23. Farina Soup. Add to three pints of boil-
ing consomme (or stock, Art. 1) two ounces of farina
by degrees, stirring constantly with a wooden spoon,
16 FRENCH DISHES.
so as to prevent thickening into lumps, and, after
boiling gently twenty minutes, serve.
24. Arrowroot Soup. Put in a saucepan four
teaspoonfuls of arrowroot, which moisten with a little
cold stock, so as to form a smooth paste ; then add
to it three pints of hot stock, taking care to stir with
a spoon from time to time, so as not to stick to the
saucepan, and, after boiling gently twenty minutes,
serve.
25. Soup with Italian Paste. Take four
ounces of Italian paste and blanch in boiling water
with a little salt for twenty minutes. Drain, and
put in three pints of consomme✪ Soup with Italian Paste (see Art. 1), boil for
ten minutes, and serve.
26. SagO Soup. Take two ounces of sago,
which boil gently in three pints of consomme✪ Sago Soup (see
Art. 1) for thirty minutes, taking care to stir con-
stantly with a spoon ; serve.
27. Tapioca Soup. Put in three pints of
consomme" (Art. 1) four ounces of tapioca✪ Tapioca Soup, which
stir constantly ; boil for forty minutes, and serve.
28. Potage de Nouilles (Noodle Soup). Take
four ounces of flour, very little salt, and two yolks
of eggs, with which make a tolerably firm paste.
Roll it out very thin, taking care to sprinkle some
flour on the table, so that the paste does not stick.
Fold it in two ; cut it in very thin slices of about an
inch long, and blanch them in boiling water ten min-
utes ; after which put in cold water for a moment,
drain, and serve in three pints of boiling consomme✪ Potage de Nouilles (Noodle Soup)
(see Art. 1).
SOUPS.
i7
29. Soup with Rice. Take four ounces of rice,
which wash well, then boil for ten minutes, and put
in cold water for a moment. Boil the rice in three
pints of consomme✪ Soup with Rice (see Art. 1) for forty minutes ;
skim and serve.
30. Rice Soup a la Creole. Take six ounces
of rice, which prepare as the foregoing, and ten min-
utes before serving add about an eighth of a can of
tomatoes, and a little cayenne pepper✪ Rice Soup a la Creole; boil for a
moment, and serve.
31. Chicken Consomme. Take a chicken,
cut it in pieces and put in a saucepan with two
quarts of water, and let it simmer gently until the
scum begins to rise, skim until every particle is re-
moved ; then add salt, a carrot, an onion, a turnip,
and a little celery✪ Chicken Consomme. Boil gently for two hours, strain,
and serve.
32. Chicken Giblet. Cut a chicken, an onion,
and a little ham, each in small pieces. Put all to-
gether, in a saucepan, on the fire, and add half an
ounce of butter. When beginning to color slightly,
add three points of consomme (see Art. 1), and a
pinch of rice ; and, after boiling three quarters of
an hour, add two tablespoonfuls of tomatoes✪ Chicken Giblet, boil
five minutes longer, and serve.
33. Chicken Gumbo. Cut in very small squares
one ounce of raw ham and an onion, which put in
a saucepan, with a piece of butter, and the wings of
a chicken cut in small pieces. When beginning to
color slightly, add three pints of consomme (or stock,
Art. 1) and a pinch of barley. Boil an hour. Half
t8 FRENCH DISHES.
an hour before serving, put in ten okra-pods cut in
slices, five tablespoonfuls of tomatoes, and a little
red pepper✪ Chicken Gumbo.
34. Chicken Okra, with Oysters. Prepare
as the foregoing, without the barley. Blanch two
dozen oysters, which drain, and add to your soup
just before serving.
Page 5 · 9 recipe records on this page
Presented as published in 1886. 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
23. Farina Soup. Add to three pints of boiling consomme (or stock, Art. 1) two ounces of farina by degrees, stirring constantly with a wooden spoon,
so as to prevent thickening into lumps, and, after boiling gently twenty minutes, serve.
24. Arrowroot Soup. Put in a saucepan four teaspoonfuls of arrowroot, which moisten with a little cold stock, so as to form a smooth paste ; then add to it three pints of hot stock, taking care to stir with a spoon from time to time, so as not to stick to the saucepan, and, after boiling gently twenty minutes, serve.
25. Soup with Italian Paste. Take four ounces of Italian paste and blanch in boiling water with a little salt for twenty minutes. Drain, and put in three pints of consomme (see Art. 1), boil for ten minutes, and serve.
26. SagO Soup. Take two ounces of sago, which boil gently in three pints of consomme (see Art. 1) for thirty minutes, taking care to stir constantly with a spoon ; serve.
27. Tapioca Soup. Put in three pints of consomme (Art. 1) four ounces of tapioca, which stir constantly ; boil for forty minutes, and serve.
28. Potage de Nouilles (Noodle Soup). Take four ounces of flour, very little salt, and two yolks of eggs, with which make a tolerably firm paste. Roll it out very thin, taking care to sprinkle some flour on the table, so that the paste does not stick. Fold it in two ; cut it in very thin slices of about an inch long, and blanch them in boiling water ten minutes ; after which put in cold water for a moment, drain, and serve in three pints of boiling consomme (see Art. 1).
29. Soup with Rice. Take four ounces of rice, which wash well, then boil for ten minutes, and put in cold water for a moment. Boil the rice in three pints of consomme (see Art. 1) for forty minutes ; skim and serve.
30. Rice Soup a la Creole. Take six ounces of rice, which prepare as the foregoing, and ten minutes before serving add about an eighth of a can of tomatoes, and a little cayenne pepper; boil for a moment, and serve.
31. Chicken Consomme. Take a chicken, cut it in pieces and put in a saucepan with two quarts of water, and let it simmer gently until the scum begins to rise, skim until every particle is removed ; then add salt, a carrot, an onion, a turnip, and a little celery. Boil gently for two hours, strain, and serve.
32. Chicken Giblet. Cut a chicken, an onion, and a little ham, each in small pieces. Put all together, in a saucepan, on the fire, and add half an ounce of butter. When beginning to color slightly, add three points of consomme (see Art. 1), and a pinch of rice ; and, after boiling three quarters of an hour, add two tablespoonfuls of tomatoes, boil five minutes longer, and serve.
33. Chicken Gumbo. Cut in very small squares one ounce of raw ham and an onion, which put in a saucepan, with a piece of butter, and the wings of a chicken cut in small pieces. When beginning to color slightly, add three pints of consomme (or stock, Art. 1) and a pinch of barley. Boil an hour. Half
an hour before serving, put in ten okra-pods cut in slices, five tablespoonfuls of tomatoes, and a little red pepper.
34. Chicken Okra, with Oysters. Prepare as the foregoing, without the barley. Blanch two dozen oysters, which drain, and add to your soup just before serving.
Records on this page
Soup with Italian PasteSago SoupTapioca SoupPotage de Nouilles (Noodle Soup)Soup with RiceRice Soup a la CreoleChicken ConsommeChicken GibletChicken Gumbo