Potage a la Royale

Ingredients

• 1 pint white stock
• 1 oz. cooked macaroni
• Salt, cayenne
• 2 yolks
• ½ gill milk
• ½ gill cream
• 1 oz. grated Parmesan cheese

Method

1. 1

   Boil the stock, add the macaroni cut in neat pieces, and cool slightly.

2. 2

   Mix yolks, cream, and milk together, strain into soup, and thicken without boiling.

3. 3

   Add grated cheese and cayenne.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 3. The excerpt below is the record exactly as published.

POTAGE A LA ROYALE. 1 pint white stock. 1 oz. cooked macaroni. Salt, cayenne. 2 yolks. ^ gill milk. \ ,, cream, i oz. grated Parmesan cheese. Boil the stock, add the macaroni cut in neat pieces, and cool slightly. Mix yolks, cream, and milk together, strain into soup, and thicken without boiling. Add grated cheese and cayenne. POTAGE D’AMANDES. 2 oz. almonds. 1 gill milk. 1 tablespoouful bread- crumbs. ^ oz. butter. ^ oz. dour. 1 pint white stock. Pepper, salt Lemon juice. ^ gill cream. Chop and pound the almonds with a few drops of water, then stew in the milk for one hour. Add the bread-crumbs, simmer for a few minutes, and rub through a hair sieve. Melt the butter, add the flour and almond pulp, then the stock gradually. Boil, season, add the cream, and reheat without boiling. [ 17 ] PUR^E A LA PRINCESSE. 1 oz. butter. 1 oz. flour. 1 quart chicken stock. i oz. cooked chicken. 1 gill cream. Lemon juice. Pepper and salt. Melt the butter, add the flour, and cook for a few minutes ; add the stock by degrees, and boil well. Mince, pound, and sieve the chicken. Pour the stock on to it, reheat, and add the cream. Do not boil. BISQUE OF LOBSTER ^ lobster, cooked. 1 quart fish stock. 2 oz. butter. 2 oz. rice-flour. 1 onion. ^ carrot. 1 bay leaf. Sprig of parsley. Cayenne pepper. Salt. Lemon juice. 1 teaspoonful anchovy essence. ^ gill cream, i „ sherry. 1 oz. lobster butter. Remove the meat from the lobster and reserve the best pieces. Wash and break half of the shell. Melt the butter, fry the onion, carrot, bay leaf, and parsley ; add the rice-flour 2 [ 18 ] and the shell. Add the stock by degrees, and the broken pieces of lobster. Simmer for forty minutes, and strain through a hair sieve. Reheat ; add the anchovy essence* cream, and sherry. Whisk in the lobster butter gradu- ally without boiling, and add the remainder of the lobster cut in neat pieces. Lobster Butter. 1 ox. butter. 1 tablespoonful of the live spawn. Pound and rub through a hair sieve. BISQUE OF CRAYFISH. Prepare as lobster bisque, using six cooked crayfish and a little carmine. BISQUE OF OYSTERS. 2 ox. butter. 2 oz. rice-flour. 1 quart fish stock. 2 dozen oysters. 2 yolks of eggs. ^ gill cream. ^ ,, milk. ^ „ sherry. Cayenne and salt. Melt the butter, add the rice -flour, and cook a few minutes; add stock by degrees. [ 19 ] and the beards of the oysters. Simmer thirty minutes, and strain. Reheat ; add the yolks, milk, and cream mixed together, and thicken without boiling. Garnish with the oysters cut in two, add the sherry, and serve. TOMATO SOUP. 1 lb. tinned tomatoes. 1 oz. butter. 1 oz. lean ham. 1 onion. Small piece carrot. ,, celery, pint light-coloured stock or tomato liquor. 1 bay leaf. 6 peppercorns. I oz. cornflour. ^ gill milk. 1 ,, cream. Colouring. Salt. Melt the butter, and fry the bacon and vegetables cut in slices ; add the tomatoes, break them down, and boil quickly for five minutes. Add stock, peppercorns, and bay leaf. Simmer for one hour, and strain. Mix the cornflour with the milk, add to the soup, and boil for ten minutes. Add the cream, seasoning, and colouring if necessary. [ 20 ] CELERY PUR^E, 1 lb, celery. 1 onion. 1 oz. butter. 1 pint white stock. ^ oz. cornflour. ^ gill milk. ^ ,, cream. Pepper and salt. Wash, scrape, and blanch the celery. Melt the butter, and sautd the celery and onion in it without browning. Add the stock, and cook until the celery is tender, from one to two hours. Rub through a hair sieve, add the cornflour broken with the milk, and cook for ten minutes. Add the cream and seasonings. Wash, and peel the artichokes very thinly —adding a few drops of vinegar or lemon juice to the water to preserve the colour. Melt the butter, add the artichokes and onion ARTICHOKE PUREE. 1 lb. artichokes. 1 onion. 1 oz. butter. 1 pint white stock. ^ oz. cornflour. ^ gill milk

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