47. Rye Soup k 1'Allemande. Wash well half a pound of rye, and add three pints of consom- me (stock, Art. 1), a few pieces of celery, three leeks, a little salt and pepper, and boil gently three hours. Remove the leeks and celery, and cut in very thin slices as for Julienne soup. Mix two ounces of flour in a little cold consomme, which pour into your soup with your vegetables, taking care to stir well with a spoon. Add a pinch of sugar, boil an hour, skim, and serve. 48. Giblet Soup of Goose. Take the giblets of a goose, which cut in small pieces. Singe and re- move the skin from the feet, and cut them in small pieces, as also four ounces of larding pork. Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes. Then add three pints of consomme (stock), two green onions, a very little thyme, a clove of garlic, two cloves, a bay-leaf, and a little mace, around which put a few branches of parsley, and tie all together. Carefully remove all grease from your soup, add a wine-glass of sherry, and serve. SOUPS. 23 49. Soup k la Bohemienne. Cut a carrot in very small pieces, which put in a saucepan with an ounce of butter. When beginning to color lightly, add three pints of consomme (stock, Art. 1), boil for half an hour, skim, add a pint of peas, a pinch of sugar, pepper, and nutmeg. When your peas are cooked, make a paste with three ounces of flour, two yolks of eggs, one whole egg, a glass of cream, and a little salt and nutmeg. Put through a sieve into your soup, which must be boiling on the fire, stir with a spoon, boil for ten minutes, add a tablespoon- ful of chopped parsley, and serve. 50. Soup with Poached Eggs a la Styrie. Take three pints of consomme (stock, Art. 1), which boil, and add thereto, by degrees, two ounces of semolina, stirring constantly with a spoon. Poach in boiling water with a little salt, and a tablespoon- ful of vinegar, six eggs, which put into cold water. Blanch a tablespoonful of chopped parsley, which add to your soup, with three quarters of a pint of green peas, and, lastly, your poached eggs, which, just before serving in your soup, place in hot water for an instant. 51. English Hare Soup. Cut a young hare in small pieces, which put in a saucepan with four ounces of lard, cut in small squares, two ounces of butter, and, when beginning to color brown, add one ounce of flour, half a bottle of claret, and a quart of consomme (stock, Art. 1). Season with a little thyme, a bay-leaf, two onions, a dozen mushrooms, two cloves, a little salt, pepper, mace, and a very 24 FRENCH DISHES. little cayenne. Boil, and then remove your sauce- pan to the back of the range to simmer gently. Take off all grease most carefully, and, when your hare is thoroughly done, strain your consomme and serve with the hare. ✪ Soup of Sturgeon a la Pierre Legrand

AI-modernized reading of the original text

47. Rye Soup k 1'Allemande. Wash well half a pound of rye, and add three pints of consomme (stock, Art. 1), a few pieces of celery, three leeks, a little salt and pepper, and boil gently three hours. Remove the leeks and celery, and cut in very thin slices as for Julienne soup. Mix two ounces of flour in a little cold consomme, which pour into your soup with your vegetables, taking care to stir well with a spoon. Add a pinch of sugar, boil an hour, skim, and serve. 48. Giblet Soup of Goose. Take the giblets of a goose, which cut in small pieces. Singe and remove the skin from the feet, and cut them in small pieces, as also four ounces of larding pork. Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes. Then add three pints of consomme (stock), two green onions, a very little thyme, a clove of garlic, two cloves, a bay-leaf, and a little mace, around which put a few branches of parsley, and tie all together. Carefully remove all grease from your soup, add a wine-glass of sherry, and serve. 49. Soup k la Bohemienne. Cut a carrot in very small pieces, which put in a saucepan with an ounce of butter. When beginning to color lightly, add three pints of consomme (stock, Art. 1), boil for half an hour, skim, add a pint of peas, a pinch of sugar, pepper, and nutmeg. When your peas are cooked, make a paste with three ounces of flour, two yolks of eggs, one whole egg, a glass of cream, and a little salt and nutmeg. Put through a sieve into your soup, which must be boiling on the fire, stir with a spoon, boil for ten minutes, add a tablespoonful of chopped parsley, and serve. 50. Soup with Poached Eggs a la Styrie. Take three pints of consomme (stock, Art. 1), which boil, and add thereto, by degrees, two ounces of semolina, stirring constantly with a spoon. Poach in boiling water with a little salt, and a tablespoonful of vinegar, six eggs, which put into cold water. Blanch a tablespoonful of chopped parsley, which add to your soup, with three quarters of a pint of green peas, and, lastly, your poached eggs, which, just before serving in your soup, place in hot water for an instant. 51. English Hare Soup. Cut a young hare in small pieces, which put in a saucepan with four ounces of lard, cut in small squares, two ounces of butter, and, when beginning to color brown, add one ounce of flour, half a bottle of claret, and a quart of consomme (stock, Art. 1). Season with a little thyme, a bay-leaf, two onions, a dozen mushrooms, two cloves, a little salt, pepper, mace, and a very little cayenne. Boil, and then remove your saucepan to the back of the range to simmer gently. Take off all grease most carefully, and, when your hare is thoroughly done, strain your consomme and serve with the hare.

Records on this page

Soup of Sturgeon a la Pierre LegrandRye Soup a l'AllemandeGiblet Soup of GooseEnglish Hare SoupSoup k la BohemienneSoup with Poached Eggs a la Styrie

French dishes for American tables