Cauliflower Soup a la Spagna

Ingredients

• Take a large cauliflower
• cut a turnip
• a carrot
• a small onion
• two cloves
• six ounces of butter
• some good fish stock
• a puree of split peas
• some fried dice-shaped sippets

Method

1. 1

   Boil the cauliflower and divide it into branches.

2. 2

   Cut turnip and carrot into small pieces.

3. 3

   Add truffle and celery, boil, drain, and place in a stewpan with butter, onion, salt, and pepper.

4. 4

   Add fish stock and simmer gently.

5. 5

   Remove onion, mix with split pea puree, place vegetables in a tureen, pour soup over, and serve hot.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Cauliflower Soup a la Spagna Take a large cauliflower, boil, and divide it into neat little branches ; cut a turnip and a carrot into small egg-shaped pieces the size of olives. Add a sliced truffle and some sliced celery, and boil ; then drain and place them in a stewpan with six ounces of SOUP 7 butter, a small onion, two cloves, with salt and pepper to taste. x\dd some good fish stock and let all simmer together very gently. When the onion is soft, take it out. Have ready a puree of split peas, which stir into some clear fish stock. Place the vegetables in the tureen^ with some fried dice-shaped sippets. Pour the soup over and serve very hot. Cock-a-leekie Wash one dozen leeks, and cut them into Julienne strips ; also have the water a chicken has been boiled in, and take the breast of the chicken and cut it into tJiin strips. Have ready two quarts of the chicken broth. Let it boil fast. Add the leek strips and let them boil for three hours ; then add the strips of fowl and let all slowly boil up. If a puree is desired, the leeks must be rubbed through a fine sieve, boiled up, and cream added. Her Majesty's Soup Take some poultry giblets that have been well washed and scrubbed, and put them into a stewpan with boiling water, to blanch for five minutes, and put them into cold water ; then take them out and put them into a quart of white stock, with two onions, one carrot, one turnip, one bouquet garni, two cloves, and some mignonette pepper ; let the whole boil for two hours, skimming occasionally. Mix a table- spoonful of flour with a little cold stock, put it into a 8 COOKERY A LA MODE clean stewpan with an ounce of butter, and let it cook for a few minutes ; then add the stock, in which has been put a dust of cayenne, six drops of lemon- juice and a dessert-spoonful of Victor sauce. Let the whole boil up, and strain into the tureen. Genoa Soup Wash thoroughly a moderate-sized bunch of borage, two large cabbage lettuces, and a beetroot, and cut them up. Dissolve four ounces of butter in

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