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 The
Digital Signal
Processing
Handbook
SECOND EDITION

Wireless, Networking, Radar,

Sensor Array Processing,
and Nonlinear
Signal Processing

EDITOR-IN-CHIEF

Vijay K. Madisetti

Boca Raton London New York

CRC Press is an imprint of the

Taylor & Francis Group, an informa business
The Electrical Engineering Handbook Series
Series Editor
Richard C. Dorf
University of California, Davis

Titles Included in the Series

The Handbook of Ad Hoc Wireless Networks, Mohammad Ilyas

The Avionics Handbook, Second Edition, Cary R. Spitzer
The Biomedical Engineering Handbook, Third Edition, Joseph D. Bronzino
The Circuits and Filters Handbook, Second Edition, Wai-Kai Chen
The Communications Handbook, Second Edition, Jerry Gibson
The Computer Engineering Handbook, Vojin G. Oklobdzija
The Control Handbook, William S. Levine
The CRC Handbook of Engineering Tables, Richard C. Dorf
The Digital Avionics Handbook, Second Edition Cary R. Spitzer
The Digital Signal Processing Handbook, Second Edition, Vijay K. Madisetti
The Electrical Engineering Handbook, Second Edition, Richard C. Dorf
The Electric Power Engineering Handbook, Second Edition, Leonard L. Grigsby
The Electronics Handbook, Second Edition, Jerry C. Whitaker
The Engineering Handbook, Third Edition, Richard C. Dorf
The Handbook of Formulas and Tables for Signal Processing, Alexander D. Poularikas
The Handbook of Nanoscience, Engineering, and Technology, Second Edition
William A. Goddard, III, Donald W. Brenner, Sergey E. Lyshevski, and Gerald J. Iafrate
The Handbook of Optical Communication Networks, Mohammad Ilyas and
Hussein T. Mouftah
The Industrial Electronics Handbook, J. David Irwin
The Measurement, Instrumentation, and Sensors Handbook, John G. Webster
The Mechanical Systems Design Handbook, Osita D.I. Nwokah and Yidirim Hurmuzlu
The Mechatronics Handbook, Second Edition, Robert H. Bishop
The Mobile Communications Handbook, Second Edition, Jerry D. Gibson
The Ocean Engineering Handbook, Ferial El-Hawary
The RF and Microwave Handbook, Second Edition, Mike Golio
The Technology Management Handbook, Richard C. Dorf
The Transforms and Applications Handbook, Second Edition, Alexander D. Poularikas
The VLSI Handbook, Second Edition, Wai-Kai Chen
 The Digital Signal Processing Handbook, Second Edition

Digital Signal Processing Fundamentals

Video, Speech, and Audio Signal Processing and Associated Standards
Wireless, Networking, Radar, Sensor Array Processing, and Nonlinear Signal Processing
MATLAB® is a trademark of The MathWorks, Inc. and is used with permission. The MathWorks does not warrant the accuracy
of the text or exercises in this book. This book’s use or discussion of MATLAB® software or related products does not consti-
tute endorsement or sponsorship by The MathWorks of a particular pedagogical approach or particular use of the MATLAB®
software.

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Library of Congress Cataloging-in-Publication Data

Wireless, networking, radar, sensor array processing, and nonlinear signal processing / Vijay K. Madisetti.
p. cm.
“Second edition of the DSP Handbook has been divided into three parts.”
Includes bibliographical references and index.
ISBN 978-1-4200-4604-5 (alk. paper)
1. Signal processing--Digital techniques. 2. Wireless communication systems. 3. Array processors. 4.
Computer networks. 5. Radar. I. Madisetti, V. (Vijay) II. Digital signal processing handbook. III. Title.

TK5102.9.W555 2009
621.382’2--dc22 2009022597

Visit the Taylor & Francis Web site at

http://www.taylorandfrancis.com

and the CRC Press Web site at

http://www.crcpress.com
 Contents

Preface ................................................................................................................................................... ix
Editor ..................................................................................................................................................... xi
Contributors ...................................................................................................................................... xiii

PART I Sensor Array Processing

Mostafa Kaveh

1 Complex Random Variables and Stochastic Processes ................................................. 1-1

Daniel R. Fuhrmann
2 Beamforming Techniques for Spatial Filtering ............................................................... 2-1
Barry Van Veen and Kevin M. Buckley
3 Subspace-Based Direction-Finding Methods .................................................................. 3-1
Egemen Gönen and Jerry M. Mendel
4 ESPRIT and Closed-Form 2-D Angle Estimation with Planar Arrays ..................... 4-1
Martin Haardt, Michael D. Zoltowski, Cherian P. Mathews, and Javier Ramos
5 A Unified Instrumental Variable Approach to Direction Finding
in Colored Noise Fields ........................................................................................................ 5-1
P. Stoica, Mats Viberg, M. Wong, and Q. Wu
6 Electromagnetic Vector-Sensor Array Processing ......................................................... 6-1
Arye Nehorai and Eytan Paldi
7 Subspace Tracking ................................................................................................................. 7-1
R. D. DeGroat, E. M. Dowling, and D. A. Linebarger
8 Detection: Determining the Number of Sources............................................................ 8-1
Douglas B. Williams
9 Array Processing for Mobile Communications .............................................................. 9-1
A. Paulraj and C. B. Papadias
10 Beamforming with Correlated Arrivals in Mobile Communications ...................... 10-1
Victor A. N. Barroso and José M. F. Moura

v
vi Contents

11 Peak-to-Average Power Ratio Reduction ....................................................................... 11-1

Robert J. Baxley and G. Tong Zhou
12 Space-Time Adaptive Processing for Airborne Surveillance Radar ......................... 12-1
Hong Wang

PART II Nonlinear and Fractal Signal Processing

Alan V. Oppenheim and Gregory W. Wornell

13 Chaotic Signals and Signal Processing ........................................................................... 13-1

Alan V. Oppenheim and Kevin M. Cuomo
14 Nonlinear Maps ................................................................................................................... 14-1
Steven H. Isabelle and Gregory W. Wornell
15 Fractal Signals....................................................................................................................... 15-1
Gregory W. Wornell
16 Morphological Signal and Image Processing ................................................................ 16-1
Petros Maragos
17 Signal Processing and Communication with Solitons ................................................ 17-1
Andrew C. Singer
18 Higher-Order Spectral Analysis ....................................................................................... 18-1
Athina P. Petropulu

PART III DSP Software and Hardware

Vijay K. Madisetti

19 Introduction to the TMS320 Family of Digital Signal Processors ........................... 19-1

Panos Papamichalis
20 Rapid Design and Prototyping of DSP Systems........................................................... 20-1
T. Egolf, M. Pettigrew, J. Debardelaben, R. Hezar, S. Famorzadeh,
A. Kavipurapu, M. Khan, Lan-Rong Dung, K. Balemarthy, N. Desai, Yong-kyu Jung,
and Vijay K. Madisetti
21 Baseband Processing Architectures for SDR ................................................................. 21-1
Yuan Lin, Mark Woh, Sangwon Seo, Chaitali Chakrabarti, Scott Mahlke,
and Trevor Mudge
22 Software-Defined Radio for Advanced Gigabit Cellular Systems ............................ 22-1
Brian Kelley

PART IV Advanced Topics in DSP for Mobile Systems

Vijay K. Madisetti

23 OFDM: Performance Analysis and Simulation Results for Mobile

Environments ....................................................................................................................... 23-1
Mishal Al-Gharabally and Pankaj Das
Contents vii

24 Space–Time Coding and Application in WiMAX ....................................................... 24-1

Naofal Al-Dhahir, Robert Calderbank, Jimmy Chui, Sushanta Das,
and Suhas Diggavi
25 Exploiting Diversity in MIMO-OFDM Systems for Broadband
Wireless Communications ................................................................................................ 25-1
Weifeng Su, Zoltan Safar, and K. J. Ray Liu
26 OFDM Technology: Fundamental Principles, Transceiver Design,
and Mobile Applications ................................................................................................... 26-1
Xianbin Wang, Yiyan Wu, and Jean-Yves Chouinard
27 Space–Time Coding ............................................................................................................ 27-1
Mohanned O. Sinnokrot and Vijay K. Madisetti
28 A Multiplexing Approach to the Construction of High-Rate
Space–Time Block Codes ................................................................................................... 28-1
Mohanned O. Sinnokrot and Vijay K. Madisetti
29 Soft-Output Detection of Multiple-Input Multiple-Output Channels .................... 29-1
David L. Milliner and John R. Barry
30 Lattice Reduction–Aided Equalization for Wireless Applications ........................... 30-1
Wei Zhang and Xiaoli Ma
31 Overview of Transmit Diversity Techniques for Multiple Antenna Systems ....... 31-1
D. A. Zarbouti, D. A. Kateros, D. I. Kaklamani, and G. N. Prezerakos

PART V Radar Systems

Vijay K. Madisetti

32 Radar Detection ................................................................................................................... 32-1

Bassem R. Mahafza and Atef Z. Elsherbeni
33 Radar Waveforms ................................................................................................................ 33-1
Bassem R. Mahafza and Atef Z. Elsherbeni
34 High Resolution Tactical Synthetic Aperture Radar ................................................... 34-1
Bassem R. Mahafza, Atef Z. Elsherbeni, and Brian J. Smith

PART VI Advanced Topics in Video and Image Processing

Vijay K. Madisetti

35 3D Image Processing .......................................................................................................... 35-1

André Redert and Emile A. Hendriks
Index ................................................................................................................................................... I-1
 Preface

Digital signal processing (DSP) is concerned with the theoretical and practical aspects of representing
information-bearing signals in a digital form and with using computers, special-purpose hardware and
software, or similar platforms to extract information, process it, or transform it in useful ways. Areas
where DSP has made a significant impact include telecommunications, wireless and mobile communi-
cations, multimedia applications, user interfaces, medical technology, digital entertainment, radar and
sonar, seismic signal processing, and remote sensing, to name just a few.
Given the widespread use of DSP, a need developed for an authoritative reference, written by the top
experts in the world, that would provide information on both theoretical and practical aspects in a
manner that was suitable for a broad audience—ranging from professionals in electrical engineering,
computer science, and related engineering and scientific professions to managers involved in technical
marketing, and to graduate students and scholars in the field. Given the abundance of basic and
introductory texts on DSP, it was important to focus on topics that were useful to engineers and scholars
without overemphasizing those topics that were already widely accessible. In short, the DSP handbook
was created to be relevant to the needs of the engineering community.
A task of this magnitude could only be possible through the cooperation of some of the foremost DSP
researchers and practitioners. That collaboration, over 10 years ago, produced the first edition of the
successful DSP handbook that contained a comprehensive range of DSP topics presented with a clarity of
vision and a depth of coverage to inform, educate, and guide the reader. Indeed, many of the chapters,
written by leaders in their field, have guided readers through a unique vision and perception garnered by
the authors through years of experience.
The second edition of the DSP handbook consists of Digital Signal Processing Fundamentals; Video,
Speech, and Audio Signal Processing and Associated Standards; and Wireless, Networking, Radar, Sensor
Array Processing, and Nonlinear Signal Processing to ensure that each part is dealt with in adequate detail,
and that each part is then able to develop its own individual identity and role in terms of its educational
mission and audience. I expect each part to be frequently updated with chapters that reflect the changes
and new developments in the technology and in the field. The distribution model for the DSP handbook
also reflects the increasing need by professionals to access content in electronic form anywhere and at
anytime.
Wireless, Networking, Radar, Sensor Array Processing, and Nonlinear Signal Processing, as the name
implies, provides a comprehensive coverage of the foundations of signal processing related to wireless,
radar, space–time coding, and mobile communications, together with associated applications to network-
ing, storage, and communications.
This book needs to be continuously updated to include newer aspects of these technologies, and I look
forward to suggestions on how this handbook can be improved to serve you better.

