Six ounces of flour with seven of butter, made into a roux , or
merely mixed together with a large knife, will be required to thicken
a tureen of soup ; as much as half a pound is sometimes used ;
these must be added by degrees, and carefully stirred round in
the soup until smoothly blended with it, or they will remain in
lumps. We would, however, recommend any other thickening rathei
than this unwholesome mixture.
All the ingredients used for soups should be fresh, and of good
quality, particularly Italian pastes of every kind (macaroni, vermi-
celli, &c.), as they contract, by long keeping, a peculiarly unpleasant,
musty flavour.
Onions, freed from the outer skin, dried gradually to a deep
brown, in a slow oven, and flattened like Norfolk biffins, will keep
for almost any length of time, and are extremely useful for height-
ening the colour and flavour of broths and gravies.*
TO FRY BREAD TO SERVE WITH SOUP.
Cut some slices a quarter of an inch thick from a stale loaf ; pare
off the crust and divide the bread into dice, or cut it with a small
paste-cutter into any other form. For half a pound of bread put
two ounces of the best butter✪ To Fry Bread to Serve with Soup into a frying-pan, and when it is quite
melted, add the bread ; keep it turned over a gentle fire until it is
equally coloured to a very pale brown, then drain it from the butter,
and dry it on a soft cloth, or on a sheet of paper placed before a
clear fire upon a dish, or upon a sieve reversed.
SIPPETS 1 LA Rr.INE.
Having cut the bread as for common sippets, spread it on a dish,
and pour over it a few spoonsful of thin cream, or of good milk : let
it soak for an hour, then fry it in fresh butter✪ Sippets à la Rr.ine of a delicate brown,
drain and serve the sippets very hot.
TO MAKE NOUILLES.
(A/i elegant substitute for Vermicelli.)
Wet with the yolks of four eggs, as much fine dry sifted flour as
will make them into a firm but very smooth paste✪ To Make Nouilles. Roll it out as
thin as possible, and cut it into bands of about an inch and a quarter
in width. Dust them lightly with flour, and place four of them one
upon the other. Cut them obliquely into the finest possible strips ;
separate them with the point of a knife, and spread them upon writing
* The fourth part of one these dried onions ( des ognons brides'), of moderate
size, is sufficient for a tureen of soup. They are sold very commonly in France,
and may be procured in London at many good foreign warehouses.
6
MODERN COOKERY.
[chap. I.
paper, so that they may dry a little before they are used. Drop them
gradually into the boiling soup, and in ten minutes they will be done
Various other forms may be given to this paste at will. It may be
divided into a sort of ribbon macaroni; or stamped with small con-
fectionary cutters into different shapes. It is much used in the more
delicate departments of cookery, and when cut as for soup, and pre-
pared as for the Genoises a la Heine of Chapter XVIII. makes very
superior puddings, pastry, fritters, and other sweet dishes.
VEGETABLE VERMICELLI.
( Vegetables cut very fine for soups.') ✪ Vegetable Vermicelli
Page 33 · 4 recipe records on this page
Presented as published in 1884. 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
Six ounces of flour with seven of butter, made into a roux , or merely mixed together with a large knife, will be required to thicken a tureen of soup ; as much as half a pound is sometimes used ; these must be added by degrees, and carefully stirred round in the soup until smoothly blended with it, or they will remain in lumps. We would, however, recommend any other thickening rathei than this unwholesome mixture.
All the ingredients used for soups should be fresh, and of good quality, particularly Italian pastes of every kind (macaroni, vermicelli, &c.), as they contract, by long keeping, a peculiarly unpleasant, musty flavour.
Onions, freed from the outer skin, dried gradually to a deep brown, in a slow oven, and flattened like Norfolk biffins, will keep for almost any length of time, and are extremely useful for heightening the colour and flavour of broths and gravies.*
TO FRY BREAD TO SERVE WITH SOUP.
Cut some slices a quarter of an inch thick from a stale loaf ; pare off the crust and divide the bread into dice, or cut it with a small paste-cutter into any other form. For half a pound of bread put two ounces of the best butter into a frying-pan, and when it is quite melted, add the bread ; keep it turned over a gentle fire until it is equally coloured to a very pale brown, then drain it from the butter, and dry it on a soft cloth, or on a sheet of paper placed before a clear fire upon a dish, or upon a sieve reversed.
SIPPETS À LA REINE.
Having cut the bread as for common sippets, spread it on a dish, and pour over it a few spoonsful of thin cream, or of good milk : let it soak for an hour, then fry it in fresh butter of a delicate brown, drain and serve the sippets very hot.
TO MAKE NOUILLES.
(A/i elegant substitute for Vermicelli.)
Wet with the yolks of four eggs, as much fine dry sifted flour as will make them into a firm but very smooth paste. Roll it out as thin as possible, and cut it into bands of about an inch and a quarter in width. Dust them lightly with flour, and place four of them one upon the other. Cut them obliquely into the finest possible strips ; separate them with the point of a knife, and spread them upon writing
* The fourth part of one these dried onions ( des ognons brides'), of moderate size, is sufficient for a tureen of soup. They are sold very commonly in France, and may be procured in London at many good foreign warehouses.
[chap. I.
paper, so that they may dry a little before they are used. Drop them gradually into the boiling soup, and in ten minutes they will be done Various other forms may be given to this paste at will. It may be divided into a sort of ribbon macaroni; or stamped with small confectionary cutters into different shapes. It is much used in the more delicate departments of cookery, and when cut as for soup, and prepared as for the Genoises a la Heine of Chapter XVIII. makes very superior puddings, pastry, fritters, and other sweet dishes.
VEGETABLE VERMICELLI.
( Vegetables cut very fine for soups.')
Records on this page
To Fry Bread to Serve with SoupSippets à la Rr.ineTo Make NouillesVegetable Vermicelli