the tomato juice, and also put the shell in; stir over a hot fire until
it comes to a boil; strain through a thick cloth that has been dipped
in cold water; color tomato shade with the red fruit and orange
coloring (the right shade of a tomato). Strain up in cups;
let stand in the icebox until settled; then decorate with a white
daisy and a black daisy. The white daisy is made from hard-
boiled white of egg and the black daisy from truffles with a round
piece of lemon peel✪ Clear Tomato Soup in Cups a la Maria in the centre. Put a little green stem on
each with cream, colored green; then drip carefully some more of
the soup on top. The daisies must look as if floating on the top
of the cup. This soup, when in cups, is served alternately for
luncheon or supper. Whipped cream can be served on top of
each cup instead of garnishing. If the soup is to be served hot,
leave out the gelatine when making. Decorate the hot soup with
a slice of tomato or a slice of hard-boiled egg.
Lamb Broth ( Bouillon d’ Agneau) a la Stockholm
One breast and one neck of lamb (or mutton ). To four pounds
of the meat add two quarts hot water, pepper, and salt✪ Lamb Broth (Bouillon d’ Agneau) a la Stockholm; let come
to a boil; skim; simmer for about two hours, slowly; strain; remove
all the fat. When ready to serve, put in a saucepan and heat.
Garnish with a little cooked rice or barley. The lamb (or mutton)
can be used for a fricassee with the sauce made from milk.
Chicken Broth ( Bouillon de Poulet ) a la Edward
Take a fowl; clean and wash well, put on the stove in hot water
sufficient to cover it; add pepper and salt✪ Chicken Broth (Bouillon de Poulet) a la Edward; when it comes to a
boil, skim; then let simmer from three to four hours — slowly, un¬
covered. Remove all the fat and strain. Serve with little cooked
rice or barley.
Vegetable Soup {Pot age aux Legumes) a la Europeenne
To two quarts rich beef stock, made from different kinds of bones,
cut two cups of different vegetables in macedoine style — such as
carrots, onions, turnips, green peppers, string beans — and add to
the stock; then one cup tomato juice. Simmer until the vegetables
are well done; flavor with sherry✪ Vegetable Soup (Potage aux Legumes) a la Europeenne. The green vegetables should be
cooked separately in a little water, with a speck of baking soda
and salt; drain the water off; add to the soup (with some green
peas, if at handb Add little chopped parsley before serving.
36
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
Potage a la Chasseur
This soup is made with any stock of game that is at hand. Clear
the stock with the white of an egg, half beaten; flavor with sherry.
Garnish with young onions, potatoes cut in almond shapes, and
large dices of tomato.
Winter Vegetable Soup a la Ericsson Hammond
Potage aux Legumes d’Hiver, a la Ericsson Hammond ✪ Winter Vegetable Soup a la Ericsson Hammond
Page 50 · 5 recipe records on this page
Presented as published in 1918. 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
the tomato juice, and also put the shell in; stir over a hot fire until it comes to a boil; strain through a thick cloth that has been dipped in cold water; color tomato shade with the red fruit and orange coloring (the right shade of a tomato). Strain up in cups; let stand in the icebox until settled; then decorate with a white daisy and a black daisy. The white daisy is made from hardboiled white of egg and the black daisy from truffles with a round piece of lemon peel in the centre. Put a little green stem on each with cream, colored green; then drip carefully some more of the soup on top. The daisies must look as if floating on the top of the cup. This soup, when in cups, is served alternately for luncheon or supper. Whipped cream can be served on top of each cup instead of garnishing. If the soup is to be served hot, leave out the gelatine when making. Decorate the hot soup with a slice of tomato or a slice of hard-boiled egg.
Lamb Broth ( Bouillon d’ Agneau) a la Stockholm
One breast and one neck of lamb (or mutton ). To four pounds of the meat add two quarts hot water, pepper, and salt; let come to a boil; skim; simmer for about two hours, slowly; strain; remove all the fat. When ready to serve, put in a saucepan and heat. Garnish with a little cooked rice or barley. The lamb (or mutton) can be used for a fricassee with the sauce made from milk.
Chicken Broth ( Bouillon de Poulet ) a la Edward
Take a fowl; clean and wash well, put on the stove in hot water sufficient to cover it; add pepper and salt; when it comes to a boil, skim; then let simmer from three to four hours — slowly, un¬ covered. Remove all the fat and strain. Serve with little cooked rice or barley.
Vegetable Soup {Pot age aux Legumes) a la Europeenne
To two quarts rich beef stock, made from different kinds of bones, cut two cups of different vegetables in macedoine style — such as carrots, onions, turnips, green peppers, string beans — and add to the stock; then one cup tomato juice. Simmer until the vegetables are well done; flavor with sherry. The green vegetables should be cooked separately in a little water, with a speck of baking soda and salt; drain the water off; add to the soup (with some green peas, if at hand) Add little chopped parsley before serving.
Potage a la Chasseur
This soup is made with any stock of game that is at hand. Clear the stock with the white of an egg, half beaten; flavor with sherry. Garnish with young onions, potatoes cut in almond shapes, and large dices of tomato.
Winter Vegetable Soup a la Ericsson Hammond Potage aux Legumes d’Hiver, a la Ericsson Hammond
Records on this page
Clear Tomato Soup in Cups a la MariaLamb Broth (Bouillon d’ Agneau) a la StockholmChicken Broth (Bouillon de Poulet) a la EdwardVegetable Soup (Potage aux Legumes) a la EuropeenneWinter Vegetable Soup a la Ericsson Hammond