38. When the water is quite boiling, we stand the little
gallipot in it.
N.B. — The water must not quite reach the paper with which the gallipot is
covered.
39. We draw this saucepan to the side of the fire, and
let it simmer for a quarter of an hour.
N.B. — It must not boil or the custard will be spoiled.
Lessons on Making Soup. — Clear Soup. 173
40. We take the gallipot out of the saucepan, take off
the buttered paper, and turn the custard out on to a plate
to cool.
41. We cut the custard into small pieces the shape of
diamonds.
42. Just before serving, we pour the soup into the hot
tureen, and add the savoury custard to the soup.
174 National Training School for Cookery.
SOUPS.
Lesson No. 2.
NGREDIENTS.
1 pint of white stock
1 oz. of tapioca
Yolks of 2 eggs
1 gill of cream or good milk
s. d.
o 7\
o 1
O 2
Salt
J
o 6
Time required (the stock should be made the day before), about a quarter of
Now we will show you how to make Tapioca Cream.
1. We take one pint of white stock (see " Lesson on
Stock,") and pour it in a stewpan.
2. We put the stewpan on the fire to boil.
3. We take one ounce of prepared crushed tapioca.
4. When the white stock boils, we stir in gradually the
tapioca.
5. We move the saucepan to the side of the fire, and let
it all simmer until the tapioca is quite clear.
6. Now we must prepare the liaison.
7. We put the yolks of two eggs in a basin, and add
to them one gill (or quarter of a pint) of cream or good
milk.
8. We just stir it with a wooden spoon, and then pour
the mixture through a strainer into another basin.
9. When the stock is quite boiling, we add it by degrees
to the liaison, stirring well all the time.
N.B. — We must be careful that the eggs do not curdle.
an hour.
Lessons on Making Soup. — Tapioca Cream. 175
10. We add salt✪ Tapioca Cream to the soup, according to taste, and pour
the soup back into the stewpan.
11. We place the stewpan on the fire for three minutes,
stirring all the time.
N.B. — It must not boil, or it would curdle.
For serving, we pour it into a hot soup tureen.
i/6 National Training School for Cookery.
SOUPS.
Lesson No. 3.
BONNE FEMME SOUP.
Average cost of "Bonne Femme Soup " (one pint and a half).
INGREDIENTS.
s. d.
2 small lettuces o 2
2 leaves of sorrel o 1
4 sprigs of tarragon o 1
4 sprigs of chervil o 1
\ a cucumber o 4
\ oz. of butter o ok
Salt ) I
1 saltspoonful of sugar J 0 °4
i£ pint of white stock o io|
The yolks of 3 eggs o 3"
1 gill of cream or milk o 6
The crust of a French roll o 1
2 6±
Time required, about half an hour. ( The stock shotild be made the day before,)
Now we will show you how to make Bo?me Femme Soup.
1. We take two small lettuces, two leaves of sorrely fou,'
sprigs of t^rrago?iy four sprigs of chervil, and wash them
well in coid water.
2. We take these vegetables and herbs out of the water,
put them upon a board, and shred them finely.
3. We take a citatniber and cut it in half.
4. We peel half the cucumber, and cut it up in thin
slices, and then shred it with a sharp knife.
5. We put half an ounce of butter in a stewpan, and put
it on the fire to melt.
6. We place all the shredded vegetables and herbs in the
stewpan to sweat for five minutes. ✪ Bonne Femme Soup
Page 70 · 2 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
38. When the water is quite boiling, we stand the little gallipot in it.
N.B. — The water must not quite reach the paper with which the gallipot is
covered.
39. We draw this saucepan to the side of the fire, and
let it simmer for a quarter of an hour.
N.B. — It must not boil or the custard will be spoiled.
Lessons on Making Soup. — Clear Soup. 173
40. We take the gallipot out of the saucepan, take off the buttered paper, and turn the custard out on to a plate to cool.
41. We cut the custard into small pieces the shape of diamonds.
42. Just before serving, we pour the soup into the hot tureen, and add the savoury custard to the soup.
174 National Training School for Cookery.
Lesson No. 2.
1 pint of white stock
1 oz. of tapioca
Yolks of 2 eggs
1 gill of cream or good milk
s. d. o 7\
o 1
O 2
Salt
J
o 6
Time required (the stock should be made the day before), about a quarter of
Now we will show you how to make Tapioca Cream.
1. We take one pint of white stock (see " Lesson on Stock,") and pour it in a stewpan.
2. We put the stewpan on the fire to boil.
3. We take one ounce of prepared crushed tapioca.
4. When the white stock boils, we stir in gradually the tapioca.
5. We move the saucepan to the side of the fire, and let it all simmer until the tapioca is quite clear.
6. Now we must prepare the liaison.
7. We put the yolks of two eggs in a basin, and add to them one gill (or quarter of a pint) of cream or good milk.
8. We just stir it with a wooden spoon, and then pour the mixture through a strainer into another basin.
9. When the stock is quite boiling, we add it by degrees to the liaison, stirring well all the time.
N.B. — We must be careful that the eggs do not curdle.
an hour.
Lessons on Making Soup. — Tapioca Cream. 175
10. We add salt to the soup, according to taste, and pour the soup back into the stewpan.
11. We place the stewpan on the fire for three minutes, stirring all the time.
N.B. — It must not boil, or it would curdle.
For serving, we pour it into a hot soup tureen.
i/6 National Training School for Cookery.
Lesson No. 3.
BONNE FEMME SOUP.
Average cost of "Bonne Femme Soup " (one pint and a half).
s. d.
2 small lettuces o 2
2 leaves of sorrel o 1
4 sprigs of tarragon o 1
4 sprigs of chervil o 1
\ a cucumber o 4
\ oz. of butter o ok
Salt ) I
1 saltspoonful of sugar J 0 °4
i£ pint of white stock o io|
The yolks of 3 eggs o 3"
1 gill of cream or milk o 6
The crust of a French roll o 1
2 6±
Time required, about half an hour. ( The stock shotild be made the day before,)
Now we will show you how to make Bo?me Femme Soup.
1. We take two small lettuces, two leaves of sorrely fou,' sprigs of t^rrago?iy four sprigs of chervil, and wash them well in coid water.
2. We take these vegetables and herbs out of the water, put them upon a board, and shred them finely.
3. We take a citatniber and cut it in half.
4. We peel half the cucumber, and cut it up in thin slices, and then shred it with a sharp knife.
5. We put half an ounce of butter in a stewpan, and put it on the fire to melt.
6. We place all the shredded vegetables and herbs in the stewpan to sweat for five minutes.
Records on this page
Tapioca CreamBonne Femme Soup