ix
x Preface

MATLAB1 is a registered trademark of The MathWorks, Inc. For product information, please
contact:
The MathWorks, Inc.
3 Apple Hill Drive
Natick, MA 01760-2098 USA
Tel: 508 647 7000
Fax: 508-647-7001
E-mail: info@mathworks.com
Web: www.mathworks.com
 Editor

Vijay K. Madisetti is a professor in the School of Electrical and Com-

puter Engineering at the Georgia Institute of Technology in Atlanta. He
teaches graduate and undergraduate courses in digital signal processing
and computer engineering, and leads a strong research program in digital
signal processing, telecommunications, and computer engineering.
Dr. Madisetti received his BTech (Hons) in electronics and electrical
communications engineering in 1984 from the Indian Institute of Tech-
nology, Kharagpur, India, and his PhD in electrical engineering and
computer sciences in 1989 from the University of California at Berkeley.
He has authored or edited several books in the areas of digital signal
processing, computer engineering, and software systems, and has served extensively as a consultant to
industry and the government. He is a fellow of the IEEE and received the 2006 Frederick Emmons Terman
Medal from the American Society of Engineering Education for his contributions to electrical engineering.

xi
 Contributors

Naofal Al-Dhahir Robert Calderbank

Department of Electrical Engineering Department of Electrical Engineering
The University of Texas at Dallas Princeton University
Richardson, Texas Princeton, New Jersey

Mishal Al-Gharabally Chaitali Chakrabarti

Electrical Engineering Department School of Electrical, Computer and Energy
College of Engineering and Petroleum Engineering
Safat, Kuwait Arizona State University
Tempe, Arizona
K. Balemarthy
Department of Electrical and Computer Jean-Yves Chouinard
Engineering Department of Electronic Engineering
Georgia Institute of Technology and Computer Science
Atlanta, Georgia Laval University
Quebec, Quebec, Canada
Victor A. N. Barroso
Department of Electrical and Computer
Jimmy Chui
Engineering
Department of Electrical Engineering
Instituo Superior Tecnico
Princeton University
Instituto de Sistemas e Robótica
Princeton, New Jersey
Lisbon, Portugal

John R. Barry Kevin M. Cuomo

School of Electrical and Computer Engineering Lincoln Laboratory
Georgia Institute of Technology Massachusetts Institute of Technology
Atlanta, Georgia Lexington, Massachusetts

Robert J. Baxley Pankaj Das

Georgia Tech Research Institute Department of Electrical and Computer
Atlanta, Georgia Engineering
University of California
Kevin M. Buckley San Diego, California
Department of Electrical and Computer
Engineering Sushanta Das
Villanova University Phillips Research N.A.
Villanova, Pennsylvania New York, New York

xiii
xiv Contributors

J. Debardelaben Egemen Gönen

Department of Electrical and Computer Globalstar
Engineering San Jose, California
Georgia Institute of Technology
Atlanta, Georgia Martin Haardt
Communication Research Laboratory
R. D. DeGroat Ilmenau University of Technology
Broadcom Corporation Ilmenau, Germany
Denver, Colorado
Emile A. Hendriks
N. Desai
Information and Communication Theory Group
Department of Electrical and Computer
Delft University of Technology
Engineering
Delft, the Netherlands
Georgia Institute of Technology
Atlanta, Georgia
R. Hezar
Suhas Diggavi Department of Electrical and Computer
Ecole Polytechnique Engineering
Lausanne, Switzerland Georgia Institute of Technology
Atlanta, Georgia
E. M. Dowling
Department of Electrical Engineering Steven H. Isabelle
The University of Texas at Dallas Department of Electrical Engineering
Richardson, Texas and Computer Science
Massachusetts Institute of Technology
Lan-Rong Dung
Cambridge, Massachusetts
Department of Electrical and Computer
Engineering
Yong-kyu Jung
Georgia Institute of Technology
Department of Electrical and Computer
Atlanta, Georgia
Engineering
T. Egolf Georgia Institute of Technology
Department of Electrical and Computer Atlanta, Georgia
Engineering
Georgia Institute of Technology D. I. Kaklamani
Atlanta, Georgia Department of Electrical and Computer
Engineering
Atef Z. Elsherbeni National Technical University of Athens
Department of Electrical Engineering Athens, Greece
University of Mississippi
Oxford, Mississippi D. A. Kateros
Department of Electrical and Computer
S. Famorzadeh
Engineering
Department of Electrical and Computer
National Technical University of Athens
Engineering
Georgia Institute of Technology Athens, Greece
Atlanta, Georgia
Mostafa Kaveh
Daniel R. Fuhrmann Department of Electrical and Computer
Department of Electrical and System Engineering Engineering
Washington University University of Minnesota
St. Louis, Missouri Minneapolis, Minnesota
Contributors xv

A. Kavipurapu Scott Mahlke

Department of Electrical and Computer Advanced Computer Architecture Laboratory
Engineering University of Michigan at Ann Arbor
Georgia Institute of Technology Ann Arbor, Michigan
Atlanta, Georgia
Petros Maragos
Department of Electrical and Computer
Brian Kelley
Engineering
Department of Electrical and Computer
National Technical University of Athens
Engineering
Athens, Greece
The University of Texas at San Antonio
San Antonio, Texas
Cherian P. Mathews
Department of Electrical and Computer
M. Khan Engineering
Department of Electrical and Computer University of the Pacific
Engineering Stockton, California
Georgia Institute of Technology
Atlanta, Georgia
Jerry M. Mendel
Department of Electrical Engineering
Yuan Lin University of Southern California
Advanced Computer Architecture Laboratory Los Angeles, California
University of Michigan at Ann Arbor
Ann Arbor, Michigan David L. Milliner
School of Electrical and Computer Engineering
D. A. Linebarger Georgia Institute of Technology
Department of Electrical Engineering Atlanta, Georgia
The University of Texas at Dallas
Richardson, Texas José M. F. Moura
Department of Electrical and Computer
K. J. Ray Liu Engineering
Department of Electrical and Computer Carnegie Mellon University
Engineering Pittsburgh, Pennsylvania
University of Maryland
College Park, Maryland Trevor Mudge
Advanced Computer Architecture Laboratory
University of Michigan at Ann Arbor
Xiaoli Ma
Ann Arbor, Michigan
School of Electrical and Computer Engineering
Georgia Institute of Technology
Arye Nehorai
Atlanta, Georgia
Department of Electrical and Computer
Engineering
Vijay K. Madisetti The University of Illinois at Chicago
School of Electrical and Computer Engineering Chicago, Illinois
Georgia Institute of Technology
Atlanta, Georgia Alan V. Oppenheim
Department of Electrical Engineering
Bassem R. Mahafza and Computer Science
Deceibel Research, Inc. Massachusetts Institute of Technology
Huntsville, Alabama Cambridge, Massachusetts
xvi Contributors

Eytan Paldi André Redert

Department of Mathematics Philips Research Europe
Israel Institute of Technology Eindhoven, the Netherlands
Technion City, Haifa, Israel
Zoltan Safar
C. B. Papadias Department of Innovation
Broadband Wireless IT University of Copenhagen
Athens Information Technology Copenhagen, Denmark
Peania Attikis, Greece
Sangwon Seo
Advanced Computer Architecture Laboratory
Panos Papamichalis
University of Michigan at Ann Arbor
Texas Instruments
Ann Arbor, Michigan
Dallas, Texas
Andrew C. Singer
A. Paulraj Sanders (A Lockhead Martin Company)
Department of Electrical Engineering Manchester, New Hampshire
Stanford University
Stanford, California Mohanned O. Sinnokrot
Department of Electrical and Computer
Athina P. Petropulu Engineering
Department of Electrical and Computer Georgia Institute of Technology
Engineering Atlanta, Georgia
Drexel University
Philadelphia, Pennsylvania Brian J. Smith
U.S. Army Aviation and Missile Command
Redstone Arsenal, Alabama
M. Pettigrew
Department of Electrical and Computer
P. Stoica
Engineering
Information Technology Department
Georgia Institute of Technology
Uppsala University
Atlanta, Georgia
Uppsala, Sweden

G. N. Prezerakos Weifeng Su
Department of Electrical and Computer Department of Electrical Engineering
Engineering State University of New York at Buffalo
National Technical University of Athens Buffalo, New York
Athens, Greece
and Barry Van Veen
Department of Electrical and Computer
Technological Education Institute of Piraeus Engineering
Athens, Greece University of Wisconsin
Madison, Wisconsin
Javier Ramos
Department of Signal Processing Mats Viberg
and Communications Department of Signal and Systems
Universidad Rey Juan Carlos Chalmers University of Technology
Madrid, Spain Goteborg, Sweden
Contributors xvii

Hong Wang Q. Wu
Department of Electrical and Computer CELWAVE
Engineering Claremont, North Carolina
Syracuse University
Syracuse, New York Yiyan Wu
Communications Research Centre
Xianbin Wang Ottawa, Ontario, Canada
Department of Electrical and Computer
Engineering D. A. Zarbouti
University of Western Ontario Department of Electrical and Computer
London, Ontario, Canada Engineering
National Technical University of Athens
Douglas B. Williams Athens, Greece
School of Electrical and Computer Engineering
Georgia Institute of Technology Wei Zhang
Atlanta, Georgia School of Electrical and Computer Engineering
Georgia Institute of Technology
Mark Woh Atlanta, Georgia
Advanced Computer Architecture Laboratory
University of Michigan at Ann Arbor G. Tong Zhou
Ann Arbor, Michigan Department of Electrical and Computer
Engineering
M. Wong Georgia Institute of Technology
Department of Electrical and Computer Atlanta, Georgia
Engineering
McMaster University Michael D. Zoltowski
Hamilton, Ontario, Canada School of Electrical and Computer Engineering
Purdue University
Gregory W. Wornell West Lafayette, Indiana
Department of Electrical Engineering
and Computer Science
Massachusetts Institute of Technology
Cambridge, Massachusetts
 I
Sensor Array Processing
Mostafa Kaveh
University of Minnesota

1 Complex Random Variables and Stochastic Processes Daniel R. Fuhrmann ............. 1-1
Introduction . Complex Envelope Representations of Real Bandpass Stochastic
Processes . The Multivariate Complex Gaussian Density Function . Related Distributions .

