Indian Soup

Ingredients

• a couple of fowls
• two ounces of sweet almonds
• the yolks of four hard-boiled eggs
• three ounces of breadcrumbs
• soaked in milk
• two ounces of grated Parmesan
• a little flour

Method

1. 1

   Pound the white meat of roasted fowls with almonds, egg yolks, pepper, and salt.

2. 2

   Mix soaked breadcrumbs and Parmesan, pound, and pass through a sieve.

3. 3

   Add flour, form small balls, and boil in butter and water.

4. 4

   Drain and place in a soup tureen, pouring over clear soup.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Indian Soup Take the white meat from a couple of fowls which have been roasted and well basted with butter, pound it in a mortar with two ounces of sweet almonds, the yolks of four hard-boiled eggs, pepper and salt to taste. Then take three ounces of bread- crumbs soaked in milk and mix with them two SOUP 9 ounces of grated Parmesan ; when these are tho- roughly pounded and mixed, pass through a sieve, add a Httle flour, and when well mixed make this paste into very small balls and boil them in butter and water ; drain and place them in a soup tureen and pour over very good clear soup. Kidney Soup k la Auckland Cut an ox kidney into thin slices, season these with salt and pepper, dredge a little flour

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