Soupe aux Cerises

Ingredients

• two-thirds lb. of small, fleshy cherries
• twenty aside for garnishing purposes
• two-thirds pint of hot water
• a small strip of lemon rind
• a fragment of cinnamon
• one-half pint of Port or Bordeaux wine
• one tablespoonful of fecula
• one-half tablespoonful of castor sugar

Method

1. 1

   Stone cherries, boil with water, lemon rind, and cinnamon.

2. 2

   Boil wine separately, infuse cherry-stones in wine.

3. 3

   Rub cooked cherries through a sieve, dilute with thickened juice, add garnishing cherries, and boil again.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 148. The excerpt below is the record exactly as published.

SOUPE AUX CERISES Stone two-thirds lb. of small, fleshy cherries, and put twenty aside for garnishing purposes. Put the others into a sugar- boiler with two-thirds pint of hot water, a small strip of lemon rind, and a fragment of cinnamon, and set to boil quickly for eight minutes. Also boil in another sugar-boiler one-half pint of Port or Bordeaux wine. Crush half of the cherry-stones in the mortar; put them into the boiled wine, and let them infuse, away from the fire. Rub the cooked cherries through a fine sieve; dilute the purée with the juice thickened by means of one tablespoonful of fecula moistened with cold water; add the cherries put aside for the garnish, and one-half tablespoonful of castor sugar

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