cooks are so fond of shirking. The ' sans-graisse
soup-ladle is a most useful addition to the kitchen, by
which stock can be obtained without any fat which
might be on the top. The ladle is plunged rapidly
into the stock, bottom part first, until the stock
reaches the top of the spout outside, then bent a
little to the side, where the spout is, so as to facilitate
the liquid running up. (See Plate II.)
A tiny pinch of sugar stirred into the soup when
it is ready for table is often an improvement, but
of course much depends upon the quantity of sac-
charine matter the vegetables contain.
I have only given recipes for a few soups, as in the
multitude of cookery books most excellent ones are
to be found, and the few I have selected are the most
popular at present.
Bonne Femme Soup
Take two lettuces, two leaves of sorrel, four sprigs
of tarragon, four sprigs of chervil ; wash and shred
them finely. Cut a cucumber in half, peel it and cut
it into thin slices, and then shred it with a sharp knife.
Melt in a stewpan half an ounce of butter and place
in the shredded vegetables, and let these stew for five
minutes. Sprinkle them with half a salt-spoonful of
salt and a salt-spoonful of castor sugar✪ Bonne Femme Soup. Watch to see
the vegetables do not discolour. Put into a sauce-
pan a quart of white stock and let it boil, and when
it is quite boiling pour it into the stewpan with the
vegetables and let all boil gently for ten minutes till
the vegetables are tender. Take the pan off the fire
6 COOKERY A LA MODE
and let it cool a little, then add a liaison of the yolks
of three eggs well beaten, into which a gill of cream
has been stirred, and strain through a sieve into a
stewpan. Warm up and serve.
Calfs-tail Soup
Cut two calves' tails into three or four pieces. Put a
piece of butter the size of a pigeon's egg into a stew-
pan with a turnip, two carrots, three onions, a head of
celery, a bouquet garni, and half a pint of white stock.
Add the calves' tails and cook till the bottom of the
stewpan shows a light glaze ; keep stirring ; then add
a couple of ounces of flour, which must be well stirred
in ; then add a quart of white stock, stir every now
and then till it boils, skim well, and then let it simmer
till the tails are tender. Take out the tails, add a
little salt, cayenne, and the strained piece of a lemon ;
strain through a sieve, and put into the tureen with
the pieces of calves' tails. Give a boil up and serve.
A glass of sherry and a table-spoonful of cream✪ Calf's Tail Soup im-
prove this soup.
Lambs' tails can be used in the same way to
make lamb's-tail soup.
Cauliflower Soup a la Spagna
Take a large cauliflower, boil, and divide it into
neat little branches ; cut a turnip and a carrot into
small egg-shaped pieces the size of olives. Add a
sliced truffle and some sliced celery, and boil ; then
drain and place them in a stewpan with six ounces of
SOUP 7
butter, a small onion, two cloves, with salt and
pepper to taste. x\dd some good fish stock and let
all simmer together very gently. When the onion is
soft, take it out. Have ready a puree of split peas,
which stir into some clear fish stock.
Place the vegetables in the tureen^ with some
fried dice-shaped sippets. Pour the soup over and
serve very hot.
Cock-a-leekie ✪ Cauliflower Soup a la Spagna
Page 3 · 5 recipe records on this page
Presented as published in 1902. 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
cooks are so fond of shirking. The 'sans-graisse' soup-ladle is a most useful addition to the kitchen, by which stock can be obtained without any fat which might be on the top. The ladle is plunged rapidly into the stock, bottom part first, until the stock reaches the top of the spout outside, then bent a little to the side, where the spout is, so as to facilitate the liquid running up. (See Plate II.)
A tiny pinch of sugar stirred into the soup when it is ready for table is often an improvement, but of course much depends upon the quantity of saccharine matter the vegetables contain.
I have only given recipes for a few soups, as in the multitude of cookery books most excellent ones are to be found, and the few I have selected are the most popular at present.
Bonne Femme Soup
Take two lettuces, two leaves of sorrel, four sprigs of tarragon, four sprigs of chervil ; wash and shred them finely. Cut a cucumber in half, peel it and cut it into thin slices, and then shred it with a sharp knife. Melt in a stewpan half an ounce of butter and place in the shredded vegetables, and let these stew for five minutes. Sprinkle them with half a salt-spoonful of salt and a salt-spoonful of castor sugar. Watch to see the vegetables do not discolour. Put into a saucepan a quart of white stock and let it boil, and when it is quite boiling pour it into the stewpan with the vegetables and let all boil gently for ten minutes till the vegetables are tender. Take the pan off the fire
and let it cool a little, then add a liaison of the yolks of three eggs well beaten, into which a gill of cream has been stirred, and strain through a sieve into a stewpan. Warm up and serve.
Calfs-tail Soup
Cut two calves' tails into three or four pieces. Put a piece of butter the size of a pigeon's egg into a stewpan with a turnip, two carrots, three onions, a head of celery, a bouquet garni, and half a pint of white stock. Add the calves' tails and cook till the bottom of the stewpan shows a light glaze ; keep stirring ; then add a couple of ounces of flour, which must be well stirred in ; then add a quart of white stock, stir every now and then till it boils, skim well, and then let it simmer till the tails are tender. Take out the tails, add a little salt, cayenne, and the strained piece of a lemon ; strain through a sieve, and put into the tureen with the pieces of calves' tails. Give a boil up and serve. A glass of sherry and a table-spoonful of cream improve this soup.
Lambs' tails can be used in the same way to make lamb's-tail soup.
Cauliflower Soup à la Spagna
Take a large cauliflower, boil, and divide it into neat little branches ; cut a turnip and a carrot into small egg-shaped pieces the size of olives. Add a sliced truffle and some sliced celery, and boil ; then drain and place them in a stewpan with six ounces of
butter, a small onion, two cloves, with salt and pepper to taste. x\dd some good fish stock and let all simmer together very gently. When the onion is soft, take it out. Have ready a puree of split peas, which stir into some clear fish stock.
Place the vegetables in the tureen with some fried dice-shaped sippets. Pour the soup over and serve very hot.
Cock-a-leekie
Records on this page
Bonne Femme SoupVegetable SoupCalf's Tail SoupCauliflower Soup a la SpagnaCock-a-Leekie