About twenty-five minutes after the soup has started cook-
ing, complete it with two tablespoonfuls of peas, a few French
beans cut into lozenges, and one and one-half oz. of rice, or
the same quantity of very thin macaroni broken into very small
pieces.
This done, set to cook again for thirty minutes. A few
minutes before serving, add to the soup one small, crushed
clove of garlic, three leaves of sweet basil, and a small pinch
of chopped chervil pluches; mix the whole with one-half table-
spoonful of grated bac✪ Minestroneon.
Send to the table, separately, at the same time as the soup
some freshly grated Gruyére.
s
258 GUIDE TO MODERN COOKERY
747—MILLE-FANTI
First make the following preparation :—Beat two small eggs
to a stiff froth, and mix therewith one and one-half oz. of the
crumb of very good white bread, one oz. of grated Parmesan,
and a little nutmeg. Boil one and two-thirds pints of white
consommé✪ Mille-Fanti, and pour the above preparation therein, little by
little, stirring briskly the while with the whisk. Then move
the stewpan to the side of the fire, put the lid on, and set to
cook gently for seven or eight minutes.
When about to serve, stir the soup with a whisk, and pour
it into the soup-tureen.
748—MULLIGATAWNY SOUP
Cut a small fowl, or half a medium-sized one, into little
pieces, and put these in a stewpan with a few roundels of carrot
and onion, a small bunch of parsley and celery, one-half oz. of
mushroom parings and one quart of white consommé✪ Mulligatawny Soup. Set to
boil, and then let cook gently.
Also lightly brown in butter half a medium-sized onion, .
chopped; besprinkle it with one dessertspoonful of fecula and
one coffeespoonful of curry; moisten with the cooking-liquor of
the fowl, strained through a sieve; boil, and set to cook
gently for seven or eight minutes. Now rub the whole through
tammy, and leave it to despumate for twenty minutes, adding
one tablespoonful of consommé, from time to time, with the
view of promoting the despumation, 1.e., the purification of the
soup.
When about to serve, finish the preparation with three or
four tablespoonfuls of cream. Pour the whole into the soup-
tureen; add a portion of the meat of the fowl, cut into thin
slices, and serve separately two oz. of rice a I’Indienne.
749—SOUPE AUX GOMBOS OU OKRA
This soup is held in high esteem by Americans. It is
served either with garnish, as I direct below, or as a consommé,
hot or cold, or in cups, after it has been strained.
Fry one medium-sized chopped onion in two oz. of butter,
without letting it acquire any colour. Add one-quarter Ib. of
fresh lean bacon, or raw ham cut into medium-sized dice; fry
for a few minutes, and add about one lb. of boned chicken-
meat cut into large dice (the white parts of the chicken are
used in preference); let these ingredients stiffen well; take care
to stir fairly often, and moisten with two quarts of white chicken
consommé. Boil, and set to cook gently for twenty or twenty-
five minutes with lid on.
SOUPS 259
Now add about one-half Ib. of peeled gombo, cut in coarse
paysanne-fashion, and three or four medium-sized tomatoes,
peeled, concassed, and with their seeds withdrawn.
When the gombos are well cooked, carefully remove all
grease from the preparation; test the seasoning, and, if neces-
sary, add a few drops of Worcestershire sauce.
Garnish the soup with two or three tablespoonfuls of plainly-
cooked ric✪ Soupe aux Gombos ou Okrae.
N.B.—This soup is excellent if it be finished with one-quarter
pint of cream per quart. A cream of gombos may also be pre-
pared, which may be garnished with the dice of chicken meat.
In the latter case, the garnish of rice is optional.
750—SOUPE A LA PAYSANNE
✪ Soupe a la Paysanne
Page 149 · 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
About twenty-five minutes after the soup has started cooking, complete it with two tablespoonfuls of peas, a few French beans cut into lozenges, and one and one-half oz. of rice, or the same quantity of very thin macaroni broken into very small pieces.
This done, set to cook again for thirty minutes. A few minutes before serving, add to the soup one small, crushed clove of garlic, three leaves of sweet basil, and a small pinch of chopped chervil pluches; mix the whole with one-half tablespoonful of grated bacon.
Send to the table, separately, at the same time as the soup some freshly grated Gruyére.
s
747—MILLE-FANTI
First make the following preparation :—Beat two small eggs to a stiff froth, and mix therewith one and one-half oz. of the crumb of very good white bread, one oz. of grated Parmesan, and a little nutmeg. Boil one and two-thirds pints of white consommé, and pour the above preparation therein, little by little, stirring briskly the while with the whisk. Then move the stewpan to the side of the fire, put the lid on, and set to cook gently for seven or eight minutes.
When about to serve, stir the soup with a whisk, and pour it into the soup-tureen.
748—MULLIGATAWNY SOUP
Cut a small fowl, or half a medium-sized one, into little pieces, and put these in a stewpan with a few roundels of carrot and onion, a small bunch of parsley and celery, one-half oz. of mushroom parings and one quart of white consommé. Set to boil, and then let cook gently.
Also lightly brown in butter half a medium-sized onion, . chopped; besprinkle it with one dessertspoonful of fecula and one coffeespoonful of curry; moisten with the cooking-liquor of the fowl, strained through a sieve; boil, and set to cook gently for seven or eight minutes. Now rub the whole through tammy, and leave it to despumate for twenty minutes, adding one tablespoonful of consommé, from time to time, with the view of promoting the despumation, 1.e., the purification of the soup.
When about to serve, finish the preparation with three or four tablespoonfuls of cream. Pour the whole into the souptureen; add a portion of the meat of the fowl, cut into thin slices, and serve separately two oz. of rice a I’Indienne.
749—SOUPE AUX GOMBOS OU OKRA
This soup is held in high esteem by Americans. It is served either with garnish, as I direct below, or as a consommé, hot or cold, or in cups, after it has been strained.
Fry one medium-sized chopped onion in two oz. of butter, without letting it acquire any colour. Add one-quarter Ib. of fresh lean bacon, or raw ham cut into medium-sized dice; fry for a few minutes, and add about one lb. of boned chickenmeat cut into large dice (the white parts of the chicken are used in preference); let these ingredients stiffen well; take care to stir fairly often, and moisten with two quarts of white chicken consommé. Boil, and set to cook gently for twenty or twentyfive minutes with lid on.
Now add about one-half Ib. of peeled gombo, cut in coarse paysanne-fashion, and three or four medium-sized tomatoes, peeled, concassed, and with their seeds withdrawn.
When the gombos are well cooked, carefully remove all grease from the preparation; test the seasoning, and, if necessary, add a few drops of Worcestershire sauce.
Garnish the soup with two or three tablespoonfuls of plainlycooked rice.
N.B.—This soup is excellent if it be finished with one-quarter pint of cream per quart. A cream of gombos may also be prepared, which may be garnished with the dice of chicken meat. In the latter case, the garnish of rice is optional.
750—SOUPE A LA PAYSANNE
Records on this page
MinestroneMille-FantiMulligatawny SoupMulligatawny SoupSoupe aux Gombos ou OkraSoupe a la Paysanne