Be not the first by whom a thing is tried - Forgotten Books

D E D I C AT E D T O ALL S T U D E N T S O FC O O K E R Y I N E V E R Y L A N D

Be not the first by whom a thing is triedNor yet the las t to lay the old aside .

S PR ING HOU S E LONDON NW 5

10

11

12

13

14

15

16

Introduction

C O N T E N T S

The Service and Garnishing of Soups

Stocks

Bouillons

Consommés

Borshch Soups

Broths

Cleared Soups

Chowders

Cream Soups

Cremes

Fish Soups and Bisques

Potages

Purées

Thick Soups

Miscellaneous Soups

2215282

page 1

. 148

I N T R O D .U C T I O N

A L T H O U G H commercially canned soups are excellent and convenient,there are s till several good reasons for making soup in one s own kitchen .

In the first place, as many as varieties are not obtainable in cans .Again, homebmade soups are less expensive, particularly as left-overs aregenerally utilised in p reparing them . Thirdly, the flavours of canned soupsare necessarily bland, because they must please (or at leas t not offend) thetas te of thousands, whereas home-made soups canbe made to appeal to jus toneself and one’s gues ts .Every country has at leas t one soup which attains perfection. Personaltaste

.

is the chief factor in appreciation, but every epicure admits that thefollowing (and innumerable o thers) are each perfect of their kind :

Oxtail Soup in EnglandScotch Broth in ScotlandLeek Broth inWalesIrish Kale in IrelandShchi inRussiaBorshch in UkraineCzernina in PolandCream of Tomato in AmericaBirds’ Nes t Soup in ChinaMulligatawny in IndiaMines trone in ItalyErwtensoep in HollandPuchero in SpainKummel Suppe in AustriaPot-au-feuPetite Marmi te in FranceBouillabaisse

Soon after the discovery offire, prehistoric man found that he could boilmea t by heating stones and dropping them into abag made from animal skinfilled with water and meat. Later, the bones of animals or birds were split

or cracked and boiled with particles of meat still adhering to them . Thusbegan the art ofmaking soup .

From the animal skin stage we come to the stone or metal stage, whenkettles of various shapes and sizes were used, heated over fire. Thus

,we get

our Pot-au-feu (pot on the fire) . W e are reminded in the Bible (Genesis ,chapter 25, verses 29 to that Esau sold his birthright to Jacob for a “

messof pottage

”R ed Lentil soup . Thus apparently lentil soup is the earlies t

soup known . (See Potage Esau) .Soup kitchens are said to have originated in the Middle Ages . Through thecenturies , soup has been relied upon as a mainstay of the diet. Inwar, famine,plague or catastrophe, soup kitchens are the first things set up , being theeasiest, cheapes t and most practical way of feeding the masses .It is quite certain the taste for sweetened potage appears to have lingered

for many centuries , even after the custom of sweetening meat had beenconfined almost entirely to mince pies . Sugar is s till taken with tomato soup

,

and a certain lady praised her gues ts as recently as the nineteenth century ifthey noticed at a glance that she liked sugar with her soup . The sweetenedrice soup became thicker and thicker in England, until at last itdeveloped into the rice pudding, that dish so well known to the nursery.

An Archbishop of the Middle Ages was accused, by fervent Puritans ofhis time, of indulging in the luxury of six sweet and coloured soups, all onthe table at the same time . Each was rendered s till more worthy of rebukeby its sprinkling ofpomegranate seeds . Thus , itwill be seen that the garnishingof soups is nothing new ; and the cus tom of serving sweets at the beginningof a meal was of early origin .

The first French treatise on soups waswritten by Taillevan t (Mas ter Cookto Charles VII, of France) , in 1456. The earliest English recipe for CabbageSoup, aswritten down in 1390by one of Richard Il

’

s chefs , reads thus :

CAB OCHE S IN P OTAGE

Take Caboches and quarter hem, and seeth hem in gode bro th, withoynonns y mynced, and the whyte of lekes y flyt, and corve small , and dothereto safronn and sal t and force it with powder douce .

Translated into modern English : Take cabbages and quarter them , and

boil in good broth with minced onions, leeks slit and cut small , addingsaffron, salt and allspice .

In Victorian kitchens, clear soups were invariably clarified with whi tesand shells of eggs . The result was s trained through flannel bags until itwas asclear as crystal— and as tasteless as a boiled shirt"We know now that carefulskimming and watchfil l simmering are the only precautions necessaryto attain a full-flavoured, perfect consommé . The aim of a clear soup isrevitalization and refreshment .The habit of storing broths andboiling them up daily to make them

I

2

keep, des troys all their value as refreshers . As a symbol of thrifty cooking,grandmother

’s soup pot— simmering day after day, on the back of a stove,and turning out delicious stock from meat and vegetable trimmings— hasoften been held up to modern housewives . I take a different view of the oldperpetually s tewing pot . I see it as was teful of fine fresh flavour and ofnutritive value. Quicker, modern ways of making soup are actually moreeconomical . Long cooking of any food drives off its volatile flavour .Therefore, soup that stews too long may have a stale or insipid taste.

Moreover, long simmering des troys some of the vitamin values of thevegetables. The bones used for s tock shouldbe cracked and simmered an

hour or two in water, but the vegetables shouldbe added later and cookedonly briefly. There is no advantage in simmering food long hours . Worses til l 18 simmering day after day. Once the stock IS made, any not used at onceshouldbe cooled quickly and kept in the refrigerator. It should neverbe leftstanding on the stove .Restaurants were originally places of refreshment where light broths andconsommé were served . These were gradually developed into the cateringestablishments aswe know them to—day. Quite twenty-four years before thetaking of the Bastille,Boulanger had established the firs t restaurant in Paris .Such places were primarily founded “to supply the necessities of invalidswhere ladies could partake of choice res torative broths . The choicest of theseres torative broths was the “res taurant divin .

”

The refreshments obtainable at these, the firs t restaurants, were strictlyregulated by law. More substantial foods were gradually added until theincreasing range caused the proprietors to become whatwe now call caterers .The simples t soup willbe, in truth, a “restaurant divin” ifmade fresh and

eaten the same day.

Soups, being liquid food , easy to make and easy to diges t, were originallydivided into thin and thick : to-daywe know them better under their initialletter of B C or P .

Under B we get Bisques , Borshch, Bouillon, Broths , Bouillabaisse .

Under C we get Chowders, Consommé (or Clear), Creme (or cream) .Under P we get Potage and Purées .Ninety per cent. of all soups come under these headings . Thick soups , asthey are called generally, come within the meaning of cream soups, potagesand purées .There are two types of clear soups, Bouillon and Consommé, bouillonbein g the base stock from which the aris tocratic consommé is made, byreducing the stock and clarifying . The bouillons are not clarified . Theyinclude the broths and soups which contain all the original meats and vegetables which were cooked with the stock, but are not thickened with eggs ,cream or roux. Consomme

'

, being the more elegant, is usually clearedbouillon, boiled down to make it richer .Beefmakes the best meat broth— c alled Brown Stock . Veal and chicken

3

yieldWhi te S tock. Pork broth is used chiefly for pea and bean soups,while

mutton is the mea t usually forming the base for Sco tch broths and soups .Court Bouillon (Fish Stock), is the proper base for all fish soups .So to get the business of soups cleared up , here they areBISK OR BISQUES are usually made of shell fish. The original bisquewas

a form of pigeon soup , containing cream and milk, with shell fish added togive it a characteris tic flavour. Later the pigeon was omitted, but the shellfish still survive . There is a Tomato Bisque .

BOUILLABAISSE is a fish stew.

BORSHCH were originally blood soups : now bee troot juice is usedinstead.

In later years, America has introduced Cranberries into the range of thesesoups .BOUILLONS are not clarified ; they are the liquids in which any food hasbeen boiled, even vegetables, but in soup-making they are specifically thebroth of meats .CONSOMME is a clear soup which is named according to the garnish itcontains, or which is known by the name of a place, famous character , orhistorical event .CREAMS , PUREES AND THICK soups. The name merely denotes the predominating feature, such as : Cream ofChicken, Purée of Lentils, Thick OxTail, Potage aux Herbes . For example , thick tomato soup does not entitleit tobe called Cream of Tomato Soup . Besides , the Americans would notlike “any old

” thick tomato soup to be looked upon as their national soup .

The most familiar tribute to soup appears in Alice in Wonderland

BeautifidSoup , so rich andgreenWaiting in a hot tureen"Whofor such daintieswould not stoop ?Soup of the evening ,beautiful Soup"

It is difficult to say if the green soup referred to was turtle, spinach orgreen pea, such are the endles s varieties used to-day.

With (literally) one thousand and one soups, nobody shouldbe at a lossfor a new soup every day in the year, winte r or summer, or in preparing thequick broth which, in itself, can often cons ti tute the main dish for luncheonor supper.

I like game soups ifmade of hare, mushrooms and puree’d lentils ; and of

all soups I like my own favourite recipe, Potage Rob Roy, the very sightofwhich cheers me up .

Remember, nothing can be taken out of a pot which does not fir st go in.

See to it that all your soups are true to name . Find out the reason for thenames , and, in so doing ,

you will make his tory in catering , as well as learnthe his tory of catering .

THE S ERV I CE AND GARN I SH IN G

O F S O UP S

T H E choice of soup to be featured depends on the occasion and its setting .

THE CONSOMMES, 0p. CLEAR SOUPS , usu'

ally precede a dinn er of a largenumber of courses and their purpose is to clear the palate and create an

appetite . There is no reason why they should be sipped .

DELICATE CREAM SOUPS generally precede a ladies’ luncheon party.

BISQUES , FISH SOUPS AND HEARTY CREAM soups, with plenty of vege~tables , are for the family lun ch .

HEAVY MEAT AND VEGETABLE PUREES are for the dim er after exercise.cnowmsns, Bounu usarssn and the like are suitable for a main supper dishor light meal .

JELLIED on FRUIT SOUPS are for the hot days .Soup plates are far from being an ideal recep tacle and are the cause ofmorebad language used in the kitchen than any other utensil . Nothing is so outof place as a delicate Consommé served in a wide shallow plate, with itssurface exposed to the air . Surely there is no sight more depressing than anarray of open plates of soup getting cold awai ting the guests, who probablysip it in a manner that would have been seen in any Victorian dining room .

A two-handled consommé cup or soup bowl isperfect with its proper sizedspoon. Even poor soup is passable if hot.With flatlets and the smaller modern house, with its hatchway direct fromkitchen to dining room, the pottery manufacturers no longer find it a payingproposition to make the soup tureen with its c

'

hina ladle . Lucky is the housewife who has inherited grandmother’s soup service, for soup served at thetable will warm the conversation as well as the cockles of your heart.Almost everything added to a soup during the few moments before serving

maybe called a garnish. These garnishings may vary from the idiotic goldleaf to such delicious morsel s as the well-made quenelles offish, game, poul tryor meat. In many instances , the garnish is all that dis tinguishes a soup . Thisis very noticeable in consommés . On the other hand, it maybe the garnishwhich will turn a thin liquid into a substantial meal .

5

Herbs added at the lastmoment can completely change the resul tant flavourof a soup , especially if they are garden-fresh and added just before serving .

Such herbs asbay leaf, marjoram and thyme are usually removed, in orderto prevent them appearing as objectionable black specks or bits . Dried herbsshouldbe avoided asmuch as possible for this very reason, apar t from the

lack of natural flavour . Exciting flavours can onlybe obtained from reallyfresh herbs added during the last ten minutes , if the herb is tobe used as thegarnish .

The bouquet of herbs used in most meat soups and many others duringthe cooking process, usual ly consists of the three herbs,bay leaf, marjoramand thyme. Almost al l other herbs are used during the las t ten minutes ofpreparation, as a garnish . Parsley is the most popular, but for cream soupsI have always found chervil is better . Chives will add a delicate onion flavourwhere required .

Basil is used by the Italians in most soups which contain tomato . For fishsoups dill and fennel add fragrance . Tarragon, proclaimed the prince ofherbs , wil l improve your chicken soup .Rosemary is usually reserved for theglory of aldermen, in Turtle Soup . Spearmint will automatically find itsway into pea soup , be it split pea or fresh, andwill aid the digestion in lambor mutton soup .

Sorrel is no longer used in much quantity, but can be used in all clearsoups garnished with roo t vegetables , including the ever popular julienne.

Julienne at one timewas chiefly garnished with wood sorrel, but with moderntrends one usually finds this soup garnished with a mixture of any finely cutvegetables . j ulienn e should notbe confused with other soups garnished withvegetables, such as Paysann e (country style), Chifl

'

onade (literally, vegetablesin rags) .I deplore the suggestion, almost anything will make a soup ; don

’t botherabout its name, give it a name to suit yourself.

”Would the author of this

suggestion care tobe called any name, jus t because it was too much botherfor his acquaintances to find out his true name ? If you tas te a soup for thefirst time, and like it, you will want to know its true name. If you do notlike your acquaintance, don

’t bother about his name . Likewise, the soupsyou dislike are not worth remembering .

Almost every food is used as a garni sh for soup at one time or another,and to try and give a complete survey of all these would require manyvolumes . Here are the favourites constantly used over the years . (Stunts suchas gold leaf are not included)

CHEESE BALLS

Combine 2 02 3 . grated cheese with 2 025 . breadcrumbs, bind togetherwith egg . Make into balls the size of a marrowfat pea and fry.

0

Sufficientfir 8 portions of soup .

CHEESE AND EGG BALLS

Press 1 hard-boiled egg through a sieve, blend with 2 ozs . grated cheese,moisten with cream to form a paste, roll into small bal ls , egg, crumb andfly. Suffia

’

entjor 8 portions ofsoup .

CREAM CHEESE

Cream cheese should bemashed smooth with a little fresh cream and stirredinto the soup , away from direct heat. Never tried it? Then you ha3e a trea tin store. 2 ozs. creamcheese sufficientfor 2 p ints soup .

CHEESE, PARMESAN

Grated parmesan cheese shouldbe passed round at the table, to enableeach gues t to use an amount to his own liking . Used for most bland soups,including potato, andmost starchy soups , not forgetting all soups containingItalian pas ta , macaroni , etc.

CHOUX PASTE (Profiteroles)

Whether itbe puffs or profiteroles, they are made from the same easy-tomake~paste. A lot of fuss, and sometimes confiision, is experienced in niany

a kitchen when the Simple operation of making these tiny morsels is aboutto begin . They are filled with cream of fish, meat, fowl or game . Here IS asimple recipe :pint water 4 ozs . flour

4 ozs . butter 4 eggspinch of salt

Boil water, butter and sal t together, add flour, s tir veryquickly and cook

5 minutes . Remove from heat, beat m eggs one at a time, till a smoo thcreamy paste . With a forcingbag and a i

” tube, pipe small balls or eclairs .Bake in a sharp oven, cool, and fill with desired

“

cream .

CROUTONS

Croutons may go into any soup , but they are best in cream soups , wherethey do not become soggy so quickly as in thin soups .Crofitons should notbe looked upon asmerely fried cubes of bread . They

canbe made most inviting, to fit in with any soup, if prepared in the rightmanner . Made from white, brown, rye or caraway bread, and spread withanchovy pas te , peanut butter, dipped in grated cheese, cut square, oblong,round, or in fancy shapes, the crouton can actually make the soup . Colouredbreads , pink, green, yellow, etc. , have been used as s tunts , but do not add toflavour, which 13 the primary dii ty of every garnish .

Cut the bread into slices, spread with desired addi tion, cut into fancyshapes and fry in hot fat, or they maybe oven baked for a pale golden

EGG BALLS

Press 2 hard-boiled eggs through a fine sieve, add sal t and pepper, bindwith 1 large raw egg yolk, roll into balls the size of small olives , roll in flourand fry, preferably in butter.

EGG SHOT

Beat 1 whole egg with 1 egg yolk lightly, add 1 oz. flour and beat smooth,adding salt during the beating process . Add 2 ozs . milk and beat smoothagain . Pour the mixture slowly through a colander held high up over thesimmering soup . Cook 5 minutes and serve at once .

FISH BALLS (Quenelles)

These are used in fish broths and fish cream soups, the appropria te fishbeing used, such as salmon for Cream of Salmon, etc.

2 ozs . minced fish Little chopped parsley1 oz. breadcrumbs Salt1} oz. melted butter 1 large egg yolk

Mix all ingredients together. Shape into smal l balls and cook 10minutesin fish broth or cream soup , before the liaison is added.

Suflicientjbr 8 portions ofsoup .

LIAISON (Yolk of Egg Binding)

In days of plentiful cream and eggs this binding was used in almost everycream soup worthy of its name, and was in common use in every largekitchen. To-day, economy has taught us that good evaporated milk and

whole eggs (if s trained) will give the desired binding, with the resul tantcreamy effect . The effect of adding this liaison is to improve the soup insmoothne ss and flavour. It should alwaysbe added away from direct heat,and on no account should the soupbe allowed to boil once the liaison isadded, else it will curdle, unless the soup contains wheat or barley flour,when it maybe boiled .

2 yolks ofegg combined with 4 023 . cream willbe sufficient for each 1 pintof soup, or alternatively 1 Whole egg combined with 4 ozs . evaporated milkwill do jus t aswell . The eggs mustbe well beaten, combined with the cream,

s trained, and added to the soup away from direct heat, stirring constantly

8

PULLED BREAD

Pull irregular chunks from the inside of a new loafof bread, about 2thick . Crisp them in a slow oven to a creamy yellow. Usually served withlentil, pea or bean soup .

QUENELLES (see also Fish Balls)

Of all the garnishings used in good soups, quenelles are the favourite .

They are made from any flesh food , fish, meats , game, rabbits , patede foiegras , oysters , and anything fine goes into their making . Often puffs or

profiteroles are stuffed with a paste left over from the making of quenelles .They are all made by the same method . The fish or meat is ground in a

mortar or passed through the mincer (fine plate) , several times , blended witha rich thick sauce or paste, moulded into olive shapes , and fried . The followingrecipe is a guide as a foundation for other varieties

4 ozs . veal, chicken or game (raw)1 oz. very thick cream sauce

Grind meat to a pas te, add to thick sauce , season to tas te . Work m 1 yolkof egg . Form into olive shapes and fry in butter .

Sufficient togarnish soupfor 8 persons.

ROYALE (White, Yellow, Red or Green)

This over-rated garnish ismerely a cus tar d made with consommé and eggsor milk and eggs, wi th vege table puree added to give it flavour and colour.Royale should not eat like rubber (often caused by using too much egg) .For an ordinary all-purpose royale, bea t 4 eggs well, add 1 pint good consommé, strain, season to tas te . Pour mixture into a buttered mould and cooktill set, in a steamer . When cold, cut into desired shapes .

WHITE ROYALE . 1 pint milk . 8 whi tes of egg .

'

Séasoning to tas te .YELLOW ROYALE . 1 pint milk. 2 eggs . 6 yolks . Seasonin g to tas te.

GREEN ROYALE . Base as Whi te Royale . Add 4 025 . concentrated spinachpurée ; additional colour maybe added .

RED ROYALE . Base asWhiteRoyale. Add4 ozs. concentrated tomato pas te ;additional colour maybe added .

Royale may alsobe made by adding chopped truffle to either the plain,whi te or yellow base mixtures .As for other garnishin gs, jus t use common sense .Fresh peas maybe added to Cream of Peas.

Small pieces of cauliflower maybe added to Cream of Cauliflower .Pieces of cooked oxtail maybe added to Thick Ox Tail .Sliced mushrooms maybe added to Cream ofMushrooms.

9

Add common sense to clear thinking and your garnishing willbe right,

provided you are sure you are not giving a fancy name to some alreadywell-known soup which includes the garnish you intend to use . This bookof SOUPS was compiled you in this direction.

I O

S TO CK S

BONE STOCK

Almost any kind of bones , cooked or uncooked , may be used to makestock . Bones from roast meats are usually reserved for brown stock, and theuncooked bones and those from boiled joints are kept for white stock . Beef,mutton, pork, veal , lamb and poul try bones, can allbe thrown into the same

stock pot,but not those from hams , game birds or venison.

Crack 3 lbs . ofbones , cover with water , add a sliced onion, 1 sliced carrot,2 stalks of celery and abay leaf. Bring all to the boil , remove scum as it

forms,and simmer for 3 hours . Strain and cool .

This stock can be used as a base for most soups, where colour is notdeciding factor.

BROWN STOCK (Bouillon) See also Bouillons)

4 lbs . shin of beef 2 whole cloves1 shin bone teaspoon peppercorns4 quarts of coldwater 1bay leaf1 large diced carrot 2

_sprigs of thyme

2 ozs . diced celery 1 sprig of marjoram1 large diced onion 2 sprigs of parsley1 diced turnip 2 teaspoons sal t

Cut shin beef in small cubes and crack marrowbone . Brown about halfof meat in marrow from bone, or in 2 tablespoons fat ; add with remainingmea t and bone to cold water, heat slowly to boiling point andboil 10minu tes .Skim thoroughly, cover and simmer 3 hours

,removing scum as formed ;

add vegetables and seasonings and cook 1 hour longer . Strain stock throughfine sieve or several thicknesses of cheesecloth, and cool quickly ; when cold,remove fat, hea t and clear , if necessary. Brown soup stock served as clearsoup is usually called bouillon. Use less seasoning s for a more delicate stock,or vary seasonings and vege tables as desired .

I I

FISH STOCK (Court Bouillon)

4 lbs. white fish (bones, heads, 1 stalk celery, choppedor trimmings) 6 peppercorns

1 grated carrot 1bay leaf1 grated onion 2 large sprigs parsley

salt to taste

Place all ingredients in a pan and cover well with cold water.Bring to the boil and simmer 45 minutes . S train through a fine sieveuse as required. Whi te wine may be added .

GRAVY STOCK (Beef Tea)

Mince 2 lbs . neck of beef and cook for 2 hours in 2 pints of water. Usecold water and cook slowly. Fresh lean meat will make good beef tea'. Strain,add a little sal t, and it is ready for use.

LAMB AND MUTTON STOCK

5 lbs. uncooked lamb and 2 large stalks celerymutton bones 8 pints cold water

2 sliced onions 2 sprigs of parsley2 sliced carrots salt and pepper

Crack the bones and place all the ingredients m a pan , bring slowlyboil and simmer for 3 hours , removing the scum and fat as it rises .and cool, using where whi te stock 18 called for.

STOCK TO CLARIFY,FOR CLEAR SOUP

See Brown Stock (Bouillon) . Take the 2 quarts of cold brown stock and

mixwith 2 lbs . minced neck of beef, place in a pan and bring very slowly tothe boil . Simmer slowly till s tock clears, which willbe noticeable by themeat gradually sinking to the bottom of the pan, leaving a bright clearliquid . S train very gently through cheesecloth . Should you allow the soupto boil rapidly, the whole process willbe spoil t— but seebelow.

(N .B .— ClearedStockfor a clear soup doesnot entitle it tobe calleda consommé) .

TO CLEAR soup srocx (Alternative)

To each 1 quart of cloudy s tock add 1 well whisked white of egg and

1 crushed egg shell . Mix well and bring slowly to the boil . Simmer a fewminutes and clarification willbe noticed . S train gently thr ough cheeseclo th.

This 15 a poor substitute for the method of clarification by raw meat.

1 2

https://www.forgottenbooks.com/join

B O U ILLO N S

The bouillons are not clarified. They include the Scotch broths andmuttonbroth , petite marmite, which is not eaten out of its little pot, and bouillonen tasse which 15. Also , potage bonne femme and pot—au-feu.

To clear up the confusion that has arisen in the use of these terms, it isonly necessary to know the French derivation. Bouillon, frombouillir,boil , is the liquid m which any food has been boiled, even vege tables , butin soup-making it is specifically the broth ofmeats .

BEEF BOUILLON, TO MAKE

The general rule is3 pints water to each 2 lbs. ofmea t for a strong bouillon,using less meat for a weaker one .

3 pints water (cold) 1 medium Sized carrot2 lbs . lean neck of beef 1 clove3 large tomatoes 1 sprig thyme2 s talks celery 1bay leaf1 medium sized onion 1 sprig parsley

sal t and pepperDice meat, put in cold water, heat very slowly and remove scum as it

rises . When no more scum rises , add tomatoes and herbs . Simmer gently for2 hours then add diced vegetables and simmer another 11 hours . Skim of

fat and s train . Will make 1 quart ofbouillon) .

BEEF CLARET BOUILLON

Hea t 25 pints beef bouillon to boiling point. Remove from heat and add

1 cup claret wine . Serve in bouillon cups and garnish with chopped parsley .

(Yield: 8 portions) .

BOUILLON FROM MEAT EXTRACT

Use 2 pints hot water and 1 tablespoon of beef extract. Bring to the boiland then add vegetables and herbs as given for Beef Bouillon, and proceedfrom the stage where the vegetables are added . (Yield: 5 portions) .

14

CHICKEN BOUILLON

1 large stewing chicken 2 stalks celery2 qts . water 1 large sliced onion

salt, pepper, and a little grated nutmegCut chicken into small pieces and place in a pan together with the scaldedfeet of the chicken. Cover with the boiling water, add vegetables, and simmeruntil chicken is tender (about , 3 hours) . S train bouillon and season to tas te .

(Sulfidentjbr 8 persons) .N.B .

—The chicken meat maybe creamed, used for croque ttes or used ina casserole dish .

CHICKEN TOMATO BOUILLON

1 pt . chicken bouillon1 pt. tomato juice2 ozs . diced celery1 oz. minced onion1 oz . chopped chivesseasoning to tastePlace all ingredients on the

juice . Simmer for hour, then

FRUIT BOUILLON

1 lb. cherries1 lb . raspberries1 lb . blackcurrants .

Boil the above in 3 pints water till tender, strain, t e-heat and swee ten totaste . Now thicken slightly with a little cornflour. Serve iced or hot .A combination of canned fruit j uices maybe utilised if desired, and some

good effects are obtained with canned fruit juices boiled with soft fruits .

(Yield: 8portions) .

jELLIED BOUILLON

To each 1 quart prepared bouillon soften 1 oz . ofpowdered gelatine, bringto boiling point, skim, and pour into bouillon cups, and chill to set. Sprinklechopped chives over jellied bouillon, just before serving . (Yield: 6 cups) .

JELLIED CHICKEN BOUILLON

Proceed as for Jellied Bouillon, using Chicken Bouillon (which see) . Whenbouillon boils , add a little chopped parsley. Pour into bouillon cups and chillto set. Serve with lemon wedges .

I S

2 tablespoons beetroot juice1 tablespoon lemon juice1 teaspoon sugar1 tea5p

’

n Worces tershire Sauce2 cloves5 clove of garlic

stove to boil, except bee troot and lemonadd beetroot and lemon juice . S tir well and


jELLIED TOMATO BOUILLON

Make up your tomato bouillon (as for Chicken Tomato Bouillon) in theordinary way, adding 1 02 . firs t quality gelatine for each 3 pints of bouillon.

When ready, pour into cups to cool and set. To prevent the tomatoes andvegetables all sinking to the bottom, fill the cups only one-third full, allowthis to set, then fill up to two-thirds and leave to set, and then finally fill thecups . By this method the vegetables are evenly dis tributed from top tobottom

,but of course it takes longer to prepare.

VEGETABLE BOUILLON

Cook a variety of vegetables in prepared bouillon till done but not mushyand strong . Serve very hot.

WATERCRESS CHICKEN BOUILLON

1 bunch watercress1 qt. well seasoned chicken bouillon1 tablespoon flour1 tablespoon butter or chicken fat

Chop watercress very finely. Heat broth . Add"watercress . Thicken with

flour and butter that have been creamed together. S train and re-heat . Serveimmediately. (Yield: 6 portions) .

YEAST BOUILLON

There are on the market several products which use autolyzed yeast as abase for soups . These maybe secured in pas te, flake or cube form .

Pour boiling vegetable bouill on or tomato j uice over the paste, flakes orcubes , according to directions, and the result is a soup with a s trong meatflavour, but which has the advantage of being a pure vegetable product. Ithas a particular value in that it is rich in vitamins B and G .

C O N S OMMES

CONSOMME (To Make)

T H E home stockpot went out with the coal range, and now we mustmake our clear soups from scratch, with any time-saving tricks that havebeen devised . The general rule is 2 pints stock to each 1 lb . of neck or shinof beef; more stock for aweak soup and less for a strong soup .

If a jellied consommé is required, use 1 pint stock to each 1 lb. of meat,or

, alternatively, ordinary consommé can be jellied with the addition of asmall amount of gelatine. Fresh beef makes the best consommé, but thereare certain variations which willbe deal t with later .The fir st step in making good rich consommé is its foundation, bouillon .

This word is from the French— bouillir, to boil (meat stewed with vegetables,boiled or stewed meat of any kind) . In England we call it stock . Stock is thebroth of beef, chicken, lamb, veal, fish , etc — (Pork or ham stock is usedprincipally for pea or bean soups) kept in stock,

” for quick use in soupsand sauces .A consommé maybe made from any one of these founda tion stocks . For

a dark coloured consommé, brown both meat and vegetables , andfor a reallyrich soup, add a good beef marrow bone and a split knuckle of veal . Forchicken consommé, the trimmings and skinned feet will add flavour.The golden rule for all meat soups is: “

h eifer—

to add water once the souphas started to boil ‘ never allow it to cease simmering ; and NEVER allowit to boil rapidly.

The bones and scraps left over from anyjoints or chickens may be crackedand thrown into the stockpot (beef, veal , mutton and chicken) . The bonesare covered with cold water which is brought to the boil and simmered for5 or 6 hours . The vegetables are added the las t hour, to avoid a stewedflavour. This would be a general purpose stockpot. For special soups callingfor beefimutton or chicken stock, the bones mus t be kept to their ownparticular pot .Generally speaking , to-day, unless it is a very large, elaborate kitchen, thedark bones from roast meats are kept in one pot, for brown stock, and the

I 7

whi te bones from veal or chickens , are kept in another pot for whi te s tock

(used principally for cream soups) .Fish stocks (Court Bouillon) are always made as and when required, andnever long in advance .

Pork orHam stock is generally utilised as and when it becomes available,for pea or bean soups .Now, having a s tockpot freshly simmering daily, it is a simple matter toprepare our aristocratic consommé . Once the consommé ismade, be it beef,chicken, game or veal, or for that matter, fish or vege table, it only needsits variations in herbs, garnishings or wine, to suit it t o its name, whetherthat namebe of a celebrity, city, or historic occasion, or whether itbe thehumble Consommé au Vermicelli, or the ever-popular Consommé Royale,which derives its name from the simple garnish to the consommé . I haveincluded all the well-known varie ties in the following pages .

“Now, for myself, I know full well and confess freely, that many thingsmay be added.

" These words express the feelings with whichI present the following list of titles of consommés

BEEF CONSOMME

4 lbs . shin of beef pinch of crushed1 shin bone pinch of crushed8 pints good stock i oz . salt4 ozs . sliced onion 1bay leaf2 ozs . sliced carrot 2 cloves4 ozs . diced celery pepper to tas te

of parsley

Use marrow from cracked shin bone and place in pan to melt. Add onethird of shin meat cut into cubes and brown rapidly, turning so that themeat browns on all sides . Add stock, bones and rest of cubed shin meat andbring slowly to the boil . Remove scum and grease as it rises . (The scum ismerely coagulated mea t protein and is quite harmless) .Add remaining ingredients and simmer for 2 to 3 hours . On no accountmus t the soup boil rapidly, or it will cloud and will notbe crystal clear .During the simmering process the soup shouldbe reduced to no more than6 pints .Line a large conical

g

strainer with a double thickness of cheesecloth and

s train soup very gentlythrough it.Ifyou require the soup tobe darker in colour, add a little browning at the

snnmering stage .

Taste for seasoning, and it is then ready for the multitude of garnishingsset out in the following pages .

1 8

CHICKEN CONSOMME

Using Chicken Stock, proceed as for BeefConsomme'

,substituting cubed

veal for beef to clarify the soup .

Do not brown any of the meat, and omit thebay leaf and cloves .

GAME CONSOMME

Using GameStock, proceed step by step exactly as for BeefConsommé, toclarify the soup .

VEAL CONSOMME

Using Veal S tock, proceed as for Beef Consommé, using shin of vealinstead of beef. Do not brown any of the meat and omi tbay leafand cloves .GENERAL HINTSIf a strong consommé is required, good brown stock mustbe used for

the beef or game consommé .For Chicken consommé, use stock in which chickens have been boiled,

for the base of the soup .

For Veal consommé, use any good white stock as a base .

For hints regarding the making of stock (so essential as the foundation ofevery good consommé), see special paragraph dealing with Stocks .If your consommé fails to clear bright and sparklin g , it will be because

(1) you did not cube the meat fine enough, or (2) you allowed the soup toboil too fast, instead of gently simmering .

’

To clear cloudy consommé, dissolve 1 oz . finely powdered albumen in5 pint cold water, al low to stand 1 hour, whisk well , and add to each gallonofconsommé while simmering gently. Stir well . Hold at simmering point for30minutes , and then strain soup very gently through cheesecloth .

If egg whites are available, whisk 3 egg whites to foam and add to each1 gallon of consommé in the same mann er as for using albumen.

In all cases where the exact amount of consommé isnot s tated, the garnishings are for 3 pints of consommé, sufficient for 8 persons.

CONSOMME AB-DEL-CADER

Cut some carrots and turnips in half-moon shape, with small cutters , andboil in salted water . Cut some royale in the same shape . Also add some

profiteroles. Put equal quantities of each in hot consommé, and al so one

poached yolk of an egg for each person. Have the consommé well seasoned .

CONSOMME AILERONS

Three pints chicken consommé, garnished with chicken cut in shortjuliennestrips and 2 ozs . well washed boiled rice. (Yield: 8 portions) .

I 9

CONSOMME ALBION

Thr ee pints chicken consommé garnished with young asparagus tips,cocks’ combs and a large truffle cut julienne style . (Yield: 8portions) .

CONSOMME ALEXANDRIA

Add 1 cupful ofboiled white meat of chicken, cut in small dices, to 3 pintsof Consommé Brunoise, for which see recipe. (Yield: 8 portions) .

CONSOMME ALLEMAND

Mix in a bowl 2 of a cupful of sifted flour, 1 of a cupful ofmilk, 2 wholeeggs , and a little salt . Let it run through a colander into 3 pints of boilingconsommé, and boil for 5 minutes .

CONSOMME ALSACIEN

Chicken consommé garnished with tiny profiteroles s tuffed with purée offoie gras .

CONSOMME AMBASSADEURS

Chicken consommé with a mixed garnish of diced chicken, mushrooms,truffles and plain royale.

CONSOMME AMBASSADRICE

Chicken consommé with a garni sh of coloured royale cut in dice, spinach

(green) , tomato (red) , truffle (black) , also a few diced mushrooms.

CONSOMME ANDALOUSE

To each quart of consomm é vermicelli, add just before serving, 1 peeledraw tomato cut in very small squares . (See Consommé au Vermicelli) .


CONSOMME ANGLAIS

Chicken consommé garnished with equal amounts of diced chicken and

fresh green peas .

CONSOMME ARENBURG

Chicken consommé garnished with small balls of turnips and carrots , peasand asparagus tips .

2 0

CONSOMME A LA BARIGOULE

Game consommé garnished with diced game birds (pheasant, partridge,sliced fresh mushrooms and stuffed olives . Add just a dash of sherry

before serving .

CONSOMME BAVIE'RE

Veal consomm é with a garnish of quenelles made of semolina. Add a dashofmarsala wine jus t before serving .

CONSOMME BEARNAIS

Beef consommé garnished with assorted quenelles of meats and chicken.

CONSOMME BELLEVUE

Halfchicken bro th andhalfclam brothmixed. Serve in cups with whippedcream on top .

CONSOMME BERCHOUX

Game consommé garnished with chopped cooked ches tnuts , diced trufflesand mushrooms .

CONSOMME BERLIN

Beef consommé with a garnish of cooked shredded leeks , diced plainroyale and cooked sago .

CONSOMME BERNY

Veal consommé thickened with fine tapioca, and garnished with choppedalmonds , chervil and Olivette potatoes .

CONSOMME BOHEMIEN

Make 3 thin pancakes , andwhen cold cut in j ulienne shape. Cut the breastof a boiled fowl also in julienne shape. Chop a raw peeled tomato ; and addall the above with a cup of fresh peas , to 3 pints of boiling consommé, andserve . (Yield: 8 portions) .

CONSOMME BOUCHERB

Veal consommé very liberally garnished with sliced spring vegetables,with small squares of blanched spring cabbage.

2 2

CONSOMME BOUILLON

Broth from boiled beef, s trained . (In plain English, BeefTea) .

CONSOMME BOURBON

Chicken consommé thickened with tapioca and garnished with truffle cutinto fancy shapes (hearts, diamonds , crescents, and finely choppedchervil .

CONSOMME BRABANQON

Cleared fish stock (see fish soups) , garnished with chopped mussels andsliced prawns , served with a glass of vin blanc.

CONSOMME BRETON

Make a julienne of equal parts'

of celery, onions and leeks, and serve inconsommé .

CONSOMME BRIEUX

Beef consommé, thickened with tapioca and garnished with blanchedpistachio nuts , diced truffle and small sago .

CONSOMME BRUNOIS

Prepare as for C\

onsomméJulienne, but cut the vegetables (carrots , turnips,leeks and French beans) into small dice, and fry them in a pan to a lightbrown colour in a little butter . Throw into the consommé and boil untilthe vegetables are done.

Be sure to skim off all butter from consommé before serving .

CONSOMME BRUNOIS WITH VERMICELLI

One quart of Consommé Brunoise mixed with 1 pint of consommévermicelli . Serve grated cheese separately. (Yield: 8 portions) .

