Pan-Pacific cook book

52. POT-AU-FEU— NATIONAL SOUP OF FRANCE Sear a four-pound piece of beef, tied compactly, in a hot pan, then place in a soup kettle and cover with a gallon of water; add the carcass and bones of a fowl, an ox-foot or tail, and any bits of bone or meat and a large kitchen bouquet; bring to a boil slowly, skimming until clear; color slightly in butter two large carrots, a turnip, several branches of celery and a leek ; add to the soup with a small cabbage, quartered, a pepper, a bay-leaf, six cloves, peppercorns and salt ; cover and simmer from three to four hours ; remove the beef and place on a hot platter, after untying; surround with the vegetables and serve with any good sauce; strain the broth through a double wet cheese-cloth. Remove all grease and serve either clear or in any desired way. 53, PUCHERO— NATIONAL SOUP OF THE ARGENTINE (See No. 344.) 54. PUREE OF GARBANZOS Soak a cup of garbanzos (a species of dried Spanish peas), for a few hours in cold water ; put in a soup kettle with a slice of salt pork, or ham, a large onion, sliced, a chile pepper, one or two tomatoes and a kitchen bouquet ; also any remains of chicken bones ; cover with three quarts of water, bring slowly to a boil and simmer until the garbanzos are soft enough to rub through a sieve ; return to the kettle ; season with salt, paprika and a teaspoon of finely chopped mint. Serve piping hot. 55. RAHM SUPPE— -AUSTRIAN Scald together a pint each of veal broth and milk and thicken with roux (137). Add a teaspoon of onion juice, blade of mace, and salt. Simmer half an hour, then stir in a pint of sour cream and pinch of paprika. Heat through and serve with croutons. 56. RASSOLINICK— A RUSSIAN NATIONAL SOUP Slice two potatoes, two salted cucumbers, well washed, and half a beef kidney in thin, uniform or fancy slices ; parboil separately and drain. Bring two quarts of soup stock to a boil; add a tablespoon of tomato catsup, salt, paprika, two tablespoons of pearl barley boiled soft, the cucumbers, potatoes and kidney. Simmer until all are well blended, then thicken with roux (No. 137), and serve in hot soup plates with a tablespoon of thick sour cream added to each plate at the last minute. 57. SOPA CON ALBONDIGAS— MEXICAN Chop a pound and a half of lean beef very fine. Mix it with three green onions, tops and all, several sprigs of fresh mint, several of green sage and of parsley — all chopped very fine separately on a board ; add two whole raw eggs, a tablespoon of lard and season well with pepper and salt. Roll into balls the size of a walnut, dust with flour, drop into two quarts of boiling water and simmer for an hour; then add half a can of tomatoes, boil another hour and stir in two well beaten eggs. Season with pepper and salt and serve. 58. SOPITAS— CHILEAN Cut in halves four slices of stale bread and fry till crisp in color (No. 119). Place in a hot tureen with several sprigs of mint and a teaspoon of vinegar. Beat an egg, add a little salt and cayenne and pour over the toast. Cover all with a quart of boiling beef or mutton broth and serve with a spoonful of grated cheese in each plate. 59. SORREL SOUP— FRENCH