Slice one-fourth of a Swedish turnip, sweat it in fresh
butter, and keep it stirring with a wooden spoon to colour it
equally of a light brown ; then let it simmer in some broth
for nearly two hours, and rub it through a tammy; add
broth of fowl prepared in the usual manner ; skim the
puree to clarify it, and add a pinch of sugar. Serve with
it fried bread✪ Turnip Soup on a plate separately.
39. Tomato Soup.
Boil some tomatoes and pass them through a sieve.
Brown some butter with a dessert-spoonful of flour. Pour in
some stock; then put in the tomatoes, with pepper and salt.
When the whole has boiled up thoroughly, add a wineglassful
of pale sherry and a small quantity of Nepaul pepper, pour
the whole on to some crusts which you have fried in butter✪ Tomato Soup,
and serve.
40. Haricot Beau Soup k la Coude.
Pick and wash three pints of dried red haricots, and stew
them with a plump young partridge as you would lentils
(No. 41); skim, and when the partridge is done, take it out,
with the ham and roots. Rub the puree through a tammy,
93 THE THOROUGH GOOD COOK.
put it into a stew-pan with broth of fowl, and a Httle
pepper ; leave it, when boiling, at the corner of the stove to
clarify for two hours, and serve with it some fried bread✪ Haricot Beau Soup à la Coude,
separately.
41. Lentil Soup.
Pick and wash three f)ints of lentils, which put in a soup-
pot, with a slice of lean ham blanched, a partridge, a carrot,
a turnip, an onion, two leeks, and a head of celery, tied
together ; add the necessary stock✪ Lentil Soup, and let it boil slowly for
three hours ; take out the roots, the partridge, and the ham,
rub the lentils through a sieve, and add some broth to the
puree ; set it on to boil, and afterwards place it at the corner
of the stove to clarify it by taking the scum and grease that
is thrown up to the side. When serving, pour it into the
tureen with some bread cut into dice and fried in butter.
42. More Vegetable Soups.
Under this head, which in the French kitchen com-
prehends a variety of soups from green vegetables, roots, and
pulse, the Scotch nettle-kale and pan-kale might be included,
and also the Welsh leek porridge, when made w^ithout meat.
These mild, healthful, and even elegant soups are not neces-
sarily " meagre ; " the main object of the cook is to have
them invariably of a fine, clear, pale green colour, which
is obtained by the expressed juice of spinach, parsley, green
onions, or peashell-liquor, using the colouring ingredient most
suitable to the nature of the soup. Vegetable soups require a
reasonable amount of pepper (" for the stomach's sake "), and,
as I have said, are generally improved by a spice of cayenne.
They will not keep for very long. If the vegetables are bitter,
a morsel of sugar will help to correct that flavour.
SOUPS. 97
43. The Basis of Fish Soups. ✪ Fish Soup
Page 64 · 5 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
Slice one-fourth of a Swedish turnip, sweat it in fresh butter, and keep it stirring with a wooden spoon to colour it equally of a light brown ; then let it simmer in some broth for nearly two hours, and rub it through a tammy; add broth of fowl prepared in the usual manner ; skim the puree to clarify it, and add a pinch of sugar. Serve with it fried bread on a plate separately.
39. Tomato Soup.
Boil some tomatoes and pass them through a sieve. Brown some butter with a dessert-spoonful of flour. Pour in some stock; then put in the tomatoes, with pepper and salt. When the whole has boiled up thoroughly, add a wineglassful of pale sherry and a small quantity of Nepaul pepper, pour the whole on to some crusts which you have fried in butter, and serve.
40. Haricot Beau Soup à la Coude.
Pick and wash three pints of dried red haricots, and stew them with a plump young partridge as you would lentils (No. 41); skim, and when the partridge is done, take it out, with the ham and roots. Rub the puree through a tammy,
put it into a stew-pan with broth of fowl, and a little pepper ; leave it, when boiling, at the corner of the stove to clarify for two hours, and serve with it some fried bread, separately.
41. Lentil Soup.
Pick and wash three pints of lentils, which put in a souppot, with a slice of lean ham blanched, a partridge, a carrot, a turnip, an onion, two leeks, and a head of celery, tied together ; add the necessary stock, and let it boil slowly for three hours ; take out the roots, the partridge, and the ham, rub the lentils through a sieve, and add some broth to the puree ; set it on to boil, and afterwards place it at the corner of the stove to clarify it by taking the scum and grease that is thrown up to the side. When serving, pour it into the tureen with some bread cut into dice and fried in butter.
42. More Vegetable Soups.
Under this head, which in the French kitchen comprehends a variety of soups from green vegetables, roots, and pulse, the Scotch nettle-kale and pan-kale might be included, and also the Welsh leek porridge, when made without meat. These mild, healthful, and even elegant soups are not necessarily " meagre ; " the main object of the cook is to have them invariably of a fine, clear, pale green colour, which is obtained by the expressed juice of spinach, parsley, green onions, or peashell-liquor, using the colouring ingredient most suitable to the nature of the soup. Vegetable soups require a reasonable amount of pepper (" for the stomach's sake "), and, as I have said, are generally improved by a spice of cayenne. They will not keep for very long. If the vegetables are bitter, a morsel of sugar will help to correct that flavour.
43. The Basis of Fish Soups.
Records on this page
Turnip SoupTomato SoupHaricot Beau Soup à la CoudeLentil SoupFish Soup