Italian Soup

Ingredients

• some heads of celery
• cabbage
• carrots
• turnips
• leeks
• butter, pepper, and salt
• add stock
• some finely chopped fowl livers
• some previously boiled macaroni
• some grated Parmesan cheese

Method

1. 1

   Chop and simmer vegetables in butter, add stock, fowl livers, and macaroni, then serve.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 5. The excerpt below is the record exactly as published.

Italian Soup (made with milk instead of stock) (Recipe 6). Whitings “a la Orly ” (55). Turnips “ en Roulette” (173). Macaroni “ en Timbale ” (185). Omelet “ a la Soubise ” (226). Maraschino Toast (315). Vanilla Cream Ice (388). Dinner 3. Peasant Soup (made with milk instead of stock) (Recipe 9). Flemish Mackerel (69). Stuffed Artichokes (154a). Risotto a la Napolitaine (204). Cauliflower "au gratin” (140). Cabinet Pudding (309). Fruit Cream Ice (389), Dinner 4. Fonds d’Ai'tichaucls Soup (made with milk instead of stock) (Recipe 13). Skate “ au beurre noir ” (65). Poached Eggs and Tomato Sauce (218). TWENTY-FOUR DIFFERENT DINNERS. 9 Potatoes “ a la Creme ” (136). Frenclr Pancakes (323). Chocolate Cream (335). Anchovy Toast (‘111). Dinner 5. Herb Soup (Recipe 16). Soles, “ Indian way of cooking” (63). Puree of White Haricot Beans (109). Curried Vegetables (187). Caramel Rice Mould (358). Coffee SoufBd (362). Hot Sandwiches (407). Dimier 6. Tomato and Okra Soup (Recipe. 20). Baked Gurnet (82). Purde of Chestnuts (191). Omelet and Tomatoes (225). Vegetable Salad (209). Creme Brulde (cold) (327). Fig Mould (318). Fondue (399). Lemon Water Ice (385). 10 WHOLESOME COOKERY. SOUPS. 1. — Pot au feu. Put in a large saucepan 6 or 7 pounds of silver side of the round of beef, 5 quarts of cold water. Before it begins to boil, skim it very carefully. When all the scum has been removed, add 5 turnips, 6 carrots, 1 leek, 2 parsnips, 2 large onions, 1 good bunch of parsle}'-, 1 bead of celery, 6 cloves, a few peppercorns, 1 ball of browning, salt to taste (about 2 tablespoonfuls for this quantity) ; simmer very slowly for 5 or 6 hours. Be- fore using, strain through a hair sieve. The beef is good hot or cold, but especially cold. This soup ought to be 'perfectly clear. If it is not so, it is either because some of the scum has not been removed, or principally because the soup has been allowed to hoil. If the beef is used hot, serve a piquante or tomato sauce with it, or thicken a little of the soup and serve that. The vegetables can be chopped, pressed into a mould, and turned out cold with a mayonnaise sauce. 2. — English Clear Soup. 3 to 4 pounds of gravy beef Cut the meat into pieces, and fry them in a little butter to colour them ; SOUPS. 11 put them into 3 or 4 quarts of cold water, let them simmer, and skim carefully. When no scum is left, put into the saucepan 2 carrots, 2 turnips, half a head of celery, 1 bunch of savoury herbs, 4 cloves, 2 blades of mace, some peppercorns, and salt to taste. Simmer gently from 6 to 8 hours, strain through a hair sieve. Wlien cold, skim off any fat there may be. N.B. — Soup made in this manner should be perfectly clear. If a cook requires to “ clear ” her soup, as some do, with whites of eggs, etc,, it is only because she has not taken sufficient care at first with it. Her souj;> must simmer, and never boil. If once it boils, it will become thick and muddy. 3. — Francatelli’s Bonne Femme Soup. Chop up finely 1 cucumber, 4 lettuces, 1 onion, 1 handful of chervil ; place these in a small saucepan with 2 ounces of butter, a little nutmeg, pepper, and salt ; simmer gently for about 10 minutes, then add a tablespoonful of flour; moisten with 3 pints of veal stock, stir over the fire until the soup boils, then set it on one side to simmer ; now stir into it very care- fully 6 yolks of eggs, half a pint of cream, and a small dessert-spoonful of sugar, N.B. — Some may think this soup an expensive one. It need not be so if the housekeeper will arrange to have for the previous day’s dinner a boiled knuckle of veal, or a dish of calves’ feet — 2 are sufficient— as the 12 WHOLESOME COOKERY. water in which they have been boiled is the proper stock for this soup. She can also arrange that her sweet, the clay she requires the soup, should he one necessitatiug whites of eggs. 4. — Macedonian Soup. Put at the bottom of a stewpan 2 slices of ham or a piece of lean bacon, then 2 carrots, 2 potatoes, 2 turnips, 2 onions, 1 head of celery, all cut up very small ; add your stock ; season with pepper and salt. Let it simmer very gently until all the vegetables are reduced to a pulp; if too thick, add a little stock before you finish simmering. Now rub it all through a hair sieve, and before dishing up add a little cream. 5. — Livonian Soup. Chop up, scald, and drain the following vegetables : — carrots, turnips, parsley, leeks, and onions. Fry them in butter; add a couple of small handfuls of scalded rice, and the quantity of stock you require. Let it simmer until quite done. Pass it through a sieve, add a small quantity of boiled cream, stir in a few yolks of eggs, and pour over some fried sippets. 6. — Italian Soup. Parboil separately some heads of celery, cabbage, carrots, turnips, and leeks ; drain them and chop SOUFS. 13 them up small ; put them in a saucepan with butter, pepper, and salt ; let them simmer gently ; add stock and some finely chopped fowl livers; then add some previously boiled macaroni, some grated Parmesan cheese

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