Slice an onion into a quart of the liquor in which you have
boiled corned-beef. Set it over the fire, and when it begins to
boil drop in the still wet broken shell of an egg. Boil for a
moment and pour through a sieve or coarse cloth strainer.
Set the soup again on the fire, add a pint of milk, into which
you have stirred and dissolved smooth two tablespoons of
BOUILLONS, SOUPS, GUMBOS 29
flour, boil a moment till the flour cooks, stir in a beaten Qgg
and serve.
EGG SOUP
Heat the remains of a clear soup made from bones of
beef or veal, poach an egg for every plate of soup you wish
to serve, and when you serve the soup drop the poached eggs
in the tureen ; or if you serve direct by plates lay the poached
egg in the soup plate and ladle over it the hot soup.
GUMBO AUX HERBES
A NEW ORLEANS DISH
Chop fine six slices of bacon and fry. Add two tablespoons
of flour✪ Corned-Beef Soup. When browned add one large minced onion, and one
pint of "herbes," which you have minced exceedingly fine.
These herbs are one teacup of cold boiled spinach left over, the
green tops of two onions, green tops of radishes and mustard,
quarter of a teacup of minced celery, and half a teacup of
cold kidney beans. Brown slightly, then add one tablespoon
of canned tomatoes, half a teaspoon of thyme, and salt and
pepper to taste. Add one quart of water or beef soup or
chicken soup. Cook slowly half an hour. Serve with rice.
INDIAN MEAL SOUP
Have two quarts of boiling water in a saucepan. Mix
eight tablespoons of Indian meal with a cup of cold water and
stir into the boiling water. When the meal has swollen, put
into a double-boiler and keep the outer dish full of boiling
water for two or three hours. Stir now and then. Salt to
taste, add a dash of pepper and a cup of cream, and serve with
crisp fried croutons.
JULIENNE SOUP
Cut in small, long pieces a carrot, a turnip, a stalk of
celery, two small leeks, a small white onion, and a white
cabbage leaf. In a saucepan have a quart of boiling water
30 THE HOME COOK BOOK
and cook the vegetables until done, that is about half an hour.
Add a quart of beef broth or stock, and when all boils up, a
teaspoon of sugar, a cup of cooked green peas or the tops of
asparagus cut in small pieces, and just before the soup is
served a few lettuce leaves or sorrel leaves✪ Julienne Soup cut in small
threads.
LOBSTER BISQUE
Take one can of lobster. Cut the meat in small pieces,
cover with one quart of water, and boil in a saucepan twenty
minutes. In a separate saucepan put two quarts of milk.
Mash together two tablespoons of butter and one tablespoon
of flour. When the milk comes to boil, add the mixed flour
and butter and one teacup of crackers✪ Lobster Bisque rolled very fine. When
the lobster is done add it to the thickened milk. Stir all
together, season with red pepper, and salt to taste. Let boil
just long enough to thicken. It is then ready to serve.
MAIGRE SOUP ✪ Maigre Soup
Page 18 · 7 recipe records on this page
Presented as published in 1905. 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
Slice an onion into a quart of the liquor in which you have boiled corned-beef. Set it over the fire, and when it begins to boil drop in the still wet broken shell of an egg. Boil for a moment and pour through a sieve or coarse cloth strainer. Set the soup again on the fire, add a pint of milk, into which you have stirred and dissolved smooth two tablespoons of
flour, boil a moment till the flour cooks, stir in a beaten egg and serve.
EGG SOUP
Heat the remains of a clear soup made from bones of beef or veal, poach an egg for every plate of soup you wish to serve, and when you serve the soup drop the poached eggs in the tureen ; or if you serve direct by plates lay the poached egg in the soup plate and ladle over it the hot soup.
GUMBO AUX HERBES
Chop fine six slices of bacon and fry. Add two tablespoons of flour. When browned add one large minced onion, and one pint of "herbes," which you have minced exceedingly fine. These herbs are one teacup of cold boiled spinach left over, the green tops of two onions, green tops of radishes and mustard, quarter of a teacup of minced celery, and half a teacup of cold kidney beans. Brown slightly, then add one tablespoon of canned tomatoes, half a teaspoon of thyme, and salt and pepper to taste. Add one quart of water or beef soup or chicken soup. Cook slowly half an hour. Serve with rice.
INDIAN MEAL SOUP
Have two quarts of boiling water in a saucepan. Mix eight tablespoons of Indian meal with a cup of cold water and stir into the boiling water. When the meal has swollen, put into a double-boiler and keep the outer dish full of boiling water for two or three hours. Stir now and then. Salt to taste, add a dash of pepper and a cup of cream, and serve with crisp fried croutons.
JULIENNE SOUP
Cut in small, long pieces a carrot, a turnip, a stalk of celery, two small leeks, a small white onion, and a white cabbage leaf. In a saucepan have a quart of boiling water
and cook the vegetables until done, that is about half an hour. Add a quart of beef broth or stock, and when all boils up, a teaspoon of sugar, a cup of cooked green peas or the tops of asparagus cut in small pieces, and just before the soup is served a few lettuce leaves or sorrel leaves cut in small threads.
LOBSTER BISQUE
Take one can of lobster. Cut the meat in small pieces, cover with one quart of water, and boil in a saucepan twenty minutes. In a separate saucepan put two quarts of milk. Mash together two tablespoons of butter and one tablespoon of flour. When the milk comes to boil, add the mixed flour and butter and one teacup of crackers rolled very fine. When the lobster is done add it to the thickened milk. Stir all together, season with red pepper, and salt to taste. Let boil just long enough to thicken. It is then ready to serve.
MAIGRE SOUP
Records on this page
Indian Meal SoupCorned-Beef SoupEgg SoupGumbo aux HerbesJulienne SoupLobster BisqueMaigre Soup