Rye Soup a l'Allemande

Ingredients

• half a pound of rye
• three pints of consomme
• a few pieces of celery
• three leeks
• a pinch of sugar
• a little salt
• a little pepper
• two ounces of flour

Method

1. 1

   Wash well half a pound of rye, and add three pints of consomme, a few pieces of celery, three leeks, a little salt and pepper, and boil gently three hours.

2. 2

   Remove the leeks and celery, and cut in very thin slices as for Julienne soup.

3. 3

   Mix two ounces of flour in a little cold consomme, which pour into your soup with your vegetables, taking care to stir well with a spoon.

4. 4

   Add a pinch of sugar, boil an hour, skim, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 8. The excerpt below is the record exactly as published.

Rye Soup k 1'Allemande. Wash well half a pound of rye, and add three pints of consom- me (stock, Art. 1), a few pieces of celery, three leeks, a little salt and pepper, and boil gently three hours. Remove the leeks and celery, and cut in very thin slices as for Julienne soup. Mix two ounces of flour in a little cold consomme, which pour into your soup with your vegetables, taking care to stir well with a spoon. Add a pinch of sugar, boil an hour, skim, and serve. 48. Giblet Soup of Goose. Take the giblets of a goose, which cut in small pieces. Singe and re- move the skin from the feet, and cut them in small pieces, as also four ounces of larding pork. Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes. Then add three pints of consomme

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