moisten with three pints of chicken broth, and let it
boil for ten minutes. Rub the whole through a sieve,
put it back in the saucepan, and when boiling add two
tablespoonfuls of French tapioca. After fifteen minutes'
boiling move it back from the fire, and add the yolks of
two eggs mixed with one cup of cream✪ Cream of Sorrel with Tapiocas. Season with
salt and nutmeg, (not pepper) , and serve with small
slices of French bread, browned in the oven.
CREAM OF MUSHROOM ^
Wash about one pound of fresh mushrooms. Chop
very fine, or pound them to a pulp in a mortar. Put in
a saucepan with one-quarter of a pound of butter, and
let it simmer for fifteen minutes. Add three table-
spoonfuls of flour, stir well, moisten the whole with
two quarts of chicken broth or white stock✪ Cream of Mushroom, and let it
boil for an hour. Then rub the whole through a sieve.
Try to get through as much as possible. Heat it again.
Add to it one pint of heavy cream and a small piece of
butter. Season with salt, pepper, and Cayenne. Serve
small bread croutons with it.
CREAM OF CHICKEN REINE MARGOT ^
Boil a medium-sized fowl until it is tender, so as to
obtain about two quarts of stock. Boil about one-third
of a cup of rice in some of the chicken stock. Then take
one-half of the breast of the cooked fowl, free from
bones, skin, and fat, the cooked rice, and two dozen
peeled Jordan almonds; pound the whole to a pulp in
a mortar, and then rub through a sieve. Put back into
the saucepan, and use the rest of the chicken broth to
bring it to the thickness desired. Heat well, but do not
let it boil. Lastly, before serving, add to it one cup of
good cream and the other half of the breast of the fowl
cut into small dice. Season to taste✪ Cream of Chicken Reine Margot.
Dip the Jordan almonds in boiling water to remove
the skin. The almonds give the soup a delicate flavour.
PUREE ST. LAMBERTS
Slice one onion, one carrot, one stalk of celery, and one
leek. Fry slowly together in butter for a few minutes,
13
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
f
LOUIS' EVERY WOMAN'S COOK BOOK
and then add two potatoes, one cup of green peas, and a
handful of string or Lima beans. Moisten with two
quarts of plain stock and let it boil for three-quarters
of an hour. Rub the whole through a fine sieve. Heat
well, season to taste, and add a small piece of good
butter and one tablespoonful of chopped parsley and
chives. Serve small bread croutons with it✪ Puree St. Lamberts.
PUREE OF LENTILS ^
Soak one pint of German lentils in one quart of water
over night. Put them on the fire with two quarts of
common bouillon. Add one onion, one carrot, one-half
stalk of celery, and about one pound knuckle of ham or
a ham bone. Let them boil until tender. (It will take
two hours or more.) Rub through a sieve; heat the
strained soup again, and add a piece of butter the size
of an egg. Serve with bread croutons, or frankfurt
sausages cut in small pieces. Season with pepper, nut-
meg, and salt if necessar✪ Puree of Lentilsy.
PUREE OF WHITE BEANS A LA BRETONNE ✪ Puree of White Beans a la Bretonne
Page 7 · 9 recipe records on this page
Presented as published in 1910. 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
moisten with three pints of chicken broth, and let it boil for ten minutes. Rub the whole through a sieve, put it back in the saucepan, and when boiling add two tablespoonfuls of French tapioca. After fifteen minutes' boiling move it back from the fire, and add the yolks of two eggs mixed with one cup of cream. Season with salt and nutmeg, (not pepper) , and serve with small slices of French bread, browned in the oven.
CREAM OF MUSHROOM
Wash about one pound of fresh mushrooms. Chop very fine, or pound them to a pulp in a mortar. Put in a saucepan with one-quarter of a pound of butter, and let it simmer for fifteen minutes. Add three tablespoonfuls of flour, stir well, moisten the whole with two quarts of chicken broth or white stock, and let it boil for an hour. Then rub the whole through a sieve. Try to get through as much as possible. Heat it again. Add to it one pint of heavy cream and a small piece of butter. Season with salt, pepper, and Cayenne. Serve small bread croutons with it.
CREAM OF CHICKEN REINE MARGOT
Boil a medium-sized fowl until it is tender, so as to obtain about two quarts of stock. Boil about one-third of a cup of rice in some of the chicken stock. Then take one-half of the breast of the cooked fowl, free from bones, skin, and fat, the cooked rice, and two dozen peeled Jordan almonds; pound the whole to a pulp in a mortar, and then rub through a sieve. Put back into the saucepan, and use the rest of the chicken broth to bring it to the thickness desired. Heat well, but do not let it boil. Lastly, before serving, add to it one cup of good cream and the other half of the breast of the fowl cut into small dice. Season to taste.
Dip the Jordan almonds in boiling water to remove the skin. The almonds give the soup a delicate flavour.
PUREE ST. LAMBERTS
Slice one onion, one carrot, one stalk of celery, and one leek. Fry slowly together in butter for a few minutes,
When Served.
Guests.
Remarks.
f
and then add two potatoes, one cup of green peas, and a handful of string or Lima beans. Moisten with two quarts of plain stock and let it boil for three-quarters of an hour. Rub the whole through a fine sieve. Heat well, season to taste, and add a small piece of good butter and one tablespoonful of chopped parsley and chives. Serve small bread croutons with it.
PUREE OF LENTILS
Soak one pint of German lentils in one quart of water over night. Put them on the fire with two quarts of common bouillon. Add one onion, one carrot, one-half stalk of celery, and about one pound knuckle of ham or a ham bone. Let them boil until tender. (It will take two hours or more.) Rub through a sieve; heat the strained soup again, and add a piece of butter the size of an egg. Serve with bread croutons, or frankfurt sausages cut in small pieces. Season with pepper, nutmeg, and salt if necessary.
PUREE OF WHITE BEANS A LA BRETONNE
Records on this page
Cream of Sorrel with TapiocasCream of MushroomMushroom SoupCream of Chicken Reine MargotOx Joint ClearPuree St. LambertsPuree of LentilsPotage D'Artagnan, or Calf's Foot SoupPuree of White Beans a la Bretonne