Conclusion . References
2 Beamforming Techniques for Spatial Filtering Barry Van Veen
and Kevin M. Buckley .................................................................................................................... 2-1
Introduction . Basic Terminology and Concepts . Data-Independent Beamforming .
Statistically Optimum Beamforming . Adaptive Algorithms for Beamforming . Interference
Cancellation and Partially Adaptive Beamforming . Summary . Defining Terms .
References . Further Readings
3 Subspace-Based Direction-Finding Methods Egemen Gönen and Jerry M. Mendel .... 3-1
Introduction . Formulation of the Problem . Second-Order Statistics-Based Methods .

Higher-Order Statistics-Based Methods . Flowchart Comparison of Subspace-Based

Methods . Acknowledgments . References
4 ESPRIT and Closed-Form 2-D Angle Estimation with Planar Arrays
Martin Haardt, Michael D. Zoltowski, Cherian P. Mathews, and Javier Ramos ............. 4-1
Introduction . The Standard ESPRIT Algorithm . 1-D Unitary ESPRIT .
UCA-ESPRIT for Circular Ring Arrays . FCA-ESPRIT for Filled Circular Arrays .

2-D Unitary ESPRIT . References

5 A Unified Instrumental Variable Approach to Direction Finding
in Colored Noise Fields P. Stoica, Mats Viberg, M. Wong, and Q. Wu .................................... 5-1
Introduction . Problem Formulation . The IV-SSF Approach . The Optimal IV-SSF
Method . Algorithm Summary . Numerical Examples . Concluding Remarks .
Acknowledgment . Appendix A: Introduction to IV Methods . References
6 Electromagnetic Vector-Sensor Array Processing Arye Nehorai and Eytan Paldi ...... 6-1
Introduction . Measurement Models . Cramér–Rao Bound for a Vector-Sensor Array .
MSAE, CVAE, and Single-Source Single-Vector Sensor Analysis . Multisource Multivector
Sensor Analysis . Concluding Remarks . Acknowledgments . Appendix A: Definitions
of Some Block Matrix Operators . References
7 Subspace Tracking R. D. DeGroat, E. M. Dowling, and D. A. Linebarger ...................... 7-1
Introduction . Background . Issues Relevant to Subspace and Eigen Tracking Methods .

Summary of Subspace Tracking Methods Developed Since 1990 . References

I-1
I-2 Wireless, Networking, Radar, Sensor Array Processing, and Nonlinear Signal Processing

8 Detection: Determining the Number of Sources Douglas B. Williams ......................... 8-1

Formulation of the Problem . Information Theoretic Approaches . Decision Theoretic
Approaches . For More Information . References
9 Array Processing for Mobile Communications A. Paulraj and C. B. Papadias .......... 9-1
Introduction and Motivation . Vector Channel Model . Algorithms for STP .

Applications of Spatial Processing . Summary . References

10 Beamforming with Correlated Arrivals in Mobile Communications
Victor A. N. Barroso and José M. F. Moura ........................................................................... 10-1
Introduction . Beamforming . MMSE Beamformer: Correlated Arrivals .
MMSE Beamformer for Mobile Communications . Experiments . Conclusions .

Acknowledgments . References
11 Peak-to-Average Power Ratio Reduction Robert J. Baxley and G. Tong Zhou .......... 11-1
Introduction . PAR . Nonlinear Peak-Limited Channels . Digital Predistortion .

Backoff . PAR Reduction . Summary . References

12 Space-Time Adaptive Processing for Airborne Surveillance Radar Hong Wang ...... 12-1
Main Receive Aperture and Analog Beamforming . Data to Be Processed . Processing
Needs and Major Issues . Temporal DOF Reduction . Adaptive Filtering with Needed
and Sample-Supportable DOF and Embedded CFAR Processing . Scan-to-Scan
Track-before-Detect Processing . Real-Time Nonhomogeneity Detection and Sample
Conditioning and Selection . Space or Space-Range Adaptive Presuppression of Jammers .

A STAP Example with a Revisit to Analog Beamforming . Summary . References

A
SENSOR ARRAY SYSTEM CONSISTS OF a number of spatially distributed elements, such as
dipoles, hydrophones, geophones or microphones, followed by receivers and a processor. The
array samples propagate wavefields in time and space. The receivers and the processor vary
in mode of implementation and complexity according to the types of signals encountered, the desired
operation, and the adaptability of the array. For example, the array may be narrowband or wideband
and the processor may be for determining the directions of the sources of signals or for beamforming to
reject interfering signals and to enhance the quality of the desired signal in a communication system. The
broad range of applications and the multifaceted nature of technical challenges for modern array signal
processing have provided a fertile ground for contributions by and collaborations among researchers
and practitioners from many disciplines, particularly those from the signal processing, statistics, and
numerical linear algebra communities.
The following chapters present a sampling of the latest theory, algorithms, and applications related to
array signal processing. The range of topics and algorithms include some which have been in use for
more than a decade as well as some which are results of active current research. The sections on
applications give examples of current areas of significant research and development.
Modern array signal processing often requires the use of the formalism of complex variables in
modeling received signals and noise. Chapter 1 provides an introduction to complex random processes
which are useful for bandpass communication systems and arrays. A classical use for arrays of sensors is
to exploit the differences in the location (direction) of sources of transmitted signals to perform spatial
filtering. Such techniques are reviewed in Chapter 2.
Another common use of arrays is the estimation of informative parameters about the wavefields
impinging on the sensors. The most common parameter of interest is the direction of arrival (DOA) of a
wave. Subspace techniques have been advanced as a means of estimating the DOAs of sources, which are
very close to each other, with high accuracy. The large number of developments in such techniques is
reflected in the topics covered in Chapters 3 through 7. Chapter 3 gives a general overview of subspace
processing for direction finding, while Chapter 4 discusses a particular type of subspace algorithm that is
extended to sensing of azimuth and elevation angles with planar arrays. Most estimators assume
Sensor Array Processing I-3

knowledge of the needed statistical characteristics of the measurement noise. This requirement is relaxed
in the approach given in Chapter 5. Chapter 6 extends the capabilities of traditional sensors to those
which can measure the complete electric and magnetic field components and provides estimators which
exploit such information. When signal sources move, or when computational requirements for real-time
processing prohibit batch estimation of the subspaces, computationally efficient adaptive subspace
updating techniques are called for. Chapter 7 presents many of the recent techniques that have been
developed for this purpose. Before subspace methods are used for estimating the parameters of the waves
received by an array, it is necessary to determine the number of sources which generate the waves. This
aspect of the problem, often termed detection, is discussed in Chapter 8.
An important area of application for arrays is in the field of communications, particularly as it pertains
to emerging mobile and cellular systems. Chapter 9 gives an overview of a number of techniques for
improving the reception of signals in mobile systems, while Chapter 10 considers problems that arise in
beamforming in the presence of multipath signals—a common occurrence in mobile communications.
Chapter 12 discusses radar systems that employ sensor arrays, thereby providing the opportunity for
space–time signal processing for improved resolution and target detection.
 1
Complex Random
Variables and
Stochastic Processes
1.1 Introduction........................................................................................... 1-1
1.2 Complex Envelope Representations of Real
Bandpass Stochastic Processes .......................................................... 1-3
Representations of Deterministic Signals . Finite-Energy
Second-Order Stochastic Processes . Second-Order Complex
Stochastic Processes . Complex Representations of
Finite-Energy Second-Order Stochastic Processes . Finite-Power
Stochastic Processes . Complex Wide-Sense-Stationary
Processes . Complex Representations of Real
Wide-Sense-Stationary Signals
1.3 The Multivariate Complex Gaussian Density Function............ 1-12
1.4 Related Distributions ......................................................................... 1-16
Complex Chi-Squared Distribution . Complex F-Distribution .

Complex Beta Distribution . Complex Student-t Distribution

Daniel R. Fuhrmann 1.5 Conclusion ........................................................................................... 1-18
Washington University References ........................................................................................................ 1-19

1.1 Introduction
Much of modern digital signal processing is concerned with the extraction of information from signals
which are noisy, or which behave randomly while still revealing some attribute or parameter of a system
or environment under observation. The term in popular use now for this kind of computation is
‘‘statistical signal processing,’’ and much of this handbook is devoted to this very subject. Statistical
signal processing is classical statistical inference applied to problems of interest to electrical engineers,
with the added twist that answers are often required in ‘‘real time,’’ perhaps seconds or less. Thus,
computational algorithms are often studied hand-in-hand with statistics.
One thing that separates the phenomena electrical engineers study from that of agronomists, econo-
mists, or biologists, is that the data they process are very often complex; that is, the datap
points
ffiffiffiffiffiffiffi come in
pairs of the form x þ jy, where x is called the real part, y the imaginary part, and j ¼ 1. Complex
numbers are entirely a human intellectual creation: there are no complex physical measurable quantities
such as time, voltage, current, money, employment, crop yield, drug efficacy, or anything else. However,
it is possible to attribute to physical phenomena an underlying mathematical model that associates
complex causes with real results. Paradoxically, the introduction of a complex-number-based theory can
often simplify mathematical models.

