The complete Indian housekeeper & cook

VFhite of egg is used the same way. The secret of clearness lies in diligent stirring till the boil, and not letting the boil continue. The bones of the roast meat should always be added to the stock-pot. They should be broken up in a mortar, put in a muslin bag kept for the purpose, and added with the water to the stock. This stock is the foundation of all clear soups, and should be of a clear, light-brown colour. Water must, of course, be added to make up the quantity that boils away. Good stock cannot be made unless the lid of the pot fits tight ; but in India one often sees the soup being made in an open degchi ! If the stock is required stronger, it can be reduced a little, and during this process various flavourings can be added. Half the soups with fine names are made by putting prettily decorated croutons or timbals in each soup-plate and pouring boiling consomme on them. Clear Soups. 1. Brunoise. — The same as Julienne, but add Brussels sprouts and crusts of bread dried in the oven. Bread and vegetables to be cut into dice or shapes with a cutter. 2. Carlton Soup. — With dice of puff paste. 3. Chiffonade. — Rounds of carrot, turnip, lettuce hard boiled, white of egg, and truffles ; cut them thin as wafers. 4. D’Esclignac. — With savoury boiled custard cut into squares and placed in the tureen with French beans cut small. Tlie custard must be made firm. 5. Julienne. — CaiTots, turnips, celery, lettuce leaves shredded fine and lightly fried in butter. Add to the stock, with a little more sugar and a few drops of tarragon vinegar. 240 The Complete Indian 6. Macaroni Soup. — AVith macaroni boiled separately and just added to the stock ; serve with grated cheese. 7. Mulligatawny {clear). — Flavoured strongly with curry powder, and served with rice quenelles poached separately. A little lemon juice. 8. Quenelle Soup. — With quenelles made in a teaspoon. If made of various colour’s they look very pretty. 9. Tomato {clear). — Flavoured with sliced tomatoes, which must he strained from the stock before clearing. Add cork-shaped custards made of tomato pulp and eggs. 10. Wyvern Soup. — A neatly poached egg slipped into each soup-plate and just covered by a very brilliant strong consomme. Stock Soups 011 Bouillons. Tliey do not require to be so strong, and the colour should be of a very light golden brown. As extreme clearness is not necessary, they are suitable for everyday use. 1. Bouillon or Pot-au-feu. — One unit of beef cut into thin slices, 2 units of water. For 2 pound unit add a whole carrot, turnip, and onion, savoury herbs, and a little sugar. Lightly fry the slices of meat in a little butter, add a quarter of the water, and boil quickly to a glaze. Add the rest of the water, and simmer for four hours, rialf-an-hour before serving add some sliced lettuce leaves and celery. Toast a slice of bread, cut into strips, pour the soup over it, meat and :dl, and serve. 2. Camp Soup {made in an hour). — Mince 1 unit of meat, put to it 2 units of cold water, and let it stand for half-an-hour. Put on the fire and boil briskly for another half-hour with such seasoning as may be procurable, d'his is an excellent, clear, almost colourless stock,' and may be varied as opportunity affords. A handful of Chollet’s veget.ibles, a poached egg, or a leason of flour and butter, with a few tinned oysters, will, on an emergency, j)rovide a good tureen of soup.