Take two dozen leeks, cut the white and tender
green parts into rounds half an inch long.
Have ready two quarts of good white stock✪ Leek Soup well
flavoured, let it boil, then add the pieces of leek, and
let them boil slowly for three hours.
lO COOKERY A LA MODE
Leek Soup a la Reine
Trim and wash off all the green parts of about six
to eight leeks, and cut the white pieces into rounds.
Blanch them, put them into a saucepan with a
quarter of a pound of butter, and stir over the fire
for about three minutes ; add some good white
stock, about two pints ; boil till cooked. Then rub
them through a fine hair sieve. Add a pint of white
sauce and cook for about twenty minutes. Keep
stirring all the time. i\dd pepper and salt to taste✪ Leek Soup a la Reine.
Let it cool, then add the yolks of two eggs
well beaten, a gill of cream, strain into the soup,
and stir over the fire till it is smooth and as thick
as cream. But be sure not to let it boil. Serve
fried bread with it cut in the shape of small dice.
Lentil Soup
Take a quart of lentils, put them in a stewpan
with a slice of ham in good stock, add a carrot, an
onion, a turnip, and a head of celery✪ Lentil Soup. Let all boil
together slowly for three or four hours. Then rub
the soup through a sieve, and place it back in the
saucepan to boil ; then draw it to the side of the stove,
skim it, and boil up again ; serve with fried bread
cut to the size of dice.
Macaroni Soup
Soak macaroni in salt and water, and boil it in a
little clear stock. When cooked, cut it up into very
SOUP 1 1
tiny rings, rinse them in warm water, place them at
the bottom of the tureen, and pour over some boil-
ing clear soup. Grated Parmesan should be handed
with the soup.✪ Macaroni Soup (See Plate II.)
Consomm^ a la Monte Carlo
Make a good clear soup flavoured with trimmings,
carcases, and bones of game, and put into it just before
serving little custards made in four colours. Cut them
into the shapes of diamonds, hearts, spades, and clubs.
The yellow are made with the yolk of egg only,
poached in a little stock, the white with the whites,
and the pink and green with the white of egg tinted
with cochineal and sap-green colourings.
Mushroom Soup
Have ready some good veal broth ; bring to the
boil. Have ready some well-washed mushrooms,
allowing half a pound of them to one pint of broth.
Chop them up with a Spanish onion, also cut up
small ; put them into the boiling stock, and boil
hard for a quarter of an hour. Then pass all through
a sieve ; add a thickening of flour, milk, and butter,
pepper and salt to taste. When thick enough, place
the saucepan on the side of the fire, and when cool-
ing add the yolks of three eggs beaten up in a
table-spoonful of cream. A squeeze of lemon and a
little mushroom ketchup✪ Mushroom Soup added is thought to be an
improvement.
12 COOKERY A LA MODE
Mushroom and Lobster Soup
(Naples Recipe) ✪ Mushroom and Lobster Soup
Page 5 · 7 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
Take two dozen leeks, cut the white and tender green parts into rounds half an inch long.
Have ready two quarts of good white stock well flavoured, let it boil, then add the pieces of leek, and let them boil slowly for three hours.
Leek Soup a la Reine
Trim and wash off all the green parts of about six to eight leeks, and cut the white pieces into rounds. Blanch them, put them into a saucepan with a quarter of a pound of butter, and stir over the fire for about three minutes ; add some good white stock, about two pints ; boil till cooked. Then rub them through a fine hair sieve. Add a pint of white sauce and cook for about twenty minutes. Keep stirring all the time. Add pepper and salt to taste.
Let it cool, then add the yolks of two eggs well beaten, a gill of cream, strain into the soup, and stir over the fire till it is smooth and as thick as cream. But be sure not to let it boil. Serve fried bread with it cut in the shape of small dice.
Lentil Soup
Take a quart of lentils, put them in a stewpan with a slice of ham in good stock, add a carrot, an onion, a turnip, and a head of celery. Let all boil together slowly for three or four hours. Then rub the soup through a sieve, and place it back in the saucepan to boil ; then draw it to the side of the stove, skim it, and boil up again ; serve with fried bread cut to the size of dice.
Macaroni Soup
Soak macaroni in salt and water, and boil it in a little clear stock. When cooked, cut it up into very
tiny rings, rinse them in warm water, place them at the bottom of the tureen, and pour over some boiling clear soup. Grated Parmesan should be handed with the soup. (See Plate II.)
Consomm^ a la Monte Carlo
Make a good clear soup flavoured with trimmings, carcases, and bones of game, and put into it just before serving little custards made in four colours. Cut them into the shapes of diamonds, hearts, spades, and clubs. The yellow are made with the yolk of egg only, poached in a little stock, the white with the whites, and the pink and green with the white of egg tinted with cochineal and sap-green colourings.
Mushroom Soup
Have ready some good veal broth ; bring to the boil. Have ready some well-washed mushrooms, allowing half a pound of them to one pint of broth. Chop them up with a Spanish onion, also cut up small ; put them into the boiling stock, and boil hard for a quarter of an hour. Then pass all through a sieve ; add a thickening of flour, milk, and butter, pepper and salt to taste. When thick enough, place the saucepan on the side of the fire, and when cooling add the yolks of three eggs beaten up in a table-spoonful of cream. A squeeze of lemon and a little mushroom ketchup added is thought to be an improvement.
Mushroom and Lobster Soup
(Naples Recipe)
Records on this page
Leek SoupLeek Soup a la ReineLeek SoupLentil SoupMacaroni SoupMushroom SoupMushroom and Lobster Soup