Soups for Body & Soul
Cook 2 ounces of chopped ham, 1 carrot, 1 onion, 1 bayleaf, some parsley, 1 ounce of butter. Add two pounds of boiled lobster, cut into dice, 1 quart of veal stock, 1 spoonful of sherry, 1 ounce of flour mixed with 1 ounce of butter, a table-spoonful of curry powder, then cook 1/2 hour. Add the yolks of 2 eggs and 1/2 cup of hot cream, press through a sieve, and serve with a dish of boiled rice.
TURKEY SOUP. (Rouen.) |
Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, 1 cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, 1/2 cup of boiling milk, mixed with a little butter and flour, and press through a sieve.
CHESTNUT SOUP. {A French recipe.) |
Boil 1 quart of large and sound chestnuts in salted water for 20 minutes; peel and chop them. Add 1 quart water, a teaspoonful of salt and one of sugar, and the rind of a lemon. Cook for half an hour, then rub through a sieve. Add 1 quarts white stock, a tablespoonful of butter blended with a tablespoonful of flour, pepper, and a little parsley. Stir for twenty minutes and rub through a sieve. Serve with toast.
GARBURE. (Another national dish of Spain.) |
Parboil, peel, and slice a small white cabbage, drain it, and add 1/4 pound of sliced bacon, salt, pepper, a clove, 1 leek, 1 carrot, 1 onion, and 6 pieces of celery. Stir these with, enough suet or butter to brown them, add two quarts of good stock, and cook for two hours, or as much as will cover the meat and vegetables. Make a forcemeat with 1/4 pound of stale bread, butter, stock, and herbs, and line a dish with it, arranging the vegetables, etc., in layers with forcemeat between. Add enough stock to moisten all and have forcemeat and a layer of grated cheese on top. Bake in the oven half an hour and serve with a tureen of hot consomme. When helping the latter, put a table-spoonful in each plate.
This book contains dozens of old recipes:
The oldest broth known. French soups, quaint and modem. A soup for a queen. Shell-fish soups. Nourishing provincial broths. Soups of game, giblets, and veal. Elegant Parisian purees and consommés. Peasant broths. Vegetable soups of France, Italy, and Germany. Strengthening ones peculiar to different countries: Hungary, Russia, Greece, Prussia. Fruit soups of German origin.
Facinating collection.
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