1-1
1-2 Wireless, Networking, Radar, Sensor Array Processing, and Nonlinear Signal Processing

Beyond their use in the development of analytical models, complex numbers often appear as actual
data in some information processing systems. For representation and computation purposes, a complex
number is nothing more than an ordered pair of real numbers. One just mentally attaches the ‘‘j’’ to one
of the two numbers, then carries out the arithmetic or signal processing that this interpretation of
the data implies.
One of the most well-known systems in electrical engineering that generates complex data from real
measurements is the quadrature, or IQ, demodulator, shown in Figure 1.1. The theory behind this system
is as follows. A real bandpass signal, with bandwidth small compared to its center frequency, has the form

s(t) ¼ A(t) cos (vc t þ f(t)), (1:1)

where
vc is the center frequency
A(t) and f(t) are the amplitude and angle modulation, respectively

By viewing A(t) and f(t) together as the polar coordinates for a complex function g(t), i.e.,

g(t) ¼ A(t)ejf(t) , (1:2)

we imagine that there is an underlying ‘‘complex modulation’’ driving the generation of s(t), and thus

s(t) ¼ Re{g(t)ejvc t }: (1:3)

Again, s(t) is physically measurable, while g(t) is a mathematical creation. However, the introduction of
g(t) does much to simplify and unify the theory of bandpass communication. It is often the case that
information to be transmitted via an electronic communication channel can be mapped directly into the
magnitude and phase, or the real and imaginary parts, of g(t). Likewise, it is possible to demodulate s(t),
and thus ‘‘retrieve’’ the complex function g(t) and the information it represents. This is the purpose of the
quadrature demodulator shown in Figure 1.1. In Section 1.2, we will examine in some detail the operation
of this demodulator, but for now note that it has one real input and two real outputs, which are
interpreted as the real and imaginary parts of an information-bearing complex signal.
Any application of statistical inference requires the development of a probabilistic model for the
received or measured data. This means that we imagine the data to be a ‘‘realization’’ of a multivariate
random variable, or a stochastic process, which is governed by some underlying probability space of
which we have incomplete knowledge. Thus, the purpose of this section is to give an introduction to
probabilistic models for complex data. The topics covered are second-order stochastic processes and their

s(t) x(t)
LPF

2 cos ωc t

y(t)
LPF

–2 sin ωc t

FIGURE 1.1 Quadrature demodulator.

Discovering Diverse Content Through
Random Scribd Documents
 Chicken Pot-pie, 757.
Russian Salad, 1065.
Madeleine, 1126.

Dinner.
Oysters, 298.
Consommé Chatelaine, 128.
Thon, 282. Celery, 290.
Red-snapper, Egg sauce, 352, 161.
Coquilles of Sweetbreads à la Dreux, 621.
Salmi of Reed-birds, maison d’or, 867.
Brussels Sprouts, 922.
Roast Chicken, 755.
Lettuce Salad, 1057.
Baba au Rhum, 1217.
Coffee, 1349.

Saturday, December —.

Breakfast.
Tomato Omelet à la Provençale, 457.
Fish Balls, 347.
Lamb en Brochette à la Dumas, 674.
Fried Potatoes, 993.
Brioche à la Condé, 1203.
 Luncheon.
Stuffed Oysters à la Mali, 386.
Calf’s-head à la Cavour, 638.
Stuffed Cabbage, 919.
Potato Salad, 1073.
Charlotte au Café, 1262.

Dinner.
Clams, 300.
Chicken à la Portugaise, 66.
Watercress, 1072. Sardines, 283.
Sheep’s-head, maître d’hôtel, 329.
Salmi of Ducks, with Turnips, 826.
Spaghetti Napolitaine, 959.
Tenderloin, Piqué à la Florentine, 506.
Roast Red-heads, with Hominy, 876, 1035.
Celery Salad, 1042.
Plombière à la Kingman, 1294.
Coffee, 1349.

Sunday, December —.

Breakfast.
Eggs à la Bourguignonne, 411.
Broiled Frogs, maître d’hôtel, 398.
Broiled Beefsteak à la Béarnaise, 492.
Stewed Tomatoes, 1027.
 Buckwheat Cakes, 1183.

Luncheon.
Smelts, Toulouse, 354.
Blanquette of Veal, with Peas, 551.
Chicken Salad, 1044.
Mince Pie, 1082.

Dinner.
Blue Point Oysters, 298.
Cream of Asparagus, 70.
Radishes, 292. Celery, 290.
Bass à la Chambord, 343.
Chicken Fricassé à la Reine, 780.
Brussels Sprouts, 922.
Broiled Tenderloin aux Gourmets, 508.
Stuffed Egg-plant, 909.
Punch en Surprise, 1309.
Roast Grouse à la Sam Ward, 853.
Chicory Salad, 1045.
Diplomatic Pudding, 1129.
Strachino Cheese.
Coffee, 1349.
 Monday, December —.

Breakfast.
Omelet, with fine Herbs, 451.
Minced Beef à la Catalan, 502.
Sausages à l’Italienne, 737.
Potatoes, Julienne, 1013.
Apple Fritters, 1191.

Luncheon.
Clams à la Merrill, 389.
Stewed Lamb aux Flageolets, 707.
Oyster-plant, Poulette, 1019.
Rice and Apples à la Czar, 1173.

Dinner.
East River Oysters, 298.
Consommé Garibaldi, 112.
Olives. Mortadella, 287.
Codfish, Oyster sauce, 352.
Leg of Mutton, Bretonne, 650.
Onions, with Cream, 968.
Squabs en Compote, 822.
Cauliflower au Gratin, 926.
Roast Beef, 527.
Escarole Salad, 1055.
Blanc-Manger à la J. Delmonico, 1270.
Coffee, 1349.
 Tuesday, December —.

Breakfast.
Eggs à la Meyerbeer, 437.
Fried Soft-shelled Crabs, 368.
Tripe à la Lyonnaise, 548.
Saratoga Potatoes, 1011.
German Pancake, with Apples, 1189.

Luncheon.
Lobster à la Newburg, 359.
Breaded Veal Cutlets, Tomato sauce, 563.
French Peas.
Caviare on Toast, 281.
Cherry Tarts, 1111.

Dinner.
Small Rockaway Oysters, 298.
Bisque of Lobster, 10.
Celery, 290. Radishes, 292.
Matelote of Bass, 332.
Salmi of Grouse à la Walter Scott, 856.
Tenderloin of Beef, Piqué à la Sévigné, 520.
Stewed Tomatoes, 1027.
Roast Partridge sur Canapé, 843.
Lettuce Salad, 1059.
Neapolitan Ice-cream, 1292.
Small Méringues à la Ch. C. Delmonico, 1249.
Coffee, 1349.
 RECIPES.

SOUPS.

