White Soup

Ingredients

• 1 chicken
• 1/2 teaspoon salt
• 6 blades of mace
• Little cayenne pepper
• 8 almonds
• Yolks of 4 eggs
• 1 quart of cream or milk

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 7. The excerpt below is the record exactly as published.

. 1 teaspoon salt. 1 egg. 2 tablespoons melted butter. Mix and sift dry ingredients; beat egg, add milk, and pour slowly on first mixture. Beat thoroughly, and add butter. Cook as Sour Milk Griddle Cakes. SOUPS. BROWN SOUP STOCK. 6 lbs. shin of beef. 1 sprig marjoram. 3 quarts cold water. 2 sprigs parsley. J teaspoon peppercorns. Carrot, \ 6 cloves. Turnip, ( , , . . ,. , , , - ~ . y h cup each, cut in dice. $ bay leaf. Onion, l 3 sprigs thyme. Celery, ' 1 tablespoon salt. Wipe beef, and cut the lean meat in inch cubes. Brown one third of meat in hot frying-pan in marrow from a marrow bone. Put remaining two thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling point. As scum rises it should be removed. Cover and cook slowly six hours, keeping below boiling point during cooking. Add vegetables and seasonings, cook one and one half hours, strain, and cool as quickly as possible. •■ JULIENNE SOUP. To one quart clear brown soup stock add one fourth cup each carrot and turnip, cut in thin strips one and one half inches long, previously cooked in boiling salted water, and two tablespoons each cooked peas and string beans. Heat to boiling point. soups. 29 CONSOMME. 2 lbs. lean beef (from the round). 1 small chicken. 2 ounces lean ham. 1 small onion. 2 sprigs parsley. J small carrot. 2 bay leaves. 2 stalks celery. 6 cloves. 2 eggs. i lemon (juice of same). A little celery salt. Wipe and cut the beef into small pieces; cut the chicken as for fricasseed chicken. Cover with cold water, and stand on the back of the stove where it will slowly heat. Simmer gently for four hours. Fry out a slice of bacon, add the ham cut in dice, the onion and carrot sliced, saute to a delicate brown in two tablespoonfuls of butter; then add this to the stock with the remainder of the vegetables (cutting the celery in pieces) and a little thyme. Let the soup simmer for another hour, strain and stand away to cool. When 'cold, carefully remove the fat from the sur- face; put in a kettle over the fire, add the whites and shells of two eggs beaten lightly, two tablespoons of cold water, a little celery salt, and the juice of half a lemon. Let it boil for five minutes, take from the fire and skim carefully, and strain through a cloth. When ready to serve, heat again and season with salt and pepper to taste. The soup should be perfectly clear, but amber in color. QUICK BOUILLON. 1 tablespoon of butter. J small onion, sliced. 1J lbs. of lean chopped beef 1 stalk of celery. (round being best). J chicken (bones well broken). 4 cloves. 2 slices carrot. 1 bay leaf. 2 sprigs of parsley. 1J pints cold water. 1 egg (white and shell). Melt the butter and add the onion. Cook until the onion is thoroughly done, then add the beef (that from 30 THE BLUE KIBBON COOK BOOK. the round being best) and chicken, celery, cloves, carrot, bay leaf, parsley, and cold water. Cover the saucepan and set on the back of the stove where the water will slowly heat. Let it come to a boiling point, strain, and return to saucepan and bring to a boil. Beat the white of one egg in one half cup of water until thoroughly blended, crush the shell and add to the egg and water, and then to the boiling bouillon. Boil four minutes, let it stand one minute to settle, and strain through cheesecloth wrung out of cold water. ICE BOUILLON. Flavor bouillon with sherry or Maderia wine, and serve ice cold. ST. GERMAIN. 1 can peas. Water as much as there is liquor J onion. in the can. Sprig of parsley. A blade of mace. $ teaspoonful of sugar. 1 teaspoonful salt. J teaspoonful of pepper. 3 cupfuls brown stock. A bit of bay leaf. Drain and mash the peas, add the water, reserving one half cup of the peas, putting the remainder into the stew pan with the onion, bay leaf, parsley, mace, sugar, salt, and pepper; simmer gently for half an hour, mash thoroughly, and add the hot brown stock. Let it come to the boiling point and rub through a sieve. Thicken with one tablespoonful of butter and one heaping tablespoon- ful of flour. Cook ten minutes and add the whole peas. — Miss Farmer. SOTJPS. 31 CORN SOUP. One half gallon of milk put on to boil. Cut one pint of green corn close to the ear, and put on with the milk; when it comes to a boil, add one pint of green corn pre- pared as for pudding. Add butter as you would for oyster soup, salt and pepper to taste. Let boil until corn tastes done. ASPARAGUS. 1 quart white stock. 1 can asparagus. 1 pint cream. 1 level tablespoon of butter. 1 heaping teaspoonful flour. Put a little more than a quart of white stock (either chicken or veal broth) on the fire with the asparagus, and let them boil hard for fifteen minutes, then strain, pressing all the substance from the asparagus — reserve the tips of asparagus to serve in puree. Thicken the strained stock with the butter and flour, and just before serving add the cream, salt, and pepper. Celery, peas, etc., can be used in the same way. WHITE SOUP. 1 chicken. J teaspoon salt. 6 blades of mace. Little cayenne pepper. 8 almonds. Yolks of 4 eggs. 1 quart of cream or milk

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