_The same à la Princesse._--Add to that _à la reine_, the white flesh of a roasted chicken, cut in dice, and put in the soup-dish.
Purée of Game.--Proceed as for potage _purée à la reine_, with the exception that you use prairie-hen, instead of chicken.
_Maigre, or Vegetable Soup._--Proceed as for _julienne_ in every particular, except that water is used instead of broth. Four ounces of butter may be used instead or two.
_Beef and Mutton Soup._--Take three pounds of beef and two pounds of breast of mutton; put both pieces in a crockery kettle with four quarts of cold water, salt, and pepper, set on a slow fire; skim carefully, then add half a carrot, two turnips, two onions with one clove stuck in each, two stalks of celery, two leeks, one sprig of parsley, and one clove of garlic. Simmer four or five hours; dish the meat with carrots, turnips, and leeks around, to be served after the soup if you choose; strain the broth, skim the fat off, put back on the fire, give one boil; have _croutons_ in the soup-dish, pour over them, and serve.
_Mock Turtle._--Put two ounces of butter in a saucepan and set it on the fire, when melted, add a tablespoonful of flour, stir, and when turning brown, add three pints of broth (either beef-broth or broth made by boiling a calf's head, according to taste); boil five minutes then add a liquor glass of brandy or rum, from one to three glasses of Madeira, Port, or Sherry wine, about four ounces of calf's-head (the skin only) cut in dice, mushrooms or truffles, or both, also cut in dice; boil five minutes. While it is boiling, cut two hard-boiled eggs and half a lemon in dice and put them in the soup-dish; turn the broth over, and serve.
Made with beef broth it is certainly richer than when made with calf's-head broth, the latter is gelatinous but less nourishing than the former.
_Mock Turtle with consommé._--Use _consommé_ instead of broth, and you have as rich a soup as can be made.
Mock turtle is an English soup, very rich and very good.
_Au Chasseur (Hunter's or Sportsman's Soup)._--A potage _au chasseur_ is always made with game, such as rabbit, prairie-hen, grouse, venison, wild turkey, wild pigeon, etc., but never with aquatic birds. It might be made with quail, but that bird is really too delicate to make soup with. A whole bird or animal is never used, but the bones and trimmings only. After having cut off the fleshy parts, the bones are cracked and used to make the potage.