Peel tomatoes and cut in two; remove seeds. Take a stew-
pan to hold four quarts of liquid, put therein two ounces of but-
ter, one onion finely chopped and melt together for three min-
utes to heat only but not to color, otherwise the soup will be
spoiled, adding one teaspoonful of castor sugar, and a little
salt; remove from the fire and add large tablespoonful of flour.
Drop all the tomatoes into the mixture, mix well together with
two tablespoonfuls of Mirepoix. Then add two quarts of meat
stock✪ Tomato Soup (commonly called Portugaise) (not clarified), boil briskly, stirring all the while, then
allow to boil gently for one hour. Skirn off grease from time
to time and then pass through very fine sieve, return to stew-
pan, season with pepper and salt or Tabasco, and if not thick
enough a little arrow-root or fecule diluted in a little cold
water will slightly thicken and add to the smoothness.
io STANDARD COOKERY.
If color not rich enough, add cochineal, drop by drop, until
deep enough, bring to boil and serve.
This may be improved by adding the crushed carcase of
a chicken to the soup ten minutes before serving, enriching
the flavor to a remarkable degree.
Artichoke Soup (commonly called Creme d' Artichoke or Pal-
estine Soup).
METHOD OF COOKING ARTICHOKES. — Peel eighteen good-
sized Jerusalem Artichokes, previously well-washed. Place
one tablespoon of salt into a stewpan holding four quarts.
Add one good tablespoonful of flour, juice of one lemon or a
tablespoonful of white vinegar, or both may be used. Grad-
ually pour on three quarts of water, place artichokes into this
and boil gently. A freshly-peeled artichoke usually takes
thirty-five minutes to cook slowly. When they are soft they
are cooked.
This is the best way to cook artichokes, whether required as
a dressed vegetable or for soup. This method preserves the
purity of color and flavor. If not all used keep in the liquor.
To PREPARE THE SOUP. —
For ten persons: put two ounces of butter, one small onion
chopped, fry together until soft but not colored. Remove from
fire and add two tablespoonfuls of flour, two quarts of hot
water, two tablespoonfuls of Mirepoix, and bring all to boil,
briskly stirring all the while. Place the boiled artichokes in
'this mixture, allow to boil for a quarter of an hour, pass
through very fine sieve and return liquor to clean stewpan, add-
ing three yolks of eggs and three tablespoonfuls of cream,
previously stirred together. One tablespoonful of sugar with
salt and pepper to taste. A little Tabasco may be added in-
stead of the pepper if preferred✪ Artichoke Soup.
Serve with croutons in usual way. This is a soup made un-
der the superintendence of all the great Chefs, but the recipe
for which is rarely published.
Consomm6 Ambassadeur.
Have one quart of boiling consomme ready. Take three dif-
ferent kinds of royale, cold, consisting of truffle puree, tomato
puree, and puree of peas, each of which should have been
poached in a dariole-mold. Cut the royales into regular dice
and put them in the soup-tureen with one tablespoonful of
chicken fillet. Pour the boiling consomme over these garnishes
and serve at once.
STANDARD COOKERY. 11
Palestine Soup or Puree of Artichokes (another method). ✪ Palestine Soup or Puree of Artichokes
Page 11 · 3 recipe records on this page
Presented as published in 1912. 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
Peel tomatoes and cut in two; remove seeds. Take a stewpan to hold four quarts of liquid, put therein two ounces of butter, one onion finely chopped and melt together for three minutes to heat only but not to color, otherwise the soup will be spoiled, adding one teaspoonful of castor sugar, and a little salt; remove from the fire and add large tablespoonful of flour. Drop all the tomatoes into the mixture, mix well together with two tablespoonfuls of Mirepoix. Then add two quarts of meat stock (not clarified), boil briskly, stirring all the while, then allow to boil gently for one hour. Skim off grease from time to time and then pass through very fine sieve, return to stewpan, season with pepper and salt or Tabasco, and if not thick enough a little arrow-root or fecule diluted in a little cold water will slightly thicken and add to the smoothness.
If color not rich enough, add cochineal, drop by drop, until deep enough, bring to boil and serve.
This may be improved by adding the crushed carcase of a chicken to the soup ten minutes before serving, enriching the flavor to a remarkable degree.
Artichoke Soup (commonly called Creme d' Artichoke or Palestine Soup).
METHOD OF COOKING ARTICHOKES. — Peel eighteen goodsized Jerusalem Artichokes, previously well-washed. Place one tablespoon of salt into a stewpan holding four quarts. Add one good tablespoonful of flour, juice of one lemon or a tablespoonful of white vinegar, or both may be used. Gradually pour on three quarts of water, place artichokes into this and boil gently. A freshly-peeled artichoke usually takes thirty-five minutes to cook slowly. When they are soft they are cooked.
This is the best way to cook artichokes, whether required as a dressed vegetable or for soup. This method preserves the purity of color and flavor. If not all used keep in the liquor.
To PREPARE THE SOUP. —
For ten persons: put two ounces of butter, one small onion chopped, fry together until soft but not colored. Remove from fire and add two tablespoonfuls of flour, two quarts of hot water, two tablespoonfuls of Mirepoix, and bring all to boil, briskly stirring all the while. Place the boiled artichokes in 'this mixture, allow to boil for a quarter of an hour, pass through very fine sieve and return liquor to clean stewpan, adding three yolks of eggs and three tablespoonfuls of cream, previously stirred together. One tablespoonful of sugar with salt and pepper to taste. A little Tabasco may be added instead of the pepper if preferred.
Serve with croutons in usual way. This is a soup made under the superintendence of all the great Chefs, but the recipe for which is rarely published.
Consomm6 Ambassadeur.
Have one quart of boiling consomme ready. Take three different kinds of royale, cold, consisting of truffle puree, tomato puree, and puree of peas, each of which should have been poached in a dariole-mold. Cut the royales into regular dice and put them in the soup-tureen with one tablespoonful of chicken fillet. Pour the boiling consomme over these garnishes and serve at once.
Palestine Soup or Puree of Artichokes (another method).
Records on this page
Tomato Soup (commonly called Portugaise)Artichoke SoupPalestine Soup or Puree of Artichokes