German Asparagus Soup

Ingredients

• two quarts of good white soup
• salt
• pepper
• a little flour
• one hundred heads of asparagus
• the yolks of three eggs

Method

1. 1

   Make white soup, season, and thicken with flour mixed in milk.

2. 2

   Add cut asparagus and boil until tender.

3. 3

   If richer soup is desired, add beaten yolks of eggs before serving.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 588. The excerpt below is the record exactly as published.

a little flour and butter. Put it into a saucepan, and stir into it a table-spoonful of finely-minced parsley, a table-spoonful of port, twenty di-ops of the essence of anchovies, a dessert-spoonful of walnut ketchup, and as much pounded mace us will stand on a thi-eepenny piece. Boil for five or six minutes, stirring all the time, and serve in a tm-een. Time, twenty minutes. Probable cost, exclusive of the port, Gd. for this quantity. Sufficient for rather more than half a pint of sauce. Genoises de Nouilles (sometimes called Genoises a laReine). — Beat thoroughly the yolks of four eggs, and mix with them as much dried flour as will make a thick batter. Divide this into four parts, and roll each out as thin as possible. By the time all are rolled, the first one will be sufficiently dry to be cut into small strips, as thin as twine. Spread them on writing paper, and place them before the fire to dry. Drop them into a pint and a half of boil- ing milk, with six ounces of butter, six ounces of sugar, a pinch of salt, aud the finely-grated rind of a large lemon. Simmer gently for thirty-five minutes, when the mixture should be a thick batter. It must be well stirred, par- ticularly at first, to prevent it forming into lumps. Pour it out, and, as it cools, add the yolks of six eggs, well beaten. Butter a baking- tin, and pour the paste smoothly and evenly over it, making it about a quarter of an inch in thickness. Bake in a moderate oven until lightly browned. "When it is sufficiently cooked, divide it into two parts, spread a little jam over one half, turn the other half upon it, stamp out in fancy shapes with a cutter, and pile the genoises in a dish. This mixture is very good baked in tartlet tins, and eaten while hot. It does not improve with keeping. Time, twenty minutes to bake. Probable cost, 2s. for this quantity. George Pudding. See Geneva Pudding (sometimes called George Pudding) . George the Pourth's Punch.— Take a quarter of a pound of sugar in large lumps, and rub them upon one lemon and two Seville oranges, till all the yellow is rubbed oft". Put them into a large punch bowl, with the juice and pulp of the oranges and lemon, leave the sugar to soak a little while, then mix it thoroughly with the juice, and a cupful of boiling water, and stir untU nearly cold. Add half a pint of pine-apple sjTup, one pint of strong green tea, one large glass of maraschino. two table-spoonfuls of arrack, three table- spoonfuls of Jamaica rum, one pint of pale brandy, and one bottle of champagne. Strain, and serve. A little more sugar may be required, but this will depend on the acidity of the fruit. Time, one hour to prepare. Sufficient for three quarts of punch. German Asparagus Soup,— Make two quarts of good white soup, either from bones or fresh meat {see Stock). Season it with salt and pepper, and thicken with a little fiour, mixed in milk till it is of Jie consistence of cream. Cut the green part of one hundred heads of asparagus into pieces, thi-ee-quarters of an inch long, put them into the soup, and boil until they are tender, but they must not be over- cooked. If it is desired that the soup should be a little richer, add the yolks of three eggs

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