No. 137 Potage à la Louis Philippe.
Make a stock exactly as for the potage à la Victoria, and instead of mixing barley, put two ounces of butter into a stewpan, with three ounces of flour; stir it over a moderate fire about ten minutes, then let it cool; add the whole of the stock, stirring it all the time, until it boils; then put six tablespoonfuls of semolina into it, let it simmer at the corner of the stove until it is quite tender, rub it through a tammie, boil it again; have ready scooped with a small cutter about eighty pieces of turnips, put them into a stewpan with one ounce of butter and a teaspoonful of pounded sugar, pass them over a moderate fire until half done, then throw them into the soup, and let them simmer until quite tender; season with a little salt, and when you serve it, put a gill of cream into the stewpan, mix well, and serve immediately; strew a little chopped chervil, and about sixty heads of sprue grass in the tureen, or, if in season, add thirty small Brussels sprouts, boiled very green.