Cut’ the necks into three, the gizzards into four, and the
pinions into two. Brown one-half Ib. of these giblets in a
thick-bottomed stewpan with one oz. of butter. Sprinkle with
one tablespoonful of flour; slightly colour the latter, and moisten
with one quart of white consommé and one pint of water. Add
a faggot containing one stick of celery, and set to cook gently
for three hours.
When the pieces of giblets are cooked, drain them, trim
them, and put them into a stewpan with one dessertspoonful of
parboiled rice and a heaped tablespoonful of the white of celery✪ Soupe aux Abatis de Volaille à l'Anglaise,
minced and fried in butter. Strain the cooking-liquor of the
giblets, through a strainer, over the enumerated garnishes;
set to cook gently for another quarter of an hour; season
strongly with pepper, and serve.
742—SOUPE AUX CERISES
Stone two-thirds lb. of small, fleshy cherries, and put twenty
aside for garnishing purposes. Put the others into a sugar-
boiler with two-thirds pint of hot water, a small strip of lemon
rind, and a fragment of cinnamon, and set to boil quickly for
eight minutes.
Also boil in another sugar-boiler one-half pint of Port or
Bordeaux wine. Crush half of the cherry-stones in the mortar;
put them into the boiled wine, and let them infuse, away from
the fire.
Rub the cooked cherries through a fine sieve; dilute the
purée with the juice thickened by means of one tablespoonful
of fecula moistened with cold water; add the cherries put aside
for the garnish, and one-half tablespoonful of castor sugar✪ Soupe aux Cerises, and
again set to boil for four minutes.
Complete the preparation with the infusion strained through
muslin; pour it into the soup-tureen, and add a few biscottes.
For the sake of variety, lady’s-finger biscuits may be sub-
stituted for the biscottes.
743—COCKY-LEEKI SOUP
Set half a fowl to cook very gently in one and one-half pints
of light and clear veal stock with a few aromatics.
Also prepare a julienne of the white of three leeks✪ Cocky-Leeki Soup; stew
this in butter without colouration, and complete the cooking
thereof in the cooking-liquor of the fowl, strained and poured
carefully away.
SOUPS Ph aes
Pour the preparation into the soup-tureen, and add the meat
of the fowl, cut into a julienne. Sop
Serve some stewed prunes separately, but this is optional.
744—SOUPE AUX FOIES DE VOLAILLE
Make a roux from one and one-half oz. of butter and as much
flour. When it has acquired a nice, light-brown colour, moisten
it with one quart of white consommé or brown stock, and set
to boil, stirring the while.
Add one-half lb. of raw chickens’ livers rubbed through a
sieve, and set to cook for fifteen minutes. Rub the whole
through tammy; season strongly with pepper; heat, and com-
plete the preparation, at the last moment, with one-quarter Ib.
of sliced chickens’ livers, tossed in butter, and one wineglass of
good Madeira✪ Soupe aux Foies de Volaille.
745—SOUPE JULIENNE DARBLAY
Cook quickly in salted water twosmall, peeled, and quartered
potatoes. Drain them, rub them through a fine sieve, and dilute
the purée with one and one-half pints of white consommé. Add
three tablespoonfuls of a julienne✪ Soupe Julienne Darblay made in accordance with the
above recipe; heat, and finish the preparation with an ordinary
leason and one and one-half oz. of butter.
746—MINESTRONE
Brown the minced white of two small leeks and one-third
of an onion, also minced, in one oz. of chopped, fresh breast
of bacon, and one-half oz. of grated, fat bacon. Moisten with
one and one-half pints of white consommé, and add one-third
of a carrot, one-third of a turnip, half a stick of celery, two
oz. of small cabbage, and one small potato, or one-half of a
medium-sized one, all of which vegetables must be finely
minced.
Page 148 · 6 recipe records on this page
Presented as published in 1909. 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
Cut the necks into three, the gizzards into four, and the pinions into two. Brown one-half Ib. of these giblets in a thick-bottomed stewpan with one oz. of butter. Sprinkle with one tablespoonful of flour; slightly colour the latter, and moisten with one quart of white consommé and one pint of water. Add a faggot containing one stick of celery, and set to cook gently for three hours.
When the pieces of giblets are cooked, drain them, trim them, and put them into a stewpan with one dessertspoonful of parboiled rice and a heaped tablespoonful of the white of celery, minced and fried in butter. Strain the cooking-liquor of the giblets, through a strainer, over the enumerated garnishes; set to cook gently for another quarter of an hour; season strongly with pepper, and serve.
742—SOUPE AUX CERISES
Stone two-thirds lb. of small, fleshy cherries, and put twenty aside for garnishing purposes. Put the others into a sugarboiler with two-thirds pint of hot water, a small strip of lemon rind, and a fragment of cinnamon, and set to boil quickly for eight minutes.
Also boil in another sugar-boiler one-half pint of Port or Bordeaux wine. Crush half of the cherry-stones in the mortar; put them into the boiled wine, and let them infuse, away from the fire.
Rub the cooked cherries through a fine sieve; dilute the purée with the juice thickened by means of one tablespoonful of fecula moistened with cold water; add the cherries put aside for the garnish, and one-half tablespoonful of castor sugar, and again set to boil for four minutes.
Complete the preparation with the infusion strained through muslin; pour it into the soup-tureen, and add a few biscottes.
For the sake of variety, lady’s-finger biscuits may be substituted for the biscottes.
743—COCKY-LEEKI SOUP
Set half a fowl to cook very gently in one and one-half pints of light and clear veal stock with a few aromatics.
Also prepare a julienne of the white of three leeks; stew this in butter without colouration, and complete the cooking thereof in the cooking-liquor of the fowl, strained and poured carefully away.
SOUPS Ph aes
Pour the preparation into the soup-tureen, and add the meat of the fowl, cut into a julienne. Sop Serve some stewed prunes separately, but this is optional.
744—SOUPE AUX FOIES DE VOLAILLE
Make a roux from one and one-half oz. of butter and as much flour. When it has acquired a nice, light-brown colour, moisten it with one quart of white consommé or brown stock, and set to boil, stirring the while.
Add one-half lb. of raw chickens’ livers rubbed through a sieve, and set to cook for fifteen minutes. Rub the whole through tammy; season strongly with pepper; heat, and complete the preparation, at the last moment, with one-quarter Ib. of sliced chickens’ livers, tossed in butter, and one wineglass of
good Madeira. 745—SOUPE JULIENNE DARBLAY
Cook quickly in salted water two small, peeled, and quartered potatoes. Drain them, rub them through a fine sieve, and dilute the purée with one and one-half pints of white consommé. Add three tablespoonfuls of a julienne made in accordance with the above recipe; heat, and finish the preparation with an ordinary leason and one and one-half oz. of butter.
746—MINESTRONE
Brown the minced white of two small leeks and one-third of an onion, also minced, in one oz. of chopped, fresh breast of bacon, and one-half oz. of grated, fat bacon. Moisten with one and one-half pints of white consommé, and add one-third of a carrot, one-third of a turnip, half a stick of celery, two oz. of small cabbage, and one small potato, or one-half of a medium-sized one, all of which vegetables must be finely minced.
Records on this page
Soupe aux Abatis de Volaille à l'AnglaiseSoupe aux CerisesCocky-Leeki SoupSoupe aux Foies de VolailleSoupe Julienne DarblayMinestrone