garlic clove and one and one-half oz. of fresh, blanched bacon-rind. _To Fry, Prepare, and Cook Braised Meat._—Having sufficiently _marinaded_ the meat, drain it on a sieve for half an hour, and wipe it dry with a clean piece of linen. Heat some clarified fat of white consommé in a thick saucepan of convenient size, or a braising-pan, and when it is sufficiently hot put the meat in the saucepan and let it acquire colour on all sides. The object of this operation is to cause a contraction of the pores of the meat, thereby surrounding the latter with a species of cuirass, which prevents the inner juices from escaping too soon and converting the braising into a boiling process. The frying should, therefore, be a short or lengthy process according as to whether the amount of meat to be braised be small or large. Having properly fried the meat, withdraw it from the braising-pan, cover it with slices of larding-bacon if it be lean, and string it. In the case of fillets and ribs of beef, this treatment may be dispensed with, as they are sufficiently well supplied with their own fat. Now pour the _marinade_ prepared for the meat into the braising-pan, and place the meat on a litter composed of the vegetables the _marinade_ contained. Cover the pan and rapidly reduce the wine therein. When this has assumed the consistency of syrup add sufficient brown stock to cover the meat (it being understood that the latter only just conveniently fills the pan), cover the braising-pan, set to boil, and then put it in a moderate oven. Let the meat cook until it may be deeply pricked with a braiding needle without any blood being drawn. At this stage the first phase of braising, whereof the theory shall be given hereafter, comes to an end, and the meat is transferred to another clean utensil just large enough to hold it. With respect to the cooking liquor, either of the two following modes of procedure may now be adopted:—