Soup à la Tertprfi

Ingredients

• 1 quart of spinach
• 1 tablespoonful butter
• Ys tablespoonful flour
• Ys pint of chicken or veal broth
• 2 pounds of beef
• a small shank of veal
• 2 onions
• 2 sprigs of soup celery
• y^ tablespoonf ul salt

Method

1. 1

   Wash spinach, press out water, and sieve.

2. 2

   Melt butter, add flour, stir for a few minutes.

3. 3

   Add broth and bouquet, boil for 10 minutes.

4. 4

   Strain into another saucepan, add spinach, season, and cook.

5. 5

   For the soup, place beef, veal, and poultry trimmings in a kettle, cover with water, boil, and add bouquet, onions, celery, and salt.

6. 6

   Boil slowly for 3 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 23. The excerpt below is the record exactly as published.

3 pints of chicken or veal broth over the fire ; fry 1 tablespoonf ul flour in 1 of butter ; add it to the broth and boil 10 minutes. In the meantime boil Y, cup milk with Y^ tablespoonful butter, add 3 tablespoonf uls farina, boil and stir till it has formed into a compact paste ; remove it from the fire and mix it with the yolk of 2 eggs, a little salt, nutmeg, and 1 teaspoonf ul fine-chopped parsley, add last the beaten whites ; cut o& small portions with a teaspoon and drop it in boiling salted water, boil 5 minutes ; remove them with a skimmer and lay them in the soup tureen. Mix the yolks of 2 eggs with Ys cupful cream or milk ; remove the soup to side of stove ; add a little of the soup to the yolks and cream ; then stir it into the soup ; season, if neces- sary, with salt, a little grated nutmeg, and pour over the dumplings, then serve. Cream Sonp of Canliflower. — Gut 1 small head of cauli- flower into pieces, and boil in 3 pints of white stock till tender ; then rub it through a sieve ; melt 2 ounces butter ; add 2 ounces flour ; stir and cook 2 minutes ; add the cauliflower and the stock in which it was boiled; cook 5 minutes; if too thick, dilute either with milk or stock; add last Yg pint cream or 1 cupful milk, and season to taste. A % pint of strained cooked tomatoes may be added to this soup ; also Yt pi^t of whipped creapi may be put in the tureen and the soup poured over. Serve with croii* tons. Sonp & la Tertprfi. — Wash several times in cold water 1 quart of spinach; press out all the water by inclosing the spinach in a towel, and examine the spinach carefully so that it is perfectly clean ; then press it through a sieve. In the meantime melt 1 tablespoonful butter in a saucepan ; add Ys tablespoonful flour and stir this over the fire for a few minutes without browning; add Ys pint of chicken 83 SOUPS, Etc. or Teal broth, a small bouquet, and boil 10 minutes ; then strain it into another saucepan, add the spinach ; season with a little salt and nutmeg ; place the saucepan over a quick fire and cook 10 min- utes, stirring constantly ; then set it in a warm place until the soup is ready to receive it, which is made as follows : Place over the firo a soup kettle with 2 pounds of beef, a small shank of veal, and, if handy, some poultry trimmings ; cover with cold water, and as soon as it commences to boil add a bouquet, 2 onions, 2 sprigs of soup celery, y^ tablespoonf ul salt

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