1. Bouille-à-Baisse.—Chop two medium-sized, peeled, sound

onions very fine, with one medium-sized, fine, fresh, green pepper,
the same way, and put them in a pan on the hot range, with a gill of
sweet oil. When well browned, moisten with three pints of hot white
broth (No. 99). Cut three skinned, good-sized, sound, well-washed
potatoes into quarters, also three fine, good-sized, sound, red,
peeled tomatoes into rather small pieces; put all in the soup. Season
with a pinch of salt (the equivalent of a tablespoonful) and half a
pinch of pepper, and then boil well for fully one hour and a half,
placing into it a strong bouquet (No. 254) at the beginning, also half
a teaspoonful of powdered saffron, diluted in a little water; when
nearly done, add one pound of boned codfish, cut into small pieces;
boil again for three minutes, pour into a hot soup tureen, and serve
with six slices of toasted bread.
2. Brunoise.—Pare and cut into small squares three medium-
sized carrots, one turnip, half an onion, and two leeks; put these
with two ounces of butter in a covered saucepan for a few moments;
moisten with three pints of broth (No. 99), season with half a
tablespoonful of salt, and a teaspoonful of pepper. Cook for three-
quarters of an hour, and then add a handful of chiffonade (No. 132);
when ready, serve with six slices of toasted bread.
3. Brunoise with Rice.—The same as for No. 2, adding half a
cupful of uncooked rice about seventeen minutes before serving;
taste to see if sufficiently seasoned, and serve.
4. Brunoise with Sorrel.
—The same, adding two good handfuls of chopped sorrel about two
minutes before serving.
5. Beef à l’Anglaise.—Cut up into small squares a quarter of a
pound of raw, lean beef; brown them a little in a saucepan on the
hot range, then moisten with three pints of broth (No. 99), add half
a pint of printanier (No. 51), a handful of barley, and half a pinch
each of salt and pepper. Boil thoroughly for half an hour, and a few
moments before serving put in one medium-sized sliced tomato,
taste to see if sufficiently seasoned, then pour the soup into a hot
tureen, and send to the table.
6. Beef à l’Ecossaise, thickened.—Brown in a little fat, in a
saucepan, a quarter of a pound of small squares of lean beef and a
sliced onion; moisten with three pints of broth (No. 99), adding half
a cup of oatmeal, a small glass of Madeira wine, half a tablespoonful
of salt and a teaspoonful of pepper. Let cook for thirty minutes, then
serve.
7. Busecca.—Brown in a saucepan one pint of raw printanier (No.
51), adding half a pint of chopped celery; let steam gently for about
ten minutes, then moisten with three pints of white broth (No. 99)
and a quarter of a pound of very finely shred tripe; season with half
a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly
for twenty-five minutes, and serve with a little grated cheese,
separate.
8. Bisque of Clams.—Open twelve large clams, scald them
whole in their own juice, and drain. Then pound them in a mortar,
and put them back into a saucepan with the same water. Add one
quart of white broth (No. 99), one bouquet (No. 254), half a pint of
raw rice, a little pepper, but no salt; boil for forty-five minutes, then
strain through a fine sieve, adding half a cupful of good cream. Let it
heat, but not boil again, and serve with very small squares of fried
bread.
9. Bisque of Crabs.—Boil four hard-shelled crabs in salted water
for about fifteen minutes; wash and drain them well, and proceed as
for No. 8.
10. Bisque of Lobster.—The same as for No. 8. Two pounds of
lobster boiled in the shell will be sufficient; serve with small squares
of boiled lobster claw, cut in dice.
11. Croûte-au-Pot.—Take two carrots cut in round slices, one
turnip, cut the same, adding a few pieces of celery and half a
quarter of chopped-up cabbage; stew them for ten minutes in a
covered saucepan, with two ounces of butter; then moisten with
three pints of white broth (No. 99), adding half a tablespoonful of
salt and a teaspoonful of pepper. Boil well for thirty minutes, and
serve with six pieces of dry toasted rolls.
12. Fish Chowder, Boston style.—Take a nice live codfish of
about six pounds, cut the head off and remove all the bones, then
cut the fish into square pieces, place them in a bowl, and add half a
pinch of salt and a pint of cold water so as to have the flesh firm.
Take the head and bones, place them in a saucepan with two quarts
of white broth (No. 99) on the stove, and as soon as it comes to a
boil, skim it well. Season with one pinch of salt and half a pinch of
pepper. Let boil for twenty minutes. Peel and slice very fine one
small, sound onion, place it in a saucepan with one ounce of butter,
half an ounce of salt pork, cut in small dice-shaped pieces, let cook
for five minutes, then add two tablespoonfuls of flour. Stir well
together for three minutes on a brisk fire, being careful not to let it
get brown. Strain the broth into a bowl, and when all strained in,
add it to the flour, stirring well until all the broth is added. Let boil
for ten minutes. Cut two good-sized, sound potatoes in small dice-
shaped pieces, add them to the soup. Boil five minutes. Drain the
codfish, wash it once more, and add it to the soup. Boil five minutes
more; add half a pint of cold milk, being very careful not to allow to
boil again; sprinkle a teaspoonful of chopped parsley over, and serve
very hot.
13. Clam Chowder.—Wash six fine, medium-sized potatoes, peel
and cut them into small dice-shaped pieces, wash again in fresh
water, take them up with a skimmer; place them in a stewpan large
enough to hold three quarts. Immediately add two quarts of cold
water (not placing the pan on the fire until so mentioned). Peel one
medium-sized, sound onion, chop it up very fine, and place it on a
plate. Take a quarter of a bunch of well-washed parsley greens
(suppressing the stalks), place it with the onions; wash well two
branches of soup celery, chop it up very fine, place it with the
parsley and onions, and add all these in the stewpan. Place the pan
on a brisk fire. Season with a light pinch of salt, adding at the same
time a light tablespoonful of good butter. Let all cook until the
potatoes are nearly done; eighteen minutes will be sufficient. Cut
out from a piece of fresh pork, crosswise, one slice a third of an inch
thick, then cut it in pieces a third of an inch square, fry, and reduce
it in a pan on the hot stove for four minutes. Add it to the broth, add
also three-quarters of a teaspoonful of branch dry thyme. Lightly
scald four fine, medium-sized tomatoes, peel and cut them into
small pieces and add them to the preparation. Open and place in a
bowl twenty-four medium-sized, fine, fresh clams; pour into another
bowl half of their juice. Place the clams on a wooden board, cut
each one into four equal pieces, and immediately plunge them into
the pan with the rest; gently mix, so as to prevent burning at the
bottom while boiling, for two minutes. Range the pan on the corner
of the stove to keep warm. Season with a saltspoonful of black
pepper, one tablespoonful of Worcestershire sauce, gently stir the
whole with a wooden spoon; break in two pilot crackers in small
pieces, stir a little again. Leave two minutes longer in the same
position, but under no circumstances allow to boil. Pour it into a hot
soup-tureen, and serve.
14. Chiffonade.—Wash well, drain, and chop up very fine one
quart of sorrel with the green leaves of a lettuce-head. Brown in a
saucepan, with two ounces of butter and a sliced onion, seasoning
with half a tablespoonful of salt and a teaspoonful of pepper.
Moisten with three pints of white broth (No. 99), add a handful of
peas, the same of string beans and asparagus tops; boil for three-
quarters of an hour with an ounce of butter; serve with six slices of
toasted bread.
15. How to Prepare Green Turtle.—Select a medium-sized
turtle, cut off the head, and let it bleed for twelve hours. Remove
the bones by opening the sides; cut the carcass in pieces, and
blanch them for three minutes in boiling water. Lift off the top shell
and place it in a saucepan, covering it with white broth (No. 99), a
handful of whole pepper, one dozen cloves, half a bunch of thyme,
and six bay leaves (all the above spices and herbs carefully tied in a
white cloth). Add a handful of salt, and cook for about one hour.
Drain, remove the bones, cut the rest in dice-sized squares. Let the
broth be reduced to three-fourths its quantity, then put in the white,
lean meat, letting it cook for ten minutes, and then add the green
part (the shell) of the turtle. Fill some medium-sized pots with this,
and when cooled off pour hot lard over the tops. A good glassful of
Madeira wine can be added to the broth, according to taste.
16. Green Turtle Soup.—Place a pint of green turtle, cut into
pieces (No. 15) in a saucepan with two pints of broth (No. 99); add
a bouquet (No. 254), a glassful of Madeira wine, a little bit of red
pepper, half a tablespoonful of salt, a little grated nutmeg, a
teaspoonful of English sauce, and a cupful of Espagnole sauce (No.
151). Boil for twenty minutes, and serve with six slices of peeled
lemon, after suppressing the bouquet.
17. Mock Turtle.—To be prepared as for green turtle (No. 16),
substituting a pint of cooked calf’s-head for the turtle.
18. Clear Green Turtle.—Proceed the same as for the green
turtle (No. 16), omitting the Espagnole sauce, but adding two
tablespoonfuls of dissolved corn-starch, also a quarter of a glassful
more of Madeira wine before serving.
19. Giblets With Rice.—Take three chicken giblets and brown
them in a saucepan, with half an ounce of fat and one sliced onion.
Moisten with one quart of white broth (No. 99), adding one thinly
sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice,
half a tablespoonful of salt, and a very little pepper. Boil for thirty
minutes, and then put in one sliced tomato; cook for five minutes
more, and serve, adding one teaspoonful of Parisian sauce.
20. Giblets à l’Ecossaise.—The same as for No. 19, substituting
half a cupful of oatmeal for rice ten minutes before serving.
21. Giblets with Barley.—The same as No. 19, substituting
barley for rice forty minutes before serving.
22. Giblets à l’Anglaise.—Brown in a saucepan three minced
giblets with a sliced onion; moisten with one quart of white broth
(No. 99), adding a cupful of Espagnole sauce (No. 151), a bouquet
(No. 254), half a glassful of Madeira wine, a teaspoonful of Parisian
sauce, and half a tablespoonful of salt and a teaspoonful of pepper.
Cook thoroughly for about thirty minutes, and when done, serve
with one chopped hard-boiled egg.
23. Gumbo With Frogs.—Brown in half an ounce of butter, in a
saucepan, one chopped onion with about one ounce of raw ham cut
into dice shape, half a green pepper cut in small dice, and half a
tablespoonful of salt and a teaspoonful of pepper. Moisten with one
quart of white broth (No. 99), or consommé (No. 100), add one
tablespoonful of raw rice, six sliced gumbos, and one sliced tomato.
Let all cook thoroughly for about twenty minutes; and five minutes
before serving add a quarter of a pound of raw frogs cut up into
small pieces.
24. Gumbo of Crabs.—The same as for No. 23; replacing the
frogs by three well-washed, minced, soft-shelled crabs five minutes
before serving.
25. Frogs à l’Espagnole.—The same as No. 23, adding one
green pepper and two tomatoes (as green peppers and tomatoes
must predominate when frogs are used instead of crabs), and
omitting the gumbo.
26. Oysters.—Put thirty medium-sized oysters in their own water,
with half a pint of water added, in a saucepan, with a tablespoonful
of salt and half a teaspoonful of pepper, and one ounce of good
butter. Let it boil once only; then serve, adding half a pint of cold
milk.
27. Julienne.—Cut into fine long shreds two carrots, half a
turnip, two leaves of celery, one leek, an eighth of a cabbage, and
half an onion; brown them in a saucepan with one ounce of butter;
moisten with one quart of white broth (No. 99), or consommé (No.
100), and season with half a tablespoonful of salt and a teaspoonful
of pepper. Cook for thirty minutes; add two tablespoonfuls of cooked
green peas, and one tablespoonful of cooked string beans. Boil up
again, and serve.
28. Jardinière.—The same as for No. 27, only the vegetables are
cut larger, and omit the cabbage. When ready to serve, add a
