Soupe au Pain

Ingredients

• a litre of broth
• 60 grm. of bread
• 15 grm. (2 oz.) for each person
• the broth... must be salted
• the broth... must be spiced
• grated Parma cheese

Method

1. 1

   Pour the hot broth over prepared bread in a soup-tureen.

2. 2

   Cover and let it stand for a while to soak.

3. 3

   Do not stir.

4. 4

   Serve presentable vegetables separately, and add grated cheese to each plate.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 103. The excerpt below is the record exactly as published.

a litre of broth, sufficient for > four persons, should be added 60 grm. of bread in any form,f i therefore 15 grm. (2 oz.) for each person ; convenient forms I * Cf. Gouffe, loc. cit., p. 370. I . t The long loaf of bread which is used by French cooks for this purpose 18 by them termed a ‘ flute ’ — Jlule cl potacje. On this, as on clear soup with bread, cf. Gouffe, loc. cit., p. 50. THE SPIRIT OF COOKERY 150 are slices, dice, or chips ; dice and chips may be fried just before immersion. When the broth has been poured over the bread, the tureen should be covered and allowed to stand a little for the bread to soak ; it should not be stirred; the broth, therefore, must be salted, coloured, and spiced before being poured over. If the vegetables, which may have been boiled in the broth, be presentable, serve them on a separate plate, but if they be fibrous and unsightly do not send them to table. An excellent addition to such soup is grated Parma cheese ; it should not be added to the soup in the tureen, but to each plate separately, to prevent its fusion and adhesiveness. This soup must be carefully distinguished from that kind of bread-soup which in French is termed soiq^e mitonnle* This latter is prepared by adding 60 grm. of broken dry breadcrumb to 12 decilitres (li litre) of prepared broth and simmering, while constantly stirring, for twenty minutes. When the bread is completely disintegrated, and forms a fine paste, the soup is thick, like a puree, and ready for use. This soup is most excellent and nutritious when made with meat-bread. Synoptical Classification of Soups. With the object of obtaining a means of survey and refer- ence for the practical purposes of common life and its relations to the kitchen, we have arranged soups into tC7i divisions or categories. 13y a more stringent application of the principles of classification, a greater number of classes might be obtained, but the increase would probably not make the arrangement of greater practical use. Several of the soups used as illustrations in the first division might be distributed amongst the nine following divisions ; but we * Of. Gouffe, lor.ciL, p. 53. See, however, Beauvilliers, i. 16, where 7nilonna(/e ineuiiH the putting of previously slightly rasped and separated crusts in broth or Charlottes. C/^ASSIFICA TION OF SOUPS 1 5 1 have waived these considerations also for the purpose of giving to this arrangement the utmost practical utility. First division : Soups consisting of broth, gravy, or con- somme only, being clear sou'ps properly so called. The dietetic broths of the fifth division might be ranged here as a subdivision. Second division : Soups characterized by particular vege- tables ; a few compound recipes are included, but always exhibit a prevalence of one ingredient or another. Third division: Soups containing cereals or their products — rice, barley, rye, wheat, Italian paste, bread, potatoes, cassava, tapioca. Under this division the souioes au pain described above in connection with the p)ot-a^^,-feu should strictly be ranged, but in practical life they occupy a more general position. Fourth division : Soups made with leguminous seeds — peas, beans, lentils, soy. An appendix would contain recipes for soups of chestnuts. Fifth division : Soups with preparations of eggs, dietetic broths, and panadas (being more solid than soupes au pai

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