22 Soup and Stock
Make roux of the butter and flour and add liquid. When
heated and slightly thickened, strain so it will be smooth.
Replace on fire and add 1 cup of cream. Beat the whole with
an egg-beater till light. Serve with whipped cream if desired.
Aunt Robbie's Cream of Mushroom Soup
1 quart of mushrooms 1 tablespoon flour
4 cups white stock 1 cup thin cream
1 slice onion 1 cup whipped cream
1 tablespoon butter✪ Cream of Mushroom Soup
Chop mushrooms and boil in water till tender. Put through
sieve and add stock. Cook onion in butter. Remove onion
and add flour. Cook a few minutes and add thin cream. When
beginning to thicken add mushrooms in stock. Season. Cook
a few minutes till of right consistency. Add spoonful of whip-
ped cream to each plate of soup before serving.
Aunt Robbie's Thin Soup
To 4 cups of hot chicken broth add J^ teaspoonful of kitchen
bouquet. When ready to serve add 2 tablespoonsful Sherry.
When in the soup-plates add a scant tablespoonful of cooked
maccaroni✪ Thin Soup sliced across in thin rings to each plateful of soup.
Aunt Robbie's Tatsy's Favorite Soup'
To 4 cups of strong chicken broth (heated) add 4 scant
tablespoonsful of cooked rice and just before serving one cup
of cream. When in the soup-plates add J^ tablespoonful
whipped cream✪ Tatsy's Favorite Soup to each plate.
Soup and Stock 23
This Bouillabaise a noble dish is —
A sort of soup or broth or brew,
Or hotchpotch of all sorts of fishes,
That Greenwich never could outdo;
Green herbs, red peppers, mussels, saffron,
Soles, onions, garlic, roach andxlace;
All these you eat at Terre's Tavern,
In that one dish of Bouillabaise.
Ballad of Bouillabaise
William Makepiece Thackery
Observation on Soup.
Soup is the most flexible of our viands. It may be a beverage, a solid, an
appetizer, an incident to or the piece de resistence of a meal. It may be
composed of anything from mushrooms to missionaries, according to taste
or climate. It may be served hot or cold, thick or thin, plain or of mixed in-
gredients. But from the Kaffir's pot of Africa to the lumber-camps of Canada,
from the Gypsv roadside bivouac to the baronial dining-hall of a copper king,
it is an integral part of the world's dietary. And there is the difference in the
width of the world in its composition. It may appear to be only a matter of
a couple of city blocks from the pale gray watery substance, super-coated
with globules of cold grease and containing the soaked remains of a soda
cracker, two canned peas and a string bean, of the East side restaurant to
the French chef's delectable translucent preparation of green turtle or potage
a la reine of the hotel on the avenue, but actually the distance is incalculable.
Again it is a far cry from the oyster stew or the black bean soup of our grand-
mother's dinners, the latter boiled with a ham bone and served with slices
of lemon and hard-boiled egg on top, to the clear amber fluid, flavored with
Medeira or Sherry that greets the present-day diner-out. It is a difference
in temperament more than the times.
I lament the passing of the tureen, that spacious vehicle so emblematic
of hospitality and another helping, of domestic warmth and pleasant aromas,
and deplore the substitution of the modern open-air method, the all-the-way-
from-the-kitchen-to-the-table system of plate juegling, suggestive of tepid
contents and the essence of butler's thumb. Who will have independence
and influence enough to reinstate the tureen?
24 Soup and Siock
Page 7 · 3 recipe records on this page
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
22 Soup and Stock
Make roux of the butter and flour and add liquid. When heated and slightly thickened, strain so it will be smooth. Replace on fire and add 1 cup of cream. Beat the whole with an egg-beater till light. Serve with whipped cream if desired.
Aunt Robbie's Cream of Mushroom Soup
1 quart of mushrooms 1 tablespoon flour
4 cups white stock 1 cup thin cream
1 slice onion 1 cup whipped cream 1 tablespoon butter
Chop mushrooms and boil in water till tender. Put through sieve and add stock. Cook onion in butter. Remove onion and add flour. Cook a few minutes and add thin cream. When beginning to thicken add mushrooms in stock. Season. Cook a few minutes till of right consistency. Add spoonful of whipped cream to each plate of soup before serving.
Aunt Robbie's Thin Soup
To 4 cups of hot chicken broth add 1/4 teaspoonful of kitchen bouquet. When ready to serve add 2 tablespoonsful Sherry. When in the soup-plates add a scant tablespoonful of cooked maccaroni sliced across in thin rings to each plateful of soup.
Aunt Robbie's Tatsy's Favorite Soup'
To 4 cups of strong chicken broth (heated) add 4 scant tablespoonsful of cooked rice and just before serving one cup of cream. When in the soup-plates add 1/4 tablespoonful whipped cream to each plate.
Soup and Stock 23
This Bouillabaise a noble dish is —
A sort of soup or broth or brew, Or hotchpotch of all sorts of fishes,
That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron,
Soles, onions, garlic, roach and brace; All these you eat at Terre's Tavern,
In that one dish of Bouillabaise.
Ballad of Bouillabaise
William Makepiece Thackery
Observation on Soup.
Soup is the most flexible of our viands. It may be a beverage, a solid, an appetizer, an incident to or the piece de resistence of a meal. It may be composed of anything from mushrooms to missionaries, according to taste or climate. It may be served hot or cold, thick or thin, plain or of mixed ingredients. But from the Kaffir's pot of Africa to the lumber-camps of Canada, from the Gypsv roadside bivouac to the baronial dining-hall of a copper king, it is an integral part of the world's dietary. And there is the difference in the width of the world in its composition. It may appear to be only a matter of a couple of city blocks from the pale gray watery substance, super-coated with globules of cold grease and containing the soaked remains of a soda cracker, two canned peas and a string bean, of the East side restaurant to the French chef's delectable translucent preparation of green turtle or potage a la reine of the hotel on the avenue, but actually the distance is incalculable. Again it is a far cry from the oyster stew or the black bean soup of our grandmother's dinners, the latter boiled with a ham bone and served with slices of lemon and hard-boiled egg on top, to the clear amber fluid, flavored with Medeira or Sherry that greets the present-day diner-out. It is a difference in temperament more than the times.
I lament the passing of the tureen, that spacious vehicle so emblematic of hospitality and another helping, of domestic warmth and pleasant aromas, and deplore the substitution of the modern open-air method, the all-the-wayfrom-the-kitchen-to-the-table system of plate juegling, suggestive of tepid contents and the essence of butler's thumb. Who will have independence and influence enough to reinstate the tureen?
24 Soup and Siock
Records on this page
Cream of Mushroom SoupThin SoupTatsy's Favorite Soup