handful of chiffonade (No. 132) five minutes before serving.
29. Shin of Beef Liée.
—Place ten pounds of leg of beef (shin) in a saucepan, with one
gallon of cold water, on the fire. When it comes to a boil, thoroughly
skim off all the scum. Add one good-sized carrot, one sound onion,
six cloves, eighteen whole peppers, a well-garnished bouquet (No.
254), and two pinches of salt. Let all boil on a moderate fire for four
hours. Place in a saucepan two ounces of butter, four tablespoonfuls
of flour, mix well together, and place it also on a moderate fire,
stirring it once in a while until it has obtained a light brown color,
which will take six minutes. When the broth has boiled for four
hours, strain either through a napkin or a sieve into a vessel and let
cool for five minutes; then gradually add it to the flour, stirring until
all is added; place it on the fire, and when it boils skim it once more,
and let cook for ten minutes. Cut a piece of four ounces of the meat
of the cooked shin of beef into small dice-shape pieces half an inch
square, add them to the soup, let all boil ten minutes; squeeze in
the juice of one medium-sized sound lemon, add a glassful of
Madeira wine, and serve in hot tureen.
30. Mutton with Barley.—Cut in small squares a quarter of a
pound of lean mutton, and brown them in saucepan, with a little fat,
on the hot range, with half a chopped sound onion. Moisten with
three pints of white broth (No. 99), and season with half a pinch of
salt, and half a pinch of pepper; add half a pint of printanier (No.
51), a little cut-up celery, and a tablespoonful of well-washed barley.
Boil well together for forty minutes; pour into a hot soup-tureen and
serve.
31. Mutton à l’Ecossaise.—The same as for No. 30, substituting
half a cupful of oatmeal for the barley ten minutes before serving.
32. Mikado.—Cut half of a small breast of chicken, a quarter of a
pound of very lean veal, and a quarter of a pound of lean mutton,
into small equal-sized dice-shaped pieces, and put them in a
saucepan on the hot stove, with two ounces of good butter. Cook for
five minutes, stirring with the spatula; then moisten with two quarts
of broth (No. 99), adding a finely chopped medium-sized onion, the
same of green pepper, two tablespoonfuls of diluted curry, and a
bouquet (No. 254). Season with a tablespoonful of salt and a
teaspoonful of pepper, and, after cooking for thirty minutes, add
three tablespoonfuls of raw rice and cook again for thirty minutes.
Remove the bouquet, skim thoroughly, and pour the soup into a hot
soup-tureen to serve.
33. Westmoreland Soup.—Put into a saucepan one quart of
broth (No. 99), one quart of Espagnole sauce (No. 151), three
tablespoonfuls of Parisian sauce, a little cayenne pepper (about the
equivalent of a green pea), and a bouquet (No. 254); place the
saucepan on the hot stove, and add two cooked and boned calf’s
feet, cut into small square pieces, and pour in a glassful of good
Madeira wine. Cook for thirty minutes, remove the bouquet, and
skim the fat from the surface; pour the soup into a hot tureen; add
eighteen cooked chicken quenelles (No. 226), then send to the table.
34. Mulligatawney.—Cut a quarter of a medium-sized raw
chicken in pieces, with half a green pepper, half an ounce of lean
raw ham, and half a finely sliced onion. Brown the whole for five
minutes in a saucepan; moisten with one quart of white broth (No.
99), adding a quarter of a pint of very finely cut printanier (No. 51),
a teaspoonful of curry, and half a green apple cut into small pieces,
one slice of egg-plant cut into small pieces, and a tablespoonful of
uncooked rice. Season with half a tablespoonful of salt and a
teaspoonful of pepper; boil for twenty-five minutes and serve.
35. Mulligatawney à la Delmonico.—The same as for No. 34,
but instead of the printanier use two tablespoonfuls of rice, adding
twelve medium-sized oysters two minutes before serving.
36. Menestra.—Cut up all together into fine pieces two carrots,
half a turnip, two leeks, a quarter of a cabbage, half an onion, and
one stalk of celery, and steam them in two ounces of butter for
about ten minutes in a covered saucepan; moisten with three pints
of white broth (No. 99), adding one tablespoonful of washed rice, a
bouquet (No. 254), and half a tablespoonful of salt and a
teaspoonful of pepper. Boil well for thirty minutes, and serve with
two tablespoonfuls of grated cheese separately for each person.
37. Napolitaine.—Cut into small pieces a quarter of a raw
chicken; brown them well in one ounce of butter, with an ounce of
lean raw ham, half a green pepper, half a sliced onion, also one
carrot cut in the same way. Steam for ten minutes in a saucepan,
then moisten with three pints of white broth (No. 99); season with
half a tablespoonful of salt and a teaspoonful of pepper, and add one
tablespoonful of raw rice. Let it simmer until half cooked (about
fifteen minutes), then throw in one ounce of pieces of macaroni and
half a tomato. Boil again for ten minutes, and serve with two
tablespoonfuls of grated cheese separately.
38. Ox-Tail with Barley.—Cut a small ox-tail into little pieces,
wash well, drain them, then place in a saucepan with a quarter of an
ounce of butter, fry for ten minutes on the hot stove. Moisten with
three pints of consommé (No. 100); season with half a pinch of salt
and half a pinch of pepper. Cook for one hour. Then add half a pint
of printanier (No. 51), one tablespoonful of well-washed barley, and
a teaspoonful of Parisian sauce. Cook for forty minutes, then skim
the fat off, and a few moments before serving add one medium-
sized, red, sliced tomato to the soup.
39. Ox-Tail à l’Ecossaise.—The same as for No. 38, substituting
half a cupful of oatmeal for the barley ten minutes before serving.
40. Ox-Tail à l’Anglaise.—Cut a small ox-tail into pieces, and fry
them the same as in No. 38. Moisten with a quart of consommé (No.
100), and one pint of Espagnole sauce (No. 151). Cook for one hour,
then season with a pinch of pepper, add one tablespoonful of well-
washed barley, one teaspoonful of Worcestershire sauce, half a glass
of Madeira wine, and a bouquet (No. 254). Boil thoroughly for forty-
five minutes, skim off the fat, then serve with six slices of lemon,
and one chopped hard-boiled egg, and suppressing the bouquet.
41. Sorrel with Asparagus-tops.—Chop up fine one quart of
well picked and washed sorrel; put it in a saucepan with two ounces
of butter. Let it steam for ten minutes; then moisten with three pints
of white broth (No. 99), adding half a cupful of asparagus-tops, and
half a tablespoonful of salt and a teaspoonful of pepper. Cook
together for twenty-five minutes, and when about serving thicken it
with the yolk of one egg in half a cupful of cream. Serve with six
sippets of toast.
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.
44. Purée Parmentier.—The same as for No. 43, adding one
bunch of cut-up leeks fifteen minutes before serving.
45. Purée Bretonne.—The same as for No. 43, substituting one
pint of dried white beans, previously soaked for four hours in cold
water, for the potatoes.
46. Purée Faubonne.—The same as for No. 43, using one pint
of lentils instead of potatoes. (Lentils must also be soaked for four
hours before using.) Throw in two tablespoonfuls of cooked green
peas and a pinch of chopped parsley one minute before serving.
47. Purée Crécy.—Steam four medium-sized finely chopped
carrots for fifteen minutes in a saucepan, with two ounces of butter;
then moisten with one quart of white broth (No. 99), adding half a
cupful of raw rice, one bouquet (No. 254), and half a tablespoonful
of salt and a teaspoonful of pepper. Cook thoroughly for thirty
minutes, then strain through a fine colander. Finish with half a cupful
of cream, and serve with two tablespoonfuls of croûtons (No. 133).
48. Purée Condé.—Place in a saucepan on the fire one pint of
red beans, previously soaked for four hours in cold water. Moisten
with one quart of white broth (No. 99), and add two ounces of
blanched salt pork, one onion, one carrot, a bouquet (No. 254), and
a teaspoonful of pepper. Cook thoroughly for one hour; then strain,
add half a glassful of claret, and then serve with two tablespoonfuls
of square croûtons of fried bread (No. 133).
49. Purée of Green Peas.—The same as for No. 48, using a pint
of green peas instead of red beans, and adding half a cupful of
cream in the place of claret, and one ounce of butter, one minute
before serving.
50. Purée Mongole.—Boil in a saucepan half a cupful of dried
peas in two gills of white broth (No. 99), for one hour; if fresh peas,
half an hour will be sufficient. Cut up in julienne shape, one
medium-sized sound carrot, one small turnip, and one leek; place
them in a saucepan with half an ounce of butter on the hot stove,
cover the pan, and let simmer for five minutes. Peel two good-sized
ripe tomatoes, cut them into quarters, put them in a saucepan with
a quarter of an ounce of butter; season with one pinch of salt and
half a pinch of pepper, add one gill of white broth (No. 99). Let cook
for twenty minutes on a brisk fire. Then strain the tomatoes through
a fine sieve into a bowl, add them now to julienne, let all cook five
minutes longer; strain the peas through the sieve into the julienne,
let the whole come to a boil, and serve in a hot soup-tureen.
51. Printanier Grenat.—Cut into small pieces two carrots, half a
turnip, half an onion, two leaves of celery, and two leeks; steam
them well for ten minutes in a saucepan with one ounce of butter;
then moisten with three pints of consommé (No. 100), adding two
tablespoonfuls of rice, half a pinch each of salt and pepper. Cook
thoroughly for thirty minutes and five minutes before serving put in
one cut-up raw tomato.
52. Printanier Chasseur.—Proceed as for No. 51, only replacing
the tomato with half the breast of a cooked grouse, partridge, or any
other game, cut into small pieces, and twelve quenelles (No. 221).
53. Paysanne.—Cut in square-shaped pieces two carrots, half a
turnip, an eighth of a cabbage, half an onion, one potato, and two
leaves of celery. Steam them for ten minutes with two ounces of
butter in a saucepan; then moisten with three pints of white broth
(No. 99); season with half a tablespoonful of salt, and a teaspoonful
of pepper. Cook for thirty minutes, and when serving add six thin
slices of bread.
54. Pot-au-Feu.—Family Soup.—Thoroughly wash twice in cold
water, either six pounds of brisket or eight pounds of shin of beef.
Place it in the stock-pot, and entirely cover with cold water; place it
on the fire, and be very careful, as soon as it comes to a boil, to
thoroughly skim off all the scum. Add two medium-sized, sound,
well-cleaned carrots, one turnip, one good-sized, well-peeled onion
with six cloves stuck in it, and two leeks tied together. Season with
two pinches of salt, and eighteen whole peppers; let boil for four
hours. Strain either through a napkin or a sieve into a bowl; cut the
carrots into round pieces, quarter of an inch thick, turnip the same,
as also the leeks; add all these to the broth, and serve with six
quarters of toasted rolls.
55. A la Russe.—Cut into pieces one ounce each of lean, raw
ham, mutton, beef, and veal; brown them well in one ounce of
butter with the half of a finely shred onion for five minutes. Moisten
with one quart of white broth (No. 99), then throw in half a pint of
prepared printanier as for No. 109, and a tablespoonful of raw rice.
Boil thoroughly for thirty minutes, season with two teaspoonfuls of
pepper, and five minutes before serving add a handful of chiffonade
(No. 132).
56. Spaghetti with Tomatoes.—Pour into a saucepan one pint
of white broth (No. 99), one pint of tomato sauce (No. 205), and
season with half a pinch each of salt and pepper. Let it boil well for
ten minutes; then throw in half a pint of cooked spaghetti—cut
about three-quarters of an inch in length; cook again for five
minutes, tossing them well meanwhile, and serve very hot.
57. Tomatoes with Rice.—The same as for No. 56, using three
tablespoonfuls of raw rice twenty minutes before serving instead of
the cooked spaghetti.
58. Tomatoes à l’Andalouse.—Boil together in a saucepan one
pint of tomato sauce (No. 205), and three pints of consommé (No.
100). Add half a tablespoonful of salt and a teaspoonful of pepper;
