Add also the spinach, and, if handy, add
Vt <^ap^ul stewed green peas, also a little fine-chopped chervil, cook
5 minutes, if necessary add more salt, and serve.
Xayier Soup. — Put a well-cleaned chicken in a large saucepan ;
cover with cold water and set it over a moderate fire ; when it begins
to boil remove the scum ; add 2 sliced onions, 1 leek, 1 blade of
mace, and 3 sprigs of parsley, Yt tablespoonf ul salt ; cover tightly
and boil slowly till the chicken is tender. In the meantime stew 1
cupful green peas in water with a little salt ; when done drain off
the water, press the peas through a sieve ; melt Y, tablespoonf ul
butter, add Ys tablespoonful fiour, stir this for few minutes over the
fire, add 3 tablespoonf uls chicken broth, and cook 3 minutes ; then
mix it with the peas ; add 3 tablespoonf uls sweet cream, the beaten
whites of 3 eggs✪ Xavier Soup, season with a little salt, pepper, and nutmeg. Fill
the mixture into 6 small well-buttered timbale forms, set them in a
pan of hot water to reach up half their height, and place the pan
on top of the stove ; cover and cook till firm, which will take about
SOUPS Etc. 88
20 minntes; 10 minutes before serving strain the chicken broth
through a napkin laid in a sieve ; return 3 pints of the broth to
saucepan again ; melt in a pan 7s tablespoonf ul butter, add Y^ table-
spoonful flour, stir for few minutes ; then add it to the broth ; cook
5 minutes longer and draw the saucepan to the side of the stove ;
mix Y, cupful cream with the yolks of 2 eggs, add a little of the
soup first to the cream and yolks, and then add the whole to the
soup, but do not allow it to boil again. Cut Yt the breast of chicken
into small pieces, lay it in the tureen ; unmould the timbale forms,
add them to the soup, and serve.
Cream Sonp & la Fran^aise.— Place a soup kettle with 8
quarts cold water, 1 pound shank of beef, and a small knuckle of veal
over the fire ; add Yt tablespoonf ul salt and 4 ounces of pearl barley ;
as soon as it begins to boil add 1 onion, 1 leek, a bouquet, and 1
small carrot ; cover the kettle tightly and boil slowly. In the mean-
time place a well-cleaned small chicken in a roasting pan ; season
with Yt tablespoonful salt, put 1 tablespoonful butter on the breast
of the chicken ; pour 1 cup of boiling water in bottom of pan, set it
in a moderate oven, baste frequently, and roast till done ; then
transfer the chicken to a dish, remove the meat from the bones, cut
it into small pieces, and set it covered with a little soup stock in a
warm place; put the bones and gravy of chicken into the soup
kettle, boil 30 minutes ; then strain the soup, remove all the fat,
and, if too thick, add a little boiling water ; add, if necessary, more
salt ; then add Ys cup cream✪ Cream Soup à la Française, lay the chicken meat in the tureen,
pour the soup over it, and serve.
Termicelll Cream Soup. — Place a saucepan over the fire with
a shank of veal weighing about 2Y8 pounds, and cover with cold
water ; set the saucepan over a moderate fire, and as soon as it boils
add 2 onions, 1 leek, a bouquet, and Ys tablespoonful of salt ; cover,
and boil slowly till the meat is done ; then remove it, strain the
soup, and return it to saucepan again. Melt Y» tablespoonful butter
in a small saucepan, add Ys tablespoonful flour, and stir this for a
S4 SOUPS, Eta
Page 24 · 2 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
Add also the spinach, and, if handy, add ½ cupful stewed green peas, also a little fine-chopped chervil, cook 5 minutes, if necessary add more salt, and serve.
Xavier Soup. — Put a well-cleaned chicken in a large saucepan ; cover with cold water and set it over a moderate fire ; when it begins to boil remove the scum ; add 2 sliced onions, 1 leek, 1 blade of mace, and 3 sprigs of parsley, Yt tablespoonf ul salt ; cover tightly and boil slowly till the chicken is tender. In the meantime stew 1 cupful green peas in water with a little salt ; when done drain off the water, press the peas through a sieve ; melt Y, tablespoonf ul butter, add Ys tablespoonful fiour, stir this for few minutes over the fire, add 3 tablespoonf uls chicken broth, and cook 3 minutes ; then mix it with the peas ; add 3 tablespoonf uls sweet cream, the beaten whites of 3 eggs, season with a little salt, pepper, and nutmeg. Fill the mixture into 6 small well-buttered timbale forms, set them in a pan of hot water to reach up half their height, and place the pan on top of the stove ; cover and cook till firm, which will take about
20 minutes; 10 minutes before serving strain the chicken broth through a napkin laid in a sieve ; return 3 pints of the broth to saucepan again ; melt in a pan 7s tablespoonf ul butter, add Y^ tablespoonful flour, stir for few minutes ; then add it to the broth ; cook 5 minutes longer and draw the saucepan to the side of the stove ; mix Y, cupful cream with the yolks of 2 eggs, add a little of the soup first to the cream and yolks, and then add the whole to the soup, but do not allow it to boil again. Cut Yt the breast of chicken into small pieces, lay it in the tureen ; unmould the timbale forms, add them to the soup, and serve.
Cream Soup à la Française.— Place a soup kettle with 8 quarts cold water, 1 pound shank of beef, and a small knuckle of veal over the fire ; add Yt tablespoonf ul salt and 4 ounces of pearl barley ; as soon as it begins to boil add 1 onion, 1 leek, a bouquet, and 1 small carrot ; cover the kettle tightly and boil slowly. In the meantime place a well-cleaned small chicken in a roasting pan ; season with Yt tablespoonful salt, put 1 tablespoonful butter on the breast of the chicken ; pour 1 cup of boiling water in bottom of pan, set it in a moderate oven, baste frequently, and roast till done ; then transfer the chicken to a dish, remove the meat from the bones, cut it into small pieces, and set it covered with a little soup stock in a warm place; put the bones and gravy of chicken into the soup kettle, boil 30 minutes ; then strain the soup, remove all the fat, and, if too thick, add a little boiling water ; add, if necessary, more salt ; then add Ys cup cream, lay the chicken meat in the tureen, pour the soup over it, and serve.
Vermicelli Cream Soup — Place a saucepan over the fire with a shank of veal weighing about 2Y8 pounds, and cover with cold water ; set the saucepan over a moderate fire, and as soon as it boils add 2 onions, 1 leek, a bouquet, and Ys tablespoonful of salt ; cover, and boil slowly till the meat is done ; then remove it, strain the soup, and return it to saucepan again. Melt Y» tablespoonful butter in a small saucepan, add Ys tablespoonful flour, and stir this for a
S4 SOUPS, Eta
Records on this page
Xavier SoupCream Soup à la Française