Read Ebook: The soup and sauce book by Douglas Elizabeth

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Ebook has 509 lines and 19656 words, and 11 pages

Boil the artichokes in a pint of water. Mash them. Press them through a sieve, and mix them again with the water in which they were boiled.

Boil an onion in the milk. Remove the onion. Add the milk to the artichokes. Bring to the boil. Season. Serve with cro?tons .

Carrot Soup

Scrape the carrots and slice them finely, rejecting the hard yellow inside. Put them in a sauce-pan with a quart of cold water. Simmer gently for three quarters of an hour. Slice the onion, and fry it a light brown in the butter. Add it to the carrots, and put all through a fine sieve. Put the pur?e into a sauce-pan with the water in which the carrots were cooked. Thicken with the flour. Stir continually. Allow it to boil for five minutes. Season. Add a tea-spoonful powdered sugar. Just before serving add half a pint of scalded milk or cream.

Celery Cream

Wash the celery. Cut it into small pieces. Throw it into one pint boiling salted water. Boil till very tender. Put through a sieve, and return to the water in which it was cooked. Boil the milk with the onion. Strain. Add the milk to the celery. Bring to the boil again. Stir in the white roux . Season. Boil five minutes. Strain into soup tureen.

Mock Bisque

?/? tin of tomatoes 1 quart milk 2 ozs. butter 1 table-spoon white roux ?/? salt-spoon carbonate of soda

Stew the tomatoes until very soft. Add the carbonate of soda and sugar. Put through a fine sieve. Set in a small sauce-pan on the fire to keep hot. Heat the milk, thicken it with white roux . Let it boil a few minutes, stirring continually. Season. Add the tomatoes and serve immediately.

Portuguese Soup

Cut up the tomatoes and onions. Fry a light brown in butter. Put them in a stew-pan and cover with a quart of hot water. Let it boil, and then stand aside to simmer for half-an-hour. Strain off the liquid. Rub the vegetables through a coarse sieve. Return to the fire, season, and make very hot. Break up the bread and put it in the bottom of a hot soup tureen. Sprinkle a little of the grated cheese upon it. Pour the soup over it. Sprinkle the rest of the cheese on the soup.

Potato Cream

Boil the potatoes and onion. Put them through a sieve. Add them to the milk, which should be boiling. Add the white roux , the Liebig and seasoning. Stir for a minute or two. Cut the French beans into small pieces. Add them and the very finely chopped carrot to the soup. Stir in the scalded cream.

Potato Soup

Peel the potatoes. Soak them in cold water for half-an-hour. Cook them in boiling water until soft. Drain off the water. Put the potatoes through a sieve. Boil the milk with the onion and celery . Strain. Add to the potatoes. Stir in the white roux . Season. Boil for five minutes. Add the parsley.

Sorrel Soup

Wash and prepare a handful of sorrel. Put it in a sauce-pan with the butter and a pint of water. Season. Boil gently for a quarter of an hour. Add a little cream or milk. Put several very thin slices of bread in the soup tureen, and pour the soup over them.

Rice or tapioca can be added to the soup.

Summer Soup

Wash the lettuces and cut them up. Cut up the cucumber and onion. Put them with half a pint of peas, the mint, ham and butter into a stew-pan. Cover with a little more than a quart of cold water. Bring to a boil, and then simmer gently for three hours. Strain off the liquid. Pass the vegetables through a sieve. Add to the liquid. Set on the fire again. Season. Add half a pint of green peas which have already been boiled.

Tomato Soup

Put the tomatoes, water, sugar, cloves and pepper-corns in a porcelain-lined sauce-pot. Simmer for half-an-hour. Fry the onions and parsley in the butter, being careful not to burn. Add the flour to them, mix smooth. Add them to the tomatoes. Simmer for ten minutes. Strain through a fine sieve. Season. Serve with rice or cro?tons .

Soups thickened with a Liaison of Cream and Yolk of Egg

PAGE

Brown Bread Soup 51

Cauliflower Cream 51

Cream of Rice 52

Cucumber Soup 52

Dutch Soup 53

Flemish Soup 53

Friar's Chicken 54

Italian Macaroni Soup--I 54

Macaroni Soup--II 55

Russian Soup 56

Turkish Soup 56

Water-cress Soup 57

White Chicken Soup 57

White Veal Soup 58

In thickening soups with a liaison of cream and yolk of egg, the eggs must first be well beaten, then the cream should be added to them and thoroughly mixed. When this is done take a tea-cup of hot stock and mix it slowly with the liaison. Strain it all through a fine sieve or muslin, and add gradually to the soup, which must on no account be allowed to boil after the liaison is added, although it should be stirred over a gentle fire until it thickens.

In thickening soup with eggs only, beat the required number of eggs, add a little warm stock to them. Strain, and add gradually to the soup.

Brown Bread Soup

Toast the brown bread. Add it with the sliced celery and carrot to a rich stock from which all the fat has not been removed. Bring to a boil. Simmer for an hour. Add four table-spoons glaze. Put all through a sieve. Heat gently. Add the liaison of eggs and cream. Serve with cro?tons made of brown bread .

This soup can be made with German black bread.

Cauliflower Cream

Put the cauliflower through a fine sieve. Add it to the boiling stock. Season. Add the liaison of cream and egg.

Place the cooked mushrooms at the bottom of a soup tureen. Pour the soup over them.

Cream of Rice with Parmesan

?/? lb. Carolina rice 1 quart chicken stock 1 gill cream ?/? oz. Parmesan 2 yolks of eggs

Wash the rice. Boil it for ten minutes in water. Drain. Add to the stock. Simmer until the rice is tender. Put through a fine sieve. Add to the stock. Mix in the cheese. Add the liaison of cream and eggs .

Quenelles of chicken can be added if desired, or rice balls .

Cucumber Soup

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