For purees of haricots, split peas, and lentils, during the
winter months it is an excellent plan to work the eau de
cuisson, or water in which they have been boiled, with the
Mulligatawny paste, just as the stock is used in thin Mulliga-
tawny.
(Many people dislike the flavour of cocoa-nut, in which case
the nutty infusion is easily made of sweet almonds.)
Bonne Femme, or Sorrel Soup. — This excellent soup
requires some care, but it is well worth careful attention. Fry
four ounces of minced onion in a stewpan with two ounces of
fresh butter over a low fire for five minutes, but do not let the
onion colour. Next add four ounces of well-picked sorrel
leaves, one ounce of chervil, and about two ounces of lettuce-
leaves, all shredded, with a saltspoonful of salt and the same of
42
SOUPS
castor sugar. Stir over the fire for five minutes more, and then
mix in one ounce of flour. Cook this with the vegetables for
another five minutes, after which moisten by degrees with three
gills of milk and three gills of warm water; bring slowly to the
boil, and simmer for 35 minutes. Break an egg, both white and
yolk, into a small bowl, and beat it well, adding an ounce of
butter. Take the soup off the fire, put a gill of it into the bowl
with the egg, mix and melt the butter. Put four nice slices of
French roll✪ Bonne Femme, or Sorrel Soup (which have been dried in the oven) at the bottom
of the soup tureen, pour in the soup, stir into it the liaison from
the bowl, and serve. Mind that the egg is thoroughly beaten,
or flakes of the white will set when the soup is added to it and
spoil the appearance of the whole. Broth can be used instead
of the milk and water. [Wyvern.]
Soup a la Reine. — This, the best of all French White
Soups, used to be thought too expensive for any but great
occasions owing to the number of fowls required. But, again,
Wyvern has solved this difficulty. For a party of eight his
recipe is : The day before the dinner prepare an uncoloured
stock of two pounds of veal stock-meat, one pound of well-
broken veal bones, and sixpennyworth of chicken giblets. (The
giblets of geese and ducks are strong in flavour.) Prepare the
stock as usual with vegetables.
Remove the meat from a cold partly -roasted rabbit, excluding
all skin and browned parts. Add to this half its weight in
white bread-crumbs soaked in milk, and pound both together
in a mortar with a tablespoonful and a half of ground sweet
almonds and the hard-boiled yolks of four eggs. Mash the
bones and trimmings of the rabbit and put them into the veal
stock, of which there should be two pints and a half. Let this
simmer for from two to three hours, adding stock to make good
loss by evaporation. Pass the pounded rabbit and crumbs
through the sieve to get rid of lumps or gristle, moistening it
with stock as you do so. Now strain off your stock from the
bones and set it to get cool, removing all fat that may rise to
the surface. Melt an ounce of butter at the bottom of a sauce-
pan, stir in an ounce of flour, add a little stock, and work this
Roux without ceasing, gradually pouring in the stock and
adding the rabbit paste. Now let the Ruree come to the boil,
43
SOUP A LA REINE ✪ Soup a la Reine
Page 21 · 2 recipe records on this page
Presented as published in 1898. 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
For purees of haricots, split peas, and lentils, during the winter months it is an excellent plan to work the eau de cuisson, or water in which they have been boiled, with the Mulligatawny paste, just as the stock is used in thin Mulligatawny.
(Many people dislike the flavour of cocoa-nut, in which case the nutty infusion is easily made of sweet almonds.)
Bonne Femme, or Sorrel Soup. — This excellent soup requires some care, but it is well worth careful attention. Fry four ounces of minced onion in a stewpan with two ounces of fresh butter over a low fire for five minutes, but do not let the onion colour. Next add four ounces of well-picked sorrel leaves, one ounce of chervil, and about two ounces of lettuce leaves, all shredded, with a saltspoonful of salt and the same of
castor sugar. Stir over the fire for five minutes more, and then mix in one ounce of flour. Cook this with the vegetables for another five minutes, after which moisten by degrees with three gills of milk and three gills of warm water; bring slowly to the boil, and simmer for 35 minutes. Break an egg, both white and yolk, into a small bowl, and beat it well, adding an ounce of butter. Take the soup off the fire, put a gill of it into the bowl with the egg, mix and melt the butter. Put four nice slices of French roll (which have been dried in the oven) at the bottom of the soup tureen, pour in the soup, stir into it the liaison from the bowl, and serve. Mind that the egg is thoroughly beaten, or flakes of the white will set when the soup is added to it and spoil the appearance of the whole. Broth can be used instead of the milk and water. [Wyvern.]
Soup a la Reine. — This, the best of all French White Soups, used to be thought too expensive for any but great occasions owing to the number of fowls required. But, again, Wyvern has solved this difficulty. For a party of eight his recipe is : The day before the dinner prepare an uncoloured stock of two pounds of veal stock-meat, one pound of wellbroken veal bones, and sixpennyworth of chicken giblets. (The giblets of geese and ducks are strong in flavour.) Prepare the stock as usual with vegetables.
Remove the meat from a cold partly -roasted rabbit, excluding all skin and browned parts. Add to this half its weight in white bread-crumbs soaked in milk, and pound both together in a mortar with a tablespoonful and a half of ground sweet almonds and the hard-boiled yolks of four eggs. Mash the bones and trimmings of the rabbit and put them into the veal stock, of which there should be two pints and a half. Let this simmer for from two to three hours, adding stock to make good loss by evaporation. Pass the pounded rabbit and crumbs through the sieve to get rid of lumps or gristle, moistening it with stock as you do so. Now strain off your stock from the bones and set it to get cool, removing all fat that may rise to the surface. Melt an ounce of butter at the bottom of a saucepan, stir in an ounce of flour, add a little stock, and work this Roux without ceasing, gradually pouring in the stock and adding the rabbit paste. Now let the Ruree come to the boil,
SOUP A LA REINE
Records on this page
Bonne Femme, or Sorrel SoupSoup a la Reine