CONSOMME CAMERONI

Add to a quart of consommébrunoise pound of boiled spaghetti cut inpieces inch long . Serve grated cheese separately. (Yield: 6 portions) .

CONSOMME CAMINO

Boil pound of macaroni in salt water ; when soft, drain, and cool incold water. Then cut in small pieces about inch in length, and serve ina quart of consommé . Serve grated cheese separately.

2 3

CONSOMME CANCALAIS

Cleared fish s tock (see fish soups) , thickened with fine tapioca, garnishedwith 2 small oysters to each person and some fillet of sole cut julienne style .

CONSOMME CAPRICIEUX

To 3 pints of beef consommé add 2 ozs . preserved cherries and 2 ozs .button mushrooms . Add a dash of sherry before serving .

CONSOMME CAREME

To 3 pints veal consommé add cup finely shredded lettuce, and the sameamount each of diced carrots, turnips and asparagus tips . (Yield: 8portions) .

CONSOMME CARMELITE

Three pints of rich fish stock, thickened with 1 oz . of arrowroot andgarnished with 2 ozs . ofwell washed boiled rice . (Yield: 8 portions) .

CONSOMME CAROLINE

Make a royale with 8 eggs to a quart ofmilk, or 4 eggs to a pint ; add a littlesalt, pepper, and some grated nutmeg . S train into a buttered mould, set ina bain-marie and boil . When set, and cold, remove fi'

om the mould and

cut in small squares . Serve in very hot consommé with 1 spoonful of boiled '

rice to each person .

CONSOMME CASTELLANE

Game consomm é made from woodcock carcases , garnished with dicedwoodcock fillets . Add a glass of port at the moment of serving .

CONSOMME WITH CELERY AND RICE

Cut a s talk of celery in small squares , wash well, and boil in salted Wateruntil soft. Boil about i ofa pound ofrice in salted water until soft. Serve bothin 3 pints of hot well-seasoned consommé. (Yield: 8 portions) .

CONSOMME cELESTIN

Make some thin pancakes , cut in s trips like matches , and serve in goodconsommé .

2 4

CONSOMME CHARLES QUINT

Serve in hot consommé equal parts of chicken dumplings and asparagustips . Add some picked chervil leaves .

CONSOMME CHAROLAIS

Beef consommé garnished with carrot balls , button onions and smallrounds of blanched cabbage.

CONSOMME CHARTREUSE

Boil 1 cup of ches tnuts in salted water until tender . Then drain 03 thewater, and pass the ches tnuts thr ough a fine sieve. When the ches tnuts arecold

,put in a bowl, add 4 whole eggs and 1 pint of lukewarm consommé ;

season with salt and pepperfmix well ; put in buttered timbale moulds, setthem in a bain-marie, andboil for 20minutes ,when they will set like custardwhen cold . Turn out ofmoulds

,and cut in slices i inch thick . Serve in hot

consommé.

CONSOMME CHASSEUR

A mixed game consommé garnished with dice of game . Add a small glassof portbefore serving .

CONSOMME CHATELAINE

Equal parts of small chicken dumplings, boiled rice and new peas , servedin hot consommé .

CONSOMME CHEVALIER

Serve in hot well-seasoned consommé equal parts of small chickendumplings, and chicken breas t and smoked beef tgngue cut julienne style.

CONSOMME CHEVREUSE

Chicken consommé garnished wi th equal proportions of truffles cutj ulienne style, asparagus tips and quenelles of chicken .

CONSOMME CHIFFONNADE

Cut equal parts of lettuce and sorrel in julienne s tyle, put in a pan , coverwith water, bring to a boil , then drain offwater and allow to become cool .Then put back in pan , add 2 quarts of consommé, and boil very slowly forabout 30minutes . Before serving add a little chopped parsley and chervil .

2 5

CONSOMME CHRISTINA

To each 3 pints veal consommé add 2 ozs . sliced preserved cherries and2 ozs . roasted chopped ches tnuts. (Yield: 8 portions) .

CONSOMME CIALDINI

Cut some carrots, turnips and potatoes with a fancy cutting spoon, to th esize of a large pea. Cook each separately in salt water. When done, put inconsommé and add some boiled whi te meat of chicken cut in small squares ,a few boiled or canned peas , and some chervil. Serve separately some verythin slices of French bread or rolls .

CONSOMME CLERMONT

Beef consommé garnished with fried onion rings .

CONSOMME COLBERT

Equal parts of carrots, turnips, peas, string beans , cauliflower and flageoletbeans . Cut the carrots and turnips in small squares . Boil the cauliflower andcut off the small flowers . Them put all in hot consommé, with one poachedegg to each person . Add a little chopped chervil before serving .

CONSOMME COLOMBINE

Chicken consommé garnished with poached pigeon eggs (one to a person) ,julienn e of vegetables, and fil lets of pigeons .

CONSOMME COMTESSE

Thicken 3 pints chicken consommé with 2 ozs . fine tapioca. G arnish theconsommé with diamond shapes of plain and green (asparagus) royale andvery small rounds of le ttuce leaves and truffles .

CONSOMME CONDORCET

Rich game consommé, garnished with equal proportions of game meatand foie gras cut in dice, and asparagus tips .

CONSOMME CRECY

See Cre’cy Soup andfull exp lanation onpage

CONSOMMECREME DE VOLAILLE

Put some very light chicken forcemeat (quenelle) in small , round, butteredtimbale moulds, and cook in bain-marie (double-boiler) .When done, slicethin and serve in hot consommé . (For making Chicken Quenelle see The

Service and Garnishing of

CONSOMME CREOLE

Veal consommé garnished with diced tomatoes , fi'ied onion rings, withpimientos cut julienne s tyle.

CONSOMME CUSSY

Game consommé garnished with white royale (ches tnut) , pheasant royaleandjulienne of truffles . Just before serving, add a glass ofmadeira wine.

CONSOMME DAME BLANCHE

Chicken consommé garnished with equalp arts ofmedium sago , diamondshapes of chicken breas t and almond royale.

CONSOMME D’ARTAGNAN

In the bottom of a buttered pan place 1 sliced carrot, 1 onion, a s talk ofcelery, a piece of raw ham , a sprig of thyme, 1bay leaf, and some pepperberries . On top place 3 calf’s feet, and simmer for a few minutes . Then addis glass ofwhite wine and i glass of sherry, and 3 quarts of bouil lon or stock.

Clarify with the whites of 2 eggs , bringing to a boil slowly. Cook until thefeet are soft . Strain the broth thr ough cheesecloth, cut the calf

’

s fee t in smallpieces , and add to the consommé.

CONSOMME DU BARRY “

Boil a cauliflower in sal t water. When done, cut the tips of the flowersfrom the stems and add to boiling consommé .

CONSOMME DAUPHINE

This is a chicken consommé with a garnish of asparagus tips, tarragonleaves and royale, cut into varioris fancy shapes .

CONSOMME DE LA MARIEE

Boil 1 quart of consommé . Put the yolks of 4 eggs in a soup tureen ands tir well, adding the consommé slowly. Season with a little cayenne pepper .

2 7

CONSOMMEDEMIDOFF

This is chicken consommé garnished with diced mixed vegetables , fineherbs and shredded chervil . Sometimes julienne of truffles is added.

CONSOMME D ’

ESCLIGNAC

Veal consommé garnished with very small dice of young spring turnipsand plain royale.

CONSOMME DIAELE

Cut 3 thin slices of bread, as for sandwiches , and spread with 2 cups ofgrated parmesan or Swiss cheese, that hasbeen mixed with the yolks of2 eggsand plenty of cayenne pepper . Bake in a hot oven until brown . Cut in small

squares or circles , and serve on a napkin on a platter . Serve the consommévery hot .

CONSOMME DIANE

Take any game bird, such as grouse,‘

partridge, quail, pheasant or guineahen , and roas t just enough to give a colour . Then put in soup stock and boiluntil soft. Clarify the broth with chopped beef, and strain . Cut the breas tout of the bird , cut in small squares , and serve in the consommé . Add some

dry sherry and a little cayenne pepper before serving .

CONSOMME DIPLOMATE

Chicken consommé thickened with tapioca (1 oz. to each 2 pints), andgarnished with quenelles of chicken, crayfish and diced truffle.

CONSOMME D’ITALINI

Boil some d’italini (a species of Italian pas te) in sal t water, drain off and

serve in consommé . Grated cheese separate.

CONSOMME DORIA

Consommé Tapioca, with chopped truffles and sherry.

CONSOMME D’ORLEANS

Beef consommé with a garnish ofveal quenelles coloured greenred (tomato) , and plain .

CONSOMME DOUGLAS

Veal consommé garnished with slices of sweetbreads , asparagusartichoke bottoms .

2 8

CONSOMME FINANCIERE

This is chicken consommé with a garnish of cocks’ combs,truffles and

sweetbreads, all cut julienne style.

CONSOMME FLAMAND

Beef consommé with a garnish ofyoung green peas , shredded chervil, anddiced green royale (spinach) .

CONSOMME FLEURY

Sliced sorrel boiled in water for a second, boiled rice, small asparagus tipsand peas, in equal parts . Serve in consommé .

CONSOMME FLORENTIN

In consommé put some plain boiled spinach cut in small pieces , also thinpancake cut the same way. Serve grated cheese separately.

CONSOMME FLORIDA (usually served chilled)

4 pints beef consomm é 4 diced tomatoes4 oranges (cut up) 2 green pimientos (cut up)Remove the seeds from pimientos, leave skin on oranges . Simmer all togetherfor 45 minutes to 1 hour, strain and chill . A really refreshing summer soup .

CONSOMME FRANCILLON

Poach 1 egg for each person in chicken consommé . Add some diced breas tof chicken and serve .

CONSOMME FRASCATI

Cut 2 potatoes in small dices , and parboil for 5 minutes in sal ted water.

Drain off the water, add 6 heads ofpeeled fresh mushrooms sliced very thin,and 2 quarts of consommé . Cook slowly until the potatoes are soft.


CONSOMME GARIBALDI

Boil lb . spaghetti and cut in pieces 1 inch long . Cut 12 green queen olivesj ulienne style, and add, with the spaghetti, to 3 pints ofhot consommé . Servegrated cheese separately.

30

CONSOMME GAULOIS

Thicken 3 pints chicken consommé with 6 yolks of eggs well beaten withtheir same volume of chicken stock . Garnish the soup with a julienne ofsheep’s kidneys , ham and cocks’ combs . (Yield: 8 portions) .

CONSOMME GEORGIA

Peel 2 tomatoes , cut in two , squeeze out the juice, and cut in small squares .Cut 2 pimientos in small squares . Boil 2 peeled green peppers in bouillon

,

and cut in small squares . Slice 12 mushrooms very fine . Add all of the above,

together with a cup of plain boiled rice, to 2 quarts of very hot and wellseasoned consommé . (Yield: 10portions) .

CONSOMME GERMINAL

Beef consommé , garnished with a dice of French beans, young peas ,asparagus tips , shredded chervil and tarragon leaves .

CONSOMME GODIVA

Well reduced veal consommé garnished with quenelles of veal .

CONSOMME GRANDE DUCHESSE

Chicken consommé with a garnish of quenelles of cheese, chicken and

anchovy, with shredded tongue .

CONSOMME GRENADE

Tomato“ flavoured chicken consommé, garnish ed with diced plain royale,

tomatoes and shredded chervil .

CONSOMME HELENE

Veal consommé with a garnish ofroyale cut in various fancy shapes, ofred

(tomato) , green (spinach), white (made with white of egg only) .

CONSOMME IMPERATRICE

Consommé garnished with small lobster dumplings and asparagus tips inequal parts , and a sprinkle of chopped chervil .

3 1

CONSOMME IMPERIAL

Beef consommé with a garnish of various coloured royale all cut juliennestyle . To get the right effect, it needs at leas t 8 ozs . ofvarious colouredjulienn estrips to each 3 pints beef consommé .

CONSOMME INAUGURATION

Equal parts ofjulienne, small chicken dumplings , and Italian paste, servedin hot consommé .

CONSOMME INDIEN

T0 each 3 pints of well reduced veal consommé, add 1 teaspoon of goodcurry powder . Garnish with plump sultanas .

CONSOMME INNOCENT

Chicken consommé ; use shredded almonds, shredded chicken breas ts , anda julienne ofplain royale in equal parts , to garnish the consommé.

CONSOMME IRMA

Boil one calf’s brains, cut in small squares, and add to a quart of wellseasoned consommé . (Yield: 5 portions) .

CONSOMME JACOBIN

To each 3 pints of chicken consommé add 2 ozs . of diced cooked potatoes ,turnips , French beans , young green peas, and 1 large truffle, cut j uliennes tyle. (Yield: 8 portions) .

CONSOMME JAPONAIS

Consommé aux Perles de Nizam, coloured with saffron .

CONSOMME JARDINIERE

Jardiniere— meaning garden style ; beef consommé made with a varietyof cooked garden vegetables , usually diced .

JELLIED (TWO-TONED) CONSOMME

Prepare dark and light—coloured jellied consommé mixtures ; pour intoshallow pans to make a 1-inch thick layer of each ; chill in refrigerator untilfirm . Cut layers in 1-inch cubes and arrange light and dark cubes in bouilloncups .

32

CONSOMME JERUSALEM

Beef consommé with a garnish of very small balls of artichokes . Thetrimmings from the artichokes are usually used in the making of the consommé, along with the other vegetables .

CONSOMME jocKEY CLUB

To each 3 pints chicken consommé add 2 ozs . each of carrot royale (red) ,pea royale (green), chicken royale (plain) . (Yield: 8 portions) .

CONSOMME JULIENNE

To each 3 pints of beef consommé, cut the red part of 2 carrots , the samequantity of turnips, and 2 leeks , in thin shreds a good inch long . Put intoa stewpan with 2 ozs . butter and a pinch of sugar. S tir over the fire until anice golden brown colour . Mois ten with a li ttle of the consommé and simmergently un til tender. Ten minutes before serving, add some shredded cabbageand lettuce previously blanched . Strain of the butter, add the julienne tothe consommé, and serve. (Yield: 8 portions) .

CONSOMME KUR SEL

See Consommé Printaniere. Shredded lettuce is used as an additional

CONSOMME LELIE

To each 3 pints of chicken consommé, add as a garnish shredded slicedchicken, carrots , almonds and tarragon, in equal quantities .

CONSOMME LEOPOLD

To each 3 pints of veal consommé, thicken with 1 oz. semolina. Garnishwith shredded lettuce, sorrel and chervil. (Yield: 8 portions) .

CONSOMME LORETTE

Chicken consommé garnished with equal quantities of shredded pimiento,truffle and chervil , and asparagus tips, wi th very small cork-shaped potatoes .

CONSOMME MACEDOINE

Beef consommé to which are added several kinds of vegetables in season.

33

CONSOMME MADRILENE

Slice a handful ofsorrel and cook for 5minutes in a quart ofconsommé . Addvermicelli and 1 tomato cut in small dices . Serve grated cheese separately.


CONSOMME MADRILENE (jellied)

To 3 cups Madrilene Consommé use 1 level tablespoon gela tine. Softengelatine in 2 tablespoons water about 5 minutes ; add 1 cup hot soup and s tiruntil gelatine is dissolved . Then add remaining 2 cups cold soup , season totaste and pour into bowl or bouil lon cups ; chill until firm or jellied .

(Yield: 3bowls) .

CONSOMME MARCHAND

Cut a truffle julienne style ; also a slice of breast of a boiled fowl and a fewslices of smoked beef tongue . Serve in 2 quarts of boiling well-seasonedcomomme

'

. (Yield: 10portions) .

CONSOMME MARIA

To each 3 pints of chicken consommé add 1 oz . fine ’ tapioca and simmertill thick . Add as a garnish diced plain royale, French beans, car rots and


CONSOMME MAR IE LOUISE

To Consommé Royale add a cupfii l of fresh boiled green peas .

CONSOMME MASSENET

Garnish the consommé with boiled carrots cut in half-moon shape, andboiled macaroni cut in pieces i inch long . Sprinkle with chopped chervil.

CONSOMME MEDINA

Cut some boiled liver in julienn e style. Boil l lb . spaghetti until soft, cutin pieces 1 inch long, and add with the liver to very hot consommé . Servewith grated cheese .

CONSOMME MERCEDES

Beef Consommé to which are added rings of red pimientos and fancyshapes of cocks’ combs (hearts , diamonds and s tars) . Add a glass ofdry sherrywine just before serving .

34,

CONSOMME MIKADO

To each 2} pints chicken consommé, add i pint clear tomato j uice . Garnishwith diced chicken and fresh tomatoes . Serve very hot. (Yield: 8 portions) .

CONSOMME MOGADOR

Wash a heart of celery and‘

cut in small dice, boil in salted water untilsoft. Then add to 3 pints of boiling consommé ; season well, and serve withchopped chervil .

CONSOMME MONACO

Cut 1 breas t of a boiled chicken or fowl and 2 truffles in small dice . Addto 1 quart of hot well-seasoned consommé .

CONSOMME MONTE CARLO

To each 3 pints of very rich chicken consommé add as a garnish 2 ozs .small carrot slices, 2 ozs . small rounds of turnip, 1 oz . small rounds of truffleand 1 oz. of rounds of pancake cut out with a very small cutter .


CONSOMME MONTE CRISTO

ConsomméRoyal and Printaniére mixed . (See recipes under their headings) .

CONSOMME MONTESQUIEU

Equal parts of boiled ham, breas t of chicken, andmushrooms , cut juliennestyle . Also an equal part of the small flowers of boiled cauliflower . Serve allin hot, well-seasoned consommé.

CONSOMME MoNTGLAs

Beef consommé garnished with small quenelles made of ox liver forcemeat.

CONSOMME MONTMORT

To each 3 pints of veal consommé add as a garnish 1 oz. each of choppedtongue, truffle, diced carrot, turnips, peas , asparagus tips and a little shreddedchervil . (Yield: 8 portions) .

35

CONSOMME NAPIER

Add to boiling consommé a marrow bone cut as thin as your butcher cancut it with a saw. Serve at once .

CONSOMME NAPOLEON

Make some very tiny rissoles of chicken meat (8 to a person) ; cook thesein chicken consommé (3 pints to 8 persons) , and serve very hot.

CONSOMME NATIONAL

Cut some plain, green, and red royale in small s tars, and serve in hotconsommé .

CONSOMME NAVARIN

Beef consommé, garnished with equal amounts ofdiced green royale (pea),and crayfish. Blanched parsley is added jus t before serving .

CONSOMME NELSON

Put 3 pounds of fish bones and 3 quarts of water in a pan , also 1 slicedonion, 1 carrot, 1 piece of leek, 1 stalk of celery, a little parsley in branches ,1bay leaf, 1 clove, and season with salt and pepper . Boil for i hour, and ‘

clarify as followsIn a pan put 1 pound of raw chopped beef and the whites of 2 eggs . Mixwell . Add, little by little, the s trained fish bro th, set on the stove and bringto a boil . Then put to one Side and allow to simmer for 15 minutes . S trainthrough cheesecloth or napkin, add 2 cups ofboiled rice , season well, andserve. (Yield: 12 portions) .

CONSOMME NESSELRODE

Game consommé, made usually from hazel hens . Use as a garnish, in equalquantities , diced plain royale, chopped ches tnuts, hazel hen fillets andmushrooms cut julienne style.

CONSOMME NICOIS

To Consommé Vermicelli add peeled tomatoes cut in small squares . Bringto a boil, and serve with grated cheese separate.

CONSOMME PALESTINE

To each 3 pints beef consommé add 8 ozs . Jerusalem artichokes , cut intosmall balls with a vegetable scoop . Simmer till the artichokes are tender andserve. (Yield: 8 portions) .

CONSOMME PARFAIT

To a pint of cold Consomme’ Tapioca add 3 raw eggs and 2 addi tionalyolks , put in a buttered mould and cook in a bain-marie.When done, allowto cool, slice, and serve in hot consommé . (This is TapiocaRoyale) .

CONSOMME PARMENTIERE

Proceed as for Consommé Palestine, using potatoes“

instead of artichokes .This soup is greatly improved if very small new potatoes are used, insteadof making the balls of old potatoes .

CONSOMME PAYSANNE

Cut 2 leaves of whi te cabbage in 1 inch squares , and put in a pan . Add1 sliced carrot, 1 sliced turnip , 1 leek and 2 leaves of celery, also sliced . Alsoadd 2 ozs . of butter, cover, and simmer in oven until soft. Be careful that itdoes not burn. Drain off the butter, add 1 quart of consommé, and boil for10minutes . Add a little chopped chervil . (Yield: 5 portions) .

CONSOMME PEMARTIN

Chop 2 truffles very fine, put in a pan with 1 large glassful of Pemartin

sherry, and boil for 2 minutes . Then add 3 pints of consommé, season wellwith sal t and cayenne pepper, and serve very hot.

CONSOMME AUX PERLES DE NIZAM

Perles de Nizam is large pearl tapioca. Boil 2 quarts of consommé, thenadd slowly lb. of pearl tapioca, and cook slowly until soft.

CONSOMME, PLAIN (To make quickly)

Mix 5 lb. beef, chopped fine, with 1 white of an egg. Add slowly 1 quartof stock and le t simmer for l hour . Strain through napkin or fin e cheeseclo th .

Season and serve . (Snflicientjor 4 persons) .

CONSOMME ALA POISSONIERE

This is a rich court bouil lon garnished with quenelles of sole .

38

CONSOMME'

POMPADOUR

Cut some turnips and carrots into fan cy shapes, cook in sal ted water anddrain. (2 ozs . of each for each 3 pints chicken consommé) . Add to these 1 oz .each of pink, green and plain royale, also cut into fancy shapes . Add to boiling consommé and serve.

CONSOMME PORTUGAIS

Peel 4 tomatoes , cut in two, squeeze out the water, and cut in small dices .Bring 3 pints of consommé to a boil , add the tomatoes and 1 cup of boiledrice. Cann ed tomatoes maybe used if desired . (Yield: 8 portions) .

CONSOMME PRINCE DE GALLES

To each 3 pints of rich veal consommé add some fancy shapes of chickenbreas t, plain royale and asparagus tips in equal quantities .


CONSOMME PRINCESSE

Chicken consommé which has been well reduced, and to which is addeddiamond, heart, s tar and other fancy shapes of chicken breas t, carrots andturnips , and some asparagus tips . 2 ozs . ofeach would be sufficient for 3 pintsof consommé .

CONSOMME PRINTANIERE

Cut all kinds of spring vegetables in fancy or dice shapes , boil in salt water,and serve in hot consommé . Just before serving add some small leaves ofchervil . The vegetables commonly used are carrots , turnips, peas , stringbeans , small green asparagus tips, small flowers of cauliflower, etc .

CONSOMME PROFITEROLES

See making of Profiteroles under Garnishing of Soups. These profiterolesare made in various flavours and filled with various forcemeats . Each typeof profiterole gives a different name to the consommé for which it is used .

CONSOMME RACHEL

More than one Rachelbeing claimed as a celebrity, wefindmore than one soupclaiming that title.

(1) Plain consommé garnished with asparagus tips .

(2) Plain consommé garnished with chicken dumplings and small peas .

39

CONSOMME RAVIOLI

Add 8 ozs . ravioli to 3 pints of beef consommé and poach in the consommé. (Yield: 8portions)

CONSOMME REINE

3 pints of chicken consommé thickened with 2 ozs . very fine tapioca.

Garnish the soup with royale made with chicken purée and chicken juliennein equal par ts . (Yield: 8 portions) .

CONSOMME RICHELIEU

Beef consommé garnished with chicken quenelles , julienne of carrots andturnips, shredded chervil and lettuce .

CONSOMME RIVOLI

Consommé garnished with carrots cut in half-moon shape and boiled inconsommé, small chicken dumplings and royale cus tard also cut in halfmoon shape .

CONSOMME ROMAIN

Veal consommé garnished wi

th quenelles made of fresh breadcrumbs .

CONSOMME ROSIERE

Beef consommé garnished with equal amounts of quenelles of cheese andquenelles ofham.

CONSOMME ROSSINI

To each 3 pints of chicken consommé add 1 oz. offine tapioca and simmertill thickened . Then add as a garnish profiteroles stuffed with foie gras and


CONSOMME ROTHSCHILD

Equal parts of breas t of boiled fowl, beef tongue and truffles cut juliennes tyle, and added to very hot consommé . Add a little chervil before serving .

CONSOMME ROYALE

Bea t 4 eggs and season well. Add 1 pint of warm (not hot) consommé ,put in a buttered mould and set in a pan of hot water. Cook slowly in

a moderate oven. When the custard is done, allow to cool, and cut in anyshape desired . Serve hot consommé, with royale a istard as a garnish . One

pint royale custard is sufficient to garnish 4 quarts of consommé .Custard Royale is made in various colours to suit the different names ofconsommé . The colouring of the royale is generally obtained througha pure’e of vegetables , poultry or game and not jus t synthetic colours .

For GREEN ROYALE— use 4 ozs . spinach puree.

For RED ROYALE— use 4 ozs . highly concentrated tomato puree .

For CHICKEN ROYALE— use 4 ozs . of chicken purée .For GAME ROYALE — use 4 ozs . of purée of game .

For WHITE ROYALE— 8 whi tes of eggs are used instead of 4 whole eggs .This is sometimes mixed with very finely chopped truffle, to obtain amosaic

See also Service andGarnishing ofSoups.

CONSOMME WITH ROYALE AND CARROTS

Boil 2 lbs . of carrots in sal ted water . When done, drain off the water andpass the carrots through a fine sieve . Take the carrot purée and mix with2 whole eggs and 2 yolks , season with salt and pepper, and again . Put ina small buttered pudding mould and cook in a bain-marie. When set, allowto become cool, remove fiom mould, and cut in any fancy shape desired .

Serve in hot consommé .

CONSOMME WITH GREEN ROYALE

Ml ix 4 eggs with 1 pint of warm consommé, add 4 ozs . spinach puree,s train, put in buttered timbale moulds, and cook in bain-marie. Cut in anyshape, and serve in hot consommé .

CONSOMME WITH RED-ROYALE

Mix 4 eggs with 1 pint of warm consommé, add 4 ozs . tomato purée,strain, and cook in bain—marie. Cut in any shape desired, and serve in hotconsomm é.

CONSOMME RUBENS

To Consommé Brunoise add a spoonful of boiled barley and a few squaresof boiled smoked beef tongue for each person.

CONSOMME A LA RUSSE

BeefConsommé garnished with shredded celery, carrots and leeks .

CONSOMME WITH SAGO

Bring 3 pints of consommé to a boil and then let lb. sago run slowly intoit. Cook for 10minutes .

CONSOMME SAINT-GERMAIN

Beef consommé garnished with fresh garden peas .

CONSOMME SARAH BERNHARDT

Consomme’ Tapioca with small lobster dumplings . Cook a few leaves offresh tarragon in clear consommé, and s train into the consommé tapioca beforeserving .

CONSOMME SAVARIN

Garnish 3 pints of chicken consommé with equal quantities of chickenquenelles and cooked sweetbreads cut in dice . (Yield: 8 portions) .

SCOTCH CONSOMME

Boil a piece of mutton very slowly in consommé . When done, s train thebro th, add the mutton cut in small dices, somebrunoise, and some boiledbarley.

CONSOMME SEVIGNE (I)

Whi te meat of chicken and smoked beef tongue cut julienn e. Serve inconsommé with a sprinkle of chopped chervil .

CONSOMME SEVIGNE (II)

Consommé Brunoise with small quenelles (chicken dumplings) . Addsome chopped chervil and a little cayenne pepper . Serve very hot.

CONSOMME SICILIEN

Roll out very thin a noodle paste, and cut in lozenge shapes about 1 inchlong . Boil in salt water for about 10minutes, cool off in fresh cold water, andserve in hot beef consommé . Serve grated parmesan cheese separately.

CONSOMME SOLANGE

Veal consommé ; to each 3 pints add as a garnish 2 ozs . well washed cookedpearl barley, 2 ozs . julienn e of chicken, and some squares of lettuce .

CONSOMME SOUBISE

Mix if cup of purée of onions, 5 pint of cold chicken broth, 2 whole eggsand the yolk of 1 egg ; season with salt, pepper, and a little grated nutmeg .

Strain thr ough a fine sieve, put in a buttered mould, and cook in bain-marie.Allow to set, slice and serve in 3 pints hot beef consommé .


CONSOMME SOUBRETTE

To each 2I pints rich chicken consommé add 4} pint clear tomato juice .Season with cayenne pepper and garnish with round flat quenelles decoratedwith truffles .

CONSOMME WITH STUFFED CABBAGE

Add to hot consommé 1 small s tuffed cabbage, or 4 large stuffed brusselssprouts , to each person .

STUFFED CABBAGE . Maybe made any size, using the whole cabbage or assmall round as a half-crown, for garnishing . Parboil a whole cabbage ; orsome leaves only. Make a s tuffing as follows : Soak 2 roll s in milk for 10minutes, then squeeze out, and chop fine. Add 1 onion, chopped and fried inbutter ; 1 pound ofsausagemeat ; awhole raw egg, and some chopped parsley,chervil and chives . Season with salt and pepper, andmixwell. Fill the wholehead of cabbage if desired . Or, take 2 leaves and season with salt and pepper,put a spoonful of the stuffing in the centre, and fold the leaves in the form ofa ball . Place the stuffed cabbage in a buttered pan with a sliced carrot andonion, abay leaf and a clove . Cover with bouillon, put a buttered paper overthe top of the pan, and cook in the oven until the cabbage is soft.

CONSOMME TALLEYRAND

Put 4 grated trufll es in a soup tureen, adda glassful ofvery dry sherry, anda pinch of cayenne pepper, cover, and s tand for an hour.When ready toserve, pour 3 pints of hot Consommé Tapioca over it.

CONSOMME TAPIOCA

To 2 quarts of boiling consommé add slowly 1 cup of tapioca, and boilfor 8 minutes . (Yield: 10portions) .

CONSOMME THEODORA

Put in the consommé, equal parts of small chicken dumplings, plainroyale, and boiled asparagus tips . Before serving , add some chopped chervil.

43

CONSOMME TOMATO

2 ozs . chopped celery 1 pint tomato juice2 ozs . chopped cabbage 2 pints veal consommé3 ozs . minced onion 1 oz . butter1 teaspoon minced basil 2 eggs with shell1 teaspoon sugar salt and pepperBrown onion inbritter, add vegetables , tomato juice , and veal stock andseasonings . Simmer slowly 1 hour and let cool . Remove any grease, lightlybeat egg whites and add crushed shells . Put on fire and stir till soup boils ,simm er 10minutes . Line a conical s trainer with cheesecloth and s train theconsommé very carefully. Re-heat, tas te for seasoning, and serve.


CONSOMME TOMATO DE LUXE

As above, served wi th small pyramids of whipped cream floating on thetop, with a dash of chopped parsley on each spoonful of cream .

CONSOMME TOSCA

Peel and cut a cucumber in small squares , boil in sal t water until soft, andthen al low to become cool . Cut 5 stalk of celery julienne style, and cook insal t water until soft. Cook pound of large barley in sal t water till soft, andcool . Boil 3 pints of consommé, add 2 peeled tomatoes cut in very smallsquares , and boil for 2 minutes . Add the cucumber, celery and barley, andserve . (Yield: 8 portions) .

CONSOMME TRIANON

Cut some green, redand natural royale in triangle shapes , and serve in'

hotconsommé . (See ConsomméRoyaleformaking Royale Custard) .

CONSOMME TROPICAL

To 3 pints of Consommé Madrilene add the juice of 3 oranges . Heat andserve . (Yield: 8 portions) .

CONSOMME TURBIGO

Boil pound of noodles in sal t water. Boil a carrot, cut in the form ofmatches , place in salt water until soft. Cut the breas t ofa soup hen or chickenin julienne shape. Add all to 3 pints ofhot andwell-seasoned consommé .

(Yield: 8portions)

44

CONSOMME VERON

Beef consommé garnished with diced plain royale, flageolettes, julienneof truffles and capsicum . Add a glass of port just before serving .

CONSOMME VERT-PRE

To each 3 pints boiling chicken consommé add 1} ozs . fine tapioca and

simmer till it thickens . Add as a garnish 2 ozs . each fresh green peas , asparagustips, French bean s , some shredded lettuce, sorrel and chervil.


CONSOMME VIVEURS

Make a j ulienne of beets , leeks and celery, in equal parts , parboil in saltwater, and finish cooking in consommé . Then add the breas t of a boiledchicken also cut julienne Chop a raw bee t, press out the juice and add to theconsommé . This will give it a nice reddish colour. Serve croutons diablesseparately.

CROUTONS DIABLES (for soup) . Use either whi te or rye bread, and cut inround pieces the size ofa half-crown . Mix some grated parmesan cheese withcayenne pepper, and put on the round pieces of bread . Place on a flat pan and

bake in oven until brown . Serve on a napkin .

CONSOMME XAVIER

Same as Consommé Allemand, with the addition of a little shreddedchervil just before serving .

CONSOMME OF YOUNG NETTLES

Provincial caterers have a better chance of featuring this soup than thosein the towns . With suitable protection, quite a pleasant afternoon can bespent gathering natural wild roots . Treat the nettles exactly as you wouldspinach consommé . You willbe more than pleased with the resul ts .The nettles are well washed and cooked in the same way as spinach. AddI pint ofnettle liquor to each 2} pints beef consommé . Chop the nettles andadd to the consommé and serve.

1 lb . nettles willbe sufficient for 3 pints consommé .

B O R SHCH S O UP S

BORSHCH (Borscht, Bortch, Borsch, Bortsch)

The Borshch were originally blood soups . Beetroot juice, fresh or soured, isnow used instead, and sometimes cranberries .There are many different kinds of borshch. Some are made

”

with meat orpoultry stock, some with fish stock. But the characteristic of this par ticularsoup is bee troot, which is usually used when soured, in the same manner assauerkraut.Sausages and gammon are often adjuncts to this soup . Whatever the in

gredients used, however, borshch is always somewhat sour and sharp .

Many experts have given their version of its correct spelling— the one

given is as spelt at the Russian Embassy, London.

CRANBERRY BORSHCH

To each 3 pints water, add 1 lb . cranberries . “Boil for about 10minutes oruntil skins have popped , then force through a sieve . Add lb . sliced onion,lb . sliced cabbage, and boil about 20minutes or until soft. Add 1 lb . cookedbeets cut in julienne s trips . Season with salt and pepper and a lit tle sugar .


JELLIED BORSHCH

1 oz . powdered gelatine 1 qt . consommél clove garlic 8 ozs . pickled beetroot2 ozs . minced celery leaves (with cup of vinegar)1 teaspoon ginger juice of 1 lemonsal t and pepper pt. sour creampaprika 1 hard-cooked egg-whiteSoften gelatine in a cup of hot consommé, add beetroot vinegar, garlic,celery leaves, salt, pepper, ginger, and boiling consommé, and stir untilgela tine is dissolved . Cool for 30 minutes . Strain, add chopped beetroo t,lemon juice and sour cream and mix well . Chill till set. Serve in cups garnished with minced egg white and paprika. (Yield: 8 portions) .

47

UKRANIAN BORSHCH

Three large-sized beets , peeled and grated with 1 medium-sized onion, oncoarse grater . Boil 30minutes in 1 qt. of good stock . Add 2 ozs . sugar andsalt and pepper to taste. Boil 5 minutes more . Beat 2 eggs with 1 pt. sourcream, pour in slowly. Addjuice of2 lemons and serve.


WATERCRESS BORSHCH, CHILLED

1 qt . beefjuice 1 oz. chives, minced1 cup sour cream 1 lb . beets , finely diced1 eggcup lemon juice 2 bunches watercress, cutsalt, to taste medium-fine

I cup sour cream , for garnish

To beet j uice add sour cream and beat smooth . Add other ingredients andchill for a few hours . Serve in cream soup cups . Garnish with a spoonful ofsour cream and a tiny sprig of watercress . (Yield: 8 portions) .See alsoPotage Shchi, which is a type ofborshch, itbeing a Russian soup .

B RO TH S

STOCK is the broth of beef, veal, chicken, fish, etc . Kept in s tock,English name sugges ts , for instant use in soups and sauces .The real broths, such as Scotch Broth, etc . , are a meal in themselves, and

are not cleared .

Meats , vegetables and cereals are all left in together, with the very finelychopped herbs, and in some countries are the main dish at the meal . A trulyfin e idea, far better than filling thebit bins with all the s trained mea ts andvegetables .

BEEF BROTH

1 lb . finely chopped lean2 pts . watersal t and peppera little sugar

Put meat and water in a pan, simmer 1 season to tas te, and servewith crackers . (Do not s train. ) (Yield: 4 portions) .

COLD CELERY BROTH

Wash 4 s talks of celery, and cut in small pieces . Put in a vessel wi th 2 lbs .of chopped raw shin or neck of beef, 1 onion, and a spoonful of salt. Thenadd slowly 1} gallon of stock or bouillon ; or 2 quarts of water ; and boil for2 hours . Skim well from to time to time . Cool, and serve when cold.

CHICKEN BROTH

Put to boil in 6 pts . cold water one fat soup hen . Skim well , add i onion,a little celery, salt to tas te, and cook for 3 hours , when fowl shouldbe soft.S train the bouillon and serve in cups . The cooked fowl maybe used for sandwiches , chicken salad, etc . (Yield: 10portions) .

49

CLAM BR'

OTH

Take 24 hard or soft clams and wash well . Put in vessel with jus t waterenough to cover, a little sal t and a small piece of raw celery. Boil for 15minutes, and strain through cheesecloth. Chop clams and put back in broth.