then put in two tablespoonfuls of tapioca, stirring it well all the time.
Cook for fifteen minutes, and add twelve chicken quenelles (No.
226); then serve.
59. Tomato with Sago.—Boil for ten minutes in a saucepan one
pint of tomato sauce (No. 205), and three pints of consommé (No.
100), seasoning with half a pinch each of salt and pepper; add two
tablespoonfuls of sago, cook again for fifteen minutes, gently
stirring, and serve.
60. Terrapin—how to prepare it.—Take live terrapin, and
blanch them in boiling water for two minutes. Remove the skin from
the feet, and put them back to cook with some salt in the saucepan
until they feel soft to the touch; then put them aside to cool.
Remove the carcass, cut it in medium-sized pieces, removing the
entrails, being careful not to break the gall-bag. Put the pieces in a
smaller saucepan, adding two teaspoonfuls of pepper, a little
nutmeg, according to the quantity, a tablespoonful of salt, and a
glassful of Madeira wine. Cook for five minutes, and put it away in
the ice-box for further use.
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.
69. Chicken à la Turque.—Brown in a saucepan a quarter of a
raw chicken in one ounce of butter, with one ounce of raw ham and
a sliced onion, moisten with a quart of consommé (No. 100), and
half a pint of tomato sauce (No. 205), add two tablespoonfuls of raw
rice, a bouquet (No. 254), half a tablespoonful of salt, half a cut-up
green pepper, and one teaspoonful of diluted curry. Boil for thirty
minutes and serve, removing the bouquet.
70. Cream of Asparagus.—Put two ounces of butter in a
saucepan, adding three tablespoonfuls of flour; stir well, and
moisten with three pints of white broth (No. 99). Put in the
equivalent of half a bunch of asparagus; add a bouquet (No. 254),
twelve whole peppers, and half a tablespoonful of salt. Boil
thoroughly for thirty minutes; then strain through a fine sieve, add
half a cupful of cream, and serve either with a handful of cooked
asparagus tops or croûtons soufflés (No. 134).
71. Cream of Celery.—Heat half a pint of mirepoix (No. 138) in
a saucepan with an ounce of butter, adding three tablespoonfuls of
flour; moisten with three pints of white broth (No. 99), put in half a
bunch of celery with a little nutmeg, and half a tablespoonful of salt;
let boil well for forty-five minutes then strain through a sieve; add
half a cupful of cream, and serve with two tablespoonfuls of
croûtons (No. 133).
72. Cream of Artichokes.—Heat half a pint of mirepoix (No.
138) in a saucepan with one ounce of butter, adding three
tablespoonfuls of flour, and half a tablespoonful of salt; moisten with
three pints of white broth (No. 99), and put in two well-pared, fresh,
or three canned, artichokes, and cook well for thirty minutes; strain
through a sieve, stir in half a cupful of cream, and serve with a
handful of croûtons soufflés (No. 134).
73. Cream of Cauliflower.—Proceed the same as for No. 72,
omitting the mirepoix, and substituting half a medium-sized
cauliflower instead of artichokes.
74. Cream Palestine.—Boil for about twenty-five minutes half a
pound of Jerusalem artichokes; peel and mash them well, then put
them in a saucepan with one ounce of butter, moistening with three
pints of white broth (No. 99), and half a pint of mirepoix (No. 138).
Add three tablespoonfuls of raw rice, and half a tablespoonful of salt.
Cook thoroughly for thirty minutes; then strain through a sieve, and
finish with half a cupful of cream, and a handful of croûtons soufflés
(No. 134).
75. Cream of Lima Beans.—Put two ounces of butter in a
saucepan with half a pint of mirepoix (No. 138), a tablespoonful of
flour, and one pint of Lima beans, seasoning with half a
tablespoonful of salt. Moisten with three pints of white broth (No.
99); cook for thirty minutes; then strain through a sieve, and serve
with half a cupful of cream and a handful of croûtons soufflés (No.
134).
76. Cream of Dried Green Peas.—Soak one pint of dried peas
for four hours; then cover them with three pints of white broth (No.
99), or water. Put them in a saucepan, adding a bouquet (No. 254),
a good-sized piece of salt pork (about two ounces), one carrot, one
onion, three cloves, and twelve whole peppers. Cook for forty-five
minutes; then rub through a sieve, add two ounces of good butter,
and half a cupful of cream, and serve with sippets of fried bread.
Should water be used instead of broth, taste before serving to see if
sufficiently seasoned.
77. Cream of Barley.—Moisten half a pint of well-washed barley
with one quart of white broth (No. 99), adding a bouquet (No. 254),
and one whole onion; boil in the saucepan on the stove for forty-five
minutes, and season with half a tablespoonful of salt and a
teaspoonful of pepper. Strain through a coarse colander, and
removing the bouquet, serve with a thickening made of a cupful of
cream and the yolks of two raw eggs, and a handful of sippets of
bread fried in butter.
78. Cream of Rice.—Same as for No. 77, using rice instead of
barley, and letting it cook thirty minutes.
79. Cream of Sorrel.—Steam three good handfuls of well-
cleaned sorrel with one ounce of butter. After cooking ten minutes,
rub through a sieve into a saucepan; add a quart of white broth (No.
99), and one pint of béchamel sauce (No. 154); season with half a
tablespoonful of salt and a teaspoonful of pepper and let boil for
fifteen minutes. Thicken the soup before serving with half a cupful of
cream and the yolks of two raw eggs well beaten together, adding
six slices of bread.
80. Cream of Sorrel and Rice.—The same as for No. 79, adding
three tablespoonfuls of raw rice, and cooking for twenty minutes
longer.
81. Cream of Sorrel, fermière.—Steam three good handfuls of
well-cleaned sorrel with one ounce of butter for ten minutes, and
then strain it as for the above. Moisten with three pints of broth (No.
99), adding one more ounce of butter, one sliced, raw potato, two
leeks cut in small squares, half an onion, also cut, half a
tablespoonful of salt, and a teaspoonful of pepper. Cook well for
thirty minutes, and serve with six slices of bread, but add no
thickening.
82. Cream of Chicken.—Pound half a boiled chicken in a mortar,
then put it in a saucepan, and moisten with three pints of white
broth (No.99), adding one cupful of raw rice, one bouquet (No. 254),
half a tablespoonful of salt, twelve whole peppers, and three cloves.
Boil thoroughly for thirty minutes; then strain through a fine sieve;
put in half a cupful of cream, and serve with two tablespoonfuls of
small pieces of cooked chicken in the tureen, or croûtons soufflés
instead of the chicken.
83. Cream of Game.—The same as for No. 82, using game
instead of chicken; the same quantity of each being needed.
84. Cream à l’Allemande.—Heat half a pint of mirepoix (No.
138) in a saucepan with one ounce of butter, adding two
tablespoonfuls of flour, and moistening with three pints of white
broth (No. 99); season with half a tablespoonful of salt and three
cloves. Boil for thirty minutes, then strain, and after adding an ounce
of good butter, serve with two ounces of very finely cut noodles (No.
1182) which have been previously boiled in salted water.
85. Cream of Turnips.—Put three medium sized cut-up raw
turnips in a saucepan with one ounce of butter; steam them for
thirty minutes, then add one pint of good béchamel sauce (No. 154);
rub through a sieve and moisten with one quart of white broth (No.
99); season with a tablespoonful of salt and a teaspoonful of pepper.
Heat it while stirring continually, and serve with half a cupful of
cream beaten with two egg yolks.
86. Cream of Celery à l’Espagnole.—Put two stalks of celery,
cut into fine strips, in a covered saucepan, with one ounce of butter;
add a pint of good broth (No. 99), with half a tablespoonful of salt
and a teaspoonful of pepper. Boil for thirty minutes; then rub
through a sieve, moisten with one quart of broth, and before serving
thicken with two egg yolks diluted in half a cupful of cold consommé
(No. 100). Add three tablespoonfuls of boiled rice, and, two minutes
before serving, one ounce of butter. After the egg yolks have been
added to the soup it should not be allowed to boil again.
87. Cream of Lettuce.—Wash thoroughly the green leaves of
three good-sized heads of lettuce; drain and chop them up; place
them in a saucepan with a quarter of a pound of butter, and cook for
five minutes, stirring it lightly. Moisten with two quarts of white
broth (No. 99); season with a tablespoonful of salt, a teaspoonful of
pepper, and half a teaspoonful of grated nutmeg; add a bouquet
(No. 254), and four ounces of well-cleaned, raw rice; cover the
saucepan, and cook for forty-five minutes. Remove the bouquet and
strain the soup through a fine sieve. Clean the saucepan well,
replace the cream in it, and let it heat thoroughly, but do not let it
boil, meanwhile stirring it gently with the spatula. Pour in a pint of
sweet cream, stir a little more, and throw it into a hot soup tureen,
serving it with croûtons soufflés (No. 134).
88. Cream of Lentils à la Major-domo.—Soak one pint of
lentils for four hours in cold water; then put them on to boil in a
saucepan, with two quarts of water, one carrot, one onion, two
ounces of salt pork, six whole peppers, a bouquet (No. 254), and the
bones of one partridge; also half a tablespoonful of salt. Cook for
forty-five minutes, then rub through a sieve; cut half the breast of a
partridge in slices, lay them in the soup-tureen with an ounce of
butter, pour the purée over, and serve with a handful of fried sippets
of bread, suppressing the bouquet.
89. Purée of Partridge à la Destaing.—Pound in a mortar the
bones of a partridge, and half a pint of purée of chestnuts (No. 131).
Put the whole into a saucepan, and moisten with three pints of white
broth (No. 99), one ounce of butter, and half a tablespoonful of salt
and a teaspoonful of pepper. Boil for forty-five minutes; then rub
through a wire sieve, adding about an ounce more butter and three
tablespoonfuls of cooked rice just before serving.
90. Purée of Partridge à la Gentilhomme.—Pound well the
bones of one of any kind of game, place them in a saucepan, add
half a pint of purée of lentils with three pints of white broth (No.
99), half a tablespoonful of salt and a teaspoonful of pepper, and
one ounce of butter. Boil forty-five minutes, then rub through a fine
sieve, stir well while on the fire, not letting it come to a boil, and
finish with one ounce of fresh butter. Serve with twelve small game
quenelles (No. 228).
91. Purée of Chestnuts à la Jardinière.—Place in a saucepan
one pint of purée of chestnuts (No. 131), moisten it with one pint of
white broth (No. 99) and a glassful of Madeira wine; boil for thirty
minutes, then put in a quarter of a carrot, the same of turnip cut
with a tin tube, a tablespoonful of asparagus-tops, six Brussels
sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all
together for fifteen minutes, and serve after seasoning with half a
tablespoonful of salt and a teaspoonful of pepper.
92. Purée of Beans Soubise.—After soaking a pint of white
beans for four hours, cook them in a saucepan with one ounce of
butter and two sliced onions, and moisten with three pints of white
broth (No. 99); season with half a tablespoonful of salt and a
teaspoonful of pepper. Boil for forty-five minutes; then rub through a
fine sieve, and serve with a thickening of two egg yolks and half a
cupful of cream. Add twelve quenelles to the soup (No. 231), and
serve.
93. Potage à la Diplomate.—Blanch a beef palate for two
minutes in boiling water, then scrape it well, drain, cook again for
one hour, and then cut it up in dice shape. Place it in a stewpan with
one pint of consommé (No. 100), half a glassful of Madeira wine,
and half a pinch each of salt and pepper; pour the liquid over and
cook for thirty minutes. Now prepare, in another saucepan, one
quart of a stock such as clear green turtle (No. 18), add the beef
palates, and twelve chicken quenelles or forcemeat balls (No. 226)
and serve.
94. Potage à la Windsor.—Boil for one hour, in two quarts of
white broth (No. 99) and one quart of water, three calf’s feet; when
done, bone and cut them into pieces (they are preferable if cold);
moisten with three pints of their own broth, adding a bouquet (No.
254), half a glassful of Madeira wine, half a tablespoonful of salt,
