=61. Terrapin Soup.=--Put in a saucepan one pint of Espagnole sauce (No. 151) and half a pint of consommé (No. 100). Add a good bouquet (No. 254), one tablespoonful of Parisian sauce, a very little red pepper, the same of nutmeg, and half a glassful of Madeira wine. Boil for twenty minutes, being careful to remove the fat, if any; add half a pint of terrapin prepared as above (No. 60), and boil for ten minutes longer. Then serve with six slices of lemon, always removing the bouquet.
=62. Chicken à la Richmond.=--Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten minutes; then moisten with three pints of white broth (No. 99), adding a teaspoonful of powdered curry, diluted in two tablespoonfuls of broth, good bouquet (No. 254), a spoonful of Lima beans, two tablespoonfuls of fresh corn, and six cut-up gumbos, suppressing the stalks. Season with half a tablespoonful of salt, and a teaspoonful of pepper; cook thoroughly for thirty-five minutes; remove the bouquet and serve.
=63. Chicken Piémontaise.=--The same as No. 37, omitting the carrots and rice.
=64. Chicken Hollandaise.=--Cut one quarter of a medium-sized raw chicken into small pieces with half an onion; brown well together for ten minutes in a saucepan with an ounce of butter, and moisten with three pints of consommé (No. 100). Add three tablespoonfuls of raw rice, half a tablespoonful of salt, a very little red pepper, and a bouquet (No. 254). Boil thoroughly for twenty minutes; remove the bouquet, and serve.
=65. Chicken à la Créole.=--The same as for No. 64, adding half a chopped green pepper, one ounce of lean, raw ham, cut in small pieces. Five minutes before serving put one cut tomato in the soup.
=66. Chicken à la Portugaise.=--Prepare the chicken as for No. 64; add half a pint of cooked printanier (No. 51) cut very fine five minutes before serving.
=67. Chicken à l’Okra.=--The same as for No. 65, adding twelve raw okras cut in small pieces ten minutes before serving.
=68. Chicken with Leeks.=--Brown for ten minutes, in one ounce of butter in a saucepan, one quarter of a medium-sized chicken with half a cut-up small onion; moisten with three pints of consommé (No. 100), adding three leeks cut in pieces, a bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes and serve, suppressing the bouquet.