Re-heat, and serve . (Do not replace celery) . (Yield: 6 cup s) .

CLAM BROTH, CHANTILLY

Proceed as above . Place whipped cream on top of each cup, just beforeserving .

DUTCH BROTH

6 onions 1 egg yolk5 ozs . butter 3 ozs . flour1 pt . cold water 1 pt. scalded milk

salt and cayenn e

Chop the onions and cook them in 2 ozs . of the butter for 5 minutes, thenadd water and cook 30minutes . Press thr ough a sieve. Make a roux of theremaining butter and the flour, combine it with the scalded milk and add

seasoning . Cook 5 minutes, s tirring cons tantly. Add this milk mixture to theonion mixture. Mix thoroughly and add the egg-yolk, slightly beaten. Serveindividually in Dutch bowls and place 1 teaspoon of grated edam cheese onthe top . Set fora few minutes in hot oven to mel t the cheese .


BEL BROTH

1 skinned eel 1 oz . fin e tapioca1 medium onion, sliced 3 pints fish stock1 oz . butter seasoning to tas te

chopped parsleyFry onion in the butter until a light golden colour. Cut up the skinn ed

eel, put it into the pan containing the fried onion, add the 3 pints of stock,boil, skim and simmer gently for 1 hour . S train, and replace stock into

pan , sprinkle in the tapioca and season with salt andpepper. Cook for a fur ther20minutes . Serve with chopped parsley added jus t before serving .


FISH BROTH

Cover the bones of any kind of fish with water, add a bouquet garni,1 onion, 1 carrot, and a cupful ofwhite wine ofdesired . Cook for 30minutes,

50

and s train. The broth maybe served in cups as soup ; used for chowders ; forbisque soups ; for white wine sauce ; for cooking fish, or for many otherpurposes .

FISH BROTH V’ITH WHIPPED CREAM

Make a Fish Broth (see above) , serve whipped cream and cheese s traws onthe side .

GREEN PEA AND CHICKEN BROTH

Cook 1 lb . fresh green peas in 2 pints chicken broth until tender. Seasonwell, add a little cream and serve at once . (Yield: 8 portions) .

LAMB BROTH

Proceed as for beef broth , using 1 lb. fin ely chopped lean leg of lamb .

A little chopped parsley maybe added before serving .

LAMB BROTH A LA GRECQUE

Cut a pound of raw lamb from the shoulder or leg, in dices about 5 inchsquare. In a pan put 3 ounces of butter and set on the stove . When hot, addthe lamb and 1 chopped onion and simmer together for 10 or 15 minutes .Then add 2 spoonfuls of flour and 1 spoonful of curry powder, and simmerfor 5 minutes , then add 2 quarts of stock, bouillon or hot water . If water isused add a bouquet garni . Bring to a boil and cook for 15 minutes , then adda cup ofwashed rice and boil until soft . Season with salt and pepper , removethe bouquet garni if used, add 1 tablespoonful of Worcestershire sauce and1 teaspoonfii l of sugar . Serve wi th a little chopped parsley.


LAMB BROTH A LA REINE

Put 3 lbs . scrag end of lamb in a roas ting pan , season with sal t and pepper,a little fat or a small piece of butter, and put in the oven to roas t . Whendone remove the lean meat from the bones and cut in small squares . Put thetrimmings in a pan with the lamb bones and 2 quarts of water . Bring toa boil, skim well, and then add 1 sliced onion, 1 carrot, 1bay leaf, 6 cloves ,a bouquet garni, a stalk of leek and 3 leaves of celery, a little salt and a fewwhole black peppercorns . Boil slowly for 1 hour, without being covered,so that the broth will s tay clear. S train through fine cheesecloth, add the lambcut in small squares, and i pound of boiled rice . Serve hot andwell seasoned .


5 1

LEEK BROTH

3 pints mut ton stock6 leeks , finely shredded2 ozs. medium oatmealseasoning to taste

Place stock and oatmeal in a pan and cook, add shredded leek and simmertill tender, season to taste and serve.

N. B . The mutton stock canbe ob tained by splitting a sheep’s head andcooking in 4 pints boiling water till the stock is reduced to 3 pints .


LEEK AND BARLEY BROTH

Proceed as for Leek Broth, using 2 ozs . pearl barley in place of the oatmeal .

MUTTON BROTH

1 lb. scrag end ofmutton 3 pints water (cold)1 small carrot 2 ozs . pearl barley1 small turnip little salt and pepper1 small onion chopped parsley

Trim offfat from mutton, cut into small pieces, and put in a pan with thecold water. Boil for 1 hour and skim well . Add prepared vegetables cutinto dice, and pearl barley, which shouldbe well washed, and leave to simmer

for 1 hour. Season with salt and pepper and add the chopped parsley beforeserving . (Yield: 8 portions) .

ONION BROTH

Proceed as for Dutch Broth, using twice asmany onions and omit to passonion mixture through a sieve.

ONION AND BARLEY BROTH

Proceed as for Leek Broth, using 1 lb . shredded onions in place of the leeks ,and pearl barley in place of oatmeal .

OX CHEEK BROTH

2 pints waterpepper

4} teaspoon sugarScrape the meat free from all fibre. Put meat scrapings in a pan, season,boil 1 hour, and serve with crackers . (Yield: 4 portions) .

52

TOMATO BROTH (Hot or Cold)

Chop 1 lb. of shin or lean , beef. Mix with the whites of 2 eggs and ~

6

tomatoes chopped very fine. Stir well , and add slowly 3 pints of bouillon orstock . Bring slowly to a boil, and simmer for an hour . Strain through cheesecloth

,season with salt and pepper . Serve either hot or cold .


VEAL BROTH

Procure a knuckle of veal , place in a pan with 3 pints of cold water . Add2 carrots, 1 large onion, 1 turnip and 2 stalks of celery, cut into dice. Boil for2 hours , then take up the knuckle of veal , remove the meat, cut into dice andreturn this to the stock with 1 oz . of washed rice. Simmer gently till rice iscooked, then add a little chopped parsley. Season to tas te, and serve.


VENISON BROTH

Plac e 2 venison shanks in a pan with 4 pints of water . Add 2 carrots2 onions, 1 turnip and 3 s talks of celery cut into dice, also a sprinkling ofchopped mixed herbs . Simmer for 2) hours , take up the shanks , remove themeat and cut into dice .Return the meat to the brothwi th 2 ozs . washed rice .

Simmer till tender, with the lid offthe pan , to allow the broth to reduce to nomore than 3 pints . Season to taste, and serve. (Yield

54

CLEARE D S O UP S

CLEAR SOUP (See also, Stock to clarify for clear soup)

To each 6 pints of good brown stock, add the following —2 lbs . neck ofbeef,2 carrots, 2 onions , 1 turnip, 1 leek, all passed through amincing machine .

Next add 2 whipped whites of egg and a bouquet of herbs . Place the pan onthe s tove and bring all very gently to a slow boil . Simmer for 1 hour and thenstrain the soup very gently through muslin . Season to taste and use as te

quired under its various headings .N. B . It is important that the stockbe quite cold before adding any of theminced ingredients or the whipped whites of egg, and that the heatingprocessbe slow and not rapid, or the soup will notbe crystal clear . Clearinga soup does not entitle it tobe called a consommé.

CLEAR CELERYSOUP

Proceed as for Clear Soup , omi tting the turnip and using 6 outer stalksof celery.

“

After the soup has been cleared, dice a hear t of celery and cooksteadily in the soup until tender. (Yield: 8 portions) .

CLEAR SOUP WITH ITALIAN PASTE

To each 3 pints of hot clear soup add a tablespoon of Italian pas te . Cookfor 10minutes , season to tas te, and serve . (Yield: 8 portions)

CLEAR SOUP WITH MACARONI

Cook 2 ozs . of macaroni in plenty of salted water . Cut it into 1-inchlengths and add to 3 pints of boiling clear soup . (Yield: 8 portions)

CLEAR SOUP WITH SPAGHETTI

Proceed in the same manner as for Clear Macaroni, using 2 ozs . spaghettito each 3 pints of cl ear soup .

55

CLEAR SOUP WITH VERMICELLI

Bring 3 pints of clear soup to the boil . Crush 2 ozs.Vermicelli between thethe fingers into short lengths, allowing it to fall-into the boiling lsoup. Cookfor 10 to 15 minutes , season to tas te, and serve.


CLEAR GAME SOUP

From the bones of pheasants , partridges , venison or other game, makea rich brown stock . Now proceed in exactly the same way as for ordinaryclear soup, adding a little more thyme in the bouquet of herbs than for plainclear soup . Add a garnish of diced meats of game, which may be cut fromthe trimmings of game bird carcases .A glass ofportmaybe added at the moment of serving for each 8 portions .

CLEAR GIBLET SOUP (Turkey, Chicken, Game)

Place 2 lbs. giblets in cold salt water for 12 hours, rinse thoroughly anddrain well . Lay the giblets in a shallow tray and brown well under the grill .Now put them into a pan wi th 4 pints cold water and cook gently for 3 hours .S train 03 the s tock and allow to cool, then proceed as for Clear Game Soup .

The meats shouldbe shredded and added as a garnish j ust before serving .

It is usual to name the giblet soup in the following mannerCHICKEN GIBLET SOUP.TURKEY GIBLET SOUP.GAME GIBLET SOUP, etc.

CLEAR HUNTER’S SOUP

With two teaspoons mould some very small quenelles (4 for each person)of any sort of game ; poach these in broth, and then drain them on a cleannapkin . Afte rwards put them into a stewpan containing s trong bright soup ofgame. (3 pints to 8 persons) . Place the soup on the fire and allow it to simmerfor a fewminutes , ascertain that the seasoning is correct, and send to table.This soup takes its special title fiom the species of game of which it maychance tobe made. For ins tance, CLEAR HUNTER’S SOUP OF PHEASANT, OFPARTRIDGE, OF HARE , etc. , etc .

CLEAR JARDINIERE

Take 2 carrots and 2 turnips and cut into fancy shapes vvith small cutters .Cut the firm white head of a cauliflower into small pieces, blanch them byplacing them in boiling salt water for 3 or 4 minutes . Place the vegetables in

56

3 pints of clear soup and simmer for 30minutes . Then add a few leaves oflettuce s tamped out with a small cutter, together with a few leaves of tarragonand chervil .Before sending to table, add some cooked green peas , taste for seasoning andserve. (Yield: 8 portions) .

CLEAR JULIENNE

The word julienne is a common kitchen term, signifying cut in slenders trips, ormatch shape. For soup garnish, cut

“julienne” s tyle 1 carrot, 1 turnip ,1 leek, a small piece of celery, 4 leaves of cabbage, and 4} onion.

Season with 1 spoonful of salt, and I teaspoonful of sugar. Mix well . Putin a wel l-buttered casserole, cover with bu ttered paper and the casserolecover, put in oven moderately hot, and allow to simmer slowly. Turnoccasionally, using a fork to avoid breaking the vegetables . They Shouldsimmer without adding liquid, but should they be too dry, l cup of s tockmaybe added . Cook until soft, and drain on a sieve so all the juice will runoff. Combine with 3 pints of clear soup

,and before serving add a few peas

and some chervil. (Yield: 8 portions) .

CLEAR MOCK TURTLE

Procure a blanched calf’s head, bone it and split it, remove the brains andtongue and set them aside . Place the split calf’s head and boned meat intoa panwith 3 quarts ofwater, cook gently for 3 hours . S train of the Stock andcool .Now proceed as for clear soup, using a little more herbs . While the soup

is clearing, cut the head meat into neat, small squares . When the soup iscleared, simmer till it is reduced to 3 pints . Add the head meat, andjus t beforeserving a large glass of marsala wine. (Yield: 8 portions) .N. B . The brain s and tongue canbe used later for entrees. See recipes in theMASTERMENU AND RECIPE BOOK.

CLEAR MULLIGATAWNY

To 4 pints of ordinary s tock, add 2 handfuls of sour apple peelings and1 teaspoonful ofmild curry powder . Now proceed as for plain clear soup .

When the soup has been cleared, simmer to reduce it to 3 pints .Just before serving, add 2 ozs . washed boiled rice . (Yield: 8 portions) .

CLEAR OX-TAIL

Cut an ox-tail through the j oints and brown under the grill. Place theox-tail in a pan and cover with 6 pints cold stock . Boil for 2 hours . Strain off

57

the stock, allow to cool, and then proceed as for clear soup .Reduce the soupto 3 pints and add the smalles t portions of the tail and the shredded meat fromthe larger portions . Add a glass of sherry and serve.

CLEAR ROYALE SOUP

Beat 2 eggs and season well . Add Apint ofwarm (not hot) clear soup, putin a buttered mould and set in a pan ofhot water . Cook slowly in a moderateoven. When the cus tard is done, allow to cool, and cut in any shape desired .

Half a pint of royale cus tard is sufficient to garnish 4 pints of soup .


(See also Service and Garnishing of Soups)

CLEAR TURTLE

1 lb . bes t sun—dried turtle, 2 gallons good stock, 3 small carrots , 3 turnips,4 s ticks celery, 2‘ leeks , 4 onions, 4 cloves , 20peppercorns , 2 blades of mace,a bouquet of herbs consis ting of parsley,bay leaves, thyme, basil and marj oram, 1 lb . lean beef, 1 lb . veal, 6 whi tes of eggs, 1} lemon, 2 glasses of sherry,sal t, cayenne .

Wash the turtle in cold water and put to soak in cold water for two tothree days, changing the water each day. Wash and prepare the vegetables ,tie up peppercorns, mace, and cloves in a piece of muslin. Put the turtle ina large pan with the stock, add the vegetables , herbs andmuslinbag as soonas the s tock boils and the scum is removed . Let it cook gently from 8 to 9hours.Remove the fat, s train off the s tock, and put the tur tle on a dish to cool .When sufficiently cool, cut into convenient pieces .Cut off the skin, fat, and sinews from the beef and veal , pass twice through

a mincing machine. Mix thoroughly wi th the whi tes of eggs and the shellsof4 , add the jnice of i lemon, a sprig of tarragon and chervil , s tir in the stock,let it come to the boil , and allow to simmer gently for a good hour . S traincarefully through a cloth, re-boil , add the sherry and turtle meat, season withsalt and a pinch or two of cayenne pepper, and serve.

30portions) .N. B . Usually only female turtles are used for soup, and when made freshTurtle Soup is unexcelled in food value and is supposed tobe highly aphrodisiac. A cer tain doctor had his fill of Turtle Soup every week, and believedimplicitly in the life lengthening qualities of this soup ; and apparently in itsother qualities too— he had been married four times"

CHOW D ER S

CHOWDERS are themost popular of American soups . The word chowderwas supposedly coined by Chinese navigators , who called the Indian stews“chow”, so it is said . Obviously, thi s must have been mis taken for

“ChouChou

,

” which is a Chinese term for any mixture.

Try this small amount for a Fish Chowder firs t, and see how you like it.

FISH CHOWDER

2 lbs . firm white fish 4 ozs . fat pork3 medium sized onions 1 teaspoon pepper4 medium sized potatoes 2 teaspoons salt1 pint scalded milk slices of thin toas t

Cut fish into small pieces and slice vegetables . Dice pork and fry crispremove crisps and cook onions in fat for 5 minutes . Rub seasomng into fishand add it to onions with pota toes and pork crisps . Cover with boiling water,cook 20minutes and add hot milk . Serve hot, poured over a slice of toas t oneach plate .

BEAN CHOWDER ’

4 ozs . unsmoked bacon, diced8 ozs . potatoes , diced4 ozs . onion, diced1 lb . tomatoes , diced1 x 1 lb . can baked beans in tomato sauce2 pts . waterseasoning to taste

Brown bacon in a thick pan , add onions and cook a fewminutes , then addall other ingredients . Season and simmer until po tatoes are tender .


59

BOSTON OYSTER CHOWDER

(Recipe on page 101)

CABBAGE CHOWDER

1 large cabbage 2 pints cold water1 onion, thinly sliced 2 ozs . butter4 raw tomatoes 2 ozs . flour1 tablespoon sal t 1 pint milk, scaldedi teaspoon pepper 2 ozs . grated cheese2 ozs . chopped pimiento teaspoon paprika

Place sliced cabbage, onion, tomatoes , sal t and pepper in a pan,add cold

water, bring to a boil and simmer hour . Melt butter and stir in flour ;gradually add milk and cook 5 minutes , s tirring constantly until smooth andthickened ; add to vegetable ‘mixture. Add cheese, pimiento and paprika ,stirring until cheese ismelted (Approximate Yield: 8 portions) .

CELERY CHOWDER

Proceed as for Chicken Chowder, but omit cooked chopped chicken anduse 6 ozs . small diced celery and cook until tender . Season to tas te, and serve.


CHICKEN CHOWDER

3 ozs . onions , sliced2 ozs . chicken fat2 ozs . flour1 pt. boiling chicken stockFry onion in fat, add flour andCook until soft, then add chickenand serve.

CHICKEN BARLEY CHOWDER

Proceed as for Chicken Chowder, but add2 ozs . barley to the chicken stockand cook until tender before adding the potatoes .

CLAM CHOWDER

Chop 1 onion, 1 leek, a piece of celery, and 1 green onion in small pieces ,also cut 4 ozs . of salt pork in small squares . Put all together in a vessel with2 ozs . of butter and simmer till well done . Then add 4 pints of stock or fishbroth, potatoes cut in I inch squares , sal t, pepper,a little paprika, 1 teaspoon

60

1} pints scalded milk8 ozs . sliced potatoes6 ozs . cooked chopped chickensal t and pepper

stir well . Add chicken stock and potatoes .and milk. Cook another 5 minutes , season


CORN AND POTATO CHOWDER

Combine 8 ozs . cooked sweet corn, 8 ozs . diced potatoes , 1 oz . butter, 1 oz .diced onion, 5 teaspoon salt, l teaspoon pepper and 1 pint boilin g water .Cook until potatoes are tender . Add 1 pint hot milk and thicken with 1 oz .flourmixedwith 2 tablespoons cold water . Heat till boiling . (Yield: 6portions)

CORN AND TOMATO CHOWDER

2 ozs . salt pork 1 teaspoon sal t1 small onion, sliced 1 tablespoon sugar8 ozs . cooked sweet corn dash pepper8 ozs . diced potatoes Hr pts . boiling water6 ozs . tomatoes I can evaporated milk

Cut pork into small pieces and fry slowly to a golden brown in a largesaucepan . Add onion and cook slowly without browning for 5 minutes . Addsweet corn, potatoes and tomatoes in alternate layers . Sprinkle with salt, sugarandpepper, then addwater and cook slowly until potatoes are tender .Removefrom heat and stir milk in slowly. (Yield: 6 to 8 portions) .

CRAB CHOWDER

3 slices unsmoked bacon1 tablespoon onion juice2 ozs . flour1 pt . chicken stock or bouillon1 can evaporated milk

5 pint tomato juice1

Parboil bacon for 5 minutes , then place in a pa nand fry. Add onion juiceand flour and s tir until smooth . Add stock and evaporated milk gradually.s tirring constantly. When heated, pour into the top of a double boiler andcontinue cooking over water . Add remaining ingredients and cook until theconsistency of thick purée. Serve hot with croutons . (Yield 6portions) .N.B. Alternatively, for 3 slices unsmoked bacon in this recipe, maybesubstituted 3 ozs . salt pork .

CRAYFISH CHOWDER

Proceed as for Crab Chowder, using chopped crayfish in place of crab .

FISH CHOWDER

(Recipe on page 59)

62

1 tablespoon sugar4 ozs . cooked potato8 ozs . crab meat5 teaspoon salti teaspoon pepperteaspoon paprika

fat

FISH AND POTATO CHOWDER

(Recipe on page 106)

LOBSTER CHOWDER

Proceed as for Crab Chowder, with the exception of lobster cut in smalldices instead of the crab meat .

NEW ENGLAND FISH CHOWDER

8 ozs . unsmoked bacon 1 lb . sliced pota toes1 lb . diced white fish 4 ozs . sliced onions

seasoning to tas teFry bacon ; then put a layer in a casserole, next a layer of diced fish, then

a layer of potatoes and onions . Continue with layers until all materials areused, adding sal t and pepper . Put in enough fish s tock to cover all ingredients .Boil I hour until the potatoes are tender . Add 5pint ofscaldedmilk 5minutesbefore serving . 8 portions) .

OATMEAL CHOWDER

2 ozs . pork dripping 2 ozs . cooked split peas2 ozs . onion, sliced 3 ozs . cooked oatmeal3 ozs . cooked carrots , diced 2 pts . water6 02 5. diced tomatoes seasoningBrown onion in pork fat

,then add all other ingredients , and cook 20 to

25 minutes , when it willbe ready to serve . 8 portions) .

OYSTER CHOWDER

36 cookin g oysters 1 pt. boiling wa ter4 ozs . diced celery 2 egg yolks8 ozs . cold cooked rice pint thin cream

sal t and pepperChop oysters . Spread layers of celery, rice and oysters in a casserole . Addseasoning and boiling water . Cook in covered casserole very gently for30minutes . Beat egg yolks with cream and add to chowder . S tir very careful ly2 or 3 minutes un til hot but not boiling, and serve . (Yield: 6 portions) .

PARSNIP CHOWDER

2 023 . unsmoked bacon 1 pt . boiling water1 medium onion, diced 1 teaspoon sal t8 ozs . diced parsnips teaspoon pepper8 ozs . diced potatoes 15 pts . milk, scalded

63

Saute bacon and onion together for 5 minutes . Add parsnips, potatoes ,boiling water, salt and pepper ; heat to boiling and simmer until vegetablesare tender, about 30minutes . Add milk and serve. (Yield: 8 portions) .

POTATO CHOWDER

2 ozs . diced, unsmoked bacon 1 stalk celery, cut into8 ozs . diced potatoes small pieces4 ozs . diced turnips 1 green pepper or pimiento4 ozs . diced carrots 4 pt. thin whi te sauce1 medium onion, minced salt and pepper

’

Fry unsmoked bacon and brown vegetables in the fat. Add boiling waterto cover . Cook until tender . Add white sauce and season with salt and pepperto taste . (Yield: 6 portions) .

POTATO CHOWDER (Old-fashioned)

3 pts . thin whi te sauce1} lbs . potatoes , cubed (weight after peeling)2 ozs . baconseasoning

Cook potatoes until tender . Drain . Cut bacon into small pieces . Fry slowlyuntilbrown and crisp . Drain the bacon well . Prepare white sauce. Combinewhite sauce with potatoes, bacon, and add seasoning . (Yield: 8 portions) .

PRAWN CHOWDER

8 ozs . fresh prawns 1bay leaf3 pints water pinch ofmixed spice3 s talks celery, diced 1 oz . rice2 ozs . onion, diced fine I pin t milk1 green pimiento, chopped fine chopped parsley

Boil prawns 6 to 7 minutes in 2§ pints of the water . Strain and keepliquor . Shell prawns , return to the liquor and season. Separately simmeronions, celery, pimiento ,bay leaf and spice in the other 1} pint of water, for5 minutes . Add rice and boil for a further 15 minutes . Add milk 2 minutesbefore removing from heat . Sprinkle a little chopped parsley in each bowlwhen serving. (Yield: 8 portions) .

SALMON AND PEA CHOWDER

(Recipegiven onpage 109)

SHRIMP CHOWDER

Proceed as for Prawn Chowder, using shrimps.

onpage 110)

SMOKED FISH CHOWDER

(Recipegiven onpage 110)

TOMATO CHOWDER

2 ozs . diced unsmoked bacon 1 lb. tomatoes, canned or fresh1 medium onion, minced 2 ozs . fat4 ozs . diced carrots 2 ozs . flour4 ozs . diced potatoes teaspoon sal t4 ozs . diced celery teaspoon pepperpin t boiling water 15 pints milk, scalded

Sauté bacon until brown, add onion, carrot, potato and celery, and sairtéuntil brown . Add boiling water, cover and cook until vegetables are tender .Add tomatoes and heat to boiling . (If fresh

’

tomatoes are used, cook untiltender) . Melt fat, blend in flour, salt and pepper ; addmilk gradually and cookuntil smooth . Add vegetable mixture to milk, heat and serve immediately.


VEGETABLE CHOWDER

2 ozs . bacon, diced 8 ozs . potatoes, diced4 ozs . green peas 3 stalks celery, diced8 ozs . tomatoes , diced 2 green peppers , diced2 ozs . onion, diced 3 pints stock

salt and pepperFry bacon till brown and crisp . Add vegetables and water, cook slowlyuntil vegetables are tender . Season and serve. Diced cooked carrot and turnipmay be added if desired . (Yield: 8 portions) .

VEGETABLE AND HAMBURGER CHOWDER

1 lb . unsmoked bacon 8 ozs . cooked tomatoes1 lb . hamburger meat 2 teaspoons sal t2 carrots , chopped i teaspoon pepper2 ozs . diced celery 1 oz. rice or barley1 medium onion, chopped 3 pints boiling water

8 ozs . cubed potatoesFry bacon until browned .When crisp , remove pieces of bacon and brownhamburger meat in fat ; add carrots , celery, onion, tomatoes , salt, pepper,

barley, bacon and boiling water . Heat to boiling and simmer slowly 1 hour.

Add potatoes and cook another hour or until potatoes are tender . Serve as amain dish for luncheon or supper . (Yield: 8 portions) .

VEGETABLE CHOWDER DE LUXE

8 ozs . chopped celery 5 teaspoon pepper8 ozs . cooked sweet corn 2 ozs . butter1 onion chopped 2 ozs . flour1 oz . diced green pepper 1 pint milk, scalded4 ozs . cooked tomatoes 2 ozs . grated cheese1 pint cold water 1 oz . diced pimento1 tablespoon salt 1 teaspoon paprikaCombine first eight ingredients , heat to boiling and simmer 5 hour . Meltbutter, blend in flour ; addmilk gradually, stir ring constantly ; heat to boilingand cook 5 minutes . Add to vegetable mixture with cheese, pimento and

paprika. Heat until cheese is melted . 8 portions) .

66

CRE AM S O UP S

CREAM OF ALMOND S

3 ozs . ground almonds 2 ozs . flour1 cup milk 1 quart s trong veal broth1 cup light cream teaspoon saltRind of 1 lemon i teaspoon pepper2 ozs . butter dash of cayenne

teaspoon maceScald milk and cream with lemon rind, cut OE thinly in one long strip .

Melt butter and Stir in flour ; gradually stir in broth and cook 5 minutes ,s tirring until smooth and thickened . Add milk and cream, seasonings andground nuts , and cook over boiling water 15 minutes , removing lemon rindwhen soup is flavoured . (Approximate yield: 8 portions) .

CREAM OF APPLES

Prepare 2 pints of thin cream sauce . Add to this 1 pint apple purée . Adda glass of cider, and serve very hot.

CREAM OF APPLE SOUP WITH CURRY

Proceed as above, but instead of adding the cider, mix teaspoon of currywith Acup of thin cream . Add to the soup , reheat (but do not boil) andserve . (Yield: 8 portions) .

CREAM OF ARTICHOKES

Make 3 quarts of very light stock veal or chicken broth, s train and add

to it 4 whole artichokes . Boil until the ar tichokes are soft, then remove andseparate the bottoms from the leaves , cut the bottoms in sma ll squares , andplace in soup tureen . Then pass the leaves thr ough a fine sieve, and put backin the bro th . Melt 3 ounces of butter in a pan , add 3 tablespoons of flour ,

67

heat through, add the broth and boil for 10minutes. Then add a cup of thickcream, bring to a boil, season well with salt and pepper, and strain over thecut-up artichoke bottoms in the tureen.

CREAM OF ASPARAGUS

Clean and wash two bundl es of asparagus , cut off the tips evenly about11 inches long and poach them very gently in water, and set aside in a warmplace. Place all the stems in a pan with 3 pints whi te stock and cook till tender .Press all thr ough a sieve . Return soup to pan and re heat to almost boiling

pomt.

Combine 8 ozs . cream or evaporated milk with 2 eggs, strain and add tosoup, hold heat for 3 minutes, but do not allow to boil , or soup will curdle.

Season to taste, adding asparagus tips j us t before Serving . (Yield: 8 portions) .

CREAM OF BANANAS

Make 3 pints of Cream of Chicken soup , heat 6 bananas in it, and strainthrough a fine Sieve. ( See Cream of Chicken) .

CREAM OF BEET SOUP

2 pints chicken stock 1 pint hot milkIi lbs . beetroot, chopped fine seasoning to taste2 ozs . butter 5 cup cream or evap . milk2 ozs . flour 1 eggCook beetroot in stock until tender, press all through a sieve to form

a purée . Put back in pan and thicken with butter and flour well creamedtogether . Add milk and season to tas te . Combine egg with cream and add

j us t before serving, stirring well . Do not allow to boil once the cream isadded . (Yield: 8 portions) .

CREAM OF CABBAGE SOUP

1 small head cabbage 1 oz . flour1 pint boiling water 1 teaspoon salt1 oz . butter i teaspoon pepper, dash1 oz . min ced onion cayenne

1 pint milk, scaldedCut cabbage very fine, add boiling water and cook until soft, then pressthrough a sieve and return to liquor . Melt butter, add onion and simmer for3 minutes . Blend in flour, salt, pepper and cayenne. Add milk and cabbagemixture gradually, stirring constantly. S train .Re—heat and serve hot garnishedwith cheese balls . (Yield: 6 portions) .

68

CREAM OF CELERY SOUP

1 root of celery 2 ozs . flour4 pints veal s tock salt and pepper2 ozs . butter 8 ozs . cream or evap . milk .

Dice outer s talks of celery and boil till tender in the veal stock . Add butterand flour previously well creamed together and s tir till thick and smooth .

S train the soup , add the heart of celery cut in small dices and simmer tilltender . Season to taste, add cream and serve. (Yield: 8 portions) .

CREAM OF CELERY SOUP WITH ALMONDS

Use celery instead of cauliflower, and prepare the same as Cream ofCauliflower . Add 2 ozs . flaked almonds to soup 5 minutes before serving .

CREAM OF CELERY KALAMAZOO

Make 3 pints of Cream of Celery soup . Take two inside stalks of celeryand cut in very small dices , boil, and use for garnishing , together with anequal amount of cheese balls . (Yield: 8 portions) .

CREAM OF CHEESE

1 pint milk 2 ozs . flour1 pint white s tock 3 ozs . grated cheese1 oz . diced onion 1 egg, beaten light2 ozs . butter seasoning to tas te

Scald milk, s tock and onion in a double boiler . Thicken with the butterand flour creamed together. Season, s tir in cheese and egg mixed with _

4 ozs .milk, and serve at once . (Yield: 6 portions) .

CREAM OF CHESTNUTS

1 lb . ches tnuts 1 oz . olive oil1 pint chicken stock 1 oz . butter1 pint milk 1 oz . cornflour

seasoning to tas te

Slit skins ofchesmuts, drop into boiling water for 1 minute, drain and dry.

Put into a pan with the oil and shake over heat for 3 or 4 minutes until shellsand inner skins come off easily when rubbed . Simmer ches tnuts in chickenstock until tende r (25 to 30minutes) , and press through a sieve .Return puréeto pan , add milk and season to taste . Thicken with the butter and cornflourcreamed together .

70

CREAM OF CHICKEN

Take 6 pints of stock with which chickens have been boiled, and by rapidboiling reduce to only 3 pints . Or alternatively, break down 4 carcases ofany left-over chickens, cover with cold water, add 1 large sliced onion, 2 slicedcarro ts , 3 s talks of celery and a small bunch of parsley, bring to a boil , andsimmer for IQhours . Strain, and continue boiling until s tock is reduced to3 pints .To the boiling chicken stock, add 2 ozs . butter and 2 ozs . flour, previously.well creamed together, and s tir until thick and creamy .Reduce heat and add8 ozs . cream or evaporated milk blended with 2 well beaten eggs . Season totas te , and serve .

Meat s tripped from the chicken carcases maybe cut into small dice and

added to the soup, as a garnish, with fi'ied crofitons . (Yield: 8 portions) .

CREAM OF CHICKEN AND CELERY

To 3 pints Cream of Chicken soup add 8 ozs . sliced cooked celery hear t .

CREAM OF CHICKEN AND MUSHROOMS

To 3 pints Cream of Chicken soup add 4 ozs . sliced mushrooms sauted .

CREAM OF CHICKEN A LA REINE

Cream of Chicken served with small chicken quenelles .

(N.B. To make quenelles, see The Service and Garnishing of Soups.

CREAM OF CHICKEN REINE HORTENSE

Make a Cream of Chicken soup in the usual way. Take a cup of peeledalmonds to each quart of the soup , pound into a pulp in

'

amortar, pulverizingthoroughly ; mix with milk, s train, and add to the soup .

CREAM OF CHICORY

4 heads of chicory 2 ozs . butter2 pints veal stock 2 ozs . flour2 pints milk salt and pepper

pimiento

Wash chicory thoroughly . Place in a pan and cook until tender in the vealstock .Rub through a sieve and keep hot. Melt butter, blend in flour, salt andpepper, add milk and gradually cook 1 minute .

7 1

Add chicory mixture and heat to boiling . Draw the soup away from directheat and add 15 pint thick cream .

Serve with diced pimiento . A dash of grated nutmeg maybe added to thesoup for those who like it. (Yield: 8 portions) .

CREAM OF GREEN CORN (I)

Soak 5 pounds of green corn in cold water overnight. Then put on firein pot

'

with i gallon of bouillon, and cook until soft . Then strain thr ough afine sieve, put back in pot, add 1 cup of boiling cream, and season with saltand a little cayenne pepper . Before serving, add 4 ounces of butter, and stirwell until mel ted .

CREAM OF GREEN CORN (II)

Put 2 pounds ofveal bones in a pan, cover with cold water, bring to a boil,and cool offin cold water . Put the bones back In the vessel in from 3 to 4 pintsoffresh water, add a little salt and a bouquet garni, bring to the boiling point,and skim. Cook for about1 hour, then add 4 pounds ears of green corn and

1 pint of milk , and boil for 10minutes . Then take out the ears, cut off thegrains and chop very fine, or mash in a mortar. Heat 3 ounces of butter ina pan ,

then add 3 tablespoons of flour, and when heated add 2 quarts of thestrained veal and corn stock. Bring to a boil, s tirring well with a whisk . Let

it boil slowly, add the corn, and cook for about 30minutes . S train througha fine sieve or cheesecloth, put back in the pan , season to tas te with salt anda little cayenne pepper, stir in 2 ounces of butter, and serve hot.


CREAM OF SWEET CORN

8 ears of young sweet corn 2 023. flour3 pints cold water 1 pint hot milk2 ozs . butter pepper and salt

a little creamSlit grains and press out pulp with a rolling pin . Put cobs in a pan ,coverwith the water and bring Slowly to boiling point, simmer 20minutes andremove. Rub butter and flour to a creamy pas te, Stir into cob broth. Bringto boiling point, add milk and corn pulp, boil 20minutes, add seasoning,and whip cream in at las t moment.A large glass of sherry will greatly improve this soup . (Yield: 8 portions) .

CREAM OF SWEET CORN AND MUSHROOMS

Proceed as for Cream of Sweet Corn, leave out the sherry, but add 4 ozs .sliced mushrooms sautéd.

7a

CREAM OF SWEET CORN AND ONIONS

Heat 2 ounces of butter in a pan ; then add 2 tablespoons of flour, 1 quartof chicken broth, 6 sliced onions, and 6 grated ears of sweet corn . Seasonwith sal t and pepper, and boil for 1 hour . Then add 1 pint ofmilk , and boilagain . Strain through afine sieve, put back in pan , add 1 cup of sweet cream ,

bring nearly to a boil, and add 2'

ounces ofbutter .When the butter ismelted,(Yield: 8 portions) .serve.

CREAM OF CUCUMBER SOUP

4 cucumbers 2 ozs . flour2 ozs . chopped celery 1 teaspoonful salt1 oz . chopped onion dash pepperl l pints milk pint cream or evap . milk2 ozs . butter pimiento

Wash cucumbers, pare and chop fine . Place in a double boiler, add celery,onion and milk, cook for 20minutes or until cucumber is tender . Combinebutter, flour, salt and pepper, add milk mixture gradually and cook for10minutes , s tirring constantly until thickened . Press through a sieve, addcream or evaporated milk and te—heat. Serve garnished with pimiento .


CREAMED EGG SOUP

2 pints milk 1 oz. flour3 eggs salt, paprika1 oz . butter grated cheese

Hea t milk in double boiler, add salt, and thicken with butter and flourwell creamed together . Cook and stir well for 10minutes , sprinkling inpaprika while doing so . Beat eggs lightly, pour soup over while stirring allbriskly and serve hot with grated cheese . (Yield: 5 portions) .

CREAM OF ENDIVES

Prepare the same as cream of lettuce, usingendives instead .

CREAM OF FARINA

Boil i pound of farina In 1 quart ofmilk . When done, add 1 pint of wellseasoned chicken broth , and strain through a fine sieve . Put back in pot, add2 ounces of butter and 1 cup of boiling cream . Season with salt and a littlecayenne pepper .

73

Bring to a boil 1 pint of chicken broth , then let 5 pound of farina run intoit ; and cook for about 30minutes . Then add 1 pint of boiling milk

,season

with salt andpepper, and boil again.Then pass through a sieve, put back in the

pan, and bind with the yolks of 2 eggs mixed with a large cup of cream .

Strain again . (Yield: 6 portions) .

NB. The word lie'means a smooth, silky finish, as achieved by finishing

offwith the binding of cream and egg yolks .

