Clean, wash and drain a pint of fresh sorrel, then chop
very fine and cook for five minutes in two tablespoons of
butter. Stir in two tablespoons of flour, salt and pepper,
and add slowly a pint of hot water. Simmer a little while,
then strain into a double boiler over an egg beaten into a
cup of cream and one of milk✪ Sorrel Soup—French. As soon as it is quite hot
serve.
60. SUPPE MIT LEBEREIS— VIENNESE
Scald two slices of calf's liver, chop fine and rub through
a sieve. Soak a slice of bread in milk and squeeze dry.
Rub to a paste with three tablespoons of butter, add the
liver and season highly with salt, paprika and teaspoon of
onion juice. Add a tablespoon each of dried crumbs and
flour. Have a quart of bouillon at the boiling point, place
the lebereis in a colander over it and rub it through into
the soup. Simmer for five minutes, then add a tablespoon
of chopped chives. The same paste can be rolled into
tiny balls and poached in the bouillon if preferred.
61. SWISS SOUP
Cut two large potatoes into cubes and boil in three pints
of soup stock for fifteen minutes. Add a cup of cheese cut
in smaller cubes, removing from the fire before the cheese
melts. Serve with fried slice of bread in each plate.
62. TAVOUK GUEUNKSIS— TURKISH SOUP
Chop fine and rub through a sieve the breast of a boiled
chicken. Mix it with a cup of pine nuts chopped very fine
28 SOUPS
and rubbed in a mortar. Add to a quart of chicken broth
or hot milk and simmer for fifteen minutes. Season with
salt and paprika.
63. TCHI— A RUSSIAN NATIONAL SOUP
Chop fine half of a small cabbage and a large onion and
fry in dripping for a few moments; stir in two tablespoons
of flour. Cook for three minutes, then add slowly two
quarts of beef stock. Simmer for half an hour, add a few
forcemeat or sausage balls and a wineglass of white wine.
Simmer twenty minutes more and serve.
64. TSORBASSI— RUSSIAN
Cut up two pounds of any kind of white fish and place
in a kettle with soup-greens, chopped, garlic, a kitchen bou-
quet and three pints of hot water. Cover and simmer for
an hour, then strain through a sieve and squeeze the re-
mainder through a cheese cloth to extract all of the juices.
Season highly with salt and cayenne and bring to a boil ;
then sprinkle in two tablespoons of washed rice and boil for
half an hour. Add a cup of shelled shrimps, cut up, and
serve when quite hot.
65, VEAL SOUP— FRENCH
Stir half a cup of bread crumbs into three pints of veal
broth, simmer for fifteen minutes, then pass through a
sieve. Return to the fire, add a cup of parboiled button on-
ions and a chopped hard boiled egg. Season highly with
salt and paprika. Thicken with a tablespoon of roux (No.
137) and, just before serving, stir in a cup of cream✪ Veal Soup—French.
66. WINE SOUP— NORTH GERMAN
Melt a heaping tablespoon each of butter and flour and
cook without browning. Stir in a pint of hot water and
when it thickens add a piece of cinnamon, a few cloves and
zest of a lemon. Simmer a few minutes, then strain into
three cups of white wine. Have ready the yolks of three
eggs beaten with a tablespoon of sugar and pinch of salt.
Pour some of the hot liquid into this slowly, stirring; then
combine all and cook in a double boiler, stirring constantly,
until it is very creamy. Remove from fire at once and serve
with a spoonful of whipped cream✪ Wine Soup—North German in each plate.
Fish and Shell Fish
Page 13 · 3 recipe records on this page
Presented as published in 1915. 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
Clean, wash and drain a pint of fresh sorrel, then chop very fine and cook for five minutes in two tablespoons of butter. Stir in two tablespoons of flour, salt and pepper, and add slowly a pint of hot water. Simmer a little while, then strain into a double boiler over an egg beaten into a cup of cream and one of milk. As soon as it is quite hot serve.
60. SUPPE MIT LEBEREIS— VIENNESE
Scald two slices of calf's liver, chop fine and rub through a sieve. Soak a slice of bread in milk and squeeze dry. Rub to a paste with three tablespoons of butter, add the liver and season highly with salt, paprika and teaspoon of onion juice. Add a tablespoon each of dried crumbs and flour. Have a quart of bouillon at the boiling point, place the lebereis in a colander over it and rub it through into the soup. Simmer for five minutes, then add a tablespoon of chopped chives. The same paste can be rolled into tiny balls and poached in the bouillon if preferred.
61. SWISS SOUP
Cut two large potatoes into cubes and boil in three pints of soup stock for fifteen minutes. Add a cup of cheese cut in smaller cubes, removing from the fire before the cheese melts. Serve with fried slice of bread in each plate.
62. TAVOUK GUEUNKSIS— TURKISH SOUP
Chop fine and rub through a sieve the breast of a boiled chicken. Mix it with a cup of pine nuts chopped very fine
and rubbed in a mortar. Add to a quart of chicken broth or hot milk and simmer for fifteen minutes. Season with salt and paprika.
63. TCHI— A RUSSIAN NATIONAL SOUP
Chop fine half of a small cabbage and a large onion and fry in dripping for a few moments; stir in two tablespoons of flour. Cook for three minutes, then add slowly two quarts of beef stock. Simmer for half an hour, add a few forcemeat or sausage balls and a wineglass of white wine. Simmer twenty minutes more and serve.
64. TSORBASSI— RUSSIAN
Cut up two pounds of any kind of white fish and place in a kettle with soup-greens, chopped, garlic, a kitchen bouquet and three pints of hot water. Cover and simmer for an hour, then strain through a sieve and squeeze the remainder through a cheese cloth to extract all of the juices. Season highly with salt and cayenne and bring to a boil ; then sprinkle in two tablespoons of washed rice and boil for half an hour. Add a cup of shelled shrimps, cut up, and serve when quite hot.
65, VEAL SOUP— FRENCH
Stir half a cup of bread crumbs into three pints of veal broth, simmer for fifteen minutes, then pass through a sieve. Return to the fire, add a cup of parboiled button onions and a chopped hard boiled egg. Season highly with salt and paprika. Thicken with a tablespoon of roux (No. 137) and, just before serving, stir in a cup of cream.
66. WINE SOUP— NORTH GERMAN
Melt a heaping tablespoon each of butter and flour and cook without browning. Stir in a pint of hot water and when it thickens add a piece of cinnamon, a few cloves and zest of a lemon. Simmer a few minutes, then strain into three cups of white wine. Have ready the yolks of three eggs beaten with a tablespoon of sugar and pinch of salt. Pour some of the hot liquid into this slowly, stirring; then combine all and cook in a double boiler, stirring constantly, until it is very creamy. Remove from fire at once and serve with a spoonful of whipped cream in each plate.
Fish and Shell Fish
Records on this page
Sorrel Soup—FrenchVeal Soup—FrenchWine Soup—North German