and throw them into boiUng broth; add a pint of young
peas, a little sugar and pepper, two large spoonfuls of
flour✪ Autumn Soup, mixed thinly and smooth, with some cold stock ; stir
the broth Anth a tablespoon to render it smooth, and after
boiling it an hour and a half, pour it into the tureen with
crusts dried as usual (see No. 12).
11. Spring Soup (Potage Printauier).
Mix in your broth the white of an egg beaten up with
a little cold beef stock, to clarify it ; after twenty minutes'
boiling, strain it through a napkin, and again set it to
boil, mixing with it the roots and vegetables as follows : —
The red part of a large carrot cut in small sticks half an
inch long with a cutter a quarter of an inch wide, a turnip,
a head of celery, and two leeks cut in the same manner,
with twelve small white onions ; wash and put them into
the boiling broth; then add lettuce, sorrel, and chervil
blanched sufficiently, and serve in a tureen containing three
tablespoonfuls of green peas and three of asparagus tips✪ Spring Soup (Potage Printauier)
blanched ; add a little sugar and some small crusts of a
French roll rasped, cut round three-quarters of an inch
wide, without the least appearance of crumb, and dried in
the hot-closet. A dear soup, but not extravagantly so.
This soup may also be served a la Parisienne, a la Regence,
a la Chasseur, or with small forcemeat balls of fowl or game.
You will perceive that it is fundamentally a Julienne : only
there is a greater variety of vegetables, and tJieij are not
fried.
You will please to observe that I am adhering to my
rule of not using French terms where English ones will
do quite as well ; but when I have to describe a " smart "
dinner for " smart " people, it is necessary to indulge in a
SOUPS. 83
little " cooks' French," which is about the worst French
with which I am acquainted.
12. Sorrel Soup.
Cat and wash a handful of sorrel, a lettuce, and some
chervil ; pass them, with a little fresh bacon scraped, melted,
and strained, through a tammy. The scraped bacon is
cheaper than butter. Place your mixture in a clear meat
stock ; add a pinch of sugar, and skim the soup. Boil
gently for an hour and a half. Just before serving add
four yolks of eggs, with two small pieces of fresh butter✪ Sorrel Soup ;
let it boil up, but keep it stirring, that the egg mixture
may mingle smoothly with it ; serve it, not with toasted
sippets, but with little " crusts " of bread fried in dripping,
but carefully dried in the hot closet, so that they shall be
crisp and not greasy.
13. Green Pea Soup (St. Germain). ✪ Green Pea Soup (St. Germain)
Page 57 · 4 recipe records on this page
Presented as published in 1895. 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
and throw them into boiling broth; add a pint of young peas, a little sugar and pepper, two large spoonfuls of flour, mixed thinly and smooth, with some cold stock ; stir the broth with a tablespoon to render it smooth, and after boiling it an hour and a half, pour it into the tureen with crusts dried as usual (see No. 12).
11. Spring Soup (Potage Printauier).
Mix in your broth the white of an egg beaten up with a little cold beef stock, to clarify it ; after twenty minutes' boiling, strain it through a napkin, and again set it to boil, mixing with it the roots and vegetables as follows : — The red part of a large carrot cut in small sticks half an inch long with a cutter a quarter of an inch wide, a turnip, a head of celery, and two leeks cut in the same manner, with twelve small white onions ; wash and put them into the boiling broth; then add lettuce, sorrel, and chervil blanched sufficiently, and serve in a tureen containing three tablespoonfuls of green peas and three of asparagus tips blanched ; add a little sugar and some small crusts of a French roll rasped, cut round three-quarters of an inch wide, without the least appearance of crumb, and dried in the hot-closet. A dear soup, but not extravagantly so.
This soup may also be served a la Parisienne, a la Regence, a la Chasseur, or with small forcemeat balls of fowl or game. You will perceive that it is fundamentally a Julienne : only there is a greater variety of vegetables, and they are not fried.
You will please to observe that I am adhering to my rule of not using French terms where English ones will do quite as well ; but when I have to describe a " smart " dinner for " smart " people, it is necessary to indulge in a
little " cooks' French," which is about the worst French with which I am acquainted.
12. Sorrel Soup.
Cut and wash a handful of sorrel, a lettuce, and some chervil ; pass them, with a little fresh bacon scraped, melted, and strained, through a tammy. The scraped bacon is cheaper than butter. Place your mixture in a clear meat stock ; add a pinch of sugar, and skim the soup. Boil gently for an hour and a half. Just before serving add four yolks of eggs, with two small pieces of fresh butter ; let it boil up, but keep it stirring, that the egg mixture may mingle smoothly with it ; serve it, not with toasted sippets, but with little " crusts " of bread fried in dripping, but carefully dried in the hot closet, so that they shall be crisp and not greasy.
13. Green Pea Soup (St. Germain).
Records on this page
Autumn SoupSpring Soup (Potage Printauier)Sorrel SoupGreen Pea Soup (St. Germain)