CREAM OF FLAGEOLET BEANS

Heat 3 ounces “of butter in a pan , then add 3 tablespoonfuls of flour andheat through . Then add 1 pint of chicken broth, 1 pint Ofmilk, and 2 cansof flageolet beans. Boil for 30minutes , s train through a fine sieve , and putback in the pan . Bring to a boil, season with sal t and cayenne pepper and

a very little grated nutmeg . Then stir in a pint of boiling milk and 3 ouncesof butter. S train again, and serve . (Yield: 8 portions) .

CREAM OF FROGS’ LEGS

Take the backs and front legs of two dozen frogs, reserving the hind legsfor an entrée. Put in vessel with 2 quarts of bouillon or chicken broth, andboil for 30minutes . Then take i pound of rice flour andmixwith 1 pint ofcream . Let it run into the boiling soup, and cook for 10minutes . Strainthrough a fin e colander, put back in the vessel, season with sal t and a littlecayenne pepper, and add 3 ounces of butter. S tir the soup so the butter willmelt slowly. Serve crofitons soufflés separate . (Yield: 10portions) .

CREAM OF LEEKS

2 lbs . leeks 2 ozs . butter3 pints white stock 2 ozs . flour1 pint hot milk seasoning to tas te

Wash and trim leeks, slice them thinly and cook in the stock until tender.

Press all, thr ough a sieve and put back on the fire to boil . Thicken with thebutter and flour well creamed together, season to taste, and las tly add the

hot milk . (Yield: 10portions) .

CREAM OF LETTUCE

Take the trmmings of 6 heads of lettuce , in volume'

about the same as

2 heads of lettuce , wash well and cut in small pieces . Take 2 quar ts ofchick enbroth, or any kind of clear broth or stock, add the lettuce to it and boil for30minutes . Put in a separate vessel 4 ounces of butter, and heat ; add 3 table

74

spoons of flour andheat again ; add thebroth containing the lettuce and boilfor 10minutes . Make 1 pint of cream sauce , mix with the soup, and strainthrough a fine sieve. Put back in vessel, add 2 or 3 ounces of butter, and stiruntil the butter is melted . Season with salt and a lit tle cayenne pepper .


CREAM OF LIMA BEANS

Put in a vessel 2 ounces ofbutter and 1 leek cut in small pieces . Simmer fora few minutes , then add 2 ounces of flour and simmer again . When hot add1 quart of milk and a can of Lima beans, or 1 pound of fresh beans . Whensoft s train through a fin e sieve, put back in vessel, bring to a boil , and add

1 cup of thick cream and 2 ounces of butter. Stir well, and season wi th sal tand pepper and a little cayenne pepper . In place of the cream, use half chickenbroth, light bouillon, veal broth , or half stock and halfmilk, if desired .


CREAM OF MUSHROOMS

8 ozs . mushrooms 2 ozs . butter1 small onion, minced 2 ozs . flourIi pints milk seasoning to tas te1 pint hot water . 1. pin t cream or evap . milkPeel and chop mushrooms . Add onion and water . Simmer for 40 to

45minutes . Press all through a sieve . Scald the milk and add butter and flour,previously well creamed together, stir ring until sauce is smooth and creamy.

Add mushroom mixture and let boil up once . Add cream or evaporated milkjust before serving . A richer soup is made with 1 pint chicken stock in placeof water. (Yield: 6 portions) .

CREAM OF MUSHROOM AND PEAS

To 2 pints Cream ofMushroom soup addk pin t purée of peas . Add as agarnish 1 oz. sliced mushrooms sautéd and 1 oz. of freshly cooked greenpeas . (Yield: 6 portions) .

CREAM or MussELs

(Recipe isgiven onpage 103)

CREAM OF NEW BROCCOLI

Proceed as for Cream of Caul iflower, using fresh young Cornish broccoliin place of cauliflower.

75

CREAM OF ONION SOUP

8 medium onions 1 teaspoon sal t2 025. butter 1 teaspoon pepper2 ozs . flour 2 pints hot milk

1 oz. grated cheese

Cut onions into slices , cover with boiling water, cook until tender andrub through a sieve . Melt butter, blend in flour, salt and pepper, addmilk andonion purée gradually, stirring constantly. Heat to boiling and cook 3 minutes .Serve hot garnished with cheese. (Yield: 6 portions) .

CREAM OF OYSTERS

24 large oysters 1 pint fish stock1 oz. butter 1 pint evaporated milk1 02 . Hour seasoning to taste

Scald oysters in their own liquor.Remove, chop andpound them to a pulp .

Make a roux with butter and flour, stir in oyster liquor and fish s tock, cooktill smooth . Add oyster pulp , season to taste . Add evaporated milk j ust beforeserving . (Yield: 4 portions) .

CREAM OF PARSNIPS (1)

Peel and slice 6 parsnips and put in vesselwith 1 pint ofchicken broth, boil,and when soft add 1 pint of cream sauce . Boil for 10minutes and then passthrough a fine sieve . Put back in vessel, add 1 cup of thick cream, seasonwith salt and pepper, and add 2 ounces of butter before serving .


CREAM OF PARSNIPS (II)

Put 3 pounds of veal bones in a pan , add 3 quarts of water and a handfiilof salt, bring to a boil, and skim . Then add 6 sliced parsnips and a bouquetgarni, and boil for an hour.Remove the bones and the bouquet. Put 3 ouncesof butter in another vessel, heat, then add 3 tablespoons of flour, and whenhot add the broth and parsnips . Boil for hour, then strain through a finesieve, put back in the pan ,

season with salt and pepper, and add a cup ofboiling cream . (Yield: 10portions) .

CREAM OF PEANUT5

Heat 3 pints ofmilk with one very small onion in a doubleboiler. Whenhot remove onion and s tir in 6 ozs . peanut butter. Thicken wi th 1 oz. ofcornflour mixed with a little cold milk, add seasoning to taste.

76

1 oz. minced onion ibay leafseasoning to taste 1 clove

cup evaporated milkChop scallops fine, put in saucepan with milk and seasoning . Simmergently for 20minutes . S train and thicken with roux made with butter andflour. Add evaporated milk just before serving . (Yield: 6 portions) .

CREAM OF SEMOLINA

Proceed as for Cream ofRice, using semolina in place of rice .

CREAM OF SPINACH

8 ozs . cooked spinach 2 ozs . butter3 pints milk yolk of 2 eggs2 ozs . flour juice of 1 lemon

seasoning to tas tePress spinach through a sieve with pint spinach water . Make a creamysauce with milk, butter, flour and seasoning . Add spinach purée to sauce andboil up once. Whip the yolks of egg and add lemon juice . Add to soup jus tbefore serving, being sure not to let soup boil once yolks are added .


CREAM OF TAPIOCA

Proceed as for Cream ofChicken soup, but instead of using ordinary flourfor thickening , use tapioca flour. Garnish with some small tapioca boiledseparately.

CREAM OF TOMATO

2 lbs . raw or canned tomatoes 2 ozs . butter2 pints milk (heated) 2 ozs . flour2 ozs . sugar i can condensed milk1 oz. minced onion seasoning to tas te

Add onion, seasonings and sugar to toma toes , simmer 20minutes , strainand keep hot . Cream butter andflour together in a pan , andwhile continuously s tirring addmilk gradually. Stir until sauce is smooth and creamy.Removefrom heat, combine with the hot tomatoes , add i can condensed milk, andserve . (Yield: 8 portions) .

CREAM OF TOMATOES AND LENTILS

Proceed as for cream of toma toes , but reduce tomatoes to 1 1h. and add

to the soup 1 lb . purée of lentils . Blend well over heat and serve .

78

CREAM OF TURBOT

(Recipe isgiven onpage 104)

CREAM OF TURKEY

Take 6 pints of stock with which a turkey has been boiled, and by rapidbo il ing reduce to only 3 pints . Or al ternatively, break down a carcase ofany left-over turkey, cover with cold water, add 1 large sliced onion, 2 slicedcarrots , 3 stalks of celery and a small bunch of parsley, bring to a boil andsimmer for l l hours . Strain, and continue boiling until stock is reduced to3 pints .To the boiling turkey stock, add 2 ozs . butter and 2 025. flour, previously

Wa i l creamed together, and stir till thick and creamy. Reduce heat, and add

8 ozs . cream or condensed milk blended with 2 well beaten eggs . Season totas te and serve .

Meat s tripped from the turkey may be cut into small dice andadded to the soup, as a garnish, with fried croutons. (Yield: 8 portions) .

CREAM OF TURNIPS

2 lbs . white turnips 2 ozs . flour2 pints milk (heated) 1}bay leaf2 ozs . butter i can condensed milk

seasoning to taste

Cook turnips till tender, strain and press through a sieve . Cream butterand flour toge ther in a pan andwhile continuously stirring, add milk gradually . Stir until sauce is smooth and creamy. Remove fiom heat, combinewiththe turnips, season to tas te, and add condensed milk just before serving.


CREAM OF VEAL

6 pints veal stock 2 ozs . butter1 sprig of thyme 2 ozs . flour1 sprig of parsley 4 yolks of egg1 sliced onion 8 ozs . cream or evap . milk1 sliced carrot seasoning to tas te

Place stock in a pan with vegetables and herbs and reduce to 3 pints byrapid boiling . Add butter and flour, previously well creamed together . S tirwell and constantly, till smooth and creamy. Season to tas te . Combine eggyolks and cream,

add to soup , and hold heat for 5minutes, but on no accountallow the soup to boil. Serve with fried croutons . (Yield: 8 portions) .

79

CREAM OF VEGETABLE MARROW

Proceed as for Cream ofTurnips, using 3 lbs . ofvegetable marrow in placeof turnips, and omitbay leaf.

CREAM OF WATERCRESS

3 pints milk 2 ozs . flour4 ozs . celery leaves 2 ozs . butter or margarine2 ozs . onion slices 3 bunches watercress

salt and pepper to tas te

Heat celery and omon slices with milk and remove . To hot milk, add

flour, butter, salt and pepper, which have been blended together . Cook10 minutes . Add watercr ess, finely chopped . Heat thoroughly. Serve immediately. (Yield: 8 portions) .

CREAM OF WATERCRESS PARMENTIER

3 bunches watercress 4 tablespoons butter6 ozs . leeks 3 pints water or veal stock4 ozs . celery seasoning to taste12 ozs . potatoes 8 ozs . cream or condensed milk

Dice leeks , celery, potatoes and stems of watercress . Cook in butter for5minutes . Add the water (or veal stock) and sal t, and cook slowly for 1 hour.Then put through a sieve . Add the leaves of watercress and let cook for5 minutes longer . Add the cream and serve. 10portions) .

CREME S

CREME AGNES SOREL

Prepare 3 pints of Cream of Chicken soup . Garnish with mushrooms,breast of chicken, slices of tongue, all cut julienne style. (Yield: 8 portions) .

CREME A LA LOUISE

See Creme d’orge. Garnish the soup with quenelles of chicken in place of

CREME A LA PALESTINE

Proceed as for making Cream of Potato soup, using Jerusalem ar tichokesinstead of potatoes .

CREME A LA POLONAISE

Make up a good Cream of Potato soup , garnish liberally with cookedmacaroni cut in 1 inch lengths, and serve with grated cheese.

CREME A L’ALGERIENNE

Boil 2 sweet potatoes, and force through a fine sieve . Add 2 quar ts ofCream of Chicken soup . If too thick, add a little plain chicken broth, orboiling milk, season well, and strain. Before serving add 2 cups ofboiled rice .

CREME AMBASSADEUR

Prepare 3 pints Purée of Peas (see page garnish with washed boiledrice, shredded lettuce, and sorrel . Just before serving add 8 ozs . cream orevaporated milk . (Yield: 8 portions) .

8 1

CREME AMERICAINE

An ideal soup for blending small left-overs . In this case, blend togetherone-third crayfish bisque, one-third Cream of Tomatoes, one-third Creamof Tapioca. Garnish the soup with diced crayfish.

CREME BAGRATION

Cream ofChicken with small pieces ofboiled macaroni served in it.

CREME EONVALET

Prepare 3pintsCream ofTurnips, and garnish with green peas, haricot beans,and leeks cut julienne style .

CREME BORELY

3 pints rich fish stock (hot) 8 ozs . cooked mussels2 ozs . butter seasoning to taste2 ozs . flour 8 ozs . cream or evap . milk

2 eggs

Cream butter and flour together in a pan , andwhile continuously stirringadd hot fish stock gradually. Stir over heat until it is smooth and creamy.

Remove from heat, add cream and eggs previously blended, then mussels .Taste for seasomng and serve .

A glass of good white wine will improve this soup . (Yield: 8 portions) .

CREME BOURDALOUE

Prepare a Cream ofRice with chicken s tock, garnishing the soup withcoloured royale (which see) , (tomato red, spinach green, carrot pink , chicken

N. B.-For making royale, see C onsommé Royale and the Service and

Gamishing of Soups .

CREME CAMEAcERES

Break up some left-over pigeon carcases, place in a pan and cover withcold water. Add a sliced onion, a Sliced carrot and a sprig of thyme. Bringall to the boil and simmer for 15 hours . Strain and season to taste, and blendwith an equal amount of crayfish bisque.

CREME CARDINAL

Pound the shells of 2 lobsters very fine, in a mortar . Then put in a pan

with 3 ounces of butter, a sliced onion and carrot, 1 leek andand simmer for 20minutes . Take care that it

82

slowly. Then add 3 ounces of flour, mix well, add 3 pints of milk, seasonwell with salt and a li ttle cayenne pepper, boil for hour, and then strainthrough a fine sieve or cheesecloth . Return to the pan , bring to a boil , andbind with the yolks of 2 eggs and 1} cup of cream . Put in a soup tureen. Cutthe tail of a lobster and 2 truffles in small dice, put them in a pan , season withsal t and a little cayenne pepper, add a pony of good brandy and a pony ofdry sherry, bring to a boil, and pour into the soup . (Yield: 10portions) .

CREME CARMELITE

Bring 3 pints of good fish stock to the boil , and thicken with 2 ozs . butterand 2 ozs . flour, previously well creamed together . Add 8 ozs . cream orevaporated milk well blended with 2 eggs . Season to tas te, and garnish withjulienne of fillets of sole poached in white wine.

CREME CARMEN

To 3 pints of Cream ofRice add 5 pint Tomato Purée (see pageGarnish with j ulienne of capsicums . Tas te for seasoning and serve.

CREME CAROLINE

Prepare a Cream of Almond Soup and garnish with strip almonds andplain royale . (For plain royale see ConsomméRoyale) .

CREME CERES

To 3 pints chicken stock add 1 lb. green wheat. Simmer for 1 hour , thenpress all through a fine sieve. Re—heat, and add 8 ozs . cream or evaporatedmilk, blended with 2 eggs . Do not allow to boil after the cream has beenadded . Add sal t to taste and serve . (Yield: 8 portions) .

CREME CHAMPENOISE

To l i pints Cream ofPotatoes add l l pints Cream ofCelery. Add a garnishof carrots cut julienne style . Season to taste, and serve. (Yield: 8 portions) .

CREME CHANOINESSE

Proceed as for Creme Carmélite, but garnish with small cubes of blanchedsoft roes .

.83

CREME CHARTREUSE

Prepare 3 pints of Cream of Chicken, garnish with dice of tomato, foiegras and chopped mushrooms . just before serving, add a dash of choppedchervil .

CREME CHERVILLE

Cut up a young rabbit into smalljoints . Cover with cold water, add a slicedonion and one sliced carrot and a large sprig ofparsley. Bring all to a boil andsimmer for 2 hours . Strain, and return soup to the pan . Reduce the soup to3 pints by rapid boiling, and add 2 ozs . butter and 2 ozs . flour previously wellcreamed together . Stir well till mixture thickens . Strip the meat from therabbit bones , cut into small dice, and add to the soup . Add seasoning to tasteand a glass ofmadeirawine just before serving . (Yield: 10portions) .

CREME CHEVREUSE

Prepare a cream of semolina with chicken stock . Garnish with a julienneof truffl es and chicken . Serve very hot.

CREME CHOISY

Into 3 pints chicken stock add 1 large lettuce washed and shredded, and1 Sliced onion. Bring all to boil, simmer for 45minutes and strain .

Return stock to pan and thicken with 2 ozs . flour and 2 ozs . butter previously well creamed together . Stir till thick and creamy. Add 8 ozs . creamor evaporated milk, mixed with 2 well-beaten eggs . Do not allow the soupto boil once the eggs are added . Garnish with fried crofitons and choppedchervil . (Yield: 8 portions) .

CREME COLOMBINE

Break up some left-over pigeon carcases, place in a pan and cover with4 pints cold water, add 1 sliced leek, 1 sliced carrot, a sprig of parsley and2 dozen caraway seeds . Bring all to the boil and simmer for 2 hours . Strainand return stock to the pan .

Cream 2 ozs . butter with 2 ozs . flour, and add to boiling stock, Stirring tillit is thick and creamy . Season to taste, and add l pint cream or evaporatedmilk . Strip all meat from the pigeon

'

carcases and cut julienne style. Add tosoup just before serving . (Yield: 8 portions) .

CREME COMTESSE

Prepare 3 pints of Cream of Chicken. Add to this 1 lb . Asparagus Puree

(seepage Garnish the soup with asparagus tips and shredded sorrel.


84

2 ozs . flour previously well creamed together, and stir till thick and creamy .

Garnish withbrunoise of vegetables (for which see Consomme’

Brunois) .


CREME DAUPHINE

Half a pint of Cream of Chicken and pint Purée of Potatoes (see pageBind with the yolks of2 eggs and 1} cup of cream .


CREME DERBY

Prepare 3 pints Créme Soubise (page add 1 teaspoonful of curry,

2 ozs . washed boiled rice, and 1 large truffle chopped fine .


CREME DE VELOURS

Prepare as for Cream of Carrots, and use as a garnish some small tapioca.

CREME DIANE

Break up the carcases of 6 left-over partridges , and cover with 3 pints coldwater . Add 1 small sliced onion, 1 sliced carrot, 2 stalks of celery, and a sprigof thyme . Bring all to the boil, and simmer for 1} hours . Strain and returnstock to pan . Add 2 ozs . butter and 2 ozs . flour previously well creamed together, and s tir till thick and creamy. Season to taste and garnish with 1 largetruffle cut julienne style . Jus t before serving add 1 glass ofmadeira wine .


CREME DIEPPOISE

To 3 pints of good fish stock add 5 lb . mussels with their juice, lb . peeledshrimps , 1 large leek shr edded fine, and 2 ozs. mushrooms cut julienne style .

Simmer for 15 minutes and add 8 ozs . cream or evaporated milk blendedwith 3 well-beaten eggs . S tir gently over hea t but do not let it boil. Addseasoning and serve. (Yield: 8 portions) .

CREME DIVETTE

To 3 pints ofboiling fish stock add 2 ozs . butter and 2 ozs . flour previouslywell creamed together. S tir till thick and creamy. Garnish well with dicedcrayfish and 1 truffle cut julienne s tyle. Just before serving add 8or evaporated milk. Season lightly with salt and a very little pepper .


8 6

CREME D’ORGE

This is a Cream of Chicken soup, thickened with barley flour and wellwashed pearl barley used as a garnish, with small fried crofitons.

CREME DORIA

Prepare 3 pints Cream of Cucumbers . Garnish with cucumber balls cutwith a parisienne spoon and 2 ozs . wel l washed boiled rice .


CREME DU BARRY

Proceed as for a Cream of Cauliflowers, using _chicken stock . Add some

chopped chervil jus t before serving.

CREME ELISA

Garni sh Cream ofChicken soup with shredded sorrel and chopped chervil.

CREME ESAU

To 3 pints ham stock add 1} lbs . lentils and 1 large sliced onion . Bring tothe boil and simmer til l lentils are soft. Press all through a sieve and returnsoup to pan . Blend 8 ozs . cream or evaporated milk with 2 well-beaten eggsand add to the soup, care being taken that the soup does not boil once thecream is added . Garnish with cooked rice .

(See alsoPotage Esau)

CREME EXCELSIOR

Prepare 3 pints Cream ofChicken soup, using barley flour In place ofwheatflour. Garnish the soup with 2 ozs . cooked washed barley and a few asparagustips . (Yield 8 portions) .

CREME FANCHETTE

Cook 1 bundle of asparagus in 3 pints veal s tock .When asparagus is tenderpress all through a sieve. Season to tas te and add 8 ozs . cream or evaporatedmilk with 3 Well-beaten eggs . Garnish the soup with young green peas, andlettuce leaves cut into fancy shapes with very small cutters.


87

Here again , we get a blended soup which helps to use up those oddments .Blend together 1 pint Cream of Chicken soup , 1 pint Cream of Asparagus ,and 1 pint Cream of Lettuce. Garnish the soup with asparagus tips andshredded sorrel . (Yield: 8 portions) .

CREME GASCONNE

To 3 pints Cream ofChicken soup add i pint tomato puree. Heat well andseason to taste. Garnish with slices of goose breast cut julienne style.


CREME GEORGETTE

Prepare 3 pints of Cream ofArtichokes . Add 1} ozs . small sago and cooktill sago isWell gelatinised . (Yield: 8 portions) .

CREME GERMINAL

To 3 pints Cream ofChicken add some chopped tarragon and garnish thesoup with asparagus tips . (Yield: 8 portions) .

CREME GOSFORD

Proceed as for Creme Fanchette. When the stock and asparagus pureehave been returned to the pan, add 1 oz. very fine tapioca. Continue cookingtill thick . Add seasoning, and 8 ozs . cream or evaporated milk just beforeserving ] (Yield: 8 portions) .

CREME IDMA

To 3 pints Cream of Chicken soup add 5 oz . curry powder. Garnish thesoup with asparagus tips . (Yield: 8 portions) .

CREME IMPERIALE

Boil 2 ozs . very fine tapioca in 3 pints veal stock with 1 sliced onion,1 sliced carrot and a sprig ofparsley. When tapioca is cooked, strain the soupand re turn it to pan . Add seasoning and j ust before serving add a liaison of8 ozs. cream or evaporated milk and 2 eggs . Garnish the soup with large Sago .


88

Bring to the boil 2 pints chicken stock, 1 pint coconut milk, 1 small slicedonion, 1 sliced carrot, and simmer for 30minutes . S train, and return stock to

pan . Thicken with 2 ozs . flour creamed with 2 ozs . butter, s tirring continuously till thick and creamy. Add 1 teaspoon of curry and a pinch of salt. Justbefore serving add 2 ozs. washed cooked rice as a garnish . A little cream maybe added if desired . (Yield: 8 portions) .

CREME JACQUELINE

To 3 pints rich fish stock in which 1 sliced onion hasbeenboiled,_add 2 ozs .

butter previously well creamed together. Stir constantly while soup thickens .Add seasonings, and a liberal garnish of cooked peas, asparagus tips andcarrots cut julienne style. Prepare a liaison of 8 ozs . cream or evaporated milkand 2 eggs . Add just before serving, while soup is very hot but not boiling .


CREME JEAN-BART

Proceed as above, but for garnish add diced tomatoes, 1 leek cut juliennestyle and some macaroni cut in inch pieces .

CREME JOINVILLE

Proceed as for Creme Jacqueline, but for garnish add 4 ozs . crayfish,2 ozs . truffles, 4 ozs . cooked mushrooms, all cut into very small dice .

CREME JUANITA

Boil 2 ozs . ground rice in 3 pints chicken stock . Add seasonings and 8 ozs .cream or evaporated milk . Garnish the soup with chopped hard yolks ofeggs and dice of tomatoes . (Yield: 8 portions) .

CREME JUBILEE

To 3 pints Petite Marmi te (page add 1 pint Puree of Peas (pageAdd a good variety offinely sliced cooked vegetables . (Yield: 10portions) .

CREME LA VALLIERE

Blend 1} pints Cream of Chicken soup With 1} pints Cream of Celery.Garnish the soup with diced celery and cubed plain royale .


89

CREME LISON

Boil 2 ozs . ground rice, 3 stalks of celery, in 3 pints of chicken stock for45 minutes . Then strain and return soup to pan . Add seasonings and a liaisonof8 ozs . cream or evaporated milk and 2 eggs . Garnish wi th small sago .


CREME MAINTENON

Three parts Cream of Chicken soup , and one part thick ConsomméBrunoise.

CREME MARIE-LOUISE

Proceed asfor Cream ofChicken, using barley flour in place ofwheat flour .Garnish the soup with sliced beans, green peas, sliced young carrots and a littlemacaroni cut small .

CREME MARIE-STUART

Proceed as for Creme Marie-Louise, but soup is garnished with carrot ballssautés .

CREME MARQUISE

Garni sh 3 pints ofCream ofChicken soup with 2 sliced bananas sprinkledwith lemon juice, and a small cucumber cut into little balls with a vegetablescoop . (Yield: 8 portions) .

CREME MATHURINE

To 3 pints rich sole s tock add 1 sliced onion, 1 sliced carrot and a largesprig ofparsley . Bring all to boil and thicken with 2 ozs . flour creamed with2 ozs . butter . S tir till thick and creamy, simmer a further 10minutes, thenstrain the soup and return it to the pan . Add seasonings, a little cooked flakedsalmon and, just before serving , a liaison of 8 ozs . cream or evaporated milk.

and 2 eggs . At the very last moment, add the juice of 1 lemon.


CREME MILANAISE

To 2 pints Cream ofChicken soup add 1 pint Cream ofTomatoes. Garnishthe soup with ham,

truffl es and mushrooms , all cut j ulienne style, and somemacaroni cut in small pieces . (Yield: 8 portions) .

90

CREME MOGADOR

To 3 pints Cream ofChicken soup add 1 medium pot of Foie Gras Puree .

Garnish the soup with slices of chicken breast, tongue and truffles, all cut


CREME MONTESPAN

To 3 pints Cream ofAsparagus add a liberal garnish ofcooked tapioca andyoung green peas . (Yield: 8 portions) .

CREME MONTORGUEIL

A Cream of Chicken soup garnished with a julienne of vegetables , slicedsorrel and chopped chervil .

CREME NELUSKO

To each 3 pints Cream ofChicken soup add 8 ozs . peanut butter. Garnishthe soup with chopped almonds and diced chicken. (Yield: 8 portions) .

CREME NYMPHE S

Proceed asfor Creme Jacqueline, adding as garnish plain royale and fi'

ogs’

legs cut into dice. A glass ofChablis maybe added ifdesired .

CREME ORTIES

Wash 1 lb . fresh nettles and place in a pan with 3 pints veal stock, 1 slicedonion, 1 diced carrot. Bring to the boil and simmer till nettles are tender.Press all through a sieve and return soup to pan . Add seasoning, and liaisonof 8 ozs . cream or evaporated milk and 3 eggs . Garnish the soup with fiiedcrofitons. (Yield: 8 portions) .

CREME OSEILLE A L’AVOINE

To 3 pints veal stock add 3 ozs . rolled oats , 1 large sliced onion, 2 stalks ofcelery. Bring all to boil and simmer till oats are cooked . Force all througha sieve and return to pan . Add seasonings, and 8 ozs . cream or evaporatedmilk . Garnish the soup with blanched sorrel . (Yield: 8 portions) .

CREME PARISIENNE

Cream ofChicken and Cream ofChicory soups mixed. Serve bread cut insmall squares and fi'ied in butter .

9 1

CREME PIERRE-LE-GRAND

Break down the carcases of4 hazel hens , place in a pan and cover with coldwater, together with 1 sliced onion, 1 sliced carrot, 2 s talks of celery, anda bouque t garni . Bring all to the boil, and simmer for 15 hours . S train thestock and return it to the pan, t e

-boil, and add 2 ozs . flour and 2 ozs . butterpreviously well creamed toge ther. Stir constan tly till soup thicken s andbecomes creamy . Taste for seasoning . Add 8 ozs . cream or evaporated milkblended with 2 eggs , but do not allow soup to boil once the liaison is added .

Garnish the soup with cooked mushrooms, carrots and celery, all cut julienn estyle. Just before serving , add a glass of vodka. (Yield: 8 portions) .

CREME PETIT-DUC

Proceed as for Pierre-le-Grand, but use 6 woodcock carcases instead of thehazel hens . Garnish soup with dice of plain royale, adding a glass of brandyjustbefore serving .

CREME REGENCE

Prepare 3 pints of Cream of Chicken soup , thickened with barley flourinstead of wheat flour . Garnish the soup with small dice of crayfish, cocks

'

combs, and a little pearl barley. (Yield: 8 portions) .

CREME REINE MAGADOUR

Prepare 3 pin ts of Cream of Chicken soup . Beat into this one large potof Foie Gras Purée. Garnish with slices of ox tongue and chicken breas t cutjulienne style . Add a glass of kummel before serving . (Yield: 8 portions) .Note.

— This soup should notbe confinedwith Cre'

meMogador, which containstrufilebut does not conta in leummel.

CREME SAINT-GERMAIN

Boil 3 lbs . fi'

esh shelled garden peas in 3 pints of veal stock, to which add1 shredded onion, salt and pepper. When peas are tender, press all througha very fin e sieve till only the pea skins are left. Return the purée to pan and

bring to boil .Blend together 8 023 . cream or evaporated milk with 2 wel l-beaten eggs .Remove soup from direct hea t and add the liaison. Serve with tiny sprigs offresh mint floating on the soup . Do not cook mint with the soup .


92

N. B. To obtain 2 pints of rich chicken stock, 4 pints of ordinary chickenstock shouldbe rapidly boiled till it is reduced to 2 pints, so concentratingthe goodness of4 pints of ordinary chicken stock into halfits volume.

CREME VICHYSOISSE

6 ozs . leeks, sliced 3 pints chicken stock2 ozs . onions , Sliced sal t and pepper2 lbs . potatoes , sliced 2 ozs . butter8 ozs . cream or evaporated milk 2 eggs

Cook the leeks and onions in the butter until soft, but do not brown . Thenadd the sliced potatoes and chicken stock, cooking for 30minutes . Force allthrough a fine sieve. Season with sal t and pepper . Blend creamand eggs andadd to soup . Do not allow to boil once the cream is added . Just before serving,add a garni sh of chopped chives , watercress and parsley.

This soup may be served cold, with fin ely chopped min t as a garnish addedat least 10minutes before serving . (Yield: 8 portions) .

CREME VIVIANE

Prepare 3 pints of rich Cream of Chicken soup . Garnish with dice of artichoke bottoms , truffles and carrots . (Yield: 8 portions) .

CREME WALDEZE

Proceed as for Creme Sicilienne. Do not garnish with sago, but serve withfinely grated cheese.

CREME WASHINGTON

Prepare 3 pints of Cream of Sweet Corn . Garnish with a little fresh sweetcorn . Add before serving l glass ofwhi sky, 1 glass of port


CREME WINDSOR

Prepare 3 pints ofCream ofRice wi th rich veal stock. Add a sprinkling ofthyme, and garnish with calves

’feet cut j ulienne style . Serve with choppedhard yolk of egg. (Yield: 8 portions) .

CREME XAVIER

Prepare 3 pints of Cream ofRice with rich full-flavoured chicken stock .

Garni sh with dice of plain royale and breast of chicken. (Yield. 8 portions) .

94

Cream of Veal soup,garnished with plain and tomato royale,

together with very small dice of truffles .

95

F I SH S O UP S AND B I S QUE S

LET those who prefer a tasty nourishing soup, which is not fattening, choosefrom the very wide range offish soups . One wonders why fish soups are notmore popular, because in cooking fish invariably the fish stock, with all itsnourishment, is thrown away"There is endless variety to choose from, the

Bisques , Fish Stews, Cream Soups, and the clear broth of Court Bouillon,with all its possibilities .That left-over cold fish can invariably be turned into a rich cream of fishsoup ; and even the humble can of salmon can be made to go all the furtherwhen turned into a Cream of Salmon sOup .

Nowadays , nearly any thickened fish soup is called abisque, owing to lackofthe correct teaching . Originally, the shells ofthe particular fish were pounded in a mortar, to obtain the reddened colour of the bisque . W ay back in thevery early days of French cookery, these soups containedbisets (or woodpigeon) . The bird has since flown, but the shell fish remains.

As for the ever-popular Bouillabaisse, Thackeray has sung its praises

This Bouillabaisse a noble dish is,A sort ofsoup , orbroth, or stew,

Or hotchpotch of all sorts offishes,That Greenwich never could outdo;Green herbs, redpeppers, mussels, safi

'

ron,

Soles, onions, garlic, roach anddaceA ll these you eat at Errl

’

s tavern,In that one dish ofbouillabaisse.

This is not a very complete recipe for such a noble fish stew— probablybecause of the limitations of rhyme .In all cases where clams are featured large mussels will do, if needs must,where fresh or canned clams are unobtainable.

BISQUE OF CRAB

1 large cock crab1 pint cold water

96.

BISQUE NORMANDE

This is really a Bisque of Shrimps . A plentiful garnish of small shrimps is

added.

BISQUE OF OYSTERS

Place 24 oysters in a pan and barely cover with water ; bring to the boil .Take out the oysters (saving the liquor), pull off the beards and hard muscles .Place the hard muscles in a pan with 2 whiting cut up, 1 carrot, 2 stalks ofcelery

, a blade ofmace and a sprig of thyme . Boil all together in 2 quartsof rich fish stock

, adding a glass of white Wine. Simmer for an hour ; thenstrain, and thicken with a little whi te roux (about 3 Season, and add

1 pint of cream and a little lemon juice. Pour on to the fleshy parts of theoysters , which have been kept back for the purpose . (Yield: 8 portions) .

BISQUE OF PRAWNS

8 ozs. cooked prawns 1 oz. minced onion2 ozs . butter 1 oz. diced carrot2 ozs . flour 2 ozs. diced celery1 cup sauterne Wine 2 ozs. chopped mushroomsalt and cayenne pepper 1 pint fish stock

1 pint milkShell and clean prawns and chop fine . Melt butter, add prawns and y egetables, and cook slowly for 5minutes . Add s tock andmilk and boil till tender

(about 20minutes) . Put through a sieve and thicken with flour mixed wi tha little milk. Season to taste, add sauterne, and serve . (Yield: 8 portions) .

BISQUE OF SALMON

2 ozs . butter 2 pints scalded milkZozs. flour 8 ozs . canned or fresh cooked1 small onion, minced salmon2 teaspoons salt 2 ozs . cooked peasteaspoon pepper whipped creamMel t butter, add onion and simmer 5 minutes ; do not brown. Blend in

flour, sal t and pepper, addmilk gradually, stirring constantly. Heat to boilingand cook 3 minutes . Remove skin and bone from salmon and rub througha sieve with peas . Add to milk mixture, re—heat and serve at once, garnishedWith Whipped cream . (Yield: 6 portions) .

BISQUE or SHRIMPS

See Bisque ofPrawns, substituting shrimps . Three pints willyield 8 portions .

BISQUE OF TOMATO (Mock)

2 pin ts milk 2 teaspoons sugar2 ozs . dry breadcrumbs sprig of parsley1 pt. fresh or canned tomatoes 1bay leaf5 onion l teaspoon salt2 cloves i teaspoon pepper

2 ozs . butterScald milk with breadcrumbs . Cook tomatoes with onion

,cloves , sugar,

parsley,bay leaf, salt, pepper and butter for 15min utes . Force through a sieve .

Add tomatoes to milk and serve at once with croiitons or crisp crackerbiscuits . (Yield: 8 portions) .

BISQUE OF TUNA AND TOMATO

1 can tima fish 2 ozs . butter2 tablespoons minced parsley 2 ozs . flour2 ozs . diced onion 1} teaspoons sal t

é pint cooked tomatoes dash cayenne1 pint water 2 pints milk

Shred tuna, add Oil from tuna, parsley, onion, tomatoes and water . Heatto boiling and simmer 20minutes . Strain . Blend butter, flour, sal t and cayenne ;addmilk gradually, s tirring constantly and cook until smooth and thickened .

Add tuna mixture, blend and serve at once . (Yield: 8 portions) .

BOUILLABAISSE

Bouillabaisse in its home fishing port ofMarseilles was originally a fisherman’s soupy fish stew made from the undersized and less desirable creaturesout Of the ne ts, not worth taking to market— the smallest lobsters, uselesscrabs, conger eel, rock fish

,little John Dorys, mullet, and a number of

miscellaneous Mediterranean fish. The greater the variety, the better thebouillabaisse.

The fish are put into boiling water with herbs, minced garlic and onion,and tomato purée, and, as the Provencal word indicates,boul abaissa—

“boil

up and stop they are cooked only minutes . They are finishedoff with a pinch of saffron to make the bro th yellow. Bouil labaisse is notsuccessful when made in small quantities , as the bigger the quantity, thegreater the variety offish that canbe used.Recipes follow

CREOLE BOUILLABAISSE

1 lb . red snapper (in slices) 3 cloves of garlic1 lb . red fish (in slices) 1 small lemon (very thinly sliced)

99

lb . tomatoes 3bay leaves1 lb . onions, sliced parsley, in sprigs , 3herb bouquet thyme

,in sprigs, 3

3 glasses white Wine a little allspice3 tablespoons olive oil sal t, pepper, cayenne

pinch of saffron

Boil the head of red snapper in 2 to 3 pints cold water with herb bouquet,1 sliced onion, continue boiling till liquid is reduced to no more than 1 pint.Strain, and put aside.

Mince all herbs, garlic and allspice very fine. Salt and pepper fish slicesand rubherb mixture into them . Hea t oil and 1 lb . sliced onions, lay in fishslices , cover closely and cook gently 10minutes , turning the slices to cookboth sides . Take up the fish, add tomatoes , wine and sliced lemon and strainedfish liquor to pan , season, and bring all to boil . Now lay in the fish slices add

saffron, sfl mer a fii rther 5 minutes , and serve . (Yield: 8portions) .

