Almost every vegetable can be made into a puree, and
fried crouiofis should invariably be handed round ■with these
soups. The stock is almost invariably the better for a slight
flavouring of bacon or ham. In all cases the vegetables
sliould be gently stewed in a little butter and water, and
tlien passed through a sieve until quite smooth. The stock
should then be added until all is of jjroper consistency. The
addition of a plentiful amount of cream renders most of these
purees delicious. In fact, with vegetables, eggs, and cream,
very little stock is required even for a dinner-party. The
following are the most common kinds of purees : —
1. Bonne femme. — Any kind of beans, lettuce, union, carrot,
cucumber, cream, and a leason of eggs. It sliould have shredded
leaves of spinacli in it.
2. Chantilly. — Green peas, a flavouring of onion and parsley.
3. Crecy Soup. — Of carrots, with a strong flavour of celery
and onion.
4. Dauphine. — Turnips, with cream, and peppercorns, and
lettuce.
5. Flamande. — One turnip, one carrot, a little celery, one
lettuce, six green onions, six units of peas ; add cream and a leason
of egg.
6. German. — Cabbage, with strong flavour of bacon.
7. Italian. — Tomatoes, one carrot, two onions, flavouring of
celery and tbyme, a little wine, and anchovy sauce.
8. Leek. — Add plenty of cream, and serve with a stewed prune
in each plate.
9. Palestine. — Jerusalem artichokes, with sufficient cream to
whiten it.
10. Potato. — Onions should be boiled with the potatoes.
11. Russian. — One cabbage, two turnips, one onion, two leeks,
four units peas. Add small strips fried bacon and slices of sausage.
12. Tomato. — This requires sugar.
243
Housekeeper and Cook
Thickened Soups.
The stock for soups that are to be thickened with meat
sliould invariably be made partially of that meat^ and those
to be thickened with farinaceous substances should be made
of clear pale stock. In these soups, therefore, the khan-
sciniah’s favourite beef bone is nowhere.
1. A. la Reine. — Boil 8 units of rice in 20 units of light stock
for an hour. Take the white meat of a roast chicken ; pound it in
a mortar with a little stock and the rice ; moisten with 40 units of
light stock, and rub through a sieve ; add 6 units or more of cream,
and serve with fried croutons. Celery is the only flavour permis-
siblti, and almonds must not be put in✪ A. la Reine.
2. Game Soup is excellent when made of venison, kunj, or
sirus. The stock should he made of the trimmings and bones, and
be thickened with the meat, which must be pounded and passed
through a sieve. Some port wine and a squeeze of lemon may be
added with advantage.
3. Giblet Soup and Kidney Soup are made with strong beef
stock poured over lightly fried giblets. Stew for an hour. Thicken,
season, and add wine.
4. Hare Soup. — Skin the hare, saving all the blood in a basin.
Cut it into joints, add the blood mixed to a smooth cream with 1
unit of flour and 60 units of water. Flavour with 1 onion stuck
with cloves. Stir continually till it boils. If properly stirred the
blood will not curdle at all afterwards. Boil for three hours, add a
little port wine before serving. It can also be made clear without
the blood.
Page 167 · 1 recipe record 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
Almost every vegetable can be made into a puree, and fried croutons should invariably be handed round ■with these soups. The stock is almost invariably the better for a slight flavouring of bacon or ham. In all cases the vegetables sliould be gently stewed in a little butter and water, and tlien passed through a sieve until quite smooth. The stock should then be added until all is of jjroper consistency. The addition of a plentiful amount of cream renders most of these purees delicious. In fact, with vegetables, eggs, and cream, very little stock is required even for a dinner-party. The following are the most common kinds of purees : —
1. Bonne femme. — Any kind of beans, lettuce, union, carrot, cucumber, cream, and a leason of eggs. It sliould have shredded leaves of spinacli in it.
2. Chantilly. — Green peas, a flavouring of onion and parsley.
3. Crecy Soup. — Of carrots, with a strong flavour of celery and onion.
4. Dauphine. — Turnips, with cream, and peppercorns, and lettuce.
5. Flamande. — One turnip, one carrot, a little celery, one lettuce, six green onions, six units of peas ; add cream and a leason of egg.
6. German. — Cabbage, with strong flavour of bacon.
7. Italian. — Tomatoes, one carrot, two onions, flavouring of celery and tbyme, a little wine, and anchovy sauce.
8. Leek. — Add plenty of cream, and serve with a stewed prune in each plate.
9. Palestine. — Jerusalem artichokes, with sufficient cream to whiten it.
10. Potato. — Onions should be boiled with the potatoes.
11. Russian. — One cabbage, two turnips, one onion, two leeks, four units peas. Add small strips fried bacon and slices of sausage.
12. Tomato. — This requires sugar.
Housekeeper and Cook
Thickened Soups.
The stock for soups that are to be thickened with meat sliould invariably be made partially of that meat^ and those to be thickened with farinaceous substances should be made of clear pale stock. In these soups, therefore, the khansciniah’s favourite beef bone is nowhere.
1. A. la Reine. — Boil 8 units of rice in 20 units of light stock for an hour. Take the white meat of a roast chicken ; pound it in a mortar with a little stock and the rice ; moisten with 40 units of light stock, and rub through a sieve ; add 6 units or more of cream, and serve with fried croutons. Celery is the only flavour permissible, and almonds must not be put in.
2. Game Soup is excellent when made of venison, kunj, or sirus. The stock should he made of the trimmings and bones, and be thickened with the meat, which must be pounded and passed through a sieve. Some port wine and a squeeze of lemon may be added with advantage.
3. Giblet Soup and Kidney Soup are made with strong beef stock poured over lightly fried giblets. Stew for an hour. Thicken, season, and add wine.
4. Hare Soup. — Skin the hare, saving all the blood in a basin. Cut it into joints, add the blood mixed to a smooth cream with 1 unit of flour and 60 units of water. Flavour with 1 onion stuck with cloves. Stir continually till it boils. If properly stirred the blood will not curdle at all afterwards. Boil for three hours, add a little port wine before serving. It can also be made clear without the blood.
Records on this page
A. la Reine