Julienne Soup. — One large carrot, some white celery, 1 white
turnip, 1 leek, 1 white onion, some Savoy cabbage, the white part of
a head of lettuce, and, if handy, take 2 leaves of sorrel and little
chervil ; cut the carrot into slices 1 inch in thickness ; peel off the
red part, lay the red strips over one another, and cut them into fine
strips like straws ; peel and cut the turnips into slices, lay 3 or 4
slices over one another and cut them the same way ; cut the remain^
ing vegetables in the same manner. Place the fine-cut onion and
leek in a saucepan with Ys ounce butter over the fire, and cook 5
minutes without browning; place the remaining vegetables in a
saucepan, cover with boiling water, boil 5 minutes, drain in a sieve,
and then add them to the onion and leek. Shake to and fro for a
few minutes, and add sufficient consomme to cover; add Y, tea-
spoonful sugar, and let it cook slowly. When done add 3 pints con-
somme, cook 10 minutes longer ; season with the necessary salt, and
serve.
Spring Soup. — Gut 1 leek, 1 head of lettuce, and 1 white
onion into' fine slices ; cover with boiling water, and boil them 2
minutes; then drain off the water; return the vegetables to the
saucepan ; add 1 tablespoonful butter, cook 5 minutes ; then add 1
cupful cauliflower roses, 1 cupful asparagus tops, Yb cupful fine-cut
carrots, Yi cupful fine-cut white turnips, Yt cupful fine-cut young
wax beans, 1 cupful fresh green peas ; cover with consomm^ ; season
with 1 teaspoonf ul salt and Ys teaspoonful sugar, and boil till ten-
der; then add 3 pints of consomm^, a little Cayenne pepper, and
season to taste with salt and pepper.
SOUPS, Etc. 18
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Soup ft la Printaniire. — Pat a small knuckle of veal and
some poultry giblets into a soup kettle ; add y, tablespoonf ul salt,
coTer with cold water ; place the kettle over the fire ; as soon as it
boils add 1 onion, 2 leeks, 1 carrot, 1 white turnip, and a bouquet,
corer and boil 2 hours. In the meantime place a saucepan with 1
tablespoonful batter over the fire ; add 1 capful fine-shredded cab-
bage, Vs cupful fine-cut leeks, the same of celery, white turnips,
white onions, and carrots, cook and stir 5 minutes ; then strain the
broth ; add it to the vegetables, with 1 tablespoonful rice, iVs cupful
tomatoes; cook 40 minutes; add Ys pint fine-cut Teal meat✪ Soup à la Printanière, and
serve.
Asparagus Soup. — Place a saucepan with 1 pint fine-cut aspara-
gus over the fire; add y, tablespoonful butter and 1 cup white
broth✪ Asparagus Soup, of veal or chicken ; boil gently till done ; add 3 pints broth,
boil 2 minutes ; season to taste, and serve.
Page 10 · 5 recipe records on this page
Presented as published in 1914. 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
Julienne Soup. — One large carrot, some white celery, 1 white turnip, 1 leek, 1 white onion, some Savoy cabbage, the white part of a head of lettuce, and, if handy, take 2 leaves of sorrel and little chervil ; cut the carrot into slices 1 inch in thickness ; peel off the red part, lay the red strips over one another, and cut them into fine strips like straws ; peel and cut the turnips into slices, lay 3 or 4 slices over one another and cut them the same way ; cut the remaining vegetables in the same manner. Place the fine-cut onion and leek in a saucepan with Ys ounce butter over the fire, and cook 5 minutes without browning; place the remaining vegetables in a saucepan, cover with boiling water, boil 5 minutes, drain in a sieve, and then add them to the onion and leek. Shake to and fro for a few minutes, and add sufficient consomme to cover; add ½ teaspoonful sugar, and let it cook slowly. When done add 3 pints consomme, cook 10 minutes longer ; season with the necessary salt, and serve.
Spring Soup. — Cut 1 leek, 1 head of lettuce, and 1 white onion into' fine slices ; cover with boiling water, and boil them 2 minutes; then drain off the water; return the vegetables to the saucepan ; add 1 tablespoonful butter, cook 5 minutes ; then add 1 cupful cauliflower roses, 1 cupful asparagus tops, Yb cupful fine-cut carrots, Yi cupful fine-cut white turnips, Yt cupful fine-cut young wax beans, 1 cupful fresh green peas ; cover with consommé; season with 1 teaspoonful salt and ⅛ teaspoonful sugar, and boil till tender; then add 3 pints of consommé, a little Cayenne pepper, and season to taste with salt and pepper.
^^ »
Soup à la Printanière. — Put a small knuckle of veal and
some poultry giblets into a soup kettle ; add y, tablespoonf ul salt, cover with cold water ; place the kettle over the fire ; as soon as it boils add 1 onion, 2 leeks, 1 carrot, 1 white turnip, and a bouquet, cover and boil 2 hours. In the meantime place a saucepan with 1 tablespoonful batter over the fire ; add 1 cupful fine-shredded cabbage, Vs cupful fine-cut leeks, the same of celery, white turnips, white onions, and carrots, cook and stir 5 minutes ; then strain the broth ; add it to the vegetables, with 1 tablespoonful rice, 1⅛ cupful tomatoes cook 40 minutes; add ½ pint fine-cut veal meat, and serve.
Asparagus Soup. — Place a saucepan with 1 pint fine-cut asparagus over the fire; add y, tablespoonful butter and 1 cup white broth, of veal or chicken ; boil gently till done ; add 3 pints broth, boil 2 minutes ; season to taste, and serve.
Records on this page
Beef and Veal SoupSoup à la PrintanièreJulienne SoupSpring SoupAsparagus Soup