LANDLUBBER’S BOUILLABAISSE

Melt 4 ozs . butter in a pan, add 8 ozs . each chopped spinach, leeks, pota toes ,and cook wi thou t browning until soft . Then add 3 pints boiling water . Seasonto tas te, adda sprig each ofparsley, thyme and fennel and 1 teaspoon powderedsaffron. Cover all and simmer for 45minutes . Then add an 8 oz. can oflobster, bring to boiling point, and finally poach 1 egg in the soup for eachperson. Four ounces of cooked tomato maybe added when soup is halfcooked , if it is desired to change the colour from yellow to orange .


BOUILLABAISSE MAR SEILLAISE

This is a name given to anybouillabaisse when it is required to conveythat the soup is really a good rich fish stew, made to the nearest approachto bouillabaisse as made at Mar seilles .

BAKED OYSTER SOUP

3 pints rich milk 12 sal ted cracker biscuits , crushed1 ozs . butter sal t and pepper1 stalk celery, diced 3 dozen oystersBring milk to a boil . Add butter, celery and cracker crumbs . Season withsal t and pepper. Drop in the oysters , 2 or 3 at a time, and as soon as themilkis almost ready to boil again pour into a large casserole and put in the oven.

Let brown. Stir under, and brown again until the dish has become a goldenbrown three times . Serve immediately. (Yield: 6 portions) .

N.B. Other oyster soup recipes are given on pages 108 and 109.

100

1bay leaf2 large sprigs parsley

Salt to tastePlace all ingredients in a pan and cover well with cold water. Bring to theboil and simmer 45 minutes . S train through a fine sieve and use as required.White wine maybe added.

CHILLED COURT BOUILLON

1 pint court bouillon pinch of pepper

(rich fish stock) dash ofWorces tershire sauce4 ozs . shredded cooked fish 3 drops tabasco sauce

(pike, bass, trou t or salmon) 2 tablespoons lemon juice1 oz . grated onion watercresspinch of saltCombine all ingredients except the garnish and chill until firm. Break upwith a fork and serve in chilled bouillon cups . Garnish with watercress andwhipped cream . (Yield: 4 portions) .JELLIED : Soften 2 teaspoons powdered gelatine in cup of court bouill on

5 minu tes . Heat remaining bouillon to boil ing , add gela tine and stir undldissolved . Chill . Use shredded crab , lobster or shrimp, instead offish.

CREOLE COURT BOUILLON (Chilled)

ozs . butter 1} clove garlic, mincedozs . flour 3 cloves, 1 sprig thyme

lb . fish, flaked 2bay leavesozs . tomatoes juice of 1 lemonpints water 1 teaspoon sal tgreen pepper, chopped teaspoon peppersmall onion, grated i teaspoon cayenne

dash of tabasco sauceMelt fat, add flour and brown slightly. Add remaining ingredients , bringto the boil, and simmer for 45 minutes . Strain ,

chill and serve .


CRAB CHOWDER

See recipe on page 62 . Three ozs . salt porkmaybe substituted for the thr eeslices unsmoked bacon therein .

CRAYFISH soup SUPREME

Take equal parts of Cream of Asparagus soup and Cream of Mushroomsoup (l i pints of each) . Place them in a pan with 1 can of crayfish or 8 ozs.

1 02

diced fresh crayfish (free from all bones) . Bring all to the boil and add 1 glassof sherry just before serving . (Yield: 8 portions) .

CREAM OF HALIBUT SOUP

8 ozs . cooked halibut 1 oz. butter2 pints milk (or 1 pint milk and 1 oz . flour1 pint halibut stock) pinch of pepper

1 slice of onion 1 teaspoon salt1 teaspoon lemon juice

Fl‘

akethe halibut, remove skin and bones , and rub through a coarse sieve .

Heat milk and onion to scalding, remove onion. Melt butter, blend in flour,

pepper and sal t ; add milk gradually, stirring constantly. Add halibut, and

cook until smooth and slightly thickened . It is best to prepare the soup'

\in

a double boiler, but it can be made over direct heat if care is taken not toscorch or boil. (Yield: 6 portions) .

CREAM OF MUSSELS

8 ozs . cooked mussels (very 1 slice of onionfinely chopped) 1 oz . butter

2 pints milk (or half 1 oz. flourand halffish

.

stock) pinch of pepper1 teaspoon sal t

Heatmilk and onion to scalding, remove onion. Melt butter, blend inflour, pepper and sal t ; add milk gradually, s tirring constantly. Add mussels,and cook until smoo th and slightly thickened . It is best to prepare the soupin a double boiler, but it canbe made over direct heat if care is taken not toscorch or boil . (Yield: 6 portions) .

CREAM OF PLAICE

1 oz. butterskin side) 1 oz. flour

2 pints milk (or halfmilk and‘ pin

'

ch-

ofpepperhalf plaice stock) 1 teaspoon sal t

1 slice onion chopped fennel

Flake the plaice, remove skin and bones, and rub through a coarse sieve.Hea t milk and onion to scalding , remove onion. Melt butter, blend in flour ,pepper, and salt ; add milk gradually, stirring constantly. Add plaice, and

cook until smooth and slightly thickened . It is best to prepare the soup ina double boiler, but it canbe made over direct heat if care is taken not toscorch or boil . Fennel shouldbe added last. (Yield: 6 portions) .

103

CREAM OF SALMON

8 ozs . salmon (fresh cooked) 1 oz . butter2 pints milk (or halfmilk and 1 oz. flourhalf salmon stock) pinch ofpepper

1 slice of onion 1 teaspoon saltFlake salmon, remove skin and bones and rub through a coarse sieve. Heat

milk and onion to scalding, remove onion. Melt butter, blend in flour, pepper,and salt ; addmilk gradually, stirring constantly. Add salmon, and cook untilsmooth and slightly thickened . It is bes t to p repare the soup in a doubleboiler, but it canbe made over direct heat if care is taken not to scorch orboil . 1 teaspoon of lemonjuice maybe added ifdesired . (Yield: 6 portions) .

CREAM OF TURBOT

12 ozs . turbot (freshly cooked) 1 oz . butter2 pints milk (or halfmilk and 1 oz. flourhalf turbot s tock) pinch of pepper1 slice of onion 1 teaspoon salt

chopped fenn elFlake the turbot, remove skin and bones , and rubthrough a coarse sieve.

Heat milk and onion scalding, remove onion. Melt butter, blend in flour,pepper, and sal t ; add milk gradually, s tir ring constantly. Add turbot, andcook until smooth and slightly thickened . It is bes t to prepare the soup ina double boiler, but it canbe made over direct heat if care is taken not toscorch or boil . Fennel should be added las t. (Yield: 6 portions) .

DUBLIN PRAWN SOUP

3 pints court bouillon 2 ozs . Hour24 Dublin prawn s 2 eggs4 ozs . butter 8 ozs . cream or evaporated milk

1 dessert-spoon chopped parsley and seasoningShell prawns and pound them to a paste in a mortar with 2 ozs . of thebutter . Bring court bouillon to the boil, add butter and flour previouslywell creamed together, and stir till thick and creamy. Work in prawn pastea little at a time. Blend well and draw soup away from direct heat. Blendeggs and cream together, add to soup and serve at once with finely choppedparsley. (Yield: 8 portions) .

EEL SOUP

Skin and cut up in small pieces 2 lbs . of eelfsprinkle with salt and set asidefor 1 hour.Rinse the eel and boil in 3 pints of court bouillon for 20minutes ,or until done. Season to tas te . Jus t before serving, add 4 yolks of eggbeaten

104

Cut fish into neat pieces . Mel t butter in a pan , put in vegetables and tosslightly over fire for a few minutes . Then add the fish and water, and cookslowly till tender. Rub the soup through a sieve, re turn to the pan , add themilk and seasoning . Boil up again and serve. A little chopped parsley willimprove the soup if added jus t before serving . (Yield: 6 portions) .

FISH AND POTATO CHOWDER

1 can evaporated milk2 pints wa ter (or fish stock)2 ozs . butter

sal t and pepperWash haddock ; cut into small pieces . Pare potatoes , cut into small pieces

and boil 5 minu tes . Add sliced onion and fish. Cook until fish is done, about20minutes . Add milk, water (or stock) and butter . Season with salt andpepper . Heat. (Yield: 6 portions)

FROG SOUP (Frog Soup 5 l’

Italienne)

10pairs frogs’

legs, skinned1 turnip, grated 2 pints warm water1 small head lettuce, chopped i 02

:chopped parsley

a little saltPut all ingredients together in a pan, bring to boiling poin t, and simmer for

45 minutes . Thicken with sifted breadcrumbs.Tomatoes or garlic may be added sparingly to add flavour a

HADDOCK SOUP

See Fish Soup . Use 1 lb. of haddock, and a good fish stock.

HAMBURG BEL: SOUP

1} lb. neck of beef 1 large turnip1 lb . of eel

lsage (a pinch) a

lb . pears tarragon (a pinch)‘

2 egg yolks thyme (a pinch)Aseasoning lb . sorrel

i

1 onion, sliced lb . greenw

peas2 small carrots

,sliced : 3 lb . cauliflower

1 glasfwhite wineSkin andbone

' i

eel,’

cut in small pieces , sprinkle with salt’

and let it standfor 1 or 2 hours . Cut beef into small cubes , put in saucepan and cover wi th3 pints water . Bring to the boil and skim . Add turnip, carrot, sorrel and

106

herbs and seasonings, and simmer for H to 2 hours . Add the peas and cauliflower . Boil till peas and cauliflower are tender .

Put eel in a saucepan , cover with water and sliced onion and sal t andpepper, bring to boil and simmer for 15 minutes , or until eel is tender.Remove the pieces of eel, s train the stock into the meat stock and simmeranother 10minutes .Just before serving, add the sliced pears cooked in white wine, and the

2 yolks ofeggwell whisked with an equal volume ofstock . (Yield: 8portions) .

LOBSTER SOUP

1 large lobster 2 ozs . butter2 pints good fish stock 2 ozs . flour1 pint milk 2 sprigs thyme2

,s talks celery, diced 2 sprigs parsley1 onion

,minced 1 small carrot

Melt butter and fry vegetables till a light brown, add flour , and thenslowly add the stock . Shell lobster and add broken shell to soup and simmer5 hour with herbs . Meanwhile, dice lobster mea t and heat in the milk. Strainsoup into lobster and milk, blend well, and serve. A little anchovy essencemay be added if desired. (Yield: 8 portions) .

LOBSTER soup SUPREME

Combine’

1{pin ts Cream of Asparagus soup with l l pints Cream ofMushroom soup . Add to this 8 ozs . diced fresh lobster. Heat, but do not boilthe soup . Add one glass of sherry just before serving .

The above description 15 a quick and easy way to prepare this soup whensma ll quantities of the two soups are ready and at hand . The longer processwould be to take the ingredients given for these two soups and prepar ethem first, adding the lobster at the right stage. (Yield: 8 portions) .

LOBSTER STEW

2 ozs . butter salt pepper2 ozs . flour 5 teaspoon sugar2 pin ts milk (in which pounded 8 ozs . lobster meat ,

lobster shell has been cooked) 2 egg yolks— if desiredMel t butter, add flour, s tirring well until smooth . Add milk gradually.

Cook for 10minutes , stirring constantly. Remove from heat. Season. Addobstet meat

“

cut into small pieces . The stew should have the consistency ofa fairly thick whi te sauce. Egg yolk added to the stew just before servinggives a nice colour and richer flavour . The stew must not boil after the yolkhas been added . (Yield: 6 portions) .

1 07

MUSSEL SOUP

1 qt. fresh mussels 2 ozs . rice1 onion, grated 2 ozs . vermicelli1 bleached leek, shredded 2 ozs . chopped tomato1bay leaf pinch of saffron1 oz . butter salt and pepperPut mussels in a pan and cover with water, add onion andbay leaf. Bringto boil and simmer for a few minutes till shells open, then strain off the

liquid and save . Remove mussel s from shells . Put butter in a pan and whenhot add leek and cook till brown . Add the water in which the mussels werecooked, add rice and saffron, and cook 15 minutes . Then add vermicelli , andcook a further 15 minutes , or until tender. Add mussels and tomato to soupa fewminutes before serving . Tas te for seasoning and serve. (Yield: 6portions) .

OYSTER SOUP

24 cooking oysters 1 pint milk (scalded)5 pint hot water 1 oz . butter

seasoning to tasteDrain liquor from oysters, add it to water with a pinch of sal t and pepper .Bring all to the boil , add oysters and cook until oysters ruffle at edges, butno more than 5 minutes . Then add hot 'milk. Add but ter, season to tas teand serve at once, with cracker biscuits . (Yield: 4 portions) .

OYSTER SOUP (Creole)36 cooking

.

oysters 1 onion (grated)2 ozs . butter teaspoon of minced parsley1 oz. flour 1 pint water (boiling)

salt and pepper to tasteMelt half the butter in a pan , add flour, and cook till the roux is brown,stirring constantly to prevent burning . Add onion and parsley. Drain liquorfrom oysters, add to boiling water and stir in roux until smooth and creamy.

Season to tas te, add oysters and butter . Hold heat for one minute and serveat once with cracker biscuits . (Yield: 4 portions) .

OYSTER AND PEANUT SOUP

24 cooking oysters 8 ozs . peanut butter2 pints rich court bouillon l i

‘ ozs.flour

salt, pepper and cayenneMix flour with peanut butter, add to boiling court bouillon, and stirconstan tly til l smoo th and creamy. Five minutes before serving, add the

oysters and season Wi th salt, pepper and cayenne. Four ozs . cream or evaporated milk added last thing will enrich this luscious soup . (Yield: 6 portions) .

108

Blend egg with cream and add just before serving , but do not allow soup tot e—boil .A glass ofwhite wine will improve the soup . (Yield: 7 portions) .

SHRIMP CHOWDER

2 ozs . sal t pork, cut in cubes 2 teaspoons salt1 onion, chopped 1 teaspoon pepper2 pints boiling water (or fish 1 pint milkstock) 8 ozs . shrimps, peeled

2 ozs . diced celery 1 oz . butter12 ozs . potatoes, diced 1 oz . flourFry salt pork carefully, taking care not to scorch it. When

'

crisp, strainmeat, add onion and cook to a light yellow . Add water or fish stock, andcelery, and simmer for 15 minutes . Add potatoes and seasonings and cookuntil potatoes are tender, about 10minutes . Add milk and shrimps and heatto scalding ; add fat and flour which have been creamed together, continueheating 3 or 4 minutes, s tirring occasionally to keep smooth.

Yield: 6 portions) .

SHRIMP SOUP (Family Style)

Add to 1 quart offish broth 1 pound of picked shrimps, and bring to theboil . Then add 1 cup of boiling cream,

season with salt and pepper andchopped parsley, add A: cup of broken crackers , and 2 ounces of butter . Itis ready to serve when the butter is melted .

SKATE SOUP

Fillet 2 lbs . of skate. Place the bones in a saucepan with 3 pints of water,1 sliced onion, 2 stalks of celery, 1bay leaf and 2 sprigs of parsley. Boil tillreduced to 2 pints , and strain .Return stock to pan, add the fillets of skate cutin small 'pieces, and cook till tender. Add 1 pint thick cream sauce and seasonto taste . Lastly, blend 2 eggs wi th 8 ozs . cream or evaporated milk,

and stirinto the soup . Hold heat for 5 minutes , but do not allow the soup to boil.Serve with a flick of chopped fresh par sley. (Yield: 8 portions) .

SMOKED FISH CHOWDER

Dice 1} lb . salt pork and brown . Add 2 ozs . diced onion and cook untiltender . Add 4 large potatoes

,diced ; 1bay leaf; 1 teaspoon pepper and water

to cover . Cook until potatoes are almost tender . Add 2 pints milk and 11 lbs .smoked fillet of haddock, flaked ; heat to boiling and simmer 10minutes .


1 1 0

SNAPPER SOUP

2 lbs . knuckle of veal 2 ozs . flour2 ozs . butter 4 pints beef broth, or stock.

2 onions, grated 4 ozs . strained tomatoes2 s talks celery, chopped 1 snapper turtle meat, cut2 carrots, grated small

1 teaspoon thyme 2 glasses of sherry5» teaspoon marjoram dash tabasco sauce2 cloves, 1bay leaf 2 slices lemonsal t and pepper 1 hard-cooked egg, choppedCut veal into pieces . Place in a roas ting pan with butter, onions, celery,carrots, thyme, marjoram , cloves,bay leaf, salt andpepper . Bake in hot ovenuntil browned . Remove from oven and add flour, mixing well, and cook30minutes longer . Pour browned mixture into a large pan , add broth andtomatoes and simmer 3; hours . Combine snapper meat with sherry, salt,tabasco sauce and lemon, and simmer 10minutes . Strain soup and combinethe two mixtures . Add chopped egg and remaining sherry and serve imme

8 portions) .

TOMATO FISH CHOWDER

See Fish Chowder (recipe on page and add 8 02 5: fresh or cannedtomatoes .

I I I

PO TA GE S

POTAGE : A speciesof food made ofmeat boiled to softness in liquids , usuallywith some fresh or dried vegetables, oatmeal or barley.

POTAGE A L’ANGLAISE

Put in pan 2 pounds of lean mutton, and 1 pound of barley. Cover withwater, season with salt, add a bouquet garni , and boil for 2 hours . Thenremove the bouquet and the meat, strain through a fine sieve, add 1 cup ofboiling thick cream ,

3 ounces of butter, and a little cayenne pepper.

POTAGE AU LAIT

Set 1 quart of milk over the fire in a clean saucepan . Beat well the yolksof2 eggs with a teaspoonful offlour, sufficient sugar to sweeten, and a pinchof salt. just before the milk boils , stir these in . If, after the eggs are put in ,

the soup is allowed to boil, it will curdle. All milk soups are made in the

above manner, and varied by adding any preferred flavour, such as vanilla,lemon, laurel-leaves , almonds , cinnamon, chocolate, etc. A savoury soup mayalsobe made with onions

,previously stewed in butter . They shouldbe put

into the boiling milk with pepper and sal t for 10minutes before serving.

POTAGE ALBERT

Two-thirds Purée of Potato soup,

‘

and one-third very thick Consommé

POTAGE ALEXANDRA

Half Velouté ofChicken and halfCream of Potatoes .

1 1 2

POTAGE BOLOGNAIS

Prepare 3 pints Almond Soup (which see) , garnish the soup with 2 ozs . Wellwashed cooked rice and serve sprinkled with grated parmesan cheese

”

,J


POTAGE BONNE FEMME

Purée of white beans with julienne of vegetables .

POTAGE A LA BOSTON

Cook 8 ozs . diced potatoes , 8 ozs . diced tomatoes and 2 ozs . okra in 3 pintsveal stock. Blend in 1 oz . butter creamed with 1 oz . flour. S tir constantlytill smooth and creamy. Strain and re-heat . Add seasoning and serve.


POTAGE BOUQUETIERE

Consommé, Tapioca andPrintanier mixed .

POTAGE BOURGEOIS

In a pan put a fresh brisket of beef, 2 marrow bones, and a handful of saltand cover with cold water . Bring to a boil, skim well, add a small piece ofSavoy cabbage, 1 carrot, 1 onion, 1 piece of celery, 12 stalks of leek tied ina bunch, a bouquet garni, and a spoonful of whole black peppers . Boilslowly for about 3% hours ; then remove the beef, and take out the leeksand carrot and cut them in smal l round pieces . Take the fat of the broth,and s train the broth over the leeks and carrot . Boil for a few minutes , andseason with salt and pepper . Before serving, add some chopped chervil, andsome bread crusts cut i n inch squares , and fried in butter . The boiled beefcan be used for an entrée.

POTAGE BOURRIDE

3 pints lightly seasoned court 2 ozs . flourbouillon (reduced from 6 1 clove of garlicpints by rapid boiling) 4 ozs . cream or evap . milk

2 ozs. butter 1 eggBoil garlic in lightly seasoned rich court bouillon. Add butter and flourpreviom well creamed together . S tir constantly till thick and creamy.

Strain and re-heat. Blend cream and egg together. Add to soup las t thing .

Serve with a sprinkling of chopped parsley. (Yield: 8 portions) .

POTAGE A LA BRISSE

3 pin ts chicken stock 8 ozs . mixed purée of vegetables2 ozs . chicken fat 2 eggs2 ozs . flour 4 ozs . evaporated milk8 ozs . creamed potato seasonings to taste

Break down eggs and blend with evaporated milk and mixed vegetable

puree (spinach, tomato, pea , onion) , add a little salt and pepper . Pour mixtureinto a greased basin and cook in steamer till firm . Cool the vegetable creamand cut into fancy shapes with small cutters . Boil chicken stock, add to thisthe creamed fat andflour, stir constantly till smooth and creamy. Add creamedpotato and beat till smooth . Add vegetable cream garnish and serve .


POTAGE BRUNOIS, WITH RICE

To 3 pints ofConsommé Brunoise add lb . boiled rice . (Yield: 8portions) .

POTAGE CAMBRIDGE

Melt 3 ounces ofbutter in a pan, add 2 ounces offlour, and allow to simmerfor 5 minutes , or until golden yellow. Add 2 pints of veal broth or stock,5 pint of purée of tomatoes and the trimmings of a few fresh mushrooms .Cook for 20minutes , strain through sieve and add fine-cut s trips of freshmushr ooms sautéd in butter . A pony of dry sherry may be added if desired .


POTAGE CAMELIA

Proceed asfor Potage ala Brisse, using the same garnish . The chicken stockis thickened with 1 1} ozs . very fine tapioca instead of the fat and flour .


POTAGE CAMERONI

Make 1 quart of Consommé Brunoise, add6 chickens’

livers cut in smallsquares and sautéd in butter ; and 1» cup of boiled macaroni cut in 1} inchpieces . Serve grated cheese separate . (Yield: 5 portions) .

POTAGE CANTATRICE

Three pints ofrich veal stock is thickened with 1} ozs . fine tapioca , seasonedto tas te, and a liaison of 8 ozs . cream or evaporated milk blended with 2 wellbeaten eggs is added at the las t moment. (Yield: 8 portions) .

1 15

POTAGE CAPURE

Slice a head of lettuce very fine, wash, and drain well .with 2 ounces of butter, cover and simmer for 10minutes . Thenbroth, or clear veal or beef broth (3 pints) . (Yield: 8 portions) .

POTAGE CARLTON

15 pints chicken stock 2 ozs . chicken fatIQpints tomato juice 2 ozs . floursalt and pepper 1 grated onion1 clove 6 ozs . cream or evaporated milk

1 egg

Bring stock, tomato juice, onion, seasoning and clove, all to boiling point.Cream chicken fat and flour together, add to stock and stir constantly til lthick and creamy. S train andre—heat . Blend cream and egg together and add

to soup at las t moment . (Yield: 8 portions) .

POTAGE CASTELAIN

3 pints beef stock 1 grated turnip1 grated onion 2 grated potatoes1 grated carrot 2 ozs . buttersal t and pepper to taste 2 ozs . flour

1 blade of mace

Place all ingredients, except flour and butter, in a pan , bring to boil andsimmer for 1 hour . Press all through a sieve and return to pan . Re—boil , andthen add the butter and flour previously blended toge ther . Stir constantlytill thick and creamy, and serve at once .

POTAGE CHAMPENOIS

Mix 2 pints ofCream of Pota toes with 1 pint ofCream ofCelery . Add asgarniture i cup of carrots and celery cut in very small dice, and boiled tillsoft in consommé . (Yield: 8 portions) .

POTAGE CHANOINESSE

3 pints rich fish stock 2 ozs. flour1 shredded leek 8 ozs . poached mackerel roe1 teaspoon chopped parsley salt and pepper2 ozs . butter glass of white wine

Place stock, parsley, leek, salt and pepper in a pan,bring to boil, and

2 small grated carrots 2 ozs . flour8 ozs . sweetbreads, diced sal t and pepper to tas te

Heat butter in apan , add onion and carrot and toss till a light golden brown,then combine flour . Add ‘hot veal s tock gradually, stirring cons tantly. Addlemon rind and seasonings . Simmer 30 minutes . Add diced sweetbreads ,remove lemon rind, and serve . (Yield: 8 portions) .

POTAGE COQUELIN

Garnish Purée of Pea Soup with chicken and leeks cut julienne s tyle, andboiled in broth . (See Pure

’

e ofPeas) .

POTAGE ALA CREOLE

This is really a Bisque ofCrab (which see) , in which 4 ozs . diced tomatoesare added to each 3 pints of soup, 5 minutes before serving .

POTAGE CZARINA

A really gay, colourful soup, with itsmixed tas ty garnishing .

Prepare a rich chicken soup, and to each 3 pints add 2 ozs . scalded sultanas ,1 oz . shredded tarragon, 3 ozs . ham cut julienne style, 1 oz. sliced stuffedolives , and 1 oz. sliced mushrooms .

POTAGE DAGOBERT

Mix 1 quart of Puree of Peas, 1 pint of Consommé j ulienne and 1 pintofConsommé aux Perles de Nizam .

POTAGE A LA DETILLER

Here we have a light milk soup suitable for invalids in convalescence.

3 pints milk very little seasoning1 oz. arrowroot 2 ozs . grated cheese3 eggs

fried croutonsMix eggs with equal their weight of milk, and add to arrowroot. Bringmilk to boil, add egg mixture, and hold over heat, stirring constantly tillalmost at boiling point. Add macaroni in small pieces , and las tly cheese.

Serve with the fiied croutons. (Yield: 8 portions) .

POTAGE DIEPPOIS

Put in.

a pan 4 leaves ofwhi te cabbage, and 2 stalks of leeks and 1 of celerycut in thm slices . Add 3 ounces ofbutter

,cover, and simmer until done. Then

1 1 8

add 1 pound of raw potatoes cut in thin slicesthe size of a half-crown, and

3 pints of bouillon. Season with sal t and pepper, and boil until done.


POTAGE DORCET

Equal quantities of white wine and water heated to boiling point . At thisstage it is pulled away from direct heat, and to each 1 pint, 3 yolks of egg ,

broken down with their own volume ofwater,are added . The soup isallowed

to thicken slightlywithout boilin g, and a garnish of shreds of tarragon andcucumber '

in equal quantities is added .

POTAGE DUCHE SSE

Cream of Rice with royale in strips .

POTAGE DUPOIS

Another title for Mussel Soup (which see— page Omit the tomatoes .

POTAGE A L’ECOSSAISE

The foundation of this soup is rich mutton stock usually reduced to onethird its original volume .Take 9 pints ofmutton stock, and by rapid boiling reduce it to 3 pints , thenproceed as for a Scotch Broth, loading the soup with barley, mixed dicedvegetables and chopped parsley .

If you have no mutton stock on .hand,'

split a sheep’s head, remove the

brains, and cover itwith cold water, adding 2 grated onions , 2 grated carrots,2 stalks ofcelery, and 1 shredded leek . Bring all to boil and simmer for 3 hours .Strain and return stock to pan and reduce to 3 pints by rapid boiling .

POTAGE ELIZA

Wash a good handful of sorrel and slice very thin . Put in pot with 3 ouncesof butter and simmer slowly for 10minutes : Then add 2 pints of bouillon,or consommé, and boil for a few minutes . Thicken with the yolks of2 eggsmixed with a cup of cream . Before serving, put in some French bread, orrolls, that have been dried in the oven, and cut like chip potatoes . This soupis sometimes calledPotage Sante

'

. (Yield: 5 portions) .

POTAGE ESAU

The red pottage oflen tils for which Esau sold his birthrightwas apparentlymade from the red Egyptian lentil . The reddish variety of lentil ( lentillon

rrg

d’

hiver) is the kind most esteemedsmaller seeds .

For this excellent soup you will require

3 pints mutton stock1 lb . red lentil s2 sliced onions

Place all ingredients in a pan except cream . Bring to the boil and simmertill lentils are soft. Press all through

'

a sieve and te-heat soup . Test for seasoning,add cream , and serve.

POTAGE FAUBONNE

Make a quart of puree of white beans and bind with the yolk of one eggmixed with a little cream . Serve small squares of bread fried in butter,separate.

POTAGE FERNEUSE

Slice 6white turnips very fine, put in a pan with 2 ounces ofbutter . Cover,and simmer for 15 minutes . Then add 1 cup of rice and 3 pints of bouillon,consommé, or chicken broth . Boil for 1 hour, s train through fineWire sieve,and put back in pan .When hot, s tir in well 3 ounces of butter, season withsal t and a little cayenne pepper .

POTAGE FLAMAND

Potato soup mixed with Brunoise.

POTAGE FLORENZA

Prepare a thick veal soup and to each 3 pints add a garnish of4 ozs . cookedmacaroni . Serve with grated parmesan cheese.

POTAGE FONTANGE

Make a puree ofwhite beans . Simmer some sliced sorrel in butter, and addto the soup before serving .

POTAGE FRANKFORT

To each 3 pints chicken soup blend in 8 ozs . creamed potatoes. Garnishr

liberally with asparagus tips .

1 20

POTAGE GREC

3 pints stock sprig of mint1 grated onion salt and pepper6 ozs . split peas 1 lb . cooked macedoine of vege8 ozs . diced mutton tables

Place stock, onion, peas, mint and seasonings in a pan , and bring all to boil .Simmer till peas are soft. Press all through a sieve . Return soup to pan, add

diced mutton, macedoine of vegetables, bring all to almost boiling point,and serve. (Yield: 8 portions) .

POTAGE GRENADEi

Cut into thin slices, the size of a half—crown, 2 turnips, 1 stalk of leeks ,Astalk ofcelery, and then a small head of Savoy cabbage . Put these in a sauce

pan with 3 ozs . butter, season with salt and a teaspoonful of sugar, and placein the oven to smother. Be careful that it does not burn. When soft, add 2quarts of consommé, and boil for 1} hour. Then add 2 tomatoes peeled andcut in small dices, boil for 1 minute, season with salt and pepper, and servewith a little chopped chervil .

POTAGE GUMBO

To each 3 pints of veal stock add 2 ozs . okra, 8 ozs . tomatoes, and 8 ozs .peeled shrimps . Simmer for 15 minutes , then add 8 ozs . diced potatoes .Simmer a further 30minutes . Then add 8 ozs . cooked veal, cut in small dice.Season to taste and serve. (Yield: 8 portions) .

POTAGE A LA HESSE

This is an Ox Cheek Broth (which see) , in which 12 ozs . diced potatoes arecooked, as well as the other ingredients . The potatoes mustbe cooked tillthey cloud the soup .

POTAGE HOCHE-POT

SeeHodge Podge, alsoHotch Patch.

POTAGE HOLLANDAIS

Bind a Velouté of Chicken with cream and yolks of eggs . Serve withbrunoise garnishing .

1 2 2

POTAGE HONOLULU

Put on the fire a soup hen,in 3 quar ts ofwater ; seasonWith a tablespoonful

of sal t, and bring to a boil . Then add 1 bouquet garni, 3 onions , 3 greenpeppers , and 2 lb. rice . When the hen is boiled soft remove it, wi th the houquet garni and the peppers . Strain the rice, onions and broth thr ough a finesieve, and put back in the pan .

Bring to a boil, and bind with the yolks of 2 eggs mixed with a cup ofcream. Season well with salt and cayenne pepper, and add 3 canned red

peppers cut in small squares , before serving .

POTAGE ITALIEN

Soak é pound ofdrymushrooms in cold water for a few hours . Then putin a pan with 1 quar t ofConsommé, 1 pin t ofpurée of tomatoes , and poundof boiled spaghetti cut in pieces 2 inches long . Boil for 10minutes . Crush2 pieces of garlic and fry in a spoonful of oil for a second , add to the soup,season with salt and pepper , and sprinkle with a little chopped parsley. Servegrated cheese separately.

POTAGE JACKSON

Potato soup with small pieces of macaroni added .

POTAGE A LA jACQUELINE

Prepare 3 pints thin veal soup and simmer in it 2 ozs . carrot balls , 2 023 .

turnip balls , 2 ozs . parsnip balls , 2 ozs . potato balls , all cut with a vegetablescoop . The vegetable balls are added in the order given and simmered verygently, it taking 45 minutes to cook all the vegetables, starting with the

carrots and adding the potatoes 25 minutes after the carrots— a tes t of finetiming to have all the vegetables cooked to the same degree ; boiling themseparately in water takes away fi'

om the flavour of the soup .

This soup usually gets confused with any type ofvegetable soup, so itmightbe well to clear up some of the confusion.

JARDINIERE means garden style.

PAYSANNE means country style.

CHIFFONNADE means literally vegetables in rags .CROUTE-AU-POT means with bread crusts .JULIENNE means with match—like cut vegetables .All ofwhich are vegetable soups of their kind . The great confusion ofFrench

1 2 3

names often causes the English chef to get these soups under the wrongheadings .So

, for Potage Jardiniere, we require a soup made from fresh vegetablestock and garnished with really fresh garden vegetables . None of those tinnedmacedoine of vegetables will do for this soup .

Take 3 pints fresh vegetable stock, 2 ozs . butter, 2 ozs . flour, and forma thin cream soup .

Dice 2 ozs . fresh carrots, 2 ozs . fresh turnips, 2 ozs . young parsnips, 2 ozs .young chives, 2 ozs . new potatoes, 2 ozs . green peas . Cook vegetables in thesoup by gently simmering, adding the vegetables in the order given, allowingtime for each vegetable just to reach the degree of done-ness .Season to taste and serve at once. (Yield: 8 portions) .

POTAGE JULIENNE MAIGRE

Proceed exactly as for Potage Jardiniere, with the exception that the vegetables must allbe cut match-like, and not diced . Omit the peas .

POTAGE KROUMIR

One quart of Purée of Tomato soup mixed with one pint of ConsomméTapioca. (Yield: 8 portions) .

POTAGE LAMBALLE

One-halfPuree of Peas and one-half Consommé Tapioca, mixed.

POTAGE LIVONIEN

In a pan put 1 onion chopped fine, and 3 ozs . butter . Simmer until yellow.

Then add 1 lb . sliced sorrel and lb . sliced spinach . Simmer again for 10minutes . Then add 1 quart of chicken broth, and 1 large cup of cream sauce .

Boil i hour. Season well, and serve . (Yield: 7 portions) .

POTAGE LORD MAYOR

Put 2 pounds ofveal bones in a roasting pan with 1 onion, 1 carrot, a littlecelery, leek and parsley in branches , and 2 ounces of butter . Roas t in ovenuntil nicely browned, then drain off the fat, put in pan , add 2 fresh pig

’s feet,1 soup hen , and 3 pounds of shin of beef, 1 bouque t garni, a handful of salt,and 2 gallons ofwater . Cook until the hen and bee f are soft, when they maybe removed .

When the pig'

s feet are done, take out the bone, the fat and the lean meat,so nothing 18 left but the skin . Cut the skin in small squares, or round pieces

1 24

Bring stock to the boil, add breadcrumbs, chervil and seasoning . Removesoup from direct heat . Add crayfish and shrimps and 4 ozs . cream or eva

porated milk . Serve at once .

This soup mustbe made j ust as required and never long in advance. OtherWise, it willbe spoil t.

POTAGE MARIE LOUISE

Mix 1 quart of Purée of Whi te Beans with 1 pint of thick ConsomméTapioca.

POTAGE MARQUISE

Cream of Rice wi th breas t of boiled chicken cut in small squares .

POTAGE MATI'IILDA

Purée of Cucumbers with small squares of bread fried in butter.

POTAGE MEXICAIN

Mix 1 quart ofPurée ofTomato soup with 1 pint ofwell-seasonedConsommeTapioca. (Yield: 8 portions) .

POTAGE MILANAIS

3 pints veal s tock 2 ozs . macaroni (when cooked)1 onion, finely minced 2 ozs . veal fat1 large carrot, finely minced 2 ozs . flour1 stalk celery, finely minced sal t and pepper2 ozs . julienne of vegetables 1 oz. grated parmesan cheese

Place stock, vegetables , in a pan, bring to the boil and simmer for 45minutes . Cream fat and flour together and add to boiling soup . S tir constantlytill smooth and creamy. Taste for seasoning , add macaroni and j ulienne ofvegetables . Serve with grated cheese .

POTAGE MODENA

3 pints white stock fresh eggs1 onion, finely minced 2 ozs . fat1 lb . spinach puree 2 ozs . flour

seasoning to taste

Place s tock, onion and spinachpuree all in a pan and bring to boil. Simmer

for 20minutes . Add fat and flour previously well creamed together , stir constantly till smooth and creamy . Taste for seasoning .

Poach 1 egg for each person, place egg in soup bowl, pour soup over andserve. (Yield: 8 portions)

POTAGE MODERNE

3 pints mutton stock 2 ozs .mutton fat2 carrots , grated 2 ozs . flour1 onion, grated seasoning s to tas te1 parsnip, grated 1 large lettuce, shredded and fried8 ozs . creamed potatoesPlace stock, vegetables , in apan,

bring all to boil and simmer for30minutes .Cream fat and flour Well together, add to soup , stirring constantly til l thickand creamy. Now beat in the mashed potato, and add seasonings . Add shredded andfii ed lettuce at the moment of serving . (Yield: 8 portions) .

POTAGE A LA MONACO

This is a simple invalid soup, consis ting of 1 pint milk, 3 yolks of egg,little sal t, toast.Whisk yolks of eggs with an equal volume ofmilk in a bowl. Scald milk

and pour over yolks . Add a li ttle salt. Pour the soup over slices of toast— one

for each person. (Yield: 2 portions) .

POTAGE MONGOL

One-third Purée of Peas , one-third Consommé julienne, one-third Puréeof Tomatoes . Well mixed.

