Wash the sorrel carefully, cut it up roughly and
put it into a saucepan with the butter. Stir over
a gentle fire for 5 or 10 minutes, and add the creme
de riz and a pinch of sugar. Mix well and pour in
the stock. Stir until boiling and let the whole
simmer gently for | hour. Rub through a sieve
and return the soup to a clean saucepan. Bring
to the boil, add the milk and seasoning and boil
again. Draw the pan to the side of the fire and
strain in the yolks of eggs and cream, stirring all
the time. The soup must not boil after these are
added. The bread and butter should be cut in
small round pieces and browned in the oven. Put
these croutes into the soup tureen and pour the hot
soup over them.
Note. — A little tarragon and chervil cleaned and
cut in fine shreds may be added to this soup.
Time to cook, about 1 hour. Probable cost, Is. 6 d.
Quantity, 2 pints.
169. Tapioca Cream Soup (Creme de Tapioca)
2 pts. good white stock. 1 J oz. crushed tapioca.
1 gill of thin cream. Pepper and salt.
2 yolks of eggs.
Remove any grease from the top of the stock,
put it into a saucepan, and bring to the boil over
the fire. Then sprinkle in the tapioca, stirring well,
and cook from 10 to 15 minutes until the tapioca
turns quite clear. Season to taste. Beat up the
yolks of eggs with the cream, draw the pan with the
soup in it to the side of the fire and strain these in,
stirring all the time. Reheat, but do not boil again,
or the soup will curdle. Serve with croutons of
fried bread or toast cut in dice.
Time to cook, 15 to 20 minutes. Probable
cost, Is. 6 d. Quantity, 2 pints.
170. Tomato and Green Pea Soup
4 pt. shelled green peas.
3 or 4 tomatoes.
\ pint water.
1 qt. stock.
1 dessert-sp. cornflour.
2 oz. butter.
Seasoning.
1 gill cooked green peas.
Wipe the tomatoes, cut them in slices and put
them into a saucepan with the \ pint of green peas
(rather old ones will do). Add the water, which,
should well cover them, and cook slowly until the
vegetables are tender. Then rub as much as pos-
sible through a sieve, keeping back the seeds and
skins. Return this puree to a clean saucepan, add
to it the cornflour mixed to a smooth paste with a
little of the stock, and then the remainder of the
stock. Bring to the boil, boil for a few minutes,
and season to taste. Then add the cooked peas
and the butter broken in small pieces. Do not boil
again. Serve with fried croutons of bread.
Time to cook, 1}: hours. Probable cost, 1,9. lOeZ.
Quantity, 2 pints.
171. Veal Cream Soup with Vermicelli
(Potage Creme au Vermicelle)
2 lbs. knuckle of veal.
2qts. water, ltea-sp.salt.
Flavouring vegetables.
2 oz. butter.
2 oz. vermicelli.
1 gill cream.
2 yolks of eggs.
A pinch of nutmeg.
Wipe the veal, cut it in small pieces and put it
into a saucepan with the cold water and a good
tea-spoonful of salt. Bring slowly to the boil, skim
well, and add about 2 cupfuls of flavouring vege-
tables cut in small pieces, and a small bunch of
herbs. Let all simmer slowly from 3 to 4 hours,
then strain and allow the stock to cool. ✪ Sorrel Soup (Potage Creme a l’Oseille)
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Wash the sorrel carefully, cut it up roughly and
put it into a saucepan with the butter. Stir over
a gentle fire for 5 or 10 minutes, and add the creme
de riz and a pinch of sugar. Mix well and pour in
the stock. Stir until boiling and let the whole
simmer gently for | hour. Rub through a sieve
and return the soup to a clean saucepan. Bring
to the boil, add the milk and seasoning and boil
again. Draw the pan to the side of the fire and
strain in the yolks of eggs and cream, stirring all
the time. The soup must not boil after these are
added. The bread and butter should be cut in
small round pieces and browned in the oven. Put
these croutes into the soup tureen and pour the hot
soup over them.
Note. — A little tarragon and chervil cleaned and
cut in fine shreds may be added to this soup.
Time to cook, about 1 hour. Probable cost, Is. 6 d.
Quantity, 2 pints.
169. Tapioca Cream Soup (Creme de Tapioca)
2 pts. good white stock. 1 J oz. crushed tapioca.
1 gill of thin cream. Pepper and salt.
2 yolks of eggs.
Remove any grease from the top of the stock,
put it into a saucepan, and bring to the boil over
the fire. Then sprinkle in the tapioca, stirring well,
and cook from 10 to 15 minutes until the tapioca
turns quite clear. Season to taste. Beat up the
yolks of eggs with the cream, draw the pan with the
soup in it to the side of the fire and strain these in,
stirring all the time. Reheat, but do not boil again,
or the soup will curdle. Serve with croutons of
fried bread or toast cut in dice.
Time to cook, 15 to 20 minutes. Probable
cost, Is. 6 d. Quantity, 2 pints.
170. Tomato and Green Pea Soup
4 pt. shelled green peas.
3 or 4 tomatoes.
\ pint water.
1 qt. stock.
1 dessert-sp. cornflour.
2 oz. butter.
Seasoning.
1 gill cooked green peas.
Wipe the tomatoes, cut them in slices and put
them into a saucepan with the \ pint of green peas
(rather old ones will do). Add the water, which,
should well cover them, and cook slowly until the
vegetables are tender. Then rub as much as pos-
sible through a sieve, keeping back the seeds and
skins. Return this puree to a clean saucepan, add
to it the cornflour mixed to a smooth paste with a
little of the stock, and then the remainder of the
stock. Bring to the boil, boil for a few minutes,
and season to taste. Then add the cooked peas
and the butter broken in small pieces. Do not boil
again. Serve with fried croutons of bread.
Time to cook, 1}: hours. Probable cost, 1,9. lOeZ.
Quantity, 2 pints.
171. Veal Cream Soup with Vermicelli
(Potage Creme au Vermicelle)
2 lbs. knuckle of veal.
2qts. water, ltea-sp.salt.
Flavouring vegetables.
2 oz. butter.
2 oz. vermicelli.
1 gill cream.
2 yolks of eggs.
A pinch of nutmeg.
Wipe the veal, cut it in small pieces and put it
into a saucepan with the cold water and a good
tea-spoonful of salt. Bring slowly to the boil, skim
well, and add about 2 cupfuls of flavouring vege-
tables cut in small pieces, and a small bunch of
herbs. Let all simmer slowly from 3 to 4 hours,
then strain and allow the stock to cool.