Pea Soup

Ingredients

• two pounds of green peas
• one quart of chicken broth
• a bouquet garni
• three ounces of sweet butter
• season with salt
• season with white pepper

Method

1. 1

   Boil the peas in chicken broth with the bouquet garni until soft.

2. 2

   Remove the bouquet and strain the soup through a fine sieve.

3. 3

   Return to casserole, bring to a boil, season with salt and white pepper, and add sweet butter, stirring until melted.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 112. The excerpt below is the record exactly as published.

two pounds of green peas in one quart of chicken broth ; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in casserole, bring to a boil, season with salt and white pepper; and add three ounces of sweet butter, stirring well to ensure its being melted. Beef a la mode. Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni ; and allow to stand for twenty-four hours. In a casserole put one spoonful of melted butter, and when the cas- serole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glaces, peas and potatoes. 144 THE HOTEL ST. FRANCIS COOK BOOK MAY 22 BREAKFAST LUNCHEON Fresh blackberries with cream Canape of raw beef Scrambled eggs with bacon Clam broth en Bellevue Southern corn pone Sand dabs, meuniere Coffee Potatoes au gratin Chiffonnade salad Strawberries Parisienne Coffee DINNER Consomme, quenelles Doria Broiled halibut, Alcide Smoked beef tongue with spinach Baked potatoes Sorbet Eau de Vie de Dantzig Assorted cakes Coffee Canape of raw beef. Chop one-half pound of lean fresh beef very fine, and season with salt and pepper. Spread four slices of rye bread, first with sweet butter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half. Strawberries, Parisienne. Put some nice ripe strawberries in a bowl and put in the ice box until very cold. Make a sauce by mixing one-half pint of strawberry pulp, made by passing some strawberries through a fine strainer or sieve ; one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream. Do not whip the cream too hard. When well mixed pour over the strawberries, and serve on cracked ice. Consomme, quenelles Doria. Make a cream puff paste. When cold, form into small balls the size of a pea, and fry in swimming lard. Serve on a napkin with hot consomme. Broiled halibut, Alcide. Cut the halibut in slices one and one-half inches thick, season with salt and pepper, roll them in oil, and broil. To a Colbert sauce add two chopped hard-boiled eggs, and pour over the fish; which has been placed on a platter. Garnish with six small fried smelts. Southern corn pone. Mix one quart of yellow corn meal with cold water, into a soft dough. Add one teaspoonful of salt, a little melted lard, and a little sugar. Shape with the hands into oval cakes, so that the impression of the fingers will show. Bake in a well-greased pan in a very hot oven. Smoked beef tongue with spinach. Put a smoked tongue in a casserole and cover with cold water, bring to a boil, and then set at the side of the stove and simmer slowly until soft. Cook some spinach English style, and place on platter. Slice the beef tongue and place on top of the spinach. Serve with it either sauce Madere, Champagne sauce, or plain bouillon. Sorbet Eau de Vie de Dantzig. One pound of sugar, three pints of water, the juice of two lemons and one orange, and the whites of two eggs beaten with one gill of maraschino. Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serv- ing, so the silver leaves will show. THE HOTEL ST. FRANCIS COOK BOOK 145 MAY 23 BREAKFAST LUNCHEON Sliced apricots with cream Eggs Hongroise Plain shirred eggs Calf's liver saute, sauce Robert Dry toast Lyonnaise potatoes Coffee String bean salad Raspberry cream pie Demi tasse DINNER Little Neck clams Cooper soup Queen olives Crab meat, Suzette Roast capon, au jus Potato croquettes Cold artichokes, mayonnaise Caramel ice cream Macaroons Coffee Eggs, Hongroise. Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked saute in butter, around the rice; and cover all with sauce Perigueux. Calf's liver saute, sauce Robert. Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted butter. Place on a platter and cover with sauce Robert. Sauce Robert. Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft ; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc. String bean salad. Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well. Strawberry cream pie. Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking. When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top. Raspberry cream pie. Make in the same manner as strawberry cream pie. Banana cream pie. Use sliced bananas, and make in the same manner as strawberry cream pie. Cooper soup. Slice three large onions and put in casserole with two ounces of butter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consomme or chicken broth; season with salt

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