~V/TINCE finely three large white potatoes, also
the white part of three medium - sized
leeks ; fry in one ounce of fresh butter without
allowing to colour. Wet well with a pint of light
stock made from veal, or chicken (or rabbit bones),
or both mixed. Let all cook gently until quite
tender, then pass through a fine sieve. Return to
the fire ; boil up again, and add seasoning of salt,
7
THE DUDLEY RECIPES
one gill of cream, one ounce of fresh butter well
worked in, and lastly a pluck of chervil✪ Potato and Leek Soup.
PALESTINE SOUP
rflWELVE large fresh Jerusalem artichokes,
two potatoes, two onions, two ounces of
butter. Peel the artichokes, and slice the potatoes
and onions. Fry the vegetables in the butter ; put
the lid on the stewpan, and allow them to simmer
gently until the vegetables have absorbed the
butter. Wet well with one pint of light stock, and
let all simmer until the vegetables are quite tender.
Pass through a hair sieve and return to stewpan ;
season with pepper and salt, and add one gill of
cream✪ Palestine Soup. Make quite smooth, and serve.
CREAM OF RICE SOUP
PLACE over the fire in a stewpan one pint of
light stock made from veal, or rabbit or
chicken bones. Let this boil. Work into a smooth
paste two tablespoonfuls of “ Cream of Rice ” with
a little milk. Add this to the boiling stock and
mix well. Season with salt and pepper ; then add
half a gill of cream and a little chervil✪ Cream of Rice Soup.
Cream of Rice is sold in packets at all grocers.
8
SOUPS
PUREE A LA REINE
ONE soup fowl, two quarts of good veal stock,
one ounce of sweet almonds, the crumb of
two French rolls, half a pint of cream, one lump of
sugar, and salt to taste✪ Puree a la Reine.
Boil the fowl gently in the stock for one hour
until it is quite tender ; then take off all the meat
and pound it very finely in a mortar with the
almonds. Replace this in the pan with the French
roll crumbs. Let all simmer again for one hour,
then pass through a tammy or fine hair sieve, and
lastly add the seasoning and the cream.
Serve with very small dice of green cooked
cucumber.
9
FRENCH MILK SOUP MAIGRE
rTlAKE a quart of milk ; set it to boil with an
onion, a sprig of parsley, and a small piece
of mace. Thicken slightly with flour, and stir until
it boils ; then strain. Add a beaten egg, a tea-
spoonful of chopped parsley✪ French Milk Soup Maigre, pepper and salt, and
serve.
9
THE DUDLEY RECIPES
PUREE OF BEETROOT
/~\NE quart of stock, one ounce of butter, one
ounce of flour, one small onion, one or two
cooked beetroots (according to size), one gill of
cream, salt and pepper to taste, mustard and
cress✪ Puree of Beetroot.
Melt the butter in a stewpan and fry in it the
onion peeled and sliced. Do not allow it to brown.
Stir in the flour and fry for a few minutes ; add
the stock and stir until it boils ; then allow to
simmer for half an hour. Peel the beetroot and
slice it finely ; sprinkle it with a little salt, pepper
and mixed vinegar, Orleans tarragon, and a very
little chillies, just enough to cover the slices of
beetroot. Add the beetroot and vinegar to the
soup and cook for fifteen minutes, not longer,
otherwise the colour is spoiled. Pass the soup
through a hair sieve, but rub through it only half
the beetroot ; if too much beetroot juice is added,
the soup will be too sweet. Then reheat ; pour
into a soup tureen and put some very finely
shredded mustard and cress on the top.
Page 7 · 6 recipe records on this page
Presented as published in 1914. 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
MINCE finely three large white potatoes, also the white part of three medium - sized leeks ; fry in one ounce of fresh butter without allowing to colour. Wet well with a pint of light stock made from veal, or chicken (or rabbit bones), or both mixed. Let all cook gently until quite tender, then pass through a fine sieve. Return to the fire ; boil up again, and add seasoning of salt,
one gill of cream, one ounce of fresh butter well worked in, and lastly a pluck of chervil.
PALESTINE SOUP
TWELVE large fresh Jerusalem artichokes, two potatoes, two onions, two ounces of butter. Peel the artichokes, and slice the potatoes and onions. Fry the vegetables in the butter ; put the lid on the stewpan, and allow them to simmer gently until the vegetables have absorbed the butter. Wet well with one pint of light stock, and let all simmer until the vegetables are quite tender. Pass through a hair sieve and return to stewpan ; season with pepper and salt, and add one gill of cream. Make quite smooth, and serve.
CREAM OF RICE SOUP
PLACE over the fire in a stewpan one pint of light stock made from veal, or rabbit or chicken bones. Let this boil. Work into a smooth paste two tablespoonfuls of “ Cream of Rice ” with a little milk. Add this to the boiling stock and mix well. Season with salt and pepper ; then add half a gill of cream and a little chervil.
Cream of Rice is sold in packets at all grocers.
PUREE A LA REINE
ONE soup fowl, two quarts of good veal stock, one ounce of sweet almonds, the crumb of two French rolls, half a pint of cream, one lump of sugar, and salt to taste.
Boil the fowl gently in the stock for one hour until it is quite tender ; then take off all the meat and pound it very finely in a mortar with the almonds. Replace this in the pan with the French roll crumbs. Let all simmer again for one hour, then pass through a tammy or fine hair sieve, and lastly add the seasoning and the cream.
Serve with very small dice of green cooked cucumber.
FRENCH MILK SOUP MAIGRE
TAKE a quart of milk; set it to boil with an onion, a sprig of parsley, and a small piece of mace. Thicken slightly with flour, and stir until it boils ; then strain. Add a beaten egg, a teaspoonful of chopped parsley, pepper and salt, and serve.
PUREE OF BEETROOT
ONE quart of stock, one ounce of butter, one ounce of flour, one small onion, one or two cooked beetroots (according to size), one gill of cream, salt and pepper to taste, mustard and cress.
Melt the butter in a stewpan and fry in it the onion peeled and sliced. Do not allow it to brown. Stir in the flour and fry for a few minutes ; add the stock and stir until it boils ; then allow to simmer for half an hour. Peel the beetroot and slice it finely ; sprinkle it with a little salt, pepper and mixed vinegar, Orleans tarragon, and a very little chillies, just enough to cover the slices of beetroot. Add the beetroot and vinegar to the soup and cook for fifteen minutes, not longer, otherwise the colour is spoiled. Pass the soup through a hair sieve, but rub through it only half the beetroot ; if too much beetroot juice is added, the soup will be too sweet. Then reheat ; pour into a soup tureen and put some very finely shredded mustard and cress on the top.
Records on this page
Potato and Leek SoupPalestine SoupCream of Rice SoupPuree a la ReineFrench Milk Soup MaigrePuree of Beetroot