Cauliflower Soup

Ingredients

• Cut large parboiled cauliflower
• 2 large onions
• heart of a stalk of celery
• 1 glass of Madeira wine
• 2 beaten yolks of eggs
• enough cream to make whole thickness of rich cream
• seasoned as for table
• seasoned as for table

Method

1. 1

   Fry cauliflower, onions, and celery in hot Crisco until golden.

2. 2

   Remove to drain.

3. 3

   In a stewpan, add stock and simmer vegetables until tender.

4. 4

   Stir in Madeira wine, then beaten yolks and cream.

5. 5

   Simmer but do not boil.

6. 6

   Serve with small dice-shaped pieces of toast.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 126. The excerpt below is the record exactly as published.

Cauliflower Soup Roast Beef, Brown Gravy Oven-Panned Potatoes Creamed Carrots Celery and Green Pepper Salad Coffee *Cauliflower Soup—Cut large par- boiled cauliflower into thick slices, also 2 large onions and heart of a stalk of celery. Fry these in hot Crisco. When done to a golden color, remove them from pan to drain. Have ready stewpan of chicken and veal stock, ready seasoned as for table, then place in slices of cauli- flower, onions, and celery, and allow them to simmer until vegetables can be broken with 2 forks. Add to this 1 glass of Madeira wine. Pull stewpan aside, and stir in 2 beaten yolks of eggs, and enough cream to make whole thickness of rich cream

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