POTAGE MONTGLAS

Mix 1 pint ofPuree of Tomatoes with 1 quart of Consommé Sago . Addthe breas t of a boiled fowl cut j ulienne style, the tip of a smoked beef tonguecut in small squares , and lb. of macaroni Cut in pieces 1 inch long . Servegrated cheese separately. (Yield: 8 portions) .

POTAGE MOUSSE

Here is another light soup suitable for an invalid with a jaded palate .1 pint milk 1 oz. butter2 yolks of egg little chopped parsley2 whites of egg i oz . grated cheese1 dessertspoon arrowroot salt

1 2 7

Whi skwhites ofegg to a foam, scald milk anddrop spoonfuls ofthewhiskedwhi tes on top of the milk to cook. When the whi te of egg is cooked, lift offand set aside . Blend yolks , melted butter and arrowroot together and add

to scalded milk . Add parsley and a pinch of salt. Serve the soup in bowls,

sprinkled with grated chees e and the cooked white ofegg floating on the top .


POTAGE NAPOLITAIN

See Goose Soup, using 3 lbs . game bones (grouse, pheasant, hare or venison)and exact procedure. See recipe onpage 178.

Garnish the soup with small game quenelles and fried croiitons . A glas sof port wine, added at the moment of serving , will improve the soup .

(Yieldwillbe 3 pints, sufficientfbr 8 persons) .

POTAGE NASSAU

Peel 8 whi te onions , and put in a pan with 1 quart ofwater and a little salt.Boil for 20minutes , and then drain off thewater . Heat 3 ozs . butter in another

pan ; then add 3 tab lespoonfuls offlour, heat through ; then add 1 pint ofmilkand 1 quart of bouillon and the onions , and boil for 40 minutes . Strainthrough a fine sieve, put back in pan , season with salt and cayenne pepper,and s tir in 3 ozs . sweet butter . When the butter ismelted, serve hot, withsmall crusts of bread cut in small squares , and fried in butter .

POTAGE NAVARRAIS

Heat 2 ozs . butter in a pan , add a tablespoonful of flour, and cook untilgolden yellow. Then add 1 quart of consommé and 1 pint of tomato sauce,or tomato purée ; season with salt and pepper, boil for 10minutes , and s train.

Boil 5 lb . vermicelli in salted water un til soft, and add to the soup . Servegrated cheese separately.

POTAGE A LA NIMOISE

3 pints rich court bouillon sal t and pepper

(fish s tock) 2 ozs . buttersprig of fennel 2 ozs . flour2 stalks of celery 4 ozs . cream or evap . milk

2 yolks of eggPla ce court boui llon, fennel, finely diced celery, and seasoning , in a pan,

bring all to the boil, and simmer for 20minutes . Add butter and flour whichhas previously been well creamed together . S tir cons tan tly till smooth and

thick. Combine cream and egg yolks and add to soup just before serving .

1 28

PARSNIP POTAGE

3 lbs . parsnips , grated salt and pepper2& pints mutton stock 8 ozs . cream or evaporated milk1 grated onionPlace parsnips, stock, onion and seasonings all in a pan , bring to the boil

and simmer for 45minutes . Press all through afine sieve, return soup to pan ,

t e-heat, blend in cream , and serve.

In all such soups containing root vegetables , it isbest to grate the vegetablesso as to ensure rapid cooking to retain the fresh flavour . Cutting the vegetablesinto chunks means they take long er to cook, thus giving the soup a stewedtaste . (Yield: 8 portions) .

POTAGE A LA POISSONIERE

3 pints rich fish stock 4 fillets of sole cut julienne style1 minced onion and lightly poached1 minced stalk of celery 2 ozs . butter1 glass sauterne 2 ozs . flour1 sprig of parsley sal t and pepper

Brown vegetables and parsley lightly in the butter, add flour, and s tir well .Add stock gradually, stirring constantly till thick and smooth. Simmer 30minutes and s train . Taste for seasoning, add poached julienne of sole and

lastly the wine. Serve very hot. (Yield: 8 portions) .

POTAGE PORTUGAIS

'Mix one quart of tomato sauce with one quart of consommé and bringto a boil . Season with salt and pepper, and add a cup of boiled rice beforeserving .

POTAGE AU PRINCE DE GALLES

Proceed as for Mock Turtle soup (which see, page garnishing the soupwith small quenelles made from the cheek meat of the calf’s head or calf’stongue.

POTAGE PRINCESSE

2} pints chicken stock salt and pepper1 lb . chicken purée 4 eggs1 onion, diced 8 ozs . cream or evap . milk2 stalks celery oz. arrowrootPrepare 1 lb . chicken puree from thewhitemeat. This mustbewell poundedIn the mortar With a little butter and 1} oz. arrowroot. Place stock, puree,

130

vegetables and seasoning all in a pan and simmer for 30minutes . Strain all

through a very fine sieve. R e—heat the soup to boiling point,blend eggs and

cream well, add to soup just before serving, but do not let i t boil once theliais on i s added. (Yield: 8 portions) .

POTAGE PROVENCAL

This soup is similar in kind to Bouillabaisse, being actually a fish stewwith shredded Portugal onions .Prepare 3 pints of Bouillabaisse and when adding the various kinds of

fish add 2 very large Portugal onions, shredded as fine as possible. Thiswouldbe sufficient for 8 persons .

POTAGE QUIRINAL

Make in the same manner as Purée of Game, but use pheasants only.

Garnish with julienne of breas ts of pheasants , truffles , and some dry sherry.

Season with cayenne pepper.

POTAGE A LA REGENCE

3 pints game stock 2 ozs . pearl barley1 diced onion 2 ozs . red currant jelly1 diced carrot salt and pepper

4 hard-boiled eggsPlace all ingredients in a pan to boil, with the exception of the hard-boiledeggs . Simmer till barley l s soft . Cut eggs in small pieces and add to soup at themoment of serving . (Yield: 8 portions) .

POTAGE REINE MARGOi

To Cream ofChicken add some almonds mashed fine, mixed with a littlecream , and strained . Thi s is called almond milk .

POTAGE ROB-ROY

A real winter soup , of the An'

thor’

s invention, namedi

as a compliment

Americanfriend, Rob-RoyPrice.

1 brown hare8 ozs . small red lentils2 onions, sliced2 carrots , sliced4 s talks of celery8 ozs . fresh mushrooms

13 1

2 sprigs of thyme2 sprigs of parsley2 ozs. flour2 ozs . butter4 ozs . bacon fat5 bottle port Wine

pepper to tas te

Heat the bacon fat in a pan , add the sliced onions , carrots and celery, andsauté till golden brown. Add the hare, cut into joints , and brown a littlelonger . Cover all with cold water and simmer gently for Ii hours . Add thelen tils , thyme and parsley, and cook till lentils are soft . Remove hare, andpres s soup through a sieve. Return soup to pan , te

-heat, and add flour andbutter previously well creamed together . Stir constantly till thick and creamy.

Sauté and slice mushr ooms and add to the soup, with a liberal amount of thediced hare meat . Add port wine and serve at once . (Original recipe) .


POTAGE ROMAIN

3 pints chicken stock 2 s talks celery, cut fine2 ozs . ground rice 2 ozs . whole rice, cooked1 grated onion 8 ozs . cream or evaporated milk1 grated carrot seasoning to tas tePlace stock and vegetables in pan , bring to boil and simmer for 15minutes .Add ground rice and cook till creamy. Strain the soup and return to pan .

R e-heat, and add cooked whole rice, season to tas te, add cream just beforeserving. (Yield: 8 portions) .

POTAGE RUFFO

Mix 1 quart of Purée ofTomato soup with 1 pint of consommé, add 5 1h.

ofmacaroni that has been boiled in saltedwater, and cut in pieces 5 inch long .

Serve grated cheese separate.

POTAGE A LA RUSSE

3 pints beef stock 1bay leaf2 large onions , sliced lb . cooked pork sausages1 large carrot, sliced 2 ozs . butter2 stalks celery 2 ozs . flour

salt and pepper to tasteCook onions, carrot and celery in heated butter till a rich golden brown,combine flour and brown a little more . Add stock gradually, s tirring constantly till thick, addbay leaf, simmer all for 30minutes . Strain soup and

return to pan . Slice the sausages about 1 inch thick, add to soup . Heat welland serve . (Yield: 8 portions) .

POTAGE ST . GERMAIN

Add to a Cream ofPeas some fresh-cooked green or canned peas .(See also Créme S t. Germain) .

i

1 32

POTAGE SOLFERINO

Cut 6 fresh tomatoes in pieces and cook in i a cup of consommé until welldone

.Strain through a fine sieve, and add to 2 quarts of consommé. Garnish

with small squares of carrots and potatoes that have been cooked separately,and peas and chervil.

POTAGE TALLEYRAND

Put in soup tureen 1 quart ofConsomme' Tapioca, 2 grated canned truffles ,1 glas s of dry sherry, a pinch of cayenne pepper .

POTAGE TAPIOCA

3 pints rich veal stock 3 ozs . fine tapioca1 grated onion seasoning to tas te1bay leaf 8 ozs . cream or evaporated milk

Place stock, onion andbay leaf in a pan and bring to the boil , graduallyadd the fine tapioca, stirring constantly. When thick and creamy, strain intoa tureen and add 8 ozs . hot cream or evaporated milk. Season to taste and

serve. (Yield: 8 portions) .

POTAGE TAPIOCA, CRECY

Half Consommé Tapioca and half Potage Crecy, mixed . No crofitons.

For Potage Cre’

cy see Cre'

cy Soup onpage 170.

POTAGE TURINOISE

One quart ofPuree of Tomatoes and 1 quart of Veal Consommé, mixed.Garnish with cooked spaghetti cut 1 inch long . Serve about 2 cupfii ls ofgrated cheese separately. (Yield: 8 portions).

POTAGE TYROLIEN

3 pints chicken stock 8 ozs . cream or evaporated milk3 ozs . barley flour salt and pepper2 ozs . onions , diced 12 ozs . carrots , in small dice.

Place stock, onion and seasoning, in a pan and bring to the boil . Combinebarley flour blended with a little water and cook til l smooth. Now adddicedcarro t and cook very gently till carrot is soft. Add cream and serve.


POTAGE VELOUR

Mix 2 pints ofPurée ofTomato soup with 1 pint ofConsommé aux Perles


134

POTAGE VENITIEN

Beat 2 tablespoonful s of ground rice, 2 whole eggs and cup of milktogether, s tir into 1 quart of boiling consommé, and cook for 12 minute s .


POTAGE VERT PRE

Mix 1 p int of Consommé Tapioca with 1 quart of Puree of Pea soup .

Just before serving, add some chopped chervil. (Yield: 8 portions) .

POTAGE VICTORIA

Prepare 3 pints chicken soup and garnish it with 2 ozs . well-washed cookedbarley and 2 ozs . well-washed cooked rice . (Yield: 8 portions) .

POTAGE VIENNET

Brown 4 ozs . sliced onion in 2 ozs . hot butter, add 2 ozs . flour and browna littlemore. Add gradually 3 pints scal ded milk

,cook til l smooth and creamy,

s train, and add a little sal t and pepper .Make 100tiny profiteroles, bake halfand fry the res t . See that soup is reallyhot, then add profiteroles. Serve at once.

Profiteroles should not be added to soup too soon, or they will becomesoft and soggy .

Tomake profiteroles, see Garnishingsjbr Soup .


POTAGE VIENNOIS

Cream ofBarley with royale cut in small squares as garnishing.

POTAGE VILLAGE015

In a pan put 3 ounces of butter and 3 stalks of leeks cut in julienne shape.Simmer for 15 minutes . Then add 6 leaves, of Savoy cabbage, cut julienne,and simmer again for 10minutes . Then add 2 quarts of stock, bouillon,chicken broth or consommé, season well with salt and pepper, and boil for40minutes . Thenadd it pound ofvermicelli and boil for 15 minutes , or untilthe vermicelli isdone. (Yield: 10portions) .

POTAGE VOISIN

Half Purée of Peas and half Purée Crecy. Before serving, add a handfulof boiled rice.

For Pure'e Crecy, see Crecy Soup on page 170.

I 35

POTAGE WALDEZE

Mix 1 quart ofConsommé Tapiocawith 1 quart ofPurée ofTomato soup,

add 4 slices ofboiled ham cut in small squares . (Yield: 10portions) .

POTAGE WESTMORELAND

Equal parts of Mock Turtle soup , thick Consommé Tapioca, and

Consommé Brunois. Before serving, add a glass of dry sherry .

1 36

PUREE CAMELIA

Boil 2 pounds of green peas in 1 quart of chicken broth, with the additionof a bouquet garni. When the peas are soft, remove the bouquet, and strainthe soup through a fin e sieve . Put back in pan, bring to a boil, season withsal t and white pepper ; and add 3 ounces of butter, stirring well to ensure itsbeing melted . (Yield: 8 portions) .

PUREE CELESTINE

Same as Purée of Potatoes .

PUREE CHANTILLY

Chantilly is a town ofNOrthem France,and its name ii much abused inmany culinary terms . Before World War II, Chan tilly was famous for itsrich cream , hence Meringues Chantilly, etc.

Purée Chantil ly is a puree of lentils . As there are so many varieties andcolours of lentils , it must be stres sed the lentils for this soup are the creamcoloured variety.

21 pints veal stock 1 onion, sliced8 ozs . lentils sprig ‘of mint4 ozs . potatoes salt and pepperPlace all ingredients in a pan, bring to the boil, and simmer till tender.Press all through a fine sieve, re-heat, and serve with fried crofitons.

PUREE CHARTREUSE

25 pints chicken stock 2 ozs . butter1 lb . cauliflower 2 ozs . cooked tapioca1 sliced onion seasoning to tastePlace stock, cauliflower, onion and seasoning in a pan ,

bring all to the boiland cook till cauliflower is tender. Press all through a fine sieve.Return soupto pan , re

-heat,and beat in the butter . Add the cooked tapioca and serve.


PUREE OF CHESTNUTS

Procure 3 lbs . of ches tnuts , split them across with a pointed knife, plungethem into a stewpan with boiling water and allow to boil 3 minutes , drainwell, and put into a frying pan with a piece of butter, place over a quick firefor 5 minutes , cover over with a cloth, and remove shells while hot .Place the prepared ches tnuts in a large stewpan with 3 quarts ofgood stock .

Cook slowly until the ches tnuts are tender, rub through a fine sieve, returnto the stewpan, dilute with more s tock ifnecessary, season with salt, pepper,

1 38

and alittle sugar and grated nutmeg ; s tir over the fire until it boil s , add bydegrees 6 oz. butter , and bind with 3 egg-yolks and i gill cream. Serve withcroutons of fried bread . (Yield: 15 portions) .

PUREE CONDE

2} pints ham stock 1 s liced onion1 lb . red haricots 2 ozs . butter

pepper to tas teProceed as for Purée Chartreuse . A little ham, cut in very small dice, maybe added as a garnish .

N. B . N0 additional salt shouldbe required for this soup , as the ham stockwill be slightly sal ty . (Yield: 8 portions) .

PUREE CONSERVATIVE

21 pints veal stock 8 ozs . cream or evaporated milk1 lb . potatoes , diced small sprig ofmint1 lb . carrots , diced salt and pepper

Place stock, potatoes , carrots , mint and seasoning all in a pan , bring all tothe boil and simmer till carrots are soft, press all through a sieve, not too fineso that the carrots show as pink specks through the potato purée .R e-heat thesoup, add cream , and serve with small diced new potatoes and slices of veryyoun g carrots . (Yield: 8 portions) .

PUREE A LA CRECY

See Crecy Soup , and its history onpage 170.

PUREE OF CUCUMBERS

Peel 4 cucumbers , and cut in slices . Put them in a pan with 2 quarts of coldwater, season with salt, and bring to a boil . Then drain off the water, coolin cold fresh water, and drain again. Put 3 ounces of butter in a pan, add the

cucumbers, cover, and simmer in the oven for 30 minutes . Then removefrom oven, set on top of range, add 3 tablespoonfuls of flour, simmer, thenadd 1 quart of boiling milk and 1 quart of chicken broth, and boil for 20minutes . Strain through a fine sieve, put back in pan, season with salt, pepperand a pinch of sugar, add 2 ounces of butter and a cupful of heated cream .

When butter is melted, add some bread that has been cut in small squaresand fried in butter, and serve . (Yield: 12 portions) .

PUREE D’ARTOIS

Same as Puree of Peas .

I 39

PUREE DAUPHINE

2} pints ham stock 1 onion, diced1 1h. shelled peas 2 ozs . butter1 lb . toma toes , diced pepper to taste

Place all ingredients, except butter, in a pan , bring to the boil , and simmertill vegetables are soft. Press all thr ough a sieve, re—heat, add butter, s tir well .Add as a garnish 2 ozs . of ham cut j ulienne style . (Yield: 8 portions) .

PUREE DIANE

21 pints game s tock 2 ozs . red currant jelly1 lb . puree ofmixed game meats 1 sliced onion2 ozs . fine tapioca pinch of thyme

salt and pepperProceed as ins tructions give for Purée Alexandra. Garnish the soup withmedium sago . (Yield: 8 portions) .

PUREE DUSTAN

Ano ther name for Puree ofWhite Haricots (see Pnre'

e using whiteharicots in place of red.

PUREE EAUBONNE .

Proceed as for Purée ala Chantilly. Garnish the soup with 2 ozs . cookedcarrots, 2 ozs . leeks, 2 turnips, all cut julienne style.

PUREE FLAMANDE

25 pints white stock 1 lb. turnips, diced(vegetable stock will do) i lb . onions , grated

1 lb . potatoes , diced 2 ozs . buttersalt and pepper

Cook all ingredients together till vegetables are soft . Pres s all througha fine sieve . Garnish with very tiny new potatoes . Serve very hot.


PUREE OF GAME

Cut up the carcases or meat of almost any kind of game, such as grouse,pheasants, hares , venison, etc. Cut in pieces and add 1 carrot, an onion, 2bayleaves , 2 cloves , a piece of celery, a little thyme, some pepper berries and4 ounces ofbutter.Roast all together until nice and brown . Add a cup offlour

140

clove, some parsley, celery, leek, whole black pepper, a ham bone or smallpiece ofbacon, and a piece ofbutter, and allow to simmer . Add to the lentils,and boil. When done, s train through sieve and serve with small dices ofbread fried in butter .

PUREE OF LENTILS WITH TAPIOCA

Mix 1 quar t of Purée ofLentil s with 1 pint Consommé Tapioca.

PUREE OF LIMA BEANS

Take a can of Limabeans , or a quart of fresh beans, put in ves sel, coverwith chicken broth or bouillon and boil til l done . Then strain through a finesieve, put back in vessel, add 2 ounces of butter , and season to tas te . Servewith small squares of bread fri ed in butter .

PUREE LIVONIENNB

25 pints vegetable stock 1 oz . ground rice1 lb . potatoes , diced 2 ozs . butter5 lb . leeks, sliced salt and pepper1 lb . turnips

,diced 2 eggs

4 ozs . cream or evaporated milkPlace stock and vegetables in apan , bring to the boil, simmer for 20minutes ,then add ground rice, cook a fur ther 10minutes , now stir in the butter . Pressall through a sieve .Return soup to pan , taste for seasoning , re

—hea t, combineeggs with cream and add to the soup at the moment of serving.


PUREE MANCELLE

2} pints rich game stock salt and pepper1 lb . purée of mixed game meats 2 025 . butter1 lb . roas ted ches tnuts 2 s talks of celery

Pound game meats to a puree in a mortar with 2 ozs . of butter, next placeall ingredients in a pan,

bring to the boil and cook till chestnuts are soft.Pres s all through a very fine sieve. Re—hea t soup, add a glas s of port wine ,

and serve.

PUREE MONGOLE

Equal parts of Puree of Tomatoes and Puree of Carrots blended together,garnished with a j ulienne of carrots .

142

PUREE PALESTINE

21 pints veal stock2 lb . peeled Jerusalem artichokes2 leeks , slicedsalt and pepper2 ozs . butter

Place ingredients on s tove to boil, cooking til l vegetables are soft, pres sall through a sieve, re—heat and serve. 6 ozs . of cream or evaporated milkadded at the last moment will improve the soup . (Yield: 8 portions) .

PUREE PAYSANNE

Slice a carrot, an onion, a turnip , fir stalk of celery, 2 stalks of leeks , 3 leavesof cabbage, 1 lb . fresh vegetable such as asparagus or tomatoes . Put them ina pan with i lb . firesh peas , and lb . fresh Lima Beans . Cover with 2 quar tsof bouillon and cook until soft. S train through a fine colander, put back inthe vessel, bring to a boil, season with sal t and pepper, add 2 ozs . of butterand mix well.

PUREE OF PEAS

Soak lb. green split peas in cold water for 3 hours . Wash well and puton fire in cold water .Put in sauté pan 1 sliced onion, carrot, stalk of leek, a little celery and

parsley, abay leaf and clove, and a ham bone or skin of bacon or salt pork .

Simmer in butter until soft. Add the peas and boil together until soft. Sal tand pepper to taste and s train through sieve. If too thick, add some stock orbroth of any kind .

See also Sp litPea Soup , I and II, pages 207 and

PUREE OF PEAS AND TOMATOES

1 sprig ofmint3 pints clear stock

3 ozs . butterPlace all ingredients in a pan except the butter, bring to the boil and simmertill vegetables are tender . Press all through a sieve, te-heat soup, add butterandmix in well. Season to tas te and serve .

PUREE OF PEAS AUX CROOTONS

Proceed as for Purée of Peas , adding bread cut in small dices and fiied in

butter .

143

PUREB OF PEAS, VARSOVIENNE

Proceed as for Puree of Peas, adding fried thin-sliced bacon.

PUREE OF PEAS , WITH NOODLES

Make a Purée of Pea soup, and to each quart add 3 02 5. boiled noodles .

PUREE OF PHEASANT, ST . HUBBRT

Remove the breast of a roasted pheasant and cut in small squares . Put therest of the pheasant in a pot and cover with 2 quar ts of bouillon, add a

bouquet garni , and boil for 1 hour . In a saucepan put 3 ounces of butter ;when hot add 3 tablespoonfuls offlour and allow to become nice and brown .

Then strain the broth into the saucepan and boil for 30minutes .‘

Chop thepheasant very fine and add to the soup , boil again, and s train through a finesieve . Season with salt and pepper, add the cut-up pheasant breast, and a glas soffine dry sherry. (Yield: 8 portions) .

PUREE A LA PLUCHE

Zi pints onion stock 1 sprig ofmint2 lbs . potatoes , sliced seasoning to taste

add later8 ozs . cream or evaporated milk 8 ozs . julienne of carrots

Boil potatoes in onion s tock with the sprig of mint till soft. Press allthrough a fme sieve and return to pan , add julienne of carrots , re—heat for5 minutes, add cream and serve at once . (Yield: 8 portions) .

PUREE A LA POLONAISE

Proceed asfor Purée Ala Pluche, leave out the carrots , adding 2 ozs . cookedmacaroni . Serve with grated cheese. (Yield: 8 portions) .

PUREE A LA PORTUGAISE

Proceed as for Purée Ala Pluche, using 2 lbs . sliced Portugal onions . Leaveout the mint and carrots .

PUREE OF POTATOES

Peel 4 well-washed white potatoes , and cut in pieces . Put in a pan with1 quart of stock and 2 cut-up stalks of leeks , and boil until done . Then strainthrough a fine sieve, put back in pan ,

season with salt and pepper, add 2 ozs .butter, and stir well until the butter ismelted . (Yield: 6 portions) .

1 44

Place s tock, peas and leeks in a pan to boil, simmer till tender . Press allthrough a sieve, t e-heat, tas te for seasoning, add one small lettuce cut inshreds , simmer one minute, add cream and serve. (Yield: 8 portions) .

PUREE OP SORREL

3 lbs . sorrel 3 ozs . butter2} pints seasoned stock 3 ozs . flour

seasoning to tas te

Cook sorrel in a little salt water, s train and pres s through a sieve . Combinesorrel with boiling stock, add creamed butter and flour and s tir constantlytill creamy. Taste for seasoning and serve . Cream or evaporated milk may

be added if desired.

PUREE SOUBISE

Cook 2 lbs . sliced onions in 2 pints chicken stock til l onions are soft. Pressall through a sieve, re-heat, season to tas te . Jus t before serving add 8 ozs . hotcream or evaporated milk . Do not allow soup to boil or stand too long beforeserving, once cream is added . (Yield: 6 portions) .

PUREE OF SPINACH

Bring to a boil 2 quarts ofchicken broth, add 1 peck ofwell washed spinachand 2 ounces of butter, and boil for an hour. S train through a fine sieve, andput back in the pan . It should now be of the thicknes s of a puree ofpea soup .

Season well with salt and pepper, and stir in, while boiling, 1 pound ofbutter .Serve with small squares of bread fried in butter .

PUREE A LA STAMBOUL

2} pints chicken stock 2 ozs . ground rice2 lbs . tomatoes 2 ozs . butter1 onion, sliced sal t and pepper

Boil tomatoes and onion in stock till soft . Cream butter and ground ricetogether, add to soup, s tir ring constantly till thick and smooth . S train all

through a sieve . Re-heat soup, taste for seasoning and serve with a garnishofwashed cooked rice . (Yield: 8 portions) .

PUREE OF TOMATOES

Put in a saucepan one sliced onion, a little celery and leek, onebay leaf,one clove, a spoonful of whole peppers , piece of butter , piece of ham bone

or bacon rind, and allow to simmer. Then add 1 quart of fresh or cannedtomatoes , salt, and a teaspoonful of sugar . When cooked

, add a piece ofbutter . Strain well . (Yield: 6 portions) .

PUREE OF TOMATOES,WITH RICE

Add one-half cup of boiled rice to each portion of purée of tomatoes .

PUREE OE TURNIPS CAROLINE

Use chicken or veal s tock and proceed as for a Puree Soubise, using turnipsin place of onions . Barley in liberal quantities is used as a garnish.

PUREE OF VEGETABLE MARROW

1} pints white stock 1 pint hot milk3 lbs . sliced vegetable marrow 2 ozs . butter1 onion , sliced 2 ozs . flour

seasoning to tasteCook marrow and onion in the stock till soft, pres s through a sieve and

return tothe pan . Add milk, and bring all to the boil . Add butter and flourpreviously creamed together, Stirring constantly till creamy . Season to tasteand serve . (Yield: 8 portions) ,

PUREE OF WHITE BEANS

Soak 2 pounds ofwhite beans overnight. Put in pot and cover with stockor bouillon . Cook un til soft, s train through a fine sieve, put back in pot andadd enough bouillon to make a soup . Season to taste, add 2 ounces of butter,and serve small squares of bread fried in butter separately . (Yield: 8portions) .

PUREE OF WHITE BEANS ALLEMANDE

Make a Purée of White Beans, as above. Add four Frankfort sausages,peeled and cut in thin slices .

PUREE OF WHITE . BEANS, SOUBISE

Soak 2 pounds of white beans in cold water overnight. Then put on firewith 2 quarts ofwater, 6 whole white onions , 1 bouquet garni, 1 ham bone,and 2 pounds of veal bones . Season with salt ; and skin when it comes toa boil. When the bean s are soft, remove the bouquet garni, ham and vealbones , strain the rest thr ough a fine sieve, and put back on the fire . Bringto a boil , and s tir in 3 ounces of butter, adding it little by little . Season withsal t and pepper , and if too thick add a little bouillon. Serve separately somesmall squares ofbread fried in butter. (Yield: 10portions) .

I47

TH I CK S O UP S

THICK ASPARAGUS SOUP

Take a good bundle of asparagus with plenty of green stems . Wash welland place in 3 pints boiling veal Stock . Continue boiling until asparagus isquite soft ; then rub through a fine sieve . Return soup to the pan , add a goodknob of butter, season to taste and serve with croutons of fried bread.


(See also Pure'

e of Green Asparagus and Cream ofAsparagus) .

THICK CABBAGE SOUP

1 lb . pickled pork and 4 ozs . minced onion3 pints water or 4 ozs . tomatoes3 pints ham Stock 2 ozs . bacon fat

2 lbs . cabbage sal t

Fry diced pork, Sliced cabbage, tomatoes and onion in the bacon fat. Whenhalf cooked, add the water or stock and continue to Simmer un til all is tender .Thicken with 2 ozs . flour mixed with 1 pin t sour cream, and just beforeserving add a further pint of sour cream . (Yield: 8 portions) .(See also Cream of Cabbage) .

THICK GIBLET SOUP (Poultry or Game)

2 lbs . cleaned giblets 1 sprig thyme4 pints water 1 sprig parsley2 ozs . minced onion 2 ozs . flour2 large carrots , sliced 2 ozs . butter2 stalks celery salt and pepperSautevegetables in the butter with the giblets till well browned. Add flour

and s tir well . Combinewater slowly, stirring constantly till thick and smooth.

148

THICK HARE SOUP

Cut a good-sized hare into pieces , saving all the blood. Place the hare ina stewpan with 4 stalks of celery, 2 onions, 2 carrots , all sliced, a sprig ofthyme, 1bay leaf, a blade ofmace, and 2 cloves , with 4 ozs . mel ted butter,and brown well . Sprinkle in 4 ozs . flour, tos s well, and moisten with 2 largeglasses of port wine. Now add 6 pints of good brown stock, and the blood ,and simmer all for 2 hours .Take out the pieces of hare, putting the bes t pieces aside and pounding

the remainder to a pulp . Stir in the pounded meat, simmer 10minutes , thenstrain. R e-heat soup, add some cubed meat from the pieces set aside, seasonto taste and serve.Unles s one can obtain a small hare and s tew the bes t back pieces , usingthe forequarter only for the soup , it would be impossible to make this soupin small amoun ts . However, if the forequarter only is used and half theingredients as given above, the yield wouldbe 8 portions .

THICK JARDINIERE SOUP

See Potage j ardiniere. Proceed as details given, but at the moment thevegetables are soft, everything is forced through a fine sieve .Serve with a sprinkling offreshly chopped green herbs . (Yield: 8portions) .

THICK KIDNEY SOUP

4 pints brown stock sal t and pepper to tas te1 lb . ox kidney 2 ozs . butteri tablespoon of chopped parsley 1 oz. flour

2 ozs . finely chopped onion

Cut kidney into smalld ice and sauté in the butter, with onion and parsley .

Add stock and seasoning, and simmer very gently H hours .Make a paste with the flour and a little water, and

“

thicken the soup . Allowto simmer another 15 minutes , and serve.

p referred, the soup maybe forced through a sieve, making a puree ofthe kidney. (Yield: 8 portions) .

THICK MACARONI SOUP

Prepare 3 pints of good gravy or shin of beef soup . Garnish with 6 ozs .macaroni cooked in sal ted water and cut in 1 inch pieces . (Yield: 8 portions) .

THICK MILK SOUP

See Potage au Lait or Buttermilk Soup (Chilled) , No. I, or Buttermilk Soup ,

No. II . Pages 161— 162 .

1 50

THICK MOCK TURTLE SOUP

1 calf’shead 6 ozs . flour8 pints water or veal 4 stalks celery4 large carrots 2 cloves of garlic4 onions 1bay leaf2 turnips 2 blades of mace12 black peppercorns 5 oz. basil6 ozs . butter 1; oz . marj oram

i oz . thyme

Remove scalp , tongue and brain from the head . Chop up the brain, and

place with scalp and tongue in a pan with the water or stock and Simmer tillscalp is tender (approximately 2 hours) . Lift out the scalp and tongue. Pres sthe scalp be tween two dishes and set aside to cool . In the meantime, cookall the vegetables in the butter till dark brown, add the flour and tos s well .Add the vegetable mixture to the stock, Stirring constantly till thick and

creamy. Now add the herbs and Simmer for another hour . S train the soupand return it to the pan .Re-heat, skim well, add 2 glas ses of sherry and seasonto tas te . Now add the scalp meat cut into neat squares and the tongue cutj ulienne style . (Yield: 20portions) .N.B. If a smaller amount is required, use half the head for Calf

’

s HeadFinanciere, and with the remaining half head use half the ingredients givenabove . The yield would then be 10portions.

THICK MULLIGATAWNY SOUP

4 pints good mutton stock 1 tablespoon curry powder2 large apples 2 ozs . flour2 onions 2 ozs . dripping2 carrots juice of a lemon

salt

Brown the sliced apple and vegetables in the dripping, add flour andcurrypowder and brown a little more, then add the stock slowly. Simmer tillreduced to three-quarters of Its origi nal vohrme . Pres s all through a sieve,return to pan, add lemon juice . Garnish with 4 ozs . cooked rice and 2 ozs .scalded sultanas . (Yield: 8 portions) .

(See also ChickenMulligatawny) .

THICK OX CHEEK SOUP

Prepare as for ox tail soup, adding 2 lbs. of ox check in place of the oxtail. Omit the port wine .

1 5 1

THICK OX TAIL SOUP

Now for England’s favourite— and make it good"

1 ox tail 3 stalks celery2 carrots little marjoram, basil and thyme

1 turnip small handful of parsley2 onions 1bay leaf6 black peppercorns 1 blade of mace8 ozs . home cured ham (cubed) 3 ozs . flour4 pints beef stock 4 ozs . butterCut the ox tail at the joints , cutting the large pieces into four (or more,

as

'

the case maybe) . Place the tail, vegetables and diced ham all in a pan

with the melted butter, toss and sauté Well till well browned, add flour andtoss again till flour is browned as well . Now add boiling stock gradually,Stirring constantly till smooth . Add herbs and simmer gently till the meatis done. Lift out the meat, Strain the soup and re—heat ; add some mixedcooked vegetables , seasoning to taste, and a glass or two of good port wine.

Now add the pieces of tail, serving very hot . (Yield: 10portions) .

THICK PARTRIDGE SOUP

Prepare asfor Thick Grouse Soup , substituting 3 partridges for the 2 grouse.

THICK PHEASANT SOUP

Prepare as for Thick Grouse Soup, substituting pheasants for grouse.

THICK RABBIT SOUP

1 rabbit 1 sprig of thyme1 carrot, Sliced 2 springs of parsley1 onion, Sliced 1 blade ofmace1 turnip, sliced 2 ozs . barleyseasoning to taste 8 ozs . cream or evaporated milkRoast the rabbit. When done, remove the meat. Place the bones and all

other ingredients in a pan, cover with water, and Simmer for 1 hour . In themeantime, mince the rabbit meat through the fine plate four times, add thi sto the soup and simmer another 30minutes . Strain the soup , season to taste,add 8 ozs . cream or evaporated milk , and serve. (Yield: 10portions) .

THICK RICE SOUP

3 pints veal stock a flick of nutmeg1 onion

,sliced 2 ozs . cooked whole rice

1 carrot,sliced 4 ozs . cream or evaporated mi lk

2 ozs . ground rice sal t to tas te

152

Having cleared the air and the soup, now for Thick Tomato soup2 lbs . ripe tomatoes 2 sprigs of parsley1 sliced carrot 3 pints veal s tock1 sliced onion 4 ozs . white roux4 ozs . diced ham salt and pepper to tas te

Place all ingredients except roux in a pan and bring to boil . Simmer 1 hourand pres s all through a sieve . Return soup to pan, add roux and stir till soupboils and thickens . Season to taste and. serve .

THICK TURKEY SOUP

4 pints whi te stock 1 blade mace1 turkey carcase 1bay leaf1 large onion pepper and salt2 ozs . cooked macaroni 2 ozs . ground riceBreak up the turkey carcase and place in a pan with Stock,

and seasonings . Simmer slowly for 2 hours . Strain, and returnRun in the groun d rice and stir constantly til l soup thickens .macaroni cut in 1 inch pieces and serve.

THICK VEGETABLE SOUP

2 carrots 4 stalks celery1 large turnip 2 ozs . butter1 large onion 1} ozs. flour1 leek 1 pint milksal t and pepper 1 pint waterSlice vegetables and sauté all in the butter . Add water and cook till all aresoft . Pres s all through a sieve and return to the pan . Add 2 pint boiling milk.Make a paste with the flour and remaining pint cold milk. Add to soup andstir till thick and creamy. Serve with fried croutons . (Yield: 6 portions) .

THICK WINTER SOUP

2 lbs . white cabbage, sliced 1 oz. butter1 onion, sliced 1 pint milk1 leek, Sliced 1 oz . groun d rice2 pints water sal t and pepperSauté onion and leek in the butter,blanch cabbage and drain, add to o thervegetables and cook 10minutes more. Add water and cook till vegetablesare soft. Add ground rice and cook till creamy. Las tly, add scal ded milk and

MI S CELLANE O U S S O UP S

ALE SOUP

2 X 1 pint bottles strong ale juice of lemon1 s tick cinnamon (3 inch) 2 Strips of lemon peel8 ozs . potato (well mashed) 1 oz . sugar

saltPlace all ingredients in a pan and boil for 5 minutes . Strain and serve .

5 portions) .

ALMOND MILK SOUP

2 pints newmilk 2 eggs8 ozs . ground almonds 4 ozs . cream or evaporated milkScald milk with ground almonds . Combine eggs with cream, add liaisonto almond milk, hold heat for 2 minutes but do not allow to boil . Serve at

once, with flaked almonds . (Yield: 6 portions) .

APRICOT SOUP

6 ripe apricots 1 x 2 inch Stick cinnamon1 oz. arrowroot i pint white wine1 oz. Sugar 1» pint water or apricot syrupCook the apricots gently to a pulp in water, with the sugar, arrowroot

and cinnamon. Pres s all through a sieve and SE? aside .

Heat the wine and syrup or water, add apricot pulp . Taste for sugar. Servewith Melba toas t. (Yield: 3 portions) .

