Creme Ferneuse
From With a saucepan over the sea, 1902
Serves 6
From Paris.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 9. The excerpt below is the record exactly as published.
a piece of celery, parsley, and thyme, in 3 j^ quarts of water for 4 hours. Take out the meat, remove the bones, put the meat, cut up, back in the soup, and set aside until next day. Skim off the fat — clarify it, as directed for frying or braising — strain the soup, add suflSi- cient flour and butter to thicken it, the meat, i glass of sherry, salt, pepper, and i cup of hot cream. REGENT'S SOUP. (England.) Add to the bones, stuffing, gravy, and trimmings of cold roast duck or game, 2 quarts of beef stock, I carrot, i onion, i turnip, i head of celery all II With a Saucepan over the Sea |- I ■■■■--■■■■ ^B I - - _ cut up, 4 ounces of barley, parsley, thyme, and a clove. Simmer 2 hours, press through a sieve, season to taste, add the pounded yolks of 3 hard- boiled eggs, half a cup of boiling milk, and a glass of sherry. PEPPER-POT. This dish is peculiar to Spain, but it was imported to Jamaica, whence the negroes took the recipe north. In Philadelphia, there are several small restaurants, kept by darkies who are famous for pepper-pot. To 3 quarts of water add i pint of vegetables, cut up, any kinds, mixed, you happen to have, in equal parts, using beans, peas, celery, carrots, onions, rice, lettuce, etc., also potatoes, add i pound of mutton, i pound of salt pork, and i pound of honeycomb tripe, cut up and fried in butter or suet, i bayleaf, i clove, parsley, thyme, and sweet marjoram. Cook, closely covered, 3 hours. Set aside to cool, remove the fat, thicken with flour and butter and yolk of an egg, add salt and pepper, and serve very hot. CLEAR GAME SOUP. (Poland.) Cut up a calf's foot, add the bones and scraps and gravy of any cold game, duck, or rabbit, 2 ounces of chopped ham, i onion, 2 carrots, parsley, thyme, a bayleaf, a bit of mace, and a piece of celery. 12 With a Saucepan over the Sea Cook it with 2 quarts of water for 3 hours. Strain and clarify it with white of an egg, add salt, pepper, a glass of sherry, i hard-boiled egg, and i lemon, sliced. PIGEON BROTH. (Boulogne.) Lard and roast 4 fine pigeons, cut up the meat and put the bones and gravy in i quart of stock to cook. Chop the meat, with one onion, i pound of bread-crumbs soaked in milk, and i ounce of butter. Add to the rest and cook i hour. Press through a sieve, add i tablespoonful of port or sherry, salt, pepper, and some slices of toasted bread. LOBSTER MULLIGATAWNY. (England.) Cook 2 ounces of chopped ham, i carrot, i onion, i bayleaf, some parsley, i ounce of butter. Add two pounds of boiled lobster, cut into dice, I quart of veal stock, i spoonful of sherry, i ounce of flour mixed with i ounce of butter, a table- spoonful of curry powder, then cook yi hour. Add the yolks of 2 eggs and J^ cup of hot cream, press through a sieve, and serve with a dish of boiled rice. LENTEN BROTH (as made in the convents of France and Austria). Cook 2 pounds of flounders or any white fish, cut up, with I carrot, i onion, i turnip, 2 pieces of 13 With a Saucepan over the Sea celery, and a bunch of herbs, with i quart of water, for 2 hours. Take out the fish, remove skin and bones, and put the fish back again, add i pint of boiling milk, mixed with flour and butter, the yolk of an egg and juice of a lemon, salt, pepper, and nutmeg. Press through a sieve and serve hot. FISH BROTH (as made in Sweden). Take the water in which a large fresh fish has been boiled, add any scraps or gravy, left over; re- duce by boiling to i quart. Strain it, add i leek, 6 potatoes, i carrot, cut up, a bayleaf, and some parsley. Simmer for ^ hour, add i pint of hot white stock, salt, pepper, a tablespoonful of sherry, and 12 oysters. Cook ten minutes more and serve. TURKEY SOUP. (Rouen.) Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, i cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, J^ cup of boiling milk, mixed with a little butter and flour, and press through a sieve. TCHI. (Russian Soup.) Make i pound of sausage meat into small balls and fry them brown. Chop 2 large onions and 14 With a Saucepan over the Sea the heart of a cabbage, fry them in butter or suet, add 2 ounces flour, salt, pepper, parsley, and 3 pints of stock. Cook i hour, add the sausage balls, and i glass of tarragon vinegar. CRECY SOUP. (Flanders.) The Prince of Wales always eats a bowl of this every 26th of August, in memory of his ancestor, the Black Prince, and the battle of Crecy. Wash, scrape, and slice 12 fine young carrots; cook in I ounce of butter with i spoonful of chopped ham or bacon, i onion, i turnip, a bay- leaf, parsley, and sweet marjoram. Stir while cook- ing, add I quart of stock, simmer two hours. Press through a sieve, add salt, pepper, and nut- meg and croutons. CONSOMME RACHEL. (France.) This soup was created for the great actress who, like most people of genius, was a ionne fourchette. Mix I cup of finely chopped and cooked chicken with sufficient white stock to make a paste. Season It and cook, like a custard, in a pan of water. Then cut in squares. Heat i quart of consomme with a thickening of flour and butter, i ounce of each, and the yolk of an egg and j4 cup of cream. Add salt, pepper, the chicken custard, and 2 tablespoon- fuls of cooked green peas. IS With a Saucepan over the Sea POT AGE REUNION (invented for a banquet of a peace congress). Boil I pound of cooked salmon In 2 quarts of white stock for }i hour. Add salt and pepper and a blending of i cup of milk, some flour, butter, and yolk of an egg. Cook carefully ten minutes longer; add i tablespoonful chopped parsley, a little nutmeg and salt. Press through a sieve, add 2 dozen small cooked oysters, and serve at once. CREME FERNEUSE. (Paris.) Peel and shred 4 large onions, 2 leeks, a bunch of herbs, 2 ounces ham or bacon, and fry in 2 ounces butter. Add 2 ounces boiled rice, i quart milk, and i quart of veal stock. Cook 20 minutes, add I piece of celery, 4 peeled and sliced potatoes, the same amount of turnips, and simmer i)4 hours. Add I cup of boiling clam or oyster juice, salt, and pepper
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