mortar imtdl they become a smooth paste. Then add one tea-
spoonful of salt, a little white pepper, and a well-beaten raw
egg✪ Egg Balls. MotQd the mixture into balls about the size of grapes,
and roU them in floor. Fry in hot f at until they become a light
Irown. Turn them frequently while they are cooking.
Frenoh Mook Turtle Soup
Put in soup kettle half a shin of beef • Lfet the meat stand
in cold water one hour, add one tablespoonf ul of salt to draw
out the blood, then put on the fire and cook for six hours.
Skim off ali the grease and scum that rìse for the first hour.
Strain and set aside until the next day. Take a nice calf s
head, parboil it, take the meat off and cut in inch square pieces.
Take off the fat from the soup. Cut up two onions, one carrot,
two fresh mushrooms, one dove of garlic, and one biade of mace.
Whip up the whites and yolks of three eggs. Mix them in
with the yegetables. Pour over them the cold stock and set
on back of the range. Let mixture boil up slowly, $tirring
wntU it eomes to a boti. Then let it boil slowly for twenty
minutes. Then strain. It should be clear. Add the meat
from calf 8 head. Continue to boU until tender. Drop in some
egg baUs, one glass Madeira wine. ✪ French Mock Turtle Soup Serve very hot.
Dabarry Soup
Prepare two quarts of clear chicken bouillon. When ready,
add one cup of washed and drained rìce and boil until it is
tender. Then rub through a sieve. Add one cup of boiled
cauliflower pulp which has also been rubbed through a sieve.
Thin this mixture to the desired consistency with cream.
Season to taste with salt and white pepper and add the well-
beaten yolks of two eggs mixed with some of the cream. Stir
over the fire until the mixture comes to a boil. Cut some
troflBes in small pieces, mix with the soup, and serve very hot.
84 MR8. SEELY'8 COOK BOOK
Mulliffatawny Boap
Cut up two chickens as for a fricassee, place them in a pan
with one carrot, one onion, one head of celery, and a bouquet.
Cover with a good broth made of veal, and when the chicken ìb
almost done, strain them off luto a sieve, saving their broth in
a basin. Plunge the pieces of chicken in cold water to blanch
them, drain, and set away for future use. Now cut four large
onions in half, remove the root part, and again cut them into
slices. Place in a pan with four ounces of butter, a carrot, and
two heads of celery cut in small pieces. Fry these until the
onion is nearly melted, then stir in as much flour as will suffice
to thicken the quantity of soup you wish to make. Stir this
on the fire for a few minutes, and after stirring in one teaspoon-
f ul of curry powder and the same quantity of curry paste,
gradually add the broth the chickens were boiled in and as much
more veal broth as desired to make the required amount. When
it Comes to a boil, set it at one side of the rango to clarify or
settle. Rub it through a wet cloth and pour it over the pieces
of chicken. Half an hour before dinner, stir the soup over the
fire until it comes to a boil, then set it to one side and boil it
slowly for ten minutes. By that time the chicken will be done.
Skim the soup, and after tastiug it to determine the seasoning,
serve it with plain boiled rice in a separate dish✪ Mulligatawny Soup.
Puree of Gkune
Page 48 · 4 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.
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mortar imtdl they become a smooth paste. Then add one tea-
spoonful of salt, a little white pepper, and a well-beaten raw
egg. MotQd the mixture into balls about the size of grapes,
and roU them in floor. Fry in hot f at until they become a light
Irown. Turn them frequently while they are cooking.
Frenoh Mook Turtle Soup
Put in soup kettle half a shin of beef • Lfet the meat stand
in cold water one hour, add one tablespoonf ul of salt to draw
out the blood, then put on the fire and cook for six hours.
Skim off ali the grease and scum that rìse for the first hour.
Strain and set aside until the next day. Take a nice calf s
head, parboil it, take the meat off and cut in inch square pieces.
Take off the fat from the soup. Cut up two onions, one carrot,
two fresh mushrooms, one dove of garlic, and one biade of mace.
Whip up the whites and yolks of three eggs. Mix them in
with the yegetables. Pour over them the cold stock and set
on back of the range. Let mixture boil up slowly, $tirring
wntU it eomes to a boti. Then let it boil slowly for twenty
minutes. Then strain. It should be clear. Add the meat
from calf 8 head. Continue to boU until tender. Drop in some
egg baUs, one glass Madeira wine. Serve very hot.
Dabarry Soup
Prepare two quarts of clear chicken bouillon. When ready,
add one cup of washed and drained rìce and boil until it is
tender. Then rub through a sieve. Add one cup of boiled
cauliflower pulp which has also been rubbed through a sieve.
Thin this mixture to the desired consistency with cream.
Season to taste with salt and white pepper and add the well-
beaten yolks of two eggs mixed with some of the cream. Stir
over the fire until the mixture comes to a boil. Cut some
troflBes in small pieces, mix with the soup, and serve very hot.
84 MR8. SEELY'8 COOK BOOK
Mulliffatawny Boap
Cut up two chickens as for a fricassee, place them in a pan
with one carrot, one onion, one head of celery, and a bouquet.
Cover with a good broth made of veal, and when the chicken ìb
almost done, strain them off luto a sieve, saving their broth in
a basin. Plunge the pieces of chicken in cold water to blanch
them, drain, and set away for future use. Now cut four large
onions in half, remove the root part, and again cut them into
slices. Place in a pan with four ounces of butter, a carrot, and
two heads of celery cut in small pieces. Fry these until the
onion is nearly melted, then stir in as much flour as will suffice
to thicken the quantity of soup you wish to make. Stir this
on the fire for a few minutes, and after stirring in one teaspoon-
f ul of curry powder and the same quantity of curry paste,
gradually add the broth the chickens were boiled in and as much
more veal broth as desired to make the required amount. When
it Comes to a boil, set it at one side of the rango to clarify or
settle. Rub it through a wet cloth and pour it over the pieces
of chicken. Half an hour before dinner, stir the soup over the
fire until it comes to a boil, then set it to one side and boil it
slowly for ten minutes. By that time the chicken will be done.
Skim the soup, and after tastiug it to determine the seasoning,
serve it with plain boiled rice in a separate dish.
Puree of Gkune