and a very little cayenne pepper. Boil again for ten minutes, then
strain through a fine sieve, darken the soup with a little essence of
caramel, and when serving add twelve crawfish quenelles (No. 227).
95. Potage à la McDonald.—Pound a cooked calf’s brain in a
mortar; add two cooked onions, three raw egg yolks, and a
teaspoonful of curry powder; rub well through a fine sieve, and
when ready to serve pour it into three pints of white broth (No. 99)
in the saucepan, adding a peeled and baked cucumber cut in slices.
Then serve.
96. Potage à la D’Orsay.—Place in a saucepan a pint of
béchamel (No. 154). One pint of white broth (No. 99), half a
tablespoonful of salt and a teaspoonful of pepper, and let simmer on
the corner of the fire for fifteen minutes. Add to this half a pint of
cream of asparagus (No. 70) and one ounce of butter; when finished
boiling, put in the tureen six soft-boiled and well-pared pigeon eggs,
and the breast of one pigeon cut in julienne; pour the soup over, and
serve.
97. Potage Montmorency.—Add to one quart of boiling
consommé (No. 100), in a saucepan, half a cupful of noodles (No.
1182) previously blanched in salted water; thicken with the yolks of
two beaten eggs, a tablespoonful of grated Parmesan cheese, half a
cupful of cream, and one ounce of butter; pour into the tureen,
adding either the minced leg or wing of a cooked chicken, and serve
with three heads of baked lettuce cut in two, on a separate dish.
98. Potage of Rice à la Maintenon.—Take one quart of white
broth (No. 99), one pint of béchamel (No. 154), half a tablespoonful
of salt and a teaspoonful of pepper, and add to it half a raw chicken;
cook for twenty minutes in the saucepan on the fire, then take the
chicken out and thicken the soup with the yolks of two beaten eggs,
and a teaspoonful of powdered curry, mixed with half a cupful of
cream; rub all through a fine sieve, and serve, adding two
tablespoonfuls of boiled rice, and the breast of the half chicken
previously cooked in the soup, and cut into small pieces.
99. Bouillon Blanc—White broth.—Place in a large stock-urn
on a moderate fire a good heavy knuckle of a fine white veal with all
the débris, or scraps of meat, including bones, remaining in the
kitchen (but not of game); cover fully with cold water, adding a
handful of salt; and as it comes to a boil, be very careful to skim all
the scum off—no particle of scum should be left on—and then put in
two large, sound, well-scraped carrots (whole), one whole, cleaned,
sound turnip, one whole, peeled, large, sound onion, one well-
cleaned parsley root, three thoroughly washed leeks, and a few
leaves of cleaned celery. Boil very slowly for six hours on the corner
of the range, keenly skim the grease off; then strain well through a
wet cloth into a china bowl or a stone jar, and put it away in a cool
place for general use.
100. Consommé pure—Consommé plain.—Chop up a shin of
beef of twelve pounds, using a machine if practicable; put it in a
large soup kettle with two sound, well-scraped, good-sized carrots,
two peeled, sound onions, three well-washed and pared leeks, a few
branches of celery, and one bunch of parsley roots, all well-scraped,
washed, and shred, six cloves, eighteen whole peppers, a bay-leaf,
and the whites of six raw eggs, including their shells. Mix all well
together, and then moisten with two gallons of cold white broth (No.
99), one quart of cold water (all this should be done before the
soup-kettle has been placed on the hot range). Stir thoroughly for
two or three minutes without ceasing; and then place it on the hot
range, add some débris of chicken if any at hand. Boil slowly for
about four hours, skim the grease off thoroughly, and then strain
through a wet cloth into a china bowl or stone jar, and put away in a
cool place for general use. Should the white broth that you employ
be hot, replace the cold water by a piece of ice well cracked, and the
equivalent of a quart of water, adding it to the consommé very
gradually at the beginning, but continually increasing, and stirring till
all added. (Always taste if sufficiently seasoned before serving).
101. Consommé Dubourg.—Cut half a pint of royal (No. 107)
into pieces; put three tablespoonfuls of cooked rice into a soup-
tureen, and pour three pints of boiling consommé over it, and serve.
102. Consommé Massena.—Add half a glassful of Madeira wine
and a bouquet (No. 254) to three pints of game-stock (No. 219),
and boil well together for two hours. Have ready three
tablespoonfuls of purée of chestnuts (No. 131), mixing in three egg
yolks, adding a very little salt and the same of pepper. Take six small
timbale-molds, butter them well, and fill them with the above
preparation. Poach them for two minutes; take them out, and let
them get cool before unmolding them. Put them in a soup-tureen
and serve, adding the boiling game-stock.
103. Consommé aux Pâtes.—When one quart of consommé is
boiling very hard, add three-quarters of a cupful of paste, such as
vermicelli or any other Italian paste; let them cook for six minutes,
stirring frequently; then serve. (Pastes such as macaroni, rice,
spaghetti, noodles &c., must first be parboiled, and, when necessary,
broken into pieces before being added to the soup.)
104. Consommé à la Semoule, or Tapioca.—Into one quart of
boiling consommé (No. 100), sprinkle four tablespoonfuls of
semolina, or tapioca, stirring constantly; boil thoroughly for ten
minutes, and skim the surface just previous to serving.
105. Consommé Tapioca or Semoule à la Creme.—The same
as for No. 104, adding to the tureen a thickening of two egg yolks
with half a cupful of cream when ready to serve.
106. Consommé à la Sevigne.—With chicken forcemeat (No.
226) fill six very small timbale-molds; let them poach for two
minutes in hot water, then set them aside to cool, turn them out,
and put them into the tureen with two tablespoonfuls of cooked
asparagus-tops, and two tablespoonfuls of cooked green peas; pour
over it one quart of boiling consommé (No. 100), and serve.
107. Consommé Royal.—Take six egg yolks and two whole
eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and
a scant teaspoonful of cayenne pepper; beat well together in a bowl,
adding half a pint of cream; strain through a fine hair sieve and fill
up six small timbale-molds, being careful that they are previously
well buttered. Cook them in a stewpan with boiling water to half
their height; then place them in the oven until they become firm,
which will take about fifteen minutes; immediately after taking them
from their moulds, cut them in slices, and add them to one quart of
boiling consommé (No. 100) when ready to serve in a tureen.
108. Consommé Deslignac.—Make a royal consommé for three
timbales (No. 107), but instead of cream use consommé; unmold,
cut them dice-shaped, and put them in the tureen with half a cupful
of cooked printanier (No. 109) and one quart of boiling hot
consommé (No. 100); then serve.
109. Consommé Printanier.—Cut out, with a vegetable scoop,
two carrots and one turnip; simmer them for twenty minutes in
water and with a tablespoonful of salt, then drain and throw them
into a quart of consommé (No. 100) in a saucepan with two
tablespoonfuls of cooked green peas, and two tablespoonfuls of
cooked string beans cut into small pieces. Add a handful of
chiffonade (No. 132), cook five minutes more, and serve in a hot
tureen.
110. Consommé à la D’Orleans.—Add a little crawfish butter
(No. 150) to eight fish quenelles; fill six long-shaped quenelle molds
with this and poach them in salted water for two minutes; drain, and
after unmolding put them in a tureen with two tablespoonfuls of
cooked green peas and as much boiled rice; pour one quart of
boiling consommé (No. 100) over it, and serve.
111. Consommé à l’Imperiale.—Place four tablespoonfuls of
chicken forcemeat (No. 226) in a paper cornet; cut away the end of
the cornet. Butter a pan, and with the contents of the cornet, make
eighteen round quenelles; put on top of each quenelle a small slice
of truffle; poach them for two minutes in white broth (No. 99); then
drain through a sieve, and serve in the tureen, after pouring one
quart of consommé (No. 100) over them and adding a tablespoonful
of cooked green peas and six cock’s combs.
112. Consommé Garibaldi.—Proceed the same as for No. 107;
have two green timbales, two red ones; use a very little carmine
Broton, then use two more plain timbales, and serve.
113. Consommé Princesse.—Wash well three tablespoonfuls of
barley, drain, and place it in a saucepan with three pints of
consommé (No. 100), and let boil for forty minutes. Add two
tablespoonfuls of cooked breast of chicken cut in dice, two
tablespoonfuls of cooked green peas, and serve in a hot tureen.
114. Consommé Douglas.—Pare and blanch for ten minutes
half a root of celery as for a julienne (No. 27); then place it in a
saucepan, adding two tablespoonfuls of boiled rice, half an ounce of
smoked, cooked tongue, and six mushrooms, both shred very small;
pour one quart of hot consommé (No. 100) over it and serve.
115. Consommé Renaissance.—With two ounces of pâté-à-
chou (No. 1240) make a handful of croûtons, the size of the little
finger; cook them on a tin dish in the oven for ten minutes, and
when done fill them inside with chicken forcemeat (No. 226) pressed
through a cornet. Put them in a tureen with two tablespoonfuls of
cooked peas, and two spoonfuls of sliced mushrooms; pour one
quart of consommé (No. 100) over them, and serve.
116. Consommé à l’Africaine.—Cut one cooked artichoke
bottom dice-shaped, also one slice of fried egg-plant cut in pieces;
drain them on a cloth to remove all the fat, then add two
tablespoonfuls of cooked rice, and a teaspoonful of powdered curry
diluted in water; put these in a soup tureen with one quart of
consommé (No. 100) poured over them, and serve.
117. Consommé à l’Andalouse.—Boil three tablespoonfuls of
tapioca in one quart of consommé (No. 100); add half a pint of thin
tomato sauce (No. 205), boil for ten minutes, and serve with twelve
small quenelles of godiveau. (No. 221).
118. Consommé Celestine.
—Make two light French pancakes (No. 1186) cover one with chicken
forcemeat (No. 226), and sprinkle over it a little grated Parmesan
cheese; then put the other one on top, and cut them in twelve slices
with a tube, and serve in one quart of boiling consommé (No. 100)
in a hot tureen.
119. Consommé à l’Anglaise.—Add half a cupful of minced
cooked chicken, and three tablespoonfuls of cooked green peas to
one quart of boiling consommé (No. 100), and serve in a hot tureen.
120. Consommé Colbert.—Add six poached eggs (No. 404) to
one quart of boiling consommé (No. 100) before serving.
121. Consommé Printanier Colbert.—The same as for the
above, adding half a pint of cooked printanier (No. 51).
122. Consommé Suèdoise.—Cut three rolls in halves, and take
out the crumbs; make a preparation, cutting up together one carrot,
half a turnip, one leaf of a white cabbage, two tablespoonfuls of
peas, and one tablespoonful of string beans; add one ounce of
butter, half a tablespoonful of salt, and very little pepper. Leave it
very thick, and cook for twenty minutes in a saucepan, adding two
tablespoonfuls of grated Parmesan cheese. Fill the rolls with this
mixture, and sprinkle the tops with more cheese and a few drops of
drawn butter; place them in the oven for two minutes, and serve
with three pints of consommé (No. 100) in a hot soup-tureen.
123. Consommé Rachel.—Decorate the bottom and sides of
twelve quenelle molds with sliced truffles, and the same of smoked
cooked tongue, being careful to have them well buttered. Fill them
with chicken forcemeat (No. 226); poach them in salted water for
two minutes, unmold, and serve with one quart of boiling consommé
(No. 100) in the hot tureen.
124. Consommé Printanier Royale.—Add to one quart of
boiling consommé (No. 100) three royals (No. 107) cut into pieces,
also half a pint of cooked printanier (No. 51), and serve.
125. Consommé Duchesse.—Butter and cover a tin plate with
two ounces of pâté-à-chou (No. 1240), about the height of a quarter
of an inch. Cook it in the oven for six minutes, then remove, and fill
it with forcemeat (No. 226) pressed through a cornet; cut it with a
paste cutter into twelve equal-sized pieces, put them in the tureen,
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