Potage Elise.—This is an excellent soup to make
after a dinner party, as the stock for it can be made
with second stock from the consommé “perfumed”
with the carcases, giblets, etc., of any birds used the
previous day, and vegetables to taste, in the propor
tion of a full ounce each of carrot, turnip, onion and
leeks, 1oz. of celery, and a small bunch of herbs
to the quart. Strain this stock, and thicken it with
a little flour and milk as described before, adding to
it at the last a handful or two of sorrel (previously
cooked in a little stock with a dash of salt and
sugar, till tender, and then shredded), and some little
flakes of the meat carefully picked from the bones
of which the stock was made. Turn this all into a
hot tureen and then add as liaison an egg well beaten
up with a gill of the soup, and serve at once.