Garlic is characteristic of Creole dishes, but onions will do. Use a medium sized one,
peeled and sliced, or a clove of garlic for a quart of soup, and a can of tomatoes peeled
and sliced. Put these over the fire and let them begin to cook while you cut up in slices
a small carrot and a small turnip. Make a bouquet of herbs by tying together two table-
spoons of parsley with the stems and roots on, a stalk of celery, half a dozen cloves, about
the same number of unground pepper-corns and a bay leaf. Add this to the soup and
season it with a little salt✪ Creole Soup. The reason for using cloves and unground pepper was to se-
cure their flavor and prevent the clouding of soup or sauce. When ground pepper is used,
select ceyenne or the white. Use the liquid from the tomatoes for the soup, this being
sufficient.
After all the ingredients have been placed in the soup, it is to be allowed to cook very
slowly until all the vegetables are tender enough to rub through a flour-sieve with a potato
masher. If not thin enough, put in hot water or broth. Thin it to the consistency of
cream. If it is not palatable, season with salt and pepper. Put in about two heaping
tablespoons of boiled rice for a quart of soup, — half a cup before cooking will answer for
four quarts. If the soup is too thin — that depends upon the condition of the tomatoes —
it can be thickened with a very little white sauce made like the white soup, but with water
instead of milk, because the acid in the tomatoes will curdle the milk unless there is added
for each quart of soup a saltspoon of baking soda.
CHICKEN CONSOMME.
Clean, draw and truss a pair of old fowls, and roast them until they are slightly
browned, or about half cooked. Put them into a soup-pot and cover with cold water.
Season with salt, pepper, a blade or two of mace, a bunch of sweet herbs✪ Chicken Consomme, a sprig or two
74 HOME DISSERTATIONS.
of parsley, and a bay leaf. Set the pot on the fire and boil slowly until the fowls are
well done and the broth is reduced one-third. Then strain the broth through a fine sieve
and serve it with toasted bread. It is a delicacy served without the bread in cups.
CHICKEN SOUP.
Carefully pluck and singe a chicken weighing about three pounds, draw it without
breaking the intestines, and cut it in small pieces about two inches square ; put the chicken
over the fire in a saucepan with two quarts of cold water, and let the water gradually heat
to the boiling point ; meantime peel and slice a pint of tomatoes, and enough carrots to
measure an equal quantity ; shell enough Lima beans to fill a cup ; put the vegetables
with the chicken when the water boils ; season the soup with salt and cayenne pepper ;
cover the saucepan closely and simmer the soup gently for three hours ; at the end of
three hours mix two heaping tablespoons of flour smoothly with half a cup of water, and
add it to the soup ; add also a pint of milk✪ Chicken Soup ; see that the soup is palatably seasoned ; con-
tinue the boiling another hour, taking care that the soup does not burn, and then serve
it hot.
CLEREMONT SOUP. ✪ Cleremont Soup
Page 63 · 4 recipe records on this page
Presented as published in 1891. 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
Garlic is characteristic of Creole dishes, but onions will do. Use a medium sized one, peeled and sliced, or a clove of garlic for a quart of soup, and a can of tomatoes peeled and sliced. Put these over the fire and let them begin to cook while you cut up in slices a small carrot and a small turnip. Make a bouquet of herbs by tying together two tablespoons of parsley with the stems and roots on, a stalk of celery, half a dozen cloves, about the same number of unground pepper-corns and a bay leaf. Add this to the soup and season it with a little salt. The reason for using cloves and unground pepper was to secure their flavor and prevent the clouding of soup or sauce. When ground pepper is used, select cayenne or the white. Use the liquid from the tomatoes for the soup, this being sufficient.
After all the ingredients have been placed in the soup, it is to be allowed to cook very slowly until all the vegetables are tender enough to rub through a flour-sieve with a potato masher. If not thin enough, put in hot water or broth. Thin it to the consistency of cream. If it is not palatable, season with salt and pepper. Put in about two heaping tablespoons of boiled rice for a quart of soup, — half a cup before cooking will answer for four quarts. If the soup is too thin — that depends upon the condition of the tomatoes — it can be thickened with a very little white sauce made like the white soup, but with water instead of milk, because the acid in the tomatoes will curdle the milk unless there is added for each quart of soup a saltspoon of baking soda.
CHICKEN CONSOMME.
Clean, draw and truss a pair of old fowls, and roast them until they are slightly browned, or about half cooked. Put them into a soup-pot and cover with cold water. Season with salt, pepper, a blade or two of mace, a bunch of sweet herbs, a sprig or two
of parsley, and a bay leaf. Set the pot on the fire and boil slowly until the fowls are well done and the broth is reduced one-third. Then strain the broth through a fine sieve and serve it with toasted bread. It is a delicacy served without the bread in cups.
CHICKEN SOUP.
Carefully pluck and singe a chicken weighing about three pounds, draw it without breaking the intestines, and cut it in small pieces about two inches square ; put the chicken over the fire in a saucepan with two quarts of cold water, and let the water gradually heat to the boiling point ; meantime peel and slice a pint of tomatoes, and enough carrots to measure an equal quantity ; shell enough Lima beans to fill a cup ; put the vegetables with the chicken when the water boils ; season the soup with salt and cayenne pepper ; cover the saucepan closely and simmer the soup gently for three hours ; at the end of three hours mix two heaping tablespoons of flour smoothly with half a cup of water, and add it to the soup ; add also a pint of milk ; see that the soup is palatably seasoned ; continue the boiling another hour, taking care that the soup does not burn, and then serve it hot.
CLEREMONT SOUP.
Records on this page
Creole SoupChicken ConsommeChicken SoupCleremont Soup