Plain Sotip of Lasagnes. — These ribbon-like forms of
macaroni paste have to be treated in all respects like
macaroni.
SEMOLINA, NOUILLES, OR NUDELN
169
Compound Mucawni Soup. — This is a savoury macaroni
soup, with the addition of a liaison of egg-yolks. Ten
ounces of pipe-macaroni to two quarts of standard broth are
adequate.
Compound Macaroni Sotip with Cheese and Tomatoes. —
The tomatoes are added as a puree to the soup.
Compound Macaroni Sottp tvith Crayfish and Queiielles of
Foiol.
Compound Macaroni Soup✪ Compound Macaroni Soup with Soft Boes of Mackerel and
Flakes of Salmon.
Note on Semolina, French Nouilles, German Nudeln. —
Semolina, in French more strictly semoule, is a paste made
of wheat-flour or grits, similar to macaroni, but containing
yolk of eggs, which is not present in macaroni. This paste,
as used in France, is called nouilles paste; in Germany,
NicdelmTeig. It is perhaps most used in the latter country,
and is of better taste than macaroni ; but as the latter are
sold ready-made, and the nouilles have to be made in the
kitchen, the former have much displaced their superior
rivals.
Mode of making Semolina, or Nouilles, or Nudeln. — We
give a description of this important process here, as it is not
often described in English culinary works. Place lb.
of flnest wheat-flour on the pastry-board or the marble slab,
make a hollow crater in the centre, and place in it four
yolks of eggs, a little cream or warmed butter, some tincture
of nutmeg and pepper, and some salt ; work this mixture
until all the flour is incorporated so as to form a very stiff
dough. Poll out and double it repeatedly, and ultimately
roll it out to very thin sheets of dough, and hang them up
to dry. Then roll them up, and cut them with a knife into
strips of such width, varying between one-eighth of and half
an inch, as the exigencies require. Loosen and strew these
ribbons over a baking-sheet covered with paper, and dry
them for several hours before the fire or in the warm closet.
170
THE SPIRIT OF COOKER)'
In the form of ribbons this paste remains nouilles or nudeln ;
but, broken up into small fragments, like grits, it is called
semolina — French semozde.
Plain or Clear Semolina Soicp. — The semolina soups, or
German Nudeln soups, are closely analogous to the soups of
Italian paste above alluded to.
Semolina Soup with Fillets of Larks or Beccaficas. — The
fillets are to be taken from birds braised with fine herbs.
Semolina Soup with Calf’s Feet and Quenelles. — In this
recipe the mock turtle of the calf’s feet remains in the
soup, and takes the place of the fillets in the previous
recipe.*
Gratinated Crust Soups — Potages Croute au Pot.
Page 115 · 1 recipe record on this page
Presented as published in 1895. 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
Plain Soup of Lasagnes. — These ribbon-like forms of macaroni paste have to be treated in all respects like macaroni.
SEMOLINA, NOUILLES, OR NUDELN
Compound Macaroni Soup. — This is a savoury macaroni soup, with the addition of a liaison of egg-yolks. Ten ounces of pipe-macaroni to two quarts of standard broth are adequate.
Compound Macaroni Soup with Cheese and Tomatoes. — The tomatoes are added as a puree to the soup.
Compound Macaroni Soup with Crayfish and Quenelles of Foie.
Compound Macaroni Soup with Soft Roes of Mackerel and Flakes of Salmon.
Note on Semolina, French Nouilles, German Nudeln. — Semolina, in French more strictly semoule, is a paste made of wheat-flour or grits, similar to macaroni, but containing yolk of eggs, which is not present in macaroni. This paste, as used in France, is called nouilles paste; in Germany, Nudelteig. It is perhaps most used in the latter country, and is of better taste than macaroni ; but as the latter are sold ready-made, and the nouilles have to be made in the kitchen, the former have much displaced their superior rivals.
Mode of making Semolina, or Nouilles, or Nudeln. — We give a description of this important process here, as it is not often described in English culinary works. Place lb. of flnest wheat-flour on the pastry-board or the marble slab, make a hollow crater in the centre, and place in it four yolks of eggs, a little cream or warmed butter, some tincture of nutmeg and pepper, and some salt ; work this mixture until all the flour is incorporated so as to form a very stiff dough. Roll out and double it repeatedly, and ultimately roll it out to very thin sheets of dough, and hang them up to dry. Then roll them up, and cut them with a knife into strips of such width, varying between one-eighth of and half an inch, as the exigencies require. Loosen and strew these ribbons over a baking-sheet covered with paper, and dry them for several hours before the fire or in the warm closet.
In the form of ribbons this paste remains nouilles or nudeln ; but, broken up into small fragments, like grits, it is called semolina — French semozde.
Plain or Clear Semolina Soup. — The semolina soups, or German Nudeln soups, are closely analogous to the soups of Italian paste above alluded to.
Semolina Soup with Fillets of Larks or Beccaficas. — The fillets are to be taken from birds braised with fine herbs.
Semolina Soup with Calf’s Feet and Quenelles. — In this recipe the mock turtle of the calf’s feet remains in the soup, and takes the place of the fillets in the previous recipe.*
Gratinated Crust Soups — Potages Croute au Pot.
Records on this page
Compound Macaroni Soup