Soup à la Printanière

Ingredients

• a small knuckle of veal
• some poultry giblets
• y, tablespoonful salt
• 1 onion
• 2 leeks
• 1 carrot
• 1 white turnip
• a bouquet
• 1 tablespoonful batter
• 1 tablespoonful rice
• iVs cupful tomatoes
• Ys pint fine-cut Teal meat

Method

1. 1

   Place veal and giblets in a kettle, cover with cold water, and boil.

2. 2

   Add onion, leeks, carrot, turnip, and bouquet, then boil for 2 hours.

3. 3

   Cook cabbage and other vegetables in butter for 5 minutes, strain broth, and add to vegetables with rice and tomatoes.

4. 4

   Cook for 40 minutes, add veal meat, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 9. The excerpt below is the record exactly as published.

, tablespoonful salt; then place the kettle over the fire. While this comes to a boil out 2 large onions into thick slices, lay them on a tin pan, set the pan in a hot oven until the onions are dark brown ; then add them with 1 small carrot, 1 leek, and a bouquet to the soup ; cover the kettle and boil slowly 2 hours. In the meantime mix 3 well-beaten eggs with 3 tablespoonfuls of water and 3 tablespoonfuls milk ; season with Ya teaspoonf ul nut- meg and the same of salt; pour the mixture into a small buttered 13 SOUPS, Etc. bowl. Twenty minutes before serving place the bowl in a pan of water, so it reaches half way up the bowl ; set it in the oven to bake until the custard is firm to the touch; then remove. Strain the soup through a napkin; remove the fat; add, if necessary, more salt ; pour the soup in a tureen ; cut with a teaspoon small portions from the custard ; drop them into the soup, and serve. In case the oven is not hot enough to brown the onions, lay them on top of the stove and brown them on both sides. Julienne Soup. — One large carrot, some white celery, 1 white turnip, 1 leek, 1 white onion, some Savoy cabbage, the white part of a head of lettuce, and, if handy, take 2 leaves of sorrel and little chervil ; cut the carrot into slices 1 inch in thickness ; peel off the red part, lay the red strips over one another, and cut them into fine strips like straws ; peel and cut the turnips into slices, lay 3 or 4 slices over one another and cut them the same way ; cut the remain^ ing vegetables in the same manner. Place the fine-cut onion and leek in a saucepan with Ys ounce butter over the fire, and cook 5 minutes without browning; place the remaining vegetables in a saucepan, cover with boiling water, boil 5 minutes, drain in a sieve, and then add them to the onion and leek. Shake to and fro for a few minutes, and add sufficient consomme to cover; add Y, tea- spoonful sugar, and let it cook slowly. When done add 3 pints con- somme, cook 10 minutes longer ; season with the necessary salt, and serve. Spring Soup. — Gut 1 leek, 1 head of lettuce, and 1 white onion into' fine slices ; cover with boiling water, and boil them 2 minutes; then drain off the water; return the vegetables to the saucepan ; add 1 tablespoonful butter, cook 5 minutes ; then add 1 cupful cauliflower roses, 1 cupful asparagus tops, Yb cupful fine-cut carrots, Yi cupful fine-cut white turnips, Yt cupful fine-cut young wax beans, 1 cupful fresh green peas ; cover with consomm^ ; season with 1 teaspoonf ul salt and Ys teaspoonful sugar, and boil till ten- der; then add 3 pints of consomm^, a little Cayenne pepper, and season to taste with salt and pepper. SOUPS, Etc. 18 ^^ » Soup ft la Printaniire. — Pat a small knuckle of veal and some poultry giblets into a soup kettle ; add y, tablespoonf ul salt, coTer with cold water ; place the kettle over the fire ; as soon as it boils add 1 onion, 2 leeks, 1 carrot, 1 white turnip, and a bouquet, corer and boil 2 hours. In the meantime place a saucepan with 1 tablespoonful batter over the fire ; add 1 capful fine-shredded cab- bage, Vs cupful fine-cut leeks, the same of celery, white turnips, white onions, and carrots, cook and stir 5 minutes ; then strain the broth ; add it to the vegetables, with 1 tablespoonful rice, iVs cupful tomatoes; cook 40 minutes; add Ys pint fine-cut Teal meat

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