42. Sorrel with Rice.
—The same as for No. 41, using two tablespoonfuls of rice twenty minutes before serving, instead of the asparagus, and omitting the sippets of toast.
43. Purée Jackson.
—Cut one pint of potatoes into pieces and cover them with one quart of white broth (No. 99) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet (No. 254.) Season with half a tablespoonful of salt and a teaspoonful of pepper, cook well for thirty minutes, then strain the soup, adding half a cupful of cream, and serve with six sippets of toast. Do not let it boil again after the cream has been added.