few minutes oyer the fire ; then add it to the soup. In the mean-
time put 2 ounces of vermicelli in boiling water, cook 5 minutes,
then pour it in a sieve, rinse off with cold water, and add it to the
soup ; cook 10 minutes longer, and draw the saucepan to side of
stove. Mix y, cupful cream with the yolks of 2 eggs, add it grad-
ually to the soup ; season with little nutmeg, and, if necessary, add
more salt.
Macaroni Cream Soup.— Place a saucepan with 1 quart of
boiling water over the fire ; add 1 teaspoonful salt and 2 ounces of
macaroni ; cover, and cook 10 minutes ; drain the macaroni, cut it
into pieces 1 inch long, and return it to saucepan again ; cover with
veal or chicken broth, add Y, tablespoonful butter, cook slowly 20
minutes ; add sufficient broth to make 3 pints in all ; mix the yolks
of 2 eggs with 7^ cupful cream ; draw the saucepan to the side of
the stove, and add gradually the cream and yolks ; season with a
little nutmeg, and, if necessary, add more salt.
Cream Soup of Pearl Barley. — Prepare 2 quarts of white
broth of chicken or veal ; wash Vt pint of pearl barley in cold water,
place it in a saucepan ; cover with the 2 quarts of white broth ;
cover the saucepan and boil gently until the barley is tender, and
then take Ys of the barley out and place it in a small saucepan ; rub
the remaining barley through a sieve ; mix the whole barley with
the cream of barley ; add Ys pi^^^ o^ boiling cream, season to taste
with salt, and serve* Some small force-meat balls, previously boiled
in salted water, may be added to this soup ; or Ya pii^t of boiled as-
paragus tops put in the tureen and the soup poured over. If the
soup should be too thick add more broth.
Cream Soup of Green Peas.— Cook 3 cupfuls fresh green peas
in 1 pint water, with 1 tablespoonful sugar, till tender ; rub them
through a sieve ; melt 2 ounces butter ; add 2 ounces fiour ; cook
3 minutes ; add 2 cupfuls milk, stir and cook till smooth ; add the
pea pur6e, 1 teaspoonful salt, and 1 quart white stock ; cook slowly
5 minutes; pour the soup into a tureen, and lay on top with a
SOUPS, Eto. 85
spoon Vt pint whipped Cream✪ Cream Soup of Green Peas. In place of fresh peas, 1 can of
French peas may be taken. If this soup should be too thick, dilute
it with stock.
Cream Soup of Rice. — ^Wash Vt V^^ <>' ^^9 P^^ ^^ ^^ ^ sauce-
pan, cover with cold water, and set it over the fire to boil 6 minutes ;
drain it in a sieve, return to saucepan again, and add 2 quarts of
white stock, or, if stock is not at hand, veal or chicken broth may
be taken ; cover closely, and boil gently until the grains of rice are
soft ; then rub the whole through a sieve, return to saucepan again,
add more broth if too thick, and a small piece of butter, and boil 10
minutes longer ; add, 5 minutes before serving, Yg pint of boiling
cream; add, if necessary, more salt, and serve; 2 tablespoonfuls
cooked whole rice may be added to this soup, or 1% dozen small
chicken forcemeat balls, previously boiled in salted water, may be
put in the tureen and the soup poured over them ; or if 1 tablespoon-
f al crawfish butter is added it will give the soup a handsome color. ✪ Cream Soup of Rice à la Boyale
Page 25 · 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
few minutes over the fire ; then add it to the soup. In the meantime put 2 ounces of vermicelli in boiling water, cook 5 minutes, then pour it in a sieve, rinse off with cold water, and add it to the soup ; cook 10 minutes longer, and draw the saucepan to side of stove. Mix y, cupful cream with the yolks of 2 eggs, add it gradually to the soup ; season with little nutmeg, and, if necessary, add more salt.
Macaroni Cream Soup.— Place a saucepan with 1 quart of boiling water over the fire ; add 1 teaspoonful salt and 2 ounces of macaroni ; cover, and cook 10 minutes ; drain the macaroni, cut it
into pieces 1 inch long, and return it to saucepan again ; cover with veal or chicken broth, add Y, tablespoonful butter, cook slowly 20 minutes ; add sufficient broth to make 3 pints in all ; mix the yolks of 2 eggs with 7^ cupful cream ; draw the saucepan to the side of the stove, and add gradually the cream and yolks ; season with a little nutmeg, and, if necessary, add more salt.
Cream Soup of Pearl Barley. — Prepare 2 quarts of white broth of chicken or veal ; wash Vt pint of pearl barley in cold water, place it in a saucepan ; cover with the 2 quarts of white broth ; cover the saucepan and boil gently until the barley is tender, and then take Ys of the barley out and place it in a small saucepan ; rub the remaining barley through a sieve ; mix the whole barley with the cream of barley ; add Ys pi^^^ o^ boiling cream, season to taste with salt, and serve* Some small force-meat balls, previously boiled in salted water, may be added to this soup ; or Ya pii^t of boiled asparagus tops put in the tureen and the soup poured over. If the soup should be too thick add more broth.
Cream Soup of Green Peas.— Cook 3 cupfuls fresh green peas in 1 pint water, with 1 tablespoonful sugar, till tender ; rub them through a sieve ; melt 2 ounces butter ; add 2 ounces fiour ; cook 3 minutes ; add 2 cupfuls milk, stir and cook till smooth ; add the pea pur6e, 1 teaspoonful salt, and 1 quart white stock ; cook slowly 5 minutes; pour the soup into a tureen, and lay on top with a
spoon Vt pint whipped Cream. In place of fresh peas, 1 can of French peas may be taken. If this soup should be too thick, dilute it with stock.
Cream Soup of Rice. — Wash 1/2 cup of rice in a saucepan, cover with cold water, and set it over the fire to boil 6 minutes ; drain it in a sieve, return to saucepan again, and add 2 quarts of white stock, or, if stock is not at hand, veal or chicken broth may be taken ; cover closely, and boil gently until the grains of rice are soft ; then rub the whole through a sieve, return to saucepan again, add more broth if too thick, and a small piece of butter, and boil 10 minutes longer ; add, 5 minutes before serving, Yg pint of boiling cream; add, if necessary, more salt, and serve; 2 tablespoonfuls cooked whole rice may be added to this soup, or 1% dozen small chicken forcemeat balls, previously boiled in salted water, may be put in the tureen and the soup poured over them ; or if 1 tablespoonf al crawfish butter is added it will give the soup a handsome color.
Records on this page
Cream Soup of Green PeasCream Soup of Rice à la Boyale