Soy is not a sou^ itself, but a preparation put into and eaten with soup as a flavouring ingredient. Soy is the Japanese name of a leguminous plant, Dolichos soja, L. The name is next transferred to a saucelike condiment made in Japan with the beans or grain; it is said that it is produced by a fermentation of the bean in salt water. • In Europe soy was formerly obtained as a brown treacle- rhe Soup of Purie of Garbangas is sometimes called Beamaise, and arom this circumstance has been ranged with national dixhea. It contains . [onions, celery, carrots, garlic, tomatoes, and butter, besides the peas ; it i|is also garnished with cabbage, and Parma cheese is given with it. ! t Brunoiae is a soup of Purie of Lenlila exclusively, and the name should not be applied to other preparations. Of. D.D., 863. 176 THE SPIRIT OF COOKERY like extract. It now is imported as a thinner sauce-like brown liquid. Cautiously mixed with soups, ragouts, sauces, or even minces and gravies on the plate, it gives them a roundness of taste which to some is agreeable. The soja bean is used by the Japanese for the production of a bouilli or puree called miso ; the sauce which they call soojv, is said* to be made with the aid of meat-juice, but there is no certain information. General Rule as regards Garnishes to Leguminous Soups. When vegetable garnishes or whole leguminous seeds are added to the finished puree, do not give any dice of fried bread. The dice of fried bread have been called Conde crusts, but this is misleading ; they might be called fried dice of bread- crumb d la Gondd, but crusts they are not, even though they become crust-like by frying. CHAPTER XII. SOUPS WITH PREPARATIONS OF EGGS, DIETETIC BROTHS, AND PANADAS. Soups with Different Preparations of Eggs— c.y., Custards, Quenelles. Poached egg soup is one of the most agreeable and nourishing soups, and has the advantage of being quickly procurable. Prepare some standard broth, flavoured ad libitum, poach some eggs, contained in immersion moulds, in boiling water, trim and transfer them to the tureen, and pour the broth * ‘ India Soy Thunberg, ‘ Travels,’ iv. 82 ; ex Kaeinpfer, ‘ Amoenit. exot.,’ 389. ‘ Alleged Meat-juice in Soy’s Herat and D^lens, ‘Diet. Mat. Med.,’ ii. 146. SOUPS FOR FAST-DA VS 177 over them. Fried dice of bread or croutons may be added✪ Poached Egg Soup. The pure soup is most desirable food for persons suffering from an affection of the intestinal canal— e.p., typhoid or enteric fever. The soup may be made quickly for and by travellers, who carry the extract of meat ready with them, j Savoury Custard Soup is a clear broth soup with sliced I savoury custard immersed in it. There are variations of : this recipe which anyone may use as means of adaptation I to particular circumstances. The savoury custard is a j fully-set custard, curdled by heat, mainly the water-bath, j in which the custard mixture is placed in a mould, i Compoimd Savoury C^tstard Soup contains vegetables [| besides the custard. i Compound Savoury Q^l,enelles Soup is characterized by j quenelles made of flour, butter, cream, cheese, and eggs, ^ well flavoured and spiced. The souffle paste is divided by a & forcer, or conical paper bag, into the small lumps which, |N when poached, form the quenelles. Soups for Fast-days made with Vegetables only.

AI-modernized reading of the original text

Soy is not a soup itself, but a preparation put into and eaten with soup as a flavouring ingredient. Soy is the Japanese name of a leguminous plant, Dolichos soja, L. The name is next transferred to a saucelike condiment made in Japan with the beans or grain; it is said that it is produced by a fermentation of the bean in salt water. • In Europe soy was formerly obtained as a brown treacle-like liquid. Soy is used as a flavouring to soups, broths, sauces, etc. is sometimes called Béarnaise, and from this circumstance has been ranged with national dishes. It contains . [onions, celery, carrots, garlic, tomatoes, and butter, besides the peas; it is also garnished with cabbage, and Parma cheese is given with it. ! t Brunoise is a soup of Purée of Lentils exclusively, and the name should not be applied to other preparations. Of. D.D., 863. like extract. It now is imported as a thinner sauce-like brown liquid. Cautiously mixed with soups, ragouts, sauces, or even minces and gravies on the plate, it gives them a roundness of taste which to some is agreeable. The soja bean is used by the Japanese for the production of a bouilli or puree called miso ; the sauce which they call soy, is said* to be made with the aid of meat-juice, but there is no certain information. General Rule as regards Garnishes to Leguminous Soups. When vegetable garnishes or whole leguminous seeds are added to the finished puree, do not give any dice of fried bread. The dice of fried bread have been called Condé crusts, but this is misleading ; they might be called fried dice of breadcrumbs à la Condé, but crusts they are not, even though they become crust-like by frying. CHAPTER XII. SOUPS WITH PREPARATIONS OF EGGS, DIETETIC BROTHS, AND PANADAS. Soups with Different Preparations of Eggs— c.y., Custards, Quenelles. Poached egg soup is one of the most agreeable and nourishing soups, and has the advantage of being quickly procurable. Prepare some standard broth, flavoured ad libitum, poach some eggs, contained in immersion moulds, in boiling water, trim and transfer them to the tureen, and pour the broth * ‘ India Soy Thunberg, ‘ Travels,’ iv. 82 ; ex Kaeinpfer, ‘ Amoenit. exot.,’ 389. ‘ Alleged Meat-juice in Soy’s Herat and D^lens, ‘Diet. Mat. Med.,’ ii. 146. SOUPS FOR FAST-DA VS over them. Fried dice of bread or croutons may be added. The pure soup is most desirable food for persons suffering from an affection of the intestinal canal— e.p., typhoid or enteric fever. The soup may be made quickly for and by travellers, who carry the extract of meat ready with them, j Savoury Custard Soup is a clear broth soup with sliced I savoury custard immersed in it. There are variations of : this recipe which anyone may use as means of adaptation I to particular circumstances. The savoury custard is a j fully-set custard, curdled by heat, mainly the water-bath, j in which the custard mixture is placed in a mould, i Compoimd Savoury C^tstard Soup contains vegetables [| besides the custard. i Compound Savoury Q^l,enelles Soup is characterized by j quenelles made of flour, butter, cream, cheese, and eggs, ^ well flavoured and spiced. The souffle paste is divided by a & forcer, or conical paper bag, into the small lumps which, |N when poached, form the quenelles. Soups for Fast-days made with Vegetables only.

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