ARABIAN MUTTON SOUP (Chervah)

1 lb . breas t ofmutton 1» lb . vermicelli (cooked)2 pints water 1 lb. onions (sliced and browned)5 lb . toma toes 1 oz . chopped mint

salt and pepper

I S5

Place dicedbreast ofmutton, Water, to‘

matoes , onions and mint, in a pailand simmer for 2 hours . Add cooked vermicelli . Taste for seasoning and serve .


ARMENIAN RICE SOUP

3 pints mutton stock 3 ozs . butter1 cucumber, peeled and diced 2 ozs . flour1 large lettuce, shredded 4 ozs . rice

seasoning to tasteSauté diced cucumber and shredded lettuce in the melted butter for about

10minutes . Add 2 ozs . flour and toss well . Add boiling stock gradually ands tir constantly. Cook rice in plenty of water, rinse well and add to soup .

Tas te for seasoning and serve. (Yield: 8 portions) .

BAKED BEAN SOUP

3 slices bacon, diced 1 oz. butter1 x 1 lb . can baked beans 1 teaspoon salt2 pints cold water dash pepper1 oz . flour dash paprikaSauté bacon in a pan . Add beans and cold water and cook until beans aresoft, then rub through a strainer . Return to pan and t e—heat, and add a littlemore water ifneeded . Blend flour, butter, salt, pepper and paprika. Add tobeans and cook 2 to 3 minu tes , s tirring constantly. (Yield: 5 portions) .

BAKED COTTAGE SOUP

Soak 1 lb. of split peas overnight. The nextmorning cut 1 lb. ham intosmall pieces andplace in an earthenware cas serole with alternate layers ofslicedonions and carrots .

_Over these put the drained peas , add a little salt and pepper

and 6 pints of water. Bake 3 to 4 hours in amoderate oven . Usually, sucha baked soup is drained before serving, but for myself, use the casserole as thesoup tureen straight out of the oven and— well, try it"

BAKED SOUP

2 pints water 1 oz . rice1 lb . neck of beef 1 onion, sliced4 ozs . split peas 1 carrot, sliced

salt and pepperCut meat into cubes and place in casserole in layers with onion, carrot, peas

and rice . Cover with the water, add sal t and pepper . Cover closely and cookIn slow oven. 3 to 4 hours . (Yield: 6 portions) .

156

Neck ofbeef contains the goodnes s required, so do notbe put ofl with anyo ther cut.Cut the beef into 1-inch cubes , place in the cas serole, together with water

and sal t. Cover tightly . Cook for ZQhours in a modera te oven at 350° F.

S train 05 the liquid and hurry it along to the invalid piping hot.By the way, make sure that the lid fits tightly on the casserole. It ensures

the flavour being retained and that flavour iswanted to pep up the invalid’s

appetite .

Oh yes"the beef: pas s it through the mincer three times , with 2 ozs . ofbutter, and you will have the filling for the lovelies t potted beef sandwichesyou have ever tasted. Season to your liking . (Yield: 6 cups) .

BEEF WITH BARLEY

3 pints beef stock 2 ozs . fat1 onion, diced 1 turnip, diced1 carrot, diced 1 clove2 Stalks celery, sliced 4 peppercorns2 ozs . barley 2 ozs . thinly sliced cabbage

sprig each of parsley and thyme

Brown vegetables (except cabbage), and barley, in fat. Add stock and

seasonings . Simmer 1 hour. Remove herbs , add cabbage, simmer 20minutes ,and serve. (Yield: 8 portions) .

BEET AND CELERY SOUP

See Cabbage and Beet soup . Use 1 small root of celery in place of thecabbage and then proceed as for recipe given .

BELGIUM CHICKEN SOUP

(A soup and a complete meal) .1 4-pound stewing chicken 2 ozs . diced carrots5 lemon oz. minced parsley2 onions 1 sprig thyme2 cloves 1bay leaf2 ozs . diced celery 2 teaspoons salt3 leeks , minced teaspoon pepper

2 glasses drywhite wine

Clean chicken, leaving it whole. Rub thoroughly with lemon and placein a large pan. Add water to half-cover chicken and heat to boiling . Peelonions , leaving themwhole, and insert 1 clove in each onion ; add to chickenwith remaining ingredients . Cover pan and simmer slowly until chicken is

tender .When ready to serve, remove chicken from broth and carve it, placingthe carved pieces in a soup tureen . Cover with broth and garnish with sprigsof parsley. Serve at once . (Yield: 8 portions) .

BENEVOLENT SOUP

3 pints cold water 4 celery stalks1 lb . ox cheek, cut small 2 sprigs thyme2 carrots , Sliced 2 sprigs parsley3 onions, sliced sal t and pepper1 turnip, sliced 1 small cabbagePlace all ingredients in a pan except the cabbage, and simmer for 3 hours .Add the cabbage, s liced, 5 hour before serving . (Yield: 8 portions) .

BIRD ’S NEST SOUP

From thi s Chinese soup derives the expres sion, smacking of lips . Notwittering, please. Thi s soup will stick to the ribs, for the bird

’s nests are madefrom the saliva of these par ticular Chinese birds. These nests form a verygelatinous soup , and do actually cause one to smack one’s lips . Yes, it is thegelatinous foodswhichmake us smack our lips, becausewe feel the lips beingS tuck together , sowe lick and smack them to see ifall the gelatinous substanceis removed . You will smack your lips for quite a while after this soup"Although some of the ingredients may not now be obtainable in Britainno book of soups could purport tobe complete without a reference to BirdsNest Soup . Here then is how the Chinese make it2 ozs . birds’ nests 2 ozs . bamboo shoots12 ozs . chicken meat, diced 3 pints white stock (pork and1 oz . Chinese ham chicken Stock is bes t)2 ozs . mushrooms (white) sesame oil

salt and pepper Chinese sauceSoak the bird’s nes t in hot water for 2 to 3 hours . Put in a pan of boilingwater and boil for 4 to 5 minutes , drain well and put in a deep dish . Standthe dish over a pan ofhot water and sprinkle the nest with 6 ozs . of the dicedchicken . Steam steadily for 5 hours .Cut the mushrooms , bamboo shoots , and ham, in to dice, and mix withthe other 6 ozs . of diced chicken .

Now put the nes t in a pan and cover with the stock and diced etceteras .Bring all to boil for 5 minutes . Season with salt, pepper, sesame oil and Chinese sauce, and serve. (Yield: 8 portions) .

BLACK BEAN SOUP

1 lb . black beans3 pints ham stock

I S9

1 onion,sliced 2 hard-boiled eggs

1 Oz. butter 1 glass sherry

Soak beans overnight and next morning cook them in the ham stock untilsoft. Then pres s all through a sieve. Meanwhile, sauté onions in the butteruntil a golden brown, add flour and brown a little more . Add this roux to thesoup and stir well till cooked . If too thick, add a little more ham Stock. Tastefor seasoning and add sherry.

Place a few slices of egg and lemon in each plate, and serve .

BONE SOUP

2 lbs . bones (beef, veal or 1 turnip, slicedmutton) 3 ozs . lentils

2 ozs . dripping 1 teaspoon mixed herbs2 onions, sliced seasoning to taste2 carrots, Sliced 3 pints waterPut bones and dripping into a pan and fry to brown slightly. Then add towater and bring slowly to the boil . Skim off all scum and fat and then addvegetables and soaked lentils . S tir till it re-boils , then simmer for 2 hours .Remove bones, add herbs and seasonings , and serve .

SOUP A LA BONNE FEMME

3 pints veal s tock 2 lettuces , chopped fine1 cucumber, chopped fine 2 ozs . chervil2 ozs . butter 1 oz. sugar1 oz. flour salt, pepper, nutmeg6 yolks of egg 4 ozs . cream or evaporated milkSimmer vegetables and seasonings in the butter for 10minutes . Stir in

flour, add stock, and stir constantly till it boils . Simmer al l for 30minutes .Beat egg yolks with cream and sugar and stir into soup gradually, but donot allow it to re—boil or it will curdle. Serve with fried croutons .

(Yield: 8 poitions) .

BRAZIL NUT MILK SOUP

Proceed as for Almond Milk soup, using ground Brazil nuts in place ofalmonds .

BREAD SOUP

1 lb . bread crusts1 pint stock (meat, fish or vegetable, to taste)2 ozs . butter

1 60

BUTTERMILK SOUP (II)

2 pints buttermilk i oz . minced dill pickle1 teaspoon salt i lb. shrimps, cooked, cleaned and

1 teaspoon sugartablespoon prepared 2 ozs . diced cucumber (free frommustard seeds)Combine ingredients order listed and mix thoroughly. Serve cold .


BUTTERMILK SOUP (III)

pound shrimps, cooked and 1 teaspoon sal tchopped 1 tablespoon minced fresh dill

1} med. sized cucumber, finely 1 tablespoon prepared mustarddiced 1 teaspoon sugar

1 quart buttermilkMix together shrimps , cucumber and seasonings ; stir in buttermilk and

chill thoroughly. (Approximate yield: 6 portions) .See also Citrus Buttermilk Soup , recipe on page 167 .

CABBAGE SOUP

1 cabbage (2 lbs .) 1} pints water1 oz . dripping 1 02 . smal l sagol l pints milk sal t and pepperMelt the dripping in a saucepan and toss the cabbage lightly in it for a fewminutes . Cover with the water, and allow to simmer for 4 hour. Then add

the sago, milk, seasoning, and boil up again until the former is transparent.Serve with fried croutons . (Yield: 8 portions) .

CABBAGE AND BEET SOUP

1 small head of cabbage, shredded 1 teaspoon sal t8 ozs . diced cooked beetroot teaspoon pepper1 smal l onion, diced 8 thick slices bread3 pints stock 2 ozs . grated chees eCombine cabbage, beetroot, onion, stock, salt and pepper and cook untilcabbage is tender. Pour soup over bread, al lowing 1 Slice to each serving .

Sprinkle with cheese.

CABBAGE SOUP,NORMAND E

Separate the outside leaves and the core of a head of cabbage. Put both theleaves and core in a pan , with 5 pounds of beef bones, 1 onion, 1 carrot, a

bouquet garni, and a handful of salt . Bring to a boil , season, and boil for25hours . Slice the rest of the cabbage very thin, place in another pan , add

162

3 ounces ofbutter, and fry until the moisture IS out . Then drain off the butter,

and strain the beef and cabbage broth over it. Let it boil slowly for an hour.

Season with salt and pepper, and add some bread crust cut in smal l squaresand friedin butter .

CARAWAY SOUP (Kummel Suppe)

3 pints veal s tock 2 ozs . flour1 oz . caraway seeds 2 ozs . macaroni3 ozs . butter salt and pepper

Mel t the bu t ter, add the flour, and stir for a while until it browns . Mixin the caraway seeds and pour in the boiling stock, stirring constantly untilit is thick and creamy. Simmer for i hour, and s train free from seeds .Meanwhile, cook the macaroni in sal t water, rinse and drain well . Season

the soup , add the macaroni, and serve. (Yield: 8 portions) .

CELERY AND ALMOND SOUP

Cut one head of celery into pieces about 1 inch long, and put it into a

saucepan with 2 pints of good whi te s tock, 2 oz . butter, 1 lb . lean ham , and

2 lumps of sugar. Let it boil for hour, put in with it 2 pints more of stock,a little sal t, and a blade ofmace. Stew gently for 1 hour, then press the soupthrough a coarse sieve . Make it hot again, pour it into a tureen, add 3; pintof boiling cream sauce and lb . flaked almonds . (Yield: 10portions) .

CHEESE SOUP

2 pints milk 3 ozs . grated cheese2 ozs . butter 2 eggs , well beaten1 chopped onion sal t and pepper

Sauté onion in the butter, add the milk, and when nearly boiling add thegrated cheese . Add seasonings and eggs and stir till soup thickens , but do no t,et it boil . Serve with fingers of toast . (Yield: 5 portions) .

CHICKEN A LA REINE

Cream of Chicken served with small chicken dumplings .

CHICKEN AND CORN SOUP

3 pints chicken stock4 cars of green corn-on-the-cob

Split and scrape the grains of corn and put the cobs in the stock and cookfor 15 hours.Remove the cobs and add the roux made from the butter andflour . Add scraped corn, cook 15 minutes and serve. (Yield: 8portions)

CHICKEN SOUP BRESILIENNE

One pint of Consommé Tapioca, one pint ofthick Consommé Brunoise,and the breast of a fowl cut in small squares . Bring to a boil , and serve.


CHICKEN AND CUCUMBER SUPREME

Prepare 3 pints Cream ofChicken soup and add to this one large cucumbercooked and pressed through a sieve. The combination of these two flavours isdelicious .

CHICKEN SOUP A LA FRANCAISE

Put a fat soup hen in a pan with 3 quarts of water, a little sal t, 1 onion1 carrot, and a bouquet garni. When coming to a boil, skim well, cover, andsimmer slowly until the hen is cooked . Then remove the hen and cut themeat in 1} inch squares . S train the broth, bring to a boil , and add 2 cupful sof boiled rice and the chicken meat. Season well with sal t and pepper, and

add some chopped chervil . (Yield: 10portions)

CHICKEN FLORENTINE

Cut a spring chicken, bones and all , in pieces one inch square. Heat 3ounces of butter in a pan , add the chicken , and cook until golden yellow ;add 2 tablespoons of flour and heat thr ough ; add 3 pints of chicken broth,a bouquet garni, and 1 cup of raw rice . Boil for 1 hour, then remove thebouquet garni, add 1 pint of boiling milk , and season with salt and pepperand a little chopped parsley . (Yield: 10portions) .

CHICKEN MULLIGATAWNY SOUP

Cut the breas t from an uncooked soup hen, and cut in smal l squares ofabout 1 inch . Make about 2 quarts of broth from the bones and trimm ing s .Heat 3 ounces ofbutter in a pan , add the cut-up breas t ofchicken, and simmerfor 5 minutes . Then add an onion chopped very fine, and simmer againuntil yellow . Then add 2 tablespoonfuls of flour and 1 tablespoonful ofcurry powder, and heat through . Now pour in the Strained chicken brothand a cup of rice, and boil slowly until the rice is cooked . Cut 2 apples ininch squares , and Simmer in but ter until cooked, and ‘

add to the soup.

Season with sal t and pepper.

1 64

CHICKEN SOUP, PORTUGAISE

Put a soup hen on the fire in 3 quarts of water , bring to a boil and skimwell . Then add a tablespoonful of sal t, 2 carrots , 1 onion, and a bouquet .garni, and boil slowly un til the fowl is done . Then skim the broth , and cutthe carrots and the onion in small squares , and return to the soup . Peel4 tomatoes , squeeze out the j uice, cut in small squares , and also add to thesoup . Bring to a boil, add a cup of boiled rice, and serve.


CHICKEN BROTH, SAN REMO

Make 2 quarts of plain chicken broth, add to it it cup of sliced soft—boiledcarrots , and 1 cup of boiled rice. Serve grated cheese separately.


CHICKEN TARRAGON SOUP

3 pin ts chicken stock (cleared)2 ozs . minced tarragon2 egg whites , beaten stiff

Blanch the tarragon and simmer 1 oz . of it in the cleared chicken stockfor 20 to 30minutes . Whip the whites of egg quite stiff and add the other1 oz . of tarragon . Poach the white of egg in boiling water in spoonfuls .Serve one spoon of poached egg white in each plate of soup . The 2 eggwhites will be sufl icient for 8 spoonfuls . (Yield: 8 portions) .

CHICKEN TOMATO SOUP

Proceed as for Cream of Chicken soup, and to the stock add 1 lb . dicedtomatoes or 1} pint tomato purée. If diced tomatoes are used, the soup willneed straining of all skin and seeds .

CHICKEN VEGETABLE SOUP

3 to 4 lb . stewing chicken 1 onion, sliced3 quarts boiling water 1 tablespoon salt2 stalks celery or 4 ozs . diced i teaspoon peppercelery root a teaspoon nutmeg

Clean chicken and cut into small pieces . Scald chicken feet ; skin and

remove nails . Pour boiling water over chicken, feet, celery and onion, cover ,heat to boiling and simmer until chicken is tender, about 3 hours . Removechicken, s train stock, and season.

1 66

Now add 1 diced onion, 1 diced carrot, 2 ozs . diced celery, 2 ozs . tomatoesto strained stock, and simmer un til tender .The chicken meat maybe creamed, used for croquettes , salad or casserole


CHICORY SOUP

4 heads chicory 2 ozs . flour2 pints veal stock 1} teaspoon sal t2 ozs . butter 1 pint milk

little diced pimientoWash chicory thoroughly, place in a pan and cook until tender. Rubthrough a Sieve and combine with veal stock. Mel t butter, blend in flourand sal t, add milk gradually and cook 1 minute. Add chicory mixture and

heat to boiling . Serve hot, garnished with diced pimiento .


CHOP SUEY SOUP WITH WATERCRE SS

3 pints beef Stock, well seasoned 4 ozs . celery, diced1 des sertspoon soy sauce 4 ozs . noodles1 oz. fat 4 ozs . carrots , diced2 ozs . onion, diced 6 ozs . string beans , Sliced

1 large bunch watercres sSauté onion and celery in fat. Add to hot beef stock. Add soy sauce,noodles , carrots , String beans , and watercres s stems cut in i—inch lengths .

Cook 20 minutes . Add coarsely cut watercress leaves . Heat thoroughly.


CITRUS BUTTERMILK SOUP

1 cup orange juice 2 ozs . sugarteaspoon grated orange rind l l pints buttermilkChill all ingredien ts , combine and beat together for several minutes . Serve

immediately. (Yield: 5 portions) .

COCONUT SOUP

3 pints veal stock 8 ozs . freshly grated coconut2 ozs . flour blade ofmace2 ozs . butter Ar teaspoon grated lemon rind

4 ozs . cream or evaporated milkCook coconut

,mace, and lemon rind in the stock for 10minutes . Add

flour and butter previously well creamed together and s tir constantly, untilsoup is smooth and creamy. Strain and serve at once . (Yield: 8 portions) .

1 67

COCK-A-LEEKIE SOUP

Large quantities of thi s famous Scottish soup were consumed at the BurnsCentenary Festival at the Crystal Palace, Sydenham, 1859.

It is hard to trace the origin of this famous soup . Some say it orIgmates

from the days of cock fighting, the defeated cock being thrown into a pot,with leeks to give added flavour . The soup was then handed round withparts of the bird to spectators . Another version is that in olden times , whenthe cock had passed its youth , the last purpose it served was the feast of“The Cock-a-Leckie.

” However, it was, and still is, a grand dish if the birdis served in the soup .

Cut an old cockerel into neat joints and place in a pot, together with thecleaned giblets , cover with cold water, add salt, sprigs of parsley and thyme,and simmer for 2 hours . Now add 8 large leeks quartered and continuesimmering for another 15 hours or until meat is tender . Now add pepper totaste, for it is ready to serve.

Note. Do not add pepper till the very last . Only the sal t is added at thebeginning . The delicate flavour ofpepper is ruined ifcooked too long .

The French like to add a few cooked prunes to thi s soup : why, goodnessonly knows"

CONTINENTAL SOUP

pint water 2 glas ses rum2 ozs . sugar 1 glass of kirschpeel of 2 oranges , chopped pint milkpeel of 2 lemons, chopped i pint lemon juice

Apint orange juiceBoil water and sugar together until sugar is dissolved . Add orange andlemon peel and let stand 10minutes . Strain. Add remaining ingredients andallow to stand 3 hours before serving . S train and serve cold .


COOPER SOUP

Slice 3 large Onions and put in a pan with 2 ounces of butter . Cover, andsimmer until the onions are done. Then add l l quarts ofbouillon, consomméor chicken broth ; season with sal t and pepper, and boil for 30minutes . Strain .

Serve toas ted French bread and grated parmesan cheese separately.


CORN SOUP

2 ozs . butter 1} pints beef stock2 ozs . flour 1} pints milk3 ozs . sliced onions i oz . sugar1 can of corn sal t and pepper

CRANBERRY SOUP

2 lbs . cranberries 4 ozs . sugar2 pints water 12 small dumplin gs

salt to tas te

Cover cranberries with cold water, bring quickly to the boil, Strain and

thr ow liquid away. Add 2 pin ts boiling water to cranberries , with sugar andsalt added . Cook 20minutes . Drop in small dumplings , cook another 10minutes , and serve . (Yield: 6 portions) .

CERCY SOUP

10carrots , sliced 2 slices ham2 turnips, sliced 1 teaspoon sugar2 celery stalks , Sliced 1 bunch of herbs2 onions, sliced salt and pepperboiling water beef stock2 oz . butter bread crus ts fried in butterBoil vegetables 16 minutes and drain . Put them in a saucepan with butter,

ham,sugar, herbs and seasonings, cover with beef Stock and cook tender .

Remove vegetables, discard herb bouquet, and run vegetables througha Sieve . Strain broth, return vegetables to it, and simmer 2 hours . Skim,

pourover fried crusts in tureen and serve . (Yield: 12 portions) .This French soup is claimed by England because it was served to thesoldiers on the battlefield of Crecy on August 26th, 1346 , when the BlackPrin ce defeated the French . The soup must have been splendid because itwas made of the famous golden carrots ofCrecy. It is for thi s reason I preferto name it, in English, Crecy Soup . Other titles are Potage ala Crecy, Puréeala Crecy, Creme ala Cre’cy.

CRECY A LA CHANTILLY is a purée of carrots and lentil s .CONSOMME A LA CRECY is consommé with a garnish of carrots cutjulienne s tyle.

N. B. Corned beefwas the main food of the last two world wars, and thesooner we forget it the better. Woolton pies and Strachey puddings soondied a natural death, but alas, no famous dish was invented to celebrate anyof thebig victories in either war . Here the musical composers excelled overthe inventive mind of the chef, for they, at leas t, composed many tunesduring the two wars whichwill live for many a long day. Is it that the art

of inventing a dish is dwindlinge

CROUTE AU POT

cup choppedlettuce

1 70

2 celery stalks , cut small 3 pints meat brothcup chopped cabbage salt and pepper

chervil

Stew vegetables with butter in saucepan . When they begin to colour,pour

in broth and season . Boil slowly 30minutes or more . Pour into hot tureenover toas ted bread or rolls .The French use a lot of pepper in thi s and vary contents with anything athand, makin g it a sort of pot-luck . This is the quick way to make it. Themore laborious method is to start with beef and a little bacon and makea rich stock as you go along, adding a knuckle of veal with the vegetables ,and at the end of an hour

’s cooking put in left-over chicken and carcase andcook for 3 hours more . But the pot-au-feu, the Stock-pot of France, is handier,the meat being cooked only until tender and served with the soup .


CROUTE BRETONNE

Put 2 lbs . of beef shin and 5 lbs . of beef bones in a pan . Add 1 gallon ofcold water, bring Slowly to

g

a boil , and skim well . Then add 1 tablespoonfulof salt, a bouquet garni, small head of cabbage or kale, 2 turnips, 2 carrots,1 parsnip and an onion. Boil for 3 hours ; then strain the broth into a souptureen . Chop the vegetables very fine, put in a salad bowl, season with salt,pepper and a little grated nutmeg, and add a little chopped parsley and cupofgrated cheese . Cut some bread in round pieces the size ofa half-crown, andtoas t on one side. Put the puree of vegetables on the toasted Side of the crofttons, place on a buttered pan and bake in the oven until brown . Serve ona napkin with the broth . (Yield: 10portions) .

CUCUMBER SOUP SUPREME

1 large cucumber , sliced 2 ozs . butter2 ozs . leeks, sliced pint milk2 pints cream of chicken soup 4 ozs . cream or evaporated milk .

Sauté the leeks and cucumber in the?butter unti

l soft . Then add the chickensoup and simmer slowly for 15 minutes , s train, re-heat, add cream and serve .


DANISHGIBLET SOUP

8 ozs . sliced apples 4 pints water or chicken stock4 ozs . prunes 1 oz. flour2 lbs . giblets with wing tips 2

‘ozs . mal t vinegar

1 7 1

Clean the giblets well and put them in a pan with the water or stock, cookgently till tender and Strain. R e—heat stock to boiling point and thicken withthe flour mixed with the vinegar . Put in the sliced apples and soaked prunes .Add sugar and salt to taste . Add cut pieces of giblets and simmer15 to 20minutes . (Yield: 6 portions) .

DAWN SOUP, THE

3 pints good veal stock 8 ozs . veal, cut j ulienne6 ozs . tapioca style4 ozs . tomato purée salt and pepperThe tapioca is cooked in the veal stock, with the tomato puree, till tapioca

is soft. Seasonings, and the veal cut in Strips, are added jus t before the soupis served . (Yield: 8 portions) .

DITALINI SOUP,A LA ROYALE

Ditalini is a species ofmacaroni, prepared in small pieces . Bring 2 quarts ofchicken broth to a boil, add lb. d’italini, and boil until the paste is soft. Thenbind the soup with the yolks of 3 eggs mixed with cup of cream . SeasonWell wi th salt and pepper, and serve at once . Serve grated cheese separately.


DUTCH BEAN SOUP

6 ozs . navy beans salt and pepper4 pints water 1 small onion, grated

pint thick sour creamWash beans, cover with cold water and soak overnight. Drain and cook

in water listed untilthey have the consistency of thick cream and have cookeddown to 3 pints ; add salt and pepper to taste, and onion. Heat to boiling andadd sour cream . Serve With croutons cut into square and diamond shapes .


DUTCH POTATO SOUP

2 ozs . chopped onion 8 ozs . diced potatoes2 ozs . butter 2 ozs . diced celery1} pints water 2 ozs . chopped pimiento1 teaspoon salt 1 can evaporated milk

1 oz. chopped parsleyCook onion Slowly in butter until yellow. Add water , sal t, potatoes, celery

andpimiento, and cook un til tender, about 20minutes . Addmilk and choppedparsley, and te-heat. Serve with a dash ofpaprika or toasted bread cubes .

1 72

FLEMISH SOUP

6 tablespoons butter 3 small heads celery, chopped2 tablespoons ham ,

diced 6 medium pota toes , chopped2 pints white broth cup breadcrumbs3 medium onions, sliced cup hot cream

2 egg yolks beaten

Put 4 tablespoons butter and ham Into a saucepan with 1 cup ofbro th andprepared vegetables. Cook slowly hour, add remainder of broth and breadcrumbs, continue cooking till potatoes are broken up . Pres s through sieve,t e-heat, Whip in cream,

egg yolks and remaining butter, but do not allow toboil . (Yield: 6 portions) .

FRENCH ONION SOUP

4 medium onions teaspoon Worcestershire sauce1 oz. butter sal t and pepper2 pints brown stock round of toas t

grated parmesan cheese

Slice onions thin and brown in butter . Add stock, Worcestershire sauce,sal t and pepper and Simmer until onions are tender . Pour soup into an earthenjar or casserole . Arrange toast on top of soup, sprinkle with grated cheese andplace under broiler until cheese melts andbrowns.Rubcasserole or toast withcut clove of garlic. (Yield: 4 portions) .

FRENCH RICE SOUP

2 cloves2 pints veal stock1 pint milk

salt,pepper, nutmeg

Wash and drain the rice, put in a saucepan with themel ted butter and sautéfor a fewminutes.

'

Then add the s tock . Boil up, add the onions s tuck with thecloves , also the milk. Simmer slowly for 40minutes . Season to taste, and adda grate of nutmeg. Stir while cooking to prevent burning . Remove onionsand serve . (Yield. 8 portions) .

FRESH CORN SOUP

1 cup fresh corn (Indian corn) teaspoon sal t1 pint boiling water teaspoon pepper2 ozs . butter2 ozs . flour 1 pint milk

finely chopped spinach

I 74

Simmer corn and water together for 20minutes . Pres s through a coarsesieve . Melt butter,blend in flour, salt, pepper and onion ; addmilk gradually.

Heat to boiling, stirring constantly, and add strained corn. Cook untilthickened, about 5 minutes . Serve garnished with spinach.


FRESH SPINACH AND POTATO SOUP

Cook 2 lbs . spinach and press through a sieve to form a puree .

’

Add thepuree to 2} pints Potato Soup . (Yield: 8 portions) .

GARBURE SOUP

Every district of France has its own particular version of this rustic soup .

This ismy favourite :

2 lbs . cabbage lb . turnips1 lb . salt pork 1 large leek1 lb . potatoes 2 onions1} lb . carrots 4 ozs . haricot beanssprig of thyme salt and pepper

Slice all the vegetables, except the cabbage which isblanched and quartered.

Place sliced vegetables , cabbage and soaked haricot beans in a pan, and coverwith cold water . Add salt and pepper and simmer al l for 1} hours . Then addthe pork and simmer till pork is tender . Cook 8 slices ofbread in butter, place1 s lice in each soup plate and pour the purée of vegetables over it.At one time the pork was served separately. Nowadays it is divided and

served with the soup . (Yield: 8 portions) .

GARBURE CHANTILLY SOUP

Proceed as recipe given for Garbure Soup , using game stock instead ofwater, and game meat instead ofpork.

GARBURE SOUP ALA VILLEROI

Proceed as recipe given for Garbure Soup . The cooked slices of bread aresprinkled with grated cheese .

GARBURE SOUP AUX MARRONS

Proceed as recipe given for Garbure Soup . Omit the cooked slices ofbread . Garnish the soup well with braised chestnuts .

I 7S

GARDEN SOUP

1 carrot, diced leek, sliced1 small turnip, diced 2 ozs . shelled peas2 ozs . Shredded cabbage salt1 oz . butter 1 small potato, diced2 pints stock 1 teaspoon minced parsleySauté carrot, turnip and cabbage in butter . Add soup stock

,leek, peas,

salt, potato and parsley. Cover and simmer for 40minutes .


GERMAN BEER SOUP

3 pints mild beer 2 inch stick of cinnamon3 slices lemon 1 oz. sugar1 clove 4 eggs

4 ozs . cream or evaporated milkSimmer beer with lemon Slices , clove, cinnamon and sugar. Beat eggs and

add cream . Strain beer and pour over eggs and cream, beating to a creamyfrothiness . Serve with Slices of toast.CompareA le Soup ,

recipe onpage 155.

GERMAN BEER SOUP WITH MILK

See German Beer Soup . Omit cream and use 1 pint ofmilk .


GERMAN CARROT SOUP

Grate the red parts of6 carrots and put in a pan with 2 oun ces ofbutter and1 chopped onion . Simmer for 20minutes . Th en add 1 pint of chicken broth,or veal broth

, or any kind of stock ; and 1 bouquet garni . Boil for 20minutes,

then remove the bouquet, and pas s the rest thr ough a fine Sieve . Put back in

pan , add 1 pint Of cream sauce, bring to a boil, and bind with the yolks of2 eggs mixed with 1 cup of cream . Strain again ; and before serving add

pound boiled noodles . Season with salt and a little cayenne pepper .


GERMAN CHERRY SOUP

3 lbs . pitted black cherries 2 ozs . sugarpint red Wine 2 ozs . flour

1} pints wate r 2 ozs . butterCook cherries in wine andwater until soft, add sugar , and then add butter

and flour previously well creamed together . S tir constantly until smooth and

1 76

GOOSE SOUP .

3 lb . goose bones 2 carrots, diced3 pints water 1 onion, dicedclove garlic 4 ozs . toma toes1 oz. rice salt and pepperBring water and bones slowly to boil, add seasonin gs and Simmer 2 to

3 hours . Add remaining ingredients and simmer until done. Skim off fat,

remove bones and serve with pickings ofmeat from the bones .


GRAPE SOUP

3 lbs . seedless grapes 2 ozs . sugarpint red wine 2 ozs . flour1} pin ts water 2 ozs . bu tterCook grapes in wine and water until soft, add sugar, and then add butter

and flour previously well creamed together . Stir constantly until smooth andcreamy. Addjuice of 1 lemon before serving . Serve with fried croiitons.


GRAPEFRUIT AND CRANBERRY SOUP

1 pin t grapefruit juice1 pint sweetened cranberry juice

Mixjuices thoroughly ; chill . Serve garnished with whipped cream.

(Yield: 5‘

portions) .

GRATED POTATO SOUP

Cook 1 thin slice of garlic ; 2 leeks , sliced ; 1 onion, minced ; and 1 1b . uncooked potatoes, grated, iii 3 pints veal stock, until tender . Add sal t andpepper. (Yield: 8 portions) .

GREEN SOUP4 ozs . celery root 1 oz . fat1 leek 2 ozs . flour1 lb . Jerusalem artichokes 2 pints mixed beef and veal Stock1 small head cauliflower lb . spinachsmall bunch parsley 2 egg yolks4 ozs . fresh shelled peas 4 tablespoons creamClean celery and leek and trim ; pare artichokes , cover with salted water

and cook until tender. In another pan cook cauliflower, parsley and peas insal ted water until tender . Melt fat in a third pan,blendin flour and add boilingmeat stock, stirring un til thickened . Add spinach which has been thoroughly

washed and chopped coarse . Cook 10minutes . Discard celery and leek fromthe firs t pan and add s tock and mashed artichokes to spinach .

Add stockdrained from peas and cauliflower and season with salt and pepper . Beat eggyolks with cream in soup tureen, and add soup, beating well . Discard parsley,cut cauliflower into pieces and add with peas to soup . ( l d: 8 portions) .

HARE SOUP , UNCLE SAM

Cut the saddle and hind legs from a large hare, and put the remainder inroasting pan with 2 sliced onions, 1 carrot, 1 stalk ofleek, celery stalk, a fewpeppercorns , 2 cloves , 3bay leaves , 2 sprigs of thyme, and 3 ounces ofbutter.

Season with sal t and pepper, and put in oven and roas t until done. Thensprinkle with 3 spoonsful of flour, and roast again until the flour is brown.Then put in a pan wi th 2 gallons of water and a little sal t and 1 pound oflentils , and boil for 4 hours . Then force all that ispossible thr ough afine sieve.

Roas t the legs and saddle of the hare, and cut the meat in -inch squares .Put the strained soup back in the pan , bring to a boil , add the cut up haremeatand 1 glass of sherry, and season if necessary with salt and cayenne pepper .


HARICOT BEAN SOUP

8 ozs . haricot beans 1 turnip, slicedlb . potatoes , sliced 2 pints beef stock1 onion, Sliced pint milk

sal t and pepper

Wash the bean s and soak in cold water overnight. Put them in a pan withthe Stock and bring to the boil . Add sliced vegetables and boil gently for2 hours , or until beans are tender . Rub all through a sieve, add the milk andt e-heat, add seasonings and serve . (Yield: 7 portions) .

HAZELNUT SOUP

1 lb . pounded hazelnuts 1} ozs . flour2 pints milk 4 yolks of egg2 ozs . butter pint cream

little salt

Scald milk and add butter and flour previously creamed together . S tir welltill thick and creamy. Add hazelnuts and simmer very slowly for 15 minutes .Blend yolks with cream in a tureen , strain soup into tureen, s tirring constantly.

Add sal t, and serve. (Yield: 6 portions) .

I 79

HILAIRE HILER S SOUP

3 pints chicken soup 1 tablespoon of curry

(which see) 4 ozs . diced apple4 ozs . cooked rice 8 ozs . diced chicken meat4 ozs . tomato purée 1 tablespoon chopped parsleyPlace all ingredients in a pan , simmer 30minutes , and serve.


HOME-MADE CLAM SOUP

Put 3 dozen Little Neck clam s with their juice in a saucepan . Add 1 pint ofcold water, bring to a boil, and Skim well . Then add pint of boiling creamand 2 ounces of butter. When the butter is melted add 1 cup of brokencrackers, and season With sal t, pepper, and a little chopped parsley.

HOP TOP SOUP

40hop tops3 pints yellow lentil soup (which see)1 diced onion

Place all ingredients in a pan and boil well for 30minutes . Strain and serve .

The more complicated me thod ofmaking thi s soup is: see recipe for LentilSoup , add 40hop tops , and proceed from there. (Yield: 8 portions) .

HODGE PODGE SOUP

Proceed as for a good Scotch broth, not forgetting the barley, and add

a liberal quantity ofmarrowfat peas .Allow the soup to boil gently until the ingredie nts are thoroughly done,then mix in a generous quan tity of purée of spinach and chopped parsley.

HOTCH POTCH SOUP

Hotch Potch, or Hodge Podge, it is stil l a Scottish soup .

3 pints rich lamb stock 4 ozs . spring onions, diced8 ozs . shelled young green peas 1 small cauliflower4 ozs . skinned broad beans 1 hearty lettuce8 ozs. peeled young turnips , diced oz. chopped parsley8 ozs . scraped young carrots , diced salt and pepper

Cook the peas , beans, diced turnips, carrots and onions , in the stock, till allare tender . Cook the cauliflower and lettuce in sal ted water , break the cauliflower into sprigs , chop up the lettuce, and add cauliflower and lettuce to thesoup . Add parsley and seasonings . Serve soup very hot.

(Yield: 8 portions)

1 80

Cook onion slowly in butter until yellow. Add water, sal t, potatoes , celeryand pimiento, and cook until tender (about 20minutes) . Add milk and t e

heat. Serve with chopped parsley, a dash of paprika or toasted bread cubes .


HUNGARIAN SAUERKRAUT SOUP

1 lb . small button onions 1 teaspoon of paprika2 ozs . bacon fat 1 lb . pork, dicedclove of garlic lb . sauerkraut

3 pints stock 2 ozs . diced hampint sour cream 4 ozs . sliced smoked sausageSauté onions in bacon fat with garlic, dust onions with the paprika, adddiced pork and stew gently under cover for 20minutes . Now add sauerkrautand stock and cook until soft. just before serving, mix in the sour cream and

garnish with the diced pork and sliced smoked sausage. (Yield: 8 portions) .

ICED FRU IT SOUP

1 grated pineapple 3 pints ofwater4 large peaches juice of 1 lemon1 banana 4 ozs . sugar

1 oz. arrowrootCook grated pineapple in 1} pints of the water until tender, then add

peaches andbanana and cook 5 minutes more. Now press all through a sieve.Place the other 1} pints ofwater in a pan with sugar and lemon juice . Bringto the boil and thicken with the arrowroot. Combine with fruit pulp, chill,and serve . (Yield: 8 portions) .

ICED ORANGE BOUILLON

1 oz. powdered gelatine 3 ozs . sugarpint water 2 tablespoons lime or lemon juice

2 pints orange juice 6 orangeSoak gelatine in water for 5 minutes . Heat and stir until dissolved. Stir

in sugar and strain. Add orange juice and lime or lemon juice . Chill. Whenmixture begins to congeal,beat with a whisk. Do this several times duringthe chilling proces s . Cut oranges in halves and scoop out the pulp, choppingit fine , combine with orange gelatine. When ready to serve beat thoroughly.

Serve in bouillon cups garnished with orange sections and sprigs ofmint.


IL MINESTRONE

(See alsoMinestrone, quick, page

1 82

1» pound bacon, chopped 2 tender celery stalkspound ham 1 cup young peas

1} cups string beans, cut in 1 large tomato,chopped

pieces 1 cup asparagus tipssmall savoy cabbage, shredded cup rice2 smoked sausages 3 quarts meat broth

cup grated parmesan

Put bacon into soup kettle with ham, cabbage and half of string beans .Cover with well seasoned broth and put over a quickfire . When it hasboiled10 minutes , add celery, diced, and remainder of string beans . In another10minutes add peas , tomato, asparagus tips , rice and sausages . Continue boiling until rice is done, 15 to 20minutes . Then sprinkle in cheese, remove hamand sausages , slice the latter and serve in the soup . (Yield: 20portions) .

IRISH MILK SOUP

2 ozs . butter 1 lb . chopped kale2 ozs . flour 2 potatoes , cubed and boiled2 quarts milk salt

Melt butter, stir in flour and add boiling milk in easy stages . Add innerleaves of kale, chopped fine

,bring to boiling point, add hot potato cubes,

sal t and serve. (Yield: 10portions) .

ITALIAN BREAD AND CHEESE SOUP

3 pints s tock pinch of nutmeg4 ozs . dry breadcrumbs 1bay leaf2 ozs . grated parmesan cheese blade of mace

4 eggs

Bring stock to the boil, add crumbs, cheese and seasonings . Boil 5 minutesand then pour over the well beaten eggs in a tureen, s tirring all the while.

Stirring must be done rapidly, to avoid eggs lumping . (Yield: 8 portions) .

JELLIED CITRUSJ UICE

1 oz . poiavdered gelatine pint grapefruit j uicepint boiling water pint orange juicepint lime juice 4 orange cups

5 thin slices lemon

Dissolve gela tine in boiling water. Cool j us t to room temperature and addfruit juices . Chill until firm . Break up with a fork and fill chilled orange cupsor sherbet glasses . Garnish with lemon. Serve with thin toast.


1 83

JELLIED SOUPS

Almost any clear fish,meat or vegetable stock canbejellied, for a refreshingsoup on a hot day. Use any good flavoured cleared stock. Soak 1 oz. powderedgelatine in pint water , Stock or wine (according to soup being prepared)and dissolve in 2 pints hot cleared soup . Chill, and when jellied, break upwith a fork and serve in cups . ( Two pints will yield 5 portions) .

JENNY LIND’S SOUP

2 pints veal Stock 2 ozs . sago1 pint water pint cream or evaporated milk

2 egg yolksSimmer sago in water until soft, add cream and well-beaten yolks of egg .

Combine boiling veal stock gradually, s tirring constantly.


KALE BROSE

Take an ox—heel . Cleanse it thoroughly, and pour over it 5 pints ofwater.

Bring it to a boil, remove the scum as it rises , and let it simmer gently for4 hours . Meanwhile, take 2 large handfuls of greens ; cleanse thoroughly,then shred them very finely. Put them into the broth ; and when sufficientlycooked, Stir pint of toasted oatmeal into a little of the fat broth. It shouldbestirred with the handle ofa spoon, and very quickly, so as not to run into onemas s, but to form knots . Add it to the res t, With salt and pepper to taste ; letall boil up together and serve as hot as possible. (Yield: 10portions) .

KENTUCKY SOUP

3 pints rich veal stock 4 025. red currant jellylb . tomatoes 4 ozs . flourlb . potatoes 2 ozs . butter

1 lb . can sweet corn 2 ozs . rice1 lb . green vegetables salt and pepper

(peas or beans) 1 oz. Worcestershire sauce

Cook vegetables in the stock to a pulp and pres s thr ough a sieve. Brownthe flour well in the butter and add soup gradually, stirring constantly. Addboiled rice and seasonings, melted jelly andWorcestershire sauce, and serve.


KIDNEY AND BARLEY SOUP

3 pints stock 4 sheep's kidneys3 ozs . pearl barley pinch of nutmeg

Cook lettuce in 1 pint of the s tock and pres s through a sieve . Heat butterin a pan and add flour and the other 1 pint of stock. Cook till smooth andcreamy. Add lettuce puree, season to taste, t e-heat, add lemon juice, and

serve.

LIVER SOUP

lb . beef liver 1 oz. flour4 ozs . chopped mushrooms 1 teaspoon salt2 teaspoons chopped parsley 2 pints beef Stock2 ozs . dripping pint cream or evaporated milkCut liver into small pieces, sauté with mushrooms and parsley in half thedripping, for 5 minutes . Add sal t and stock, and simmer for hour, or untilliver is tender . Combine other half of dripping with flour and brown. Addliver mixture gradually and cook 5 minutes . Add cream a nd serve .


LIVER VEGETABLE SOUP

Proceed asfor Liver Soup, but before adding cream blend in the followingcooked vegetables4 ozs . diced carrots 2 ozs . diced

'

onion

4 ozs . green peas 4 ozs . diced potatoes4 ozs . chopped spinach

Heat well, add cream, and serve at once . The extra ingredients will givea total yield of 8 portions .

LORNE SOUP

Put 4 pints of good Stock into a stewpan with a carrot, a turnip, a smal lsprig oflemon-thyme, a bunch ofparsley, and a little pepper and salt. Simm&

gently for hour . Pick all the Whi te meat from the remains of a cold roas tchicken, mince it finely, and pound it in a mortar with the yolks of 2 hardboiled eggs, the crumb of half a French 1 011which has been soaked in milkand then pres sed dry, and 2 ounces of blanched and pounded almonds . S trainthe soup, and return it again to the saucepan . Stir the pounded ingredientsthoroughly into it, simmer gently for a few minutes, and serve .


MACARONI SOUP

(See also ThickMacaroni) .3 ozs . macaroni1} pints stock2 ozs . grated cheese

Blanch the macaroni in salted water , drain, cool, and cut into short pieces.Cook it for about hour in the s tock . Season with Sal t and pepper . Serve withgrated cheese .

MEG MERILEES SOUP

A soup, or stew, for the sportsman when game is abundant.In seasons of scarcity, meat helps to form the basis or stock ; but for thegourmet, boil down a rather oldbare , with the blood, the trimmings, andinferior parts of veni son, and any game bones ; but all shouldbe fresh.

Boil in 3 quarts of water, with a bunch of savoury herbs , parsley, 2 largeturnips, 2 carrots , 2 middle sized onions , each s tuck with a clove, a dessertspoonful ofwhole pepper, and one of allspice. When boiled to a pulp, strain,and add to the Stock as great a variety of game as canbe procured— a young,hare, or part of one (neatly join ted), blackcock, partridge, pheasant, grouseetc — all cut, and well spiced, tobe fried slightly, or not, according to taste,before being put into the strained stock . The blood of the hare must not beomitted .

Mix a little broth, and boil with a good thickening of rice-flour, tobeafterwards stirred into the res t of the stock . More seasoning willbe requiredof allspice, pepper and salt.When boiling, throw in a dozen button-onions , 2 sticks of celery (cut into

1: inch lengths) , and a small white cabbage (quartered) . Simmer gently untilthe game is done, but not overdone . (Yield: 16 portions) .

MEXICAN BREAD SOUP

2 pints haricot bean soup teaspoon marjoram3 ozs . olive oil loaf Stale bread4 ozs . onion, minced 2 ozs . grated cheese

salt and pepper

Cut bread into 1 inch squares , fry in hot fat and drain . SautéOnion in oliveoil until a light brown. Add bean soup, boil up, add bread and maij oram and

simmer 20minutes . Serve with grated cheese and sliced avocado pears .


MINESTRONE, QUICK

See also IlMinestrone,page 182)1} pints consommé 4 'ozs . cooked onions

4 ozs . cooked cabbage 4 ozs . canned peas, drained4 ozs . canned swee t corn 4 ozs . canned tomatoes4 ozs . canned green beans 1 teaspoon salt4 ozs. cooked Lima beans 2 ozs . parmesan cheese ,

187

Combine all ingredients in the order lis ted and cook for 15minutes. Servewith parmesan cheese and toas t.Or : Add 4 ozs . cooked macaroni and clove garlic, minced . Omit sweetcorn . (Yield: 8 portions) .

MOCK TOMATO BISQUE

1 pints milk 2 teaspoons sugar2 ozs . dry breadcrumbs sprig of parsley1 pint fresh or canned tomatoes bay leafonion teaspoon salt

4 cloves teaspoon pepper2 ozs . butter

Scald milk with breadcrumbs . Cook tomatoes with onion, cloves , sugar,parsley, bay leaf, salt, pepper and butter for 15 minutes . Force througha sieve . Add tomatoes to milk and serve at once with croutons or crisp crackerbiscuits . (Yield: 8 portions) .

MOCK TURTLE SOUP

Put in pan 6 pounds of cut veal bones, 2 sliced onions and 1 carrot, and4 ounces of butter, and roast un til brown . Then add pound of flour andbrown again . Change to a ves sel, add 2 gallons ofwater, 1 can of tomatoes,a bouquet garni, some salt, a spoonful of black peppercorns , and 2 cloves,and boil for 2 hours . Add 1 pint of cooking sherry and boil again for 30minutes. Skim , and remove the grease from the top , and s train through a cheesecloth .

Then take of a boiled calf’s head and cut in small squares and put ina pan with 1 glass of dry sherry, a little salt and cayenne pepper, and boilfor 5 minutes . Now add the strained soup to the calf

’

s head. Before serving,add 3 thin slices of smoked beef tongue cut in small diamond shapes, 3 chopped hard-boiled eggs, and a truffle cut in small squares .


MOCK TURTLE SOUP, WI'

I'

H PEAS

See recipe above. Add 8 ozs . fresh cooked garden peas j us t before serving.

MULBERRY SOUP

2 lbs . mulberries 3 ozs . sugar2 pints water 1 egg1 blade ofmace 4 ozs . cream or evaporated milk

NEAT’S FOOT SOUP

A neat’s foot, or cow heel, which is the same thing, makes good gela tinoussoup . The heel shouldbe scalded, well cleaned, and boiled in clear stock .

Three large heels will make 1 gallon of soup . Boil well with sweet herbs andseasoning to taste, together with the rind and juice of 2 lemons . Whenthoroughly cooked, the meat should be stripped from the bones and cutin to convenient size pieces and returned to the soup . A pint of rich beefgravy added will improve the soup . If available, add al so a glass of sherry.

NORWEGIAN FRUIT SOUP

3 ozs . fine tapioca teaspoon salt3 pints water 4 ozs . cooked raisins2 ozs . sugar 4 ozs . cooked s toned prunes

3 tablespoons lemonjuice

Cook tapioca andwater together in a double boiler until transparent . Addremaining ingredients and cook for an additional 5 minutes . Serve hot orcold. (Yield: 6 portions) .

OAT SOUP

3 ozs . rolled oats lb . cooked prunes1} pints water 1 oz. shredded almonds1} pints milk salt and sugar to taste

Cook oats in the water until tender and press through a sieve. Scald milk,add al l other ingredients , and serve. (Yield: 8 portions) .

OKRA SOUP

Okra can onlybe obtained in tins in England, as this is a delicious Americanvegetable, very gelatinous, with a slight flavour ofhilly ripened gooseberries.Cook the soup in an earthenware cas serole in the oven.

2 pints of veal stock 1 lb . tin of okra2 onions , sliced and fried sprig of thymelb . tomatoes, quartered sprig of parsley

1 smal l capsicum 1bay leafPlace stock, vegetables and seasonings in the casserole and leave in the ovencovered for 30minutes . Wash, drain and slice the okra and add to contentsof casserole, simmer another 15 minutes, and serve with fried bread croiitons.

Okra should not come into contact with iron ves sels, hence the reason forcooking In an earthenware casserole.

190

OKRA GUMBO SOUP

3 pints water oz. chopped thyme1 young chicken, cut up 1bay leaf8 ozs . diced ham 1 lb . okra pods

,sliced inch thick

1 onion, diced pint tomato juiceoz. chopped parsley 2 ozs . butter

sal t and pepperDredge chicken with salt and pepper, place in a pan with the melted butter

and diced ham, cook under close cover for 10 to 15 minutes . Add onion,parsley and thyme, stir occasionally until browned, then add boiling waterwith bay leaf. Simmer 1 hour . Add sliced okra and tomato juice. Cook10minutes and serve.

Four ounces of boiled rice maybe added if desired .


OLD-FASHIONED POTATO SOUP

2 lbs . potatoes , cubed 1 oz . butter2 pints milk 2 ozs . floursalt and pepper 1 egg, well beaten

pint milkBoil potatoes until soft. Drain . Add milk and beat thoroughly. Seasonto taste . Work butter into flour and add egg andmilk. Drop by teaspoonful sinto hot mi lk . Cover saucepan and cook about 10minutes . Serve at once .


OLD-FASHIONED VEGETABLE SOUP

lb . beef liver, diced 1 small onion, diced3 pints beef stock 2 sprigs parsley, chopped2 teaspoons salt 2 ozs . peas2 ozs . shredded cabbage 2 ozs . diced potatoes2 ozs . diced carrots lb . spinach, chopped2 ozs . diced celery root 4 ozs . tomatoes2 tablespoons green pepper 2 ozs. diced turnipWash liver in running water and cut into small pieces . Add to stock, heatto boiling and simmer 1 hour, or until liver is tender . Add remaining ingredients and cook 1 hour longer or until vege tables are tender.


ONION SOUP (French)

2 lbs . onions , Sliced French bread, sliced thin2 ozs . butter 4 ozs . grated cheese3 pints stock salt and pepper

1 9 1

Melt butter in a pan and sauté onions until a rich brown. Add stock andsimmer for 20minutes . Sprinkle sliced French bread with the cheese and

toast under the grill. These slices ofbread are served floating on each portion.

ONION SOUP , AU GRATIN

Slice 3 onions very fine, put in a cas serole with 3 ounces of butter, put onthe cover, and simmer until ofa golden colour . Then add 1 quart ofconsommé

,

stock or any good broth (consommé preferred), season well, and boil for5 minutes . Slice 3 rolls very thin and put in oven and allow to remain un tilbrown and dry, like toast. Put the soup in an earthen casserole, float the slice sof rolls on top, spread a cup of grated cheese over the bread, put in a hotoven and cook until brown on top . Serve very hot. (Yield: 6 portions) .

ONION AND PEA SOUP

2 ozs . butter 4 ozs . pea purée2 onions, Sliced thin 4 ozs . evaporated milk1 pint beef stock teaspoon salt

,dash pepper

Melt fat, add onions and saute’

until a light brown . Combine remainingingredients, add onions , and Simmer about 10minute s . Serve hot .


ONION INTOXICATING SOUP

2 lbs . onions Sliced 6 eggs2 ozs . butter 1 glass port3 pints stock 2 ozs . chopped unripe walnuts1 bottle champagne ripe camembert cheese1 pinch ofmace salt and pepper

Melt butter in a pan and sauté onions un til a rich brown. Add stock andsimmer with seasonings for 20minutes , add champagne, then Stir inbert. Beat eggs with port and stir in . Las tly, add the chopped unripe walnuts .

ONION AND TOMATO SOUP

Slice 4 onions very fine, put in a pan with 2 ounces of butter , and simmeruntil done . Then add 4 peeled and chopped tomatoes, and 2 quarts ofbouillon,chicken broth, or consommé . Season with salt and pepper, and boil forhour. Serve grated cheese separately, and rolls cut in thin slices and toasted.


1 92

Soak peas overnight In cold water . Cook in 3 pints of fresh water withremaining ingredients . When peas are tender, remove from heat and quicklyadd 1 cup of cold water . This helps to soften the skins . Purée everythingexcept the pig

’

5 foo t and season with pepper and salt . Add bacon and sausageafter soup has been pureed . (Yield: 6 portions) .

PEA SOUP WITH FRANKFURTERS

4 cups dried marrowfat peas 1 small onion3 pints water 1 teaspoon salt1 ham end teaspoon pepper2 ozs . diced celery lb . grilled Frankfii rters

Soak peas 12 hours . Drain . Combine with other ingredients , except Frankfut ters, and cook Slowly 4 hours .Remove ham bone and dice 1 cup ofmeat.Skim fat from soup , and add ham and sliced Frankfur ters .


PEA SOUP WITH MACARONI

4 cups dried marrowfat peas 1 small onion3 pints water 1 teaspoonful sal t1 ham end teaspoon pepper2 ozs . diced celery 8 ozs . cooked macaroni

Soak peas 12 hours . Drain. Combine with other ingredients , except macaroni, and cook slowly for 4 hours .Remove ham bone and dice 1

'cup ofmeat.Skim fat from soup and add ham and cooked macaroni . (Yield: 8 portions) .

PEA SOUP WITH VERMICELLI

One quart of Purée ofPea soup mixed with one pint of Consommé Ver


PEACH SOUP

6 large ripe peaches pint water8 ozs . sugar pint claret

wafers and macaroons

Peel and quarter the peaches , slice 2 and sprinkle with a little sugar , andplace them in a tureen in a cool place . Pres s the other 4 peaches thr ougha sieve and add the peach kernel, blanched and cut in strips . Make a syrup ofsugar andwater, stir in to peach purée, t e—heat (but do not boil) , add the claretand pour over peaches In tureen. Chill . Serve with Ice wafers or macaroons .


1 94

PEANUT BUTTER SOUP

2 ozs . flour4 ozs . peanut butter

saltScald the milk, add butter and flour previously well creamed together andstir constantly till thick and creamy. Add peanut butter and salt and cookonly a few minutes , and serve.

The flavour of this soup depends entirely on the quality of the peanutbutter used.

PEPPER POT POTAGE

1 lb . tripe, cubed 2 ozs . diced green pepper1 lb . stewing beef, cubed 2 ozs . fat3 pints water 2 ozs . flour1 medium onion, diced 2 medium potatoes , diced2 ozs . diced celery 8 ozs . tomatoes

1 tablespoon saltCover meat with cold water, heat to boiling and simmer until meat istender . Combine onion, celery, tomatoes and green pepper, and siruma in

fat for about 15 minutes . Add flour and stir until blended, add meat, stock ,potatoes and seasoning . Cover and simnier for 1 hour . Serve hot .


PETITE EERMIERE

1 oz . butter 1 leek, sliced fine2 carrots , diced 4 ozs . shelled green peas1 small turnip , diced salt to taste2 ozs . shredded cabbage 1 potato , diced3 pints s tock tablespoon minced parsleyMelt butter in saucepan ; add carrots , turnip and cabbage and cook gently

for a few minu tes . Add soup stock, leek, green peas and salt. Cover andsimmer for 40minutes . Add potato and parsley and cook 20minutes longer .


PETITE MARMITE

1 quar t chicken or beefstock1 cup turnips (diced)1 cup carrots (Sliced)1 cup dry breadcrumbs

Thi s soup is named after the earthen pot in which it is cooked, and usuallyis eaten from smaller, individual earthen po ts , called petitesmarmites.


IQS

PEASANT VEGETABLE SOUP

3 lbs . fresh peas teaspoon pepper3 pints cold water 2 ozs . butter1 oz. sugar 1 large carrot2 teaspoons salt 1 large turnipWash pea pods thoroughly and shell peas . Put pea pods and vegetables incold water. Heat to boiling and simmer about 1 hour or until tender . Rubthrough a sieve. Cook peas in pod liquor until tender , 15 to 25 minutes .Rub through a sieve ; season with sugar, salt, pepper and butter . Ifv ery thickadd additional water, milk or cream . (Yield: 6 portions) .

POLISH APPLE SOUP

2 lbs . apples 1 pin t claret1 stick cinn amon 2 ozs . red currant j elly2 strips lemon peel 3 ozs . sugar2 pints water (boiling) 2 ozs . breadcrumbs

juice of 1 lemonPlace sliced apples , cinnamon, lemon peel, breadcrumbs and boiling water

in a pan and cook til l tender . Remove lemon and cinnamon, and pressthrough a sieve into a tureen. When cold add lemon juice, sugar, claret andmelted jelly. Serve with wafers . (Yield: 8 portions) .

POLISH BARLEY soup

3 ozs . pearl barley 1 leek, chopped3 pints stock 2 ozs . chopped celery2 ozs . butter 2 ozs . sliced mushrooms2 onions, chopped 1 teaspoon sal t2 carrots, diced teaspoon pepper1 turnip, diced 4 tablespoons sour creamSimmer barley in half of stock until tender ; add butter gradually. Boilchopped vegetables until tender in the r emainder of the stock, then add thecooked barley and seasoning . When ready to serve, add sour cream .


POLISH SOUR MILK SOUP

2 pints sour milkpint creampin t sour beet juice

4 ozs . cooked beet topsfew sprigs dill, chopped

2 cucumbers,pared, sliced and

salted3 hard-cooked eggs4 ozs . cooked veal , diced5 teaspoon sal t

dash of pepper

Cook onion slowly in butter until yellow. Add water, sal t, potatoes andcabbage, and cook till tender. Add evaporated milk and re—heat . Serve withreshly chopped parsley and a dash of papr ika. (Yield: 5 portions) .

POTATO AND LEEK SOUP

Simmer in butter 1 chopped onion and 4 stalks of leeks cut in small dice .When golden yellow add 1 tablespoonful of flour, mix, add 1 pound ofpotatoes cut in dices inch square, 1 quart of s tock or bouillon, and a bouquetgarni. Boil un til potatoes are done. Season with salt, pepper, a little gratednutmeg and chopped parsley. (Yield: 8 portions) .

POTATO AND SHRIMP SOUP

1 lb . peeled shrimps 1 oz. minced onion1 lb . peeled potatoes , 2 pints thin cream sauceboiled and mashed 1 oz. butterSauté onion in butter, add shrimps and toss well . Add 1 pint water or fishstock and simmer 5 minutes . Add to cream sauce and lastly beat in the

mashed potato . Season to taste and serve. (Yield: 8 portions) .

POTATO AND SPINACH SOUP

See Potato and Cabbage Soup .

‘ Use spinach in place of cabbage, omitpaprika, and serve with fried croutons . (Yield: 5portions) .

POTATO SOUP, DIEPPOISE

In a saucepan put 3 ounces of butter, 1 sliced celery root, 2 leeks , i dozensliced parsley roots , and simmer for 5minutes . Then add 2 pounds ofpotatoessliced very thin, and 2 quarts of bouil lon.

’

Season with salt and pepper, andboil for 45 minutes . just before serving, add 2 rolls that have been sliced thinand toasted in the oven, and a little fresh-chopped parsley.


POTATO SOUP,FAUBONNE

Put 1 quart of Purée of Potato soup and 1 quart of Consommé Jul iennein a pan and bring to a boil . Bind with the yolks of3 eggs mixed with a cupof cream . Serve with a little chopped parsley and chervil.


POT-AU-FEU

Put in a pot 1 brisket of beef; or 5 pounds of short ribs of beef; 2 gallonsof cold water, and a handfii l of sal t. Bring slowly to a boil and skim w ell,

so the brothwill remain clear .When the boiling point is reached, add 2wholecarrots, 2 turnips, 3 stalks of leeks, 1 stalkof celery, a bouquet garni , 1 smallhead of savoy cabbage, and 2 large onions, all well washed. Bring to theboiling point again, cover, and put on the side of the stove where it willsimmer slowly.

The vegetables will be done before the meat, so when they are cookedremove them and throw out the bouquet garni. Let the beef cook until verysoft . Cut the vegetables, with the exception of the onions , in thin slices ; andwhen the beef is done strain the broth over the vegetables . Give it anotherboil, season well , add some chopped chervil , and serve with toasted breadcrusts, separate .The boiled beefmaybe served as an extra course, usually after the soup,

ifno fish is served . (Yield: 20portions) .

POULTRY CARCASE SOUP

The best feature of any poultry dinner is the aftermath. The pickings ofthe cold carcase, the poultry sandwiches , and las t, but not leas t, the soupmade from the carcase, dres sings, giblets and gravy.

Place the poultry carcase, dressings (or stuffing), the giblets and gravy (notforgetting the feet) , all in a pan, and cover with cold water . Throw in a slicedonion, one sliced carrot, and let simmer for IQhours ; then strain .

If preferred, the soup maybe thickened with barley flour to give it body.

PRINCE OF WALES SOUP

This is a Thick Mock Turtle soup garnished with quenelles of veal . Toeach 3 pints add 60 tiny veal quenelles . Three pints will be sufficient for8 persons .

PUMPKIN SOUP

This soup is popular on the West Coast of Africa, and is a fas t-day soupfor the peasants of Italy.

4 ozs . butter 4 ozs . cream1 pint cooked pumpkin puree 2 pints milk1 oz. sugar 2 ozs . rice

salt and pepper

Melt the butter, add pumpkin purée, sal t and pepper, and simmer for45 minutes . Cook the rice in the milk until tender and add to pumpkin

puree . Add sugar, and lastly the cream. (Yield: 8 portions) .

x99

QUEEN soup

2 pints rich reduced chicken 12 ozs . boiled rice (weight whenstock cooked)

1 lb . chicken puree sal t and pepper1; pint cream or evaporated milk

Pound and pulp the chicken meat to a purée with the boiled rice. Add tochicken stock (it being assumed onions and carrots were added in making) ,simmer for 30 minutes , add seasoning s, and j us t before serving , add the

cream. Do not allow soup to stand on the stove once the cream is added.


QUINCE SOUP

Another of those chilled soups to serve on a hot summer’s day.

1 lb . quinces , peeled and diced 2 ozs . sugar4 ozs . boiled rice (weight 1 X 1 in . stick of cinnamonwhen cooked) 4 thin slices of lemonCover all ingredients with boiling water and simmer till fruit is tender.Pres s all through a sieve . Chill, and serve with ice wafers .


RABBIT CREOLE POTAGE

1 young rabbit (15 lbs.) 2 ozs . rice3 pints water 1 oz . butter1 small onion, chopped sal tibay leaf cayenne pepperQblade ofmace 2 glas ses port wineWash the rabbit well and cut into joints . Sauté onion and herbs in buttertill brown, and place in a pan with water and rabbit. Simmer gently untilrabbit is tender. Add rice , sal t and pepper, and simmer till rice is coodStir in port wine. Serve soup with fried croutons . (Yield: 8 portions) .N. B . Do not remove the rabbit as this is a soup which is a meal in itself.

RABBIT SOUP WITH CHOPPED PARSLEY

1 rabbit 1 oz . chopped green parsley4 pints cold water 3 ozs . pear l barley2 sliced onions salt and pepper2 sliced-celery stalks 2 ozs . butterSauté vegetables in the butter but do not brown. Add barley and toss oneminute. Add to the rabbit and cold water, with a little salt, and simmer tillrabbit is tender .Remove rabbit (use the rabbit later for some other purpose) ,add parsl ey and pepper, simmer 3 minutes , and serve.

2 00

ROQOL SOUP A LA RUSSE

In a pan put 1 veal kn uckle, 1 pound of shin of beef, 2 slices of raw bacon,2 slices of raw ham, and 1 soup hen. Cover with 4 quarts of water, adda spoonfirl ofsal t, bring to a boil, and skim well . Then add 2 carrots , 2 onions,2 turnips , and a bouquet garni . As the meats become soft, remove and cutin small squares . Then Strain the bro th through a cheeseclo th into another

pan . Take off the fat from the top and bring to a boil.While it is boiling leti pound of farina run slowly into it. Cook for 15 minutes , add the mea ts ,season with salt, pepper, and a little chopped parsley and fennel .


RUSSIAN BEEF AND CABBAGE SOUP

(Shchit, not Stchy, pronounced like a sneeze")The aristocratic recipe requires beef, pork and duck, but a simple short cut

is as follows3 pints beef stock 2 ozs . butter4 ozs . lean pork 1 oz. flour2 large onions 1 lar ge cabbage1 bunch young spring carrots 1 leekchopped green fennel sour cream

seasonings to taste

Dice onions and sauté in butter, add flour, add stock gradually, s tirringconstantly. Add diced pork, small carrots, sliced leek. Simmer till pork istender and then add chopped fennel. Now add the cabbage, blanched andcoarsely chopped . Simmer 45 minutes . Sour cream is s tirred into the soupa fewminutes before serving.

For the real hardy annuals , use sauerkraut in place of the whole cabbage.


RUSSIAN NETTLE SOUP

This is another Russian speciality.

3 pin ts beef stock 4 grilled sausages1} lbs . young nettles sour cream1 lb . sorrel sal t and pepper to tas te

Proceed as for Russian Beef and Cabbage Soup , adding the blanchednettles and sorrel to the stock, and cook only 30minutes at that s tage. The

grilled sausages are sliced and added to the soup 15 minutes before taking up .

Sour cream is stirred in to the soup a fewminutesbefore serving .

202

Russian peasant women know how to make a soup, and for the provincial

house this soup iswell worth a trial . I t is sure to make for conversation duringthe dinner .

SAGO SOUP

3 pints veal stock 2 yolks of egg2§ ozs . small sago 5 oz . sugar4 ozs . cream or evaporated milk sal t and pepperHeat stock almost to boiling poin t, add sago and sugar, simmer 30 to

35 minutes . Season to tas te . Blend cream with yolks of egg and place ina tureen. Now pour soup into the tureen slowly, s tir ring continuously.


SAGO, FRUIT AND WINE SOUP

(The ideal summer soup)1 pint claret 1 lb . mixed soft fruit (strawberries ,1 pint water raspberries or loganberries)2 inch s tick cinnamon . 2} ozs . sago1 oz. sugar 4 slices of lemonPlace all ingredients together, boil for 20 to 30minutes , remove cinnamon

and lemon slices . If too thick, add a little more wine and water . Chillwell,and serve cold with macaroons .


SAGO AND RASPBERRY SOUP

Thi s, of course, would be as above, using fresh raspberries . This soup isbe tter when there is a blend of soft fruit and is not so good when one fruitonly is used.

SALSIFY SOUP

Quite an unusual soup this, and why the salsify is not used more, with its

delicious flavour, really cann otbe unders tood .

3 lbs . salsify roots salt2 pints veal s tock 1 pin t milkjuice Of 1 lemon 4 ozs . cream or evaporated milk2 ozs . butter 1 eggScrape the salsify and as prepared drop the roots into clear cold water .When all are prepared place the salsify, s tock, sal t and lemon juice on thestove to boil . Cook til l tender and pres s all through a sieve. Return puréeto pan , add butter and milk, and bring all to the boil once . Combine eggwith cream and add to soup away from the fire, s tir ring vigorously. Serveat once . (Yield: 8portions) .

203

SAUERKRAUT SOUP

(See alsoRussian Beefand Cabbage Soup— Shchi) .1 lb . sauerkraut 1 oz . arrowroot2 pints beef Stock teaspoon chili powder

teaspoon caraway seeds

Cook sauerkraut with stock and chili powder, with the caraway seeds tiedin muslin , for 10minutes . Remove caraway seeds , thicken the soup witharrowroot moistened with stock . Flick one or two fresh caraway seeds intoeach soup plate when serving . (Yield: 6 portions) .

SCOTCH KALE (or KAIL)

Mutton stock in which sliced onions and leeks are cooked with a littlebarley, a liberal quantity of shredded cabbage is added when other ingredientsare almost cooked.

Scotch Kale is thePot-au-Feu of Scotland, but it differs from Pot-au-Feuin having only the green vegetables , from which it derives the name of“Kale". Use onions , leeks, and cabbage, and a little barley— no carro ts

,

turnips , or the like.

Note. Some of the old-fashioned recipe books are not so old when theywil l insist on naming Scotch Kale soup as

“Kail”. It is true the variety ofcabbage from which this soup is made is in fact Kale, so the true Scot willalways refer to it as Kale.When inRome do asRome does . Sufficient untothe day ; if the Kale soup is Scotch, do not insul t him by calling it any otherthan Kale.

SEMOLINA SOUP

See Sago Soup . Proceed the same, substituting semolina for sago, but forgoodnes s’ sake— for flavour’s sake— use maize semolina, and not the so—calledsemolina from wheat.

(Yieldwillbe, if ingredients are the same, 8 portions) .

SNOW POTAGE

This was a snobbish name given to Cream ofRice Soup as far back as the17 th century.

Proceed as for Cream ofRice soup,using perfectly clear white stock, and

do not use any egg yolks . It wouldbe bes t to feature this soup the first daythe sun broke through on a snow-covered ground .

204.

SOUR MILK SOUP

2 pints milk1 smal l carton sour cream (4 ozs .)1 oz . sugari teaspoon ground ginger

Spread 5 oz . sour cream over the bottom of each soup bowl or pla te.Set in awarm place andfill withmilk (6 plates) . Cover with muslin and leavetill milk has soured . Chill thoroughly and serve sprinkled with sugar and

a little ginger . (Yield: 6 portions) .

Note. Many a notability has thrived on sour milk, and how to get thatmilk to sour wi thout acidity or s talenes s has always been a secret . Fresh milkpoured into any unwashed ves sel which has held sour milk will quickly turnwithout age.

Once in a lifetime every cook or chef is faced with the problem ofproducing sour milk quickly. Soured milk, and milk acid with age, are two

different things .

SOYBEAN SOUP

8 ozs . dried soybean s salt, pepper, paprika1 oz . minced onion 8 ozs . tomato purée3 pints water or veal s tock 1 oz . butter

2 oz. flour

Soak beans overnight . Simmer in stock or water till soft, press througha sieve, combine with tomato pure’e and return to pan . Sauté onion in buttertill brown, add flour, add to soup and Stir till smooth and creamy. Season totaste with salt, pepper and paprika. (Yield: 8 portions) .

SPANISH GARLIC SOUP

2§ pints water 2 ozs . olive oil3 hard-boiled eggs 10cloves of garlic

6 slices of bread

Simmer the garlic (crushed) in the olive oil, but do not brown . Add 1 pintof the water and cook till tender . Add remaining water and bring all to theboil .Fry six slices of bread in olive oil, place one in each soup plate, pour insoup , and sprinkle the chopped hard-boiled egg on top .


206

SPARKLING WINE SOUP

1 pint sparkling moselle j uice ofQlemon1 pint water 1 oz . flourgrated rind of 1; lemon 3 ozs . sugar

3 eggsBeat the eggs to a cream with the sugar . Add lemonjurce and grated lemonrind, flour, and then add water and wine . Simmer all on a slow fir e, stirringconstantly, but never let the soup actually boil . When hot, the soup willbelight and frothy, and IS ready to serve . (Yield: 6 portions) .

SPLIT PEA SOUP (No . I)So easy— yet so much to learn"Whole peas are wrapped by Nature with a hard water-resistant covering .

That iswhy whole peas require long hours of soaking, frequently overnight.Split peas are different . Splitting peas removes the hard covering, exposes

the porous , absorbent inside kernel : thus split peas seldom need soaking . Tosoak or not to soak peas for soup : definitely soaking peas does not improvethe texture of the soup .

The next step, should one use hot or cold water in pea soup makin g ?Ifhot water is used there willbe less s ticking .

Whether to boil or simmer ?Where speed isnot essential, simmer the peas .You either boil in 1} hours , or simmer in 3 hours . When boiling, moreattention is required and more Stirring .

Does a pea soup need a thickener ? Ifyou use enough split peas no thickenerwill be requir ed, but you will need to stir the soup to prevent settling .

Thickeners are sometimes added to pea soup to prevent settling where it isserved in bulk and has to s tand a long time .

Puree-ing willbe found quite unnecessary in split pea soup, but if wholepeas are used the soup mustbe passed through a sieve to remove the skins .To keep in the goodnes s of a split pea soup , cook under cover.As to seasonin gs , mint, sal t and pepper, remember it is a sp litpea soup you

are making .

Should water or stockbe used ? Ham stock rs by far the bes t, provided It isnot smoked ham . English ma tured ham will give the ideal s tock, but never ,never use stock from smoked ham. It will ruin any flavour except a navybean soup .

As for onions, bake them instead of saute-ing them, and las t but not leas t,a little horseradish added will Impar t zes t that 15 both puzzling and pleasing .

For garnishing, try chopped hardboiled eggs , chopped watercres s or dill .Yes, good cooking and good recipes are not all imports from France . TheEnglishman to-day has tricks that puzzle the French chef, even in simple

pea SOUP:

207

Now for the recipe4 pints ham stock or water 1 oz . diced celery1 lb . good split peas oz. salt (only ifwater is used)2 ozs . diced carrot Qteaspoon pepper

oz . freshly grated horseradishPut stock on to boil with prepared vegetables . When boiling , add rinsedsplit peas . Add salt and pepper. Simmer for just over 3 hours . Add a littlemore stock or water if lost through evaporation in cooