Cut a dozen white or silver onions, and fry them in butter until well browned. Drain
them. Take two quarts of rich veal or chicken broth, season with salt and pepper, place
it on the fire, and make it very hot. Add the fried onions and two tablespoons of grated
Parmesan cheese✪ Cleremont Soup. Serve with fried bread cut in small pieces.
CONSOMME WITH POACHED EGGS.
Put into a small pan a pint of water, a teaspoon of salt, and a tablespoon of vinegar.
When boiling hot, break in a saucer two eggs at a time✪ Consomme with Poached Eggs and slip them into the pan. Sim-
mer till firm, and with a perforated skimmer remove and lay them in a pan of cold water.
Having poached the eggs — as many as required — put them into a tureen and pour over
them some good boiling hot broth; chicken or veal is the best. A minute or two before
serving add a pinch or two of coarse black pepper.
CREAM OF CELERY.
A pint of milk, a tablespoon of flour, one of butter, a head of celery, a large slice of
onion and small piece of mace✪ Cream of Celery. Boil celery in a pint of water from thirty to forty-five
minutes; boil mace, onion and milk together. Mix flour with two tablespoons of milk.
Cook ten minutes. Mash celery in the water in which it has been cooked, and stir into
the boiling milk. Add butter, and season with salt and pepper to taste. Strain and
serve immediately. The flavor is improved by adding a cup of whipped cream when the
soup is in the tureen.
CREAM OF SORREL.
Sorrel is a pest to many a farmer, and almost takes possession of his freshly broken
fields. However, sorrel makes a fine soup, albeit, like the pumpkin, it is essentially French.
The cultivated sorrel can be used. To two quarts of sorrel add a good handful of spinach
SOUP. 75
and a few leaves of lettuce. Put them into a frying-pan with a large piece of butter and
cook until thoroughly done. Then put them into a kettle with a gallon of boiling water.
Just before serving add two beaten eggs with a little cream. Have squares of toasted
bread✪ Cream of Sorrel Soup in the soup tureen. This soup is highly esteemed for invalids.
"CREAM OF SPINACH" SOUP.
The spinach must be very carefully washed, so as to get rid of the sand. Then re-
move the leaves from the stalks. Put them into boiling water and salt. Use enough
water to well cover the spinach. Boil until it is tender, — three minutes in the spring and
tenor twelve when the spinach is very tough. The moment the leaves are tender enough
to be rubbed away between the fingers they are done, and boiling thereafter makes them
shrink. Half a peck of spinach, if in really good condition, — the leaves green, fresh,
and large, — will yield about two quarts of leaves ; if poor, sometimes not more than a
quart. A quart of leaves, when done, will be reduced to about a cupful, which will serve
for four quarts of soup. ✪ Cream of Spinach Soup
Page 64 · 5 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
Cut a dozen white or silver onions, and fry them in butter until well browned. Drain them. Take two quarts of rich veal or chicken broth, season with salt and pepper, place it on the fire, and make it very hot. Add the fried onions and two tablespoons of grated Parmesan cheese. Serve with fried bread cut in small pieces.
CONSOMME WITH POACHED EGGS.
Put into a small pan a pint of water, a teaspoon of salt, and a tablespoon of vinegar. When boiling hot, break in a saucer two eggs at a time and slip them into the pan. Simmer till firm, and with a perforated skimmer remove and lay them in a pan of cold water. Having poached the eggs — as many as required — put them into a tureen and pour over them some good boiling hot broth; chicken or veal is the best. A minute or two before serving add a pinch or two of coarse black pepper.
CREAM OF CELERY.
A pint of milk, a tablespoon of flour, one of butter, a head of celery, a large slice of onion and small piece of mace. Boil celery in a pint of water from thirty to forty-five minutes; boil mace, onion and milk together. Mix flour with two tablespoons of milk. Cook ten minutes. Mash celery in the water in which it has been cooked, and stir into the boiling milk. Add butter, and season with salt and pepper to taste. Strain and serve immediately. The flavor is improved by adding a cup of whipped cream when the soup is in the tureen.
CREAM OF SORREL.
Sorrel is a pest to many a farmer, and almost takes possession of his freshly broken fields. However, sorrel makes a fine soup, albeit, like the pumpkin, it is essentially French. The cultivated sorrel can be used. To two quarts of sorrel add a good handful of spinach
and a few leaves of lettuce. Put them into a frying-pan with a large piece of butter and cook until thoroughly done. Then put them into a kettle with a gallon of boiling water. Just before serving add two beaten eggs with a little cream. Have squares of toasted bread in the soup tureen. This soup is highly esteemed for invalids.
"CREAM OF SPINACH" SOUP.
The spinach must be very carefully washed, so as to get rid of the sand. Then remove the leaves from the stalks. Put them into boiling water and salt. Use enough water to well cover the spinach. Boil until it is tender, — three minutes in the spring and tenor twelve when the spinach is very tough. The moment the leaves are tender enough to be rubbed away between the fingers they are done, and boiling thereafter makes them shrink. Half a peck of spinach, if in really good condition, — the leaves green, fresh, and large, — will yield about two quarts of leaves ; if poor, sometimes not more than a quart. A quart of leaves, when done, will be reduced to about a cupful, which will serve for four quarts of soup.
Records on this page
Cleremont SoupConsomme with Poached EggsCream of CeleryCream of Sorrel SoupCream of Spinach Soup