few sprigs of parsley, i bayleaf , X teaspoon fennel, yi teaspoon saffron, yi teaspoon whole black pepper ground, salt, fry until golden brown. Then add 3 or 4 tomatoes and a pimento, Yz quart of white wine, Yz quart of water, boil 15 minutes. Strain and return to the kettle; add the flounder and butterfish in pieces as large as possible, }4. lb. of codfish tongues, i lb. of eel; boil 10 minutes, add the fish stock, i lb. of scallops, boil 10 more minutes. Rub together i oz. of flour and i oz. of butter; drop this in the soup in little balls five minutes before serving. Then put in yi lb. of shrimps and i large boiled lobster✪ Bouillabaisse cut in large pieces. Rub with garlic some round slices of bread and serve the Bouil- labaisse on them. This will serve 12 persons. One is not able to obtain here the varieties of fish of the Midi, but the above will make an excel- ent substitute. BORCHT (Russian) flDake a clear, light-coloured, highly seasoned stock of beef and veal or of chicken. Strain and remove all fat. A Russian gourmet will say that really good Borcht should be made with 2 ducks and a chicken in the stock. Cut up some red beets and boil them in the stock; about 4 large Allied CooKery 17 beets to 8 cups of stock. When the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour, then clear by stirring in the whipped white of an egg and bringing it to the boiling point. Strain carefully. . Serve in cups with a spoonful of sour cream✪ Borscht. If the colour fails to be bright red, a few drops of vegetable colouring may be added. MUSHROOM SOUP (French) ZThree-quarters lb. of fresh mushrooms, i cup of water, 2 tablespoons of butter, 2 tablespoons of flour, 4 cups of scalded milk, ^ cup of cream, a few gratings of nutmeg, salt, and pepper. Put the mushrooms in a stew-pan with i table- spoon of butter, a few gratings of nutmeg, salt, and pepper, and i cup of water;✪ Mushroom Soup cook over a good fire 20 minutes, then pass through a coarse sieve. Cream i tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of scalded milk. When this thickens to a thin cream, add the mushrooms ; just before serving add ^2 cup of cream. SERBIAN CHICKEN SOUP Cut a fowl in four or five pieces. Put in a kettle with about one quart of water to each pound of fowl. When half cooked add salt and a carrot, 1 8 Allied CooKery parsnip, some celery and parsley, an onion, and a few whole black peppers. In a separate pan put a tablespoon of lard and yi tablespoon of flour. Stir this until it is brown and add some paprika, according to taste. Add this to the soup. Let it boil a few minutes. Just before serving the soup stir in well the yolk of an ^gg beaten with three tablespoons of cream✪ Serbian Chicken Soup. VEGETABLE SOUP (Minestrone alia Milanese) One-half quart of stock, 2 slices of lean pork, or a ham bone; 2 tomatoes, fresh or canned; i cup of rice, 2 tablespoons of dried beans, i tablespoon of peas, fresh or canned ; 2 onions✪ Vegetable Soup (Minestrone alla Milanese).

AI-modernized reading of the original text

few sprigs of parsley, i bayleaf , X teaspoon fennel, yi teaspoon saffron, yi teaspoon whole black pepper ground, salt, fry until golden brown. Then add 3 or 4 tomatoes and a pimento, Yz quart of white wine, Yz quart of water, boil 15 minutes. Strain and return to the kettle; add the flounder and butterfish in pieces as large as possible, }4. lb. of codfish tongues, i lb. of eel; boil 10 minutes, add the fish stock, i lb. of scallops, boil 10 more minutes. Rub together i oz. of flour and i oz. of butter; drop this in the soup in little balls five minutes before serving. Then put in yi lb. of shrimps and i large boiled lobster cut in large pieces. Rub with garlic some round slices of bread and serve the Bouillabaisse on them. This will serve 12 persons. One is not able to obtain here the varieties of fish of the Midi, but the above will make an excelent substitute. BORCHT (Russian) Make a clear, light-coloured, highly seasoned stock of beef and veal or of chicken. Strain and remove all fat. A Russian gourmet will say that really good Borcht should be made with 2 ducks and a chicken in the stock. Cut up some red beets and boil them in the stock; about 4 large Allied CooKery 17 beets to 8 cups of stock. When the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour, then clear by stirring in the whipped white of an egg and bringing it to the boiling point. Strain carefully. . Serve in cups with a spoonful of sour cream. If the colour fails to be bright red, a few drops of vegetable colouring may be added. MUSHROOM SOUP (French) Three-quarters lb. of fresh mushrooms, i cup of water, 2 tablespoons of butter, 2 tablespoons of flour, 4 cups of scalded milk, ^ cup of cream, a few gratings of nutmeg, salt, and pepper. Put the mushrooms in a stew-pan with i tablespoon of butter, a few gratings of nutmeg, salt, and pepper, and i cup of water; cook over a good fire 20 minutes, then pass through a coarse sieve. Cream i tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of scalded milk. When this thickens to a thin cream, add the mushrooms ; just before serving add ^2 cup of cream. SERBIAN CHICKEN SOUP Cut a fowl in four or five pieces. Put in a kettle with about one quart of water to each pound of fowl. When half cooked add salt and a carrot, 1 8 Allied CooKery parsnip, some celery and parsley, an onion, and a few whole black peppers. In a separate pan put a tablespoon of lard and yi tablespoon of flour. Stir this until it is brown and add some paprika, according to taste. Add this to the soup. Let it boil a few minutes. Just before serving the soup stir in well the yolk of an egg beaten with three tablespoons of cream. VEGETABLE SOUP (Minestrone alia Milanese) One-half quart of stock, 2 slices of lean pork, or a ham bone; 2 tomatoes, fresh or canned; i cup of rice, 2 tablespoons of dried beans, i tablespoon of peas, fresh or canned ; 2 onions.

Records on this page

BouillabaisseBouillabaisseBorschtMushroom SoupSerbian Chicken SoupVegetable Soup (Minestrone alla Milanese)

Allied cookery