Carlsbad Soup

Ingredients

• 3 pints rich clear stock
• 1 or 2 truffles
• 3 tablespoonfuls of cooked rice
• 18 French plums
• a little cream
• salt and pepper
• veal forcemeat

Method

1. 1

   Stew the plums in water until soft, and carefully remove the stones.

2. 2

   Take a ½ lb. of forcemeat and mix with a little cream and fill the cavities of the plums with it very neatly.

3. 3

   Put them into a small stew pan and pour over enough stock to cover, and simmer for ten minutes; drain them, shred the truffles finely and put them with the plums and the rice into a soup tureen.

4. 4

   Have the stock quite boiling, pour it over the plums, &c., and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 31. The excerpt below is the record exactly as published.

CARLSBAD SOUP. 3 pints rich clear stock 1 or 2 truffles 3 tablespoonfuls of cooked rice 18 French plums a little cream salt and pepper veal forcemeat

Cook this with the app: pantry check, scaling, and the assistant.