Soup Mongole

Ingredients

• one medium sized carrot
• one white turnip
• one leek
• half of a tablespoon of butter
• half a can of tomatoes
• half of a teaspoon of salt
• half of a teaspoon white pepper
• one pint of veal stock
• one teaspoon cornstarch

Method

1. 1

   Cut into thin slices, then into straws, one medium sized carrot, one white turnip and one leek; put them into a saucepan with half of a tablespoon of butter; cover and cook slowly for five minutes.

2. 2

   Into a second saucepan put half a can of tomatoes, half a can of peas drained and mashed, one teaspoon of butter, half of a teaspoon of salt, half of a teaspoon white pepper, and one pint of veal stock, and simmer gently for half an hour; then press through a sieve.

3. 3

   Add the cooked vegetable straws, more seasoning if needed, and one teaspoon cornstarch rubbed to a thin paste with cold water.

4. 4

   Stir and simmer for five minutes and it is ready to serve.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 105. The excerpt below is the record exactly as published.

alf a can of to- matoes, a pint of water, a bay leaf, a leaf of celery and simmer fifteen minutes, press through a sieve, return it to the fire; add a teaspoon of sugar, and quarter of a teaspoon of soda dissolved in hot water, season with salt and pepper and serve. Lobster Soup Melt one tablespoon of butter, then add two tablespoons of flour; mix well. Add to this the cooked meat of a lobster, a cup of milk and one of cream, a pint of soup stock, half a cup of tomatoes, salt and cayenne to taste. Let boil for a few min- utes, then strain. Put it back on the stove again, add one table- spoon of butter and when it comes to a boil serve at once. Noodle Soup Beat one egg with a small pinch of salt; mix stiff with flour, knead and roll very thin ; sift a little flour over the sheet and roll it into a tight roll ; then with a sharp knife cut it as you would a roll of jelly cake, but the slices must not be more than an eighth of an inch thick; shake it out and leave it on the floured board while you heat the stock (which may be of any kind). When boiling hot, drop in the noodles; boil five minutes and serve. Rice Soup Prepare two quarts of veal or chicken stock and let it simmer, closely covered, with one gill of rice until the grains are nearly dissolved, add pepper, salt and a very little mace, and half a cup of cream or milk; just before serving, add the grated yolks of three hard boiled eggs. 208 The Toronto Cook Book Cream of Lima Beans Put a pint of Lima beans into a saucepan with one pint of white stock (veal or chicken) let boil slowly until the beans are tender. Put all through a sieve; season with salt and pepper; add one pint of hot milk, and thicken with a tablespoon each of butter and flour rubbed smooth and put into the milk. Serve with croutons. Soup a la Royal Beat two eggs thoroughly with half a cup of milk or con- somm£, add salt to taste. Cook this in double boiler, slowly, when very thick turn out on a dish to cool. When cold cut into blocks and put them in the tureen, and pour hot clear soup over them. (By consomme is meant stock that has previously been prepared.) Peanut Soup Cover one point of shelled peanuts with one quart of boiling water and simmer until they can be pressed through a sieve. Add a quart of milk, simmer an hour, season with salt and pepper. Soup Mongole Cut into thin slices, then into straws, one medium sized carrot, one white turnip and one leek; put them into a saucepan with half of a tablespoon of butter; cover and cook slowly for five minutes. Into a second saucepan put half a can of to- matoes, half a can of peas drained and mashed, one teaspoon of butter, half of a teaspoon of salt, half of a teaspoon white pepper, and one pint of veal stock, and simmer gently for half an hour; then press through a sieve. Add the cooked vegetable straws, more seasoning if needed, and one teaspoon cornstarch

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