Handbook of practical cookery

To prepare this stock, the veal and the fowl must first be put into a large sauce-pan and covered with the water, when it should be brought quickly to the boiling point, that the scum may arise at once and be removed. When this is done, the salt must be thrown in, after which it must be skimmed again, and the vegetables thrown in, the cloves and pepper also, and then the whole left to simmer slowly three hours. At the end of this time it should be strained through a clean towel and allowed to cooL NOTE. — The directions for clearing this stock are to be found under the heading " Clear Soup," on page 10, beginning " Put the whites and shells of two eggs," etc. Tapioca Cream Soup.— For this soup provide :— One quart of white stock, two ounces of crushed tapioca, the yolks of four eggs, four table-spoonfuls of sweet cream, one half a salt-spoonful of salt, and an equal quantity of pepper. The stock must first be brought to the boiling-point, and as it boils, the tapioca should be sprinkled in carefully to prevent its lumping, and when this is done, both allowed to simmer for twenty minutes. While the stock and tapioca are boiling, the egg-yolks, the cream, pepper, and salt should be put into a bowl and smoothly beaten together. Then let the boiling liquid cool a little, — two minutes will be sufficient,— after which put two table-spoonfuls of it to the mixture in the bowl, stir it together and pour the whole into the sauce-pan ; put all over the fire for two minutes, stirring meantime to prevent boiling, when the eggs will have cooked without curdling, and it is ready for serving, which should be done very hot. TURKISH SOUP — SOUP A-LA-REINE. 17 Turkish Soup.— Furnish for this : — • One quart of white stock, one half tea-cupful of whole rice, the yolks of two eggs, one table-spoonful of cream, one half salt-spoonful of salt, and an equal amount of pepper. In preparing this soup, boil first the rice in the stock for twenty minutes. At the end of this time pass the whole through a wire sieve, rubbing such of the rice as may stick through with a wooden spoon ; then stir it thoroughly to beat out such lumps as the rice may have formed, and return all to the sauce-pan. The yolks of eggs, cream, pepper, and salt must now be well beaten together and added to the stock and rice, and the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, for reasons already given. This soup should also be served very hot. Soup a-la-Reine. — For this there will be required : — One young fowl, one Bermuda onion, one and one-half quarts of cold water, one sprig of parsley, one bay leaf, one sprig of thyme, three gills of cream, one half a dessertspoonful of salt, and one half tea-spoonful of white pepper, one half-dozen celery tops.