White Glazed Soup

Ingredients

• six quarts of water
• half head
• a quarter of a pound of butter
• six ounces of flour
• a gill of cream
• a little cayenne pepper

Method

1. 1

   Set water upon the fire, moving it until the bottom of the stewpan is covered with a white glaze.

2. 2

   Add water and the half head, simmer for two and a half hours until tender.

3. 3

   Press it between two dishes and pass the stock through a sieve.

4. 4

   In another pan, heat butter with herbs, add flour to form a roux, stir, then add stock and boil.

5. 5

   Skim off fat, add cut head pieces, season with cayenne, add cream, and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 19. The excerpt below is the record exactly as published.

six quarts of water, and put in the half head, let simmer gently for two hours and a half, or until the head is tender, then take it out, and press it between two dishes, and pass the stock through a hair sieve into a bowl; then in another stew- pan have a quarter of a pound of butter, with a sprig of thyme, basil, marjoram and bay-leaf, let the butter get quite hot, then add six ounces of flour to form a roux, stir over a sharp fire a few minutes, keeping it quite white; stand it off the fire to cool, then add the stock, stir over the fire until boiling, then stand it at the corner, skim off all the fat, and pass it through a hair sieve into another stewpan; cut the head into pieces an inch square, but not too thick, and put them into the soup, which season with a little cayenne pepper; when 22 STANDARD COOKERY. the pieces are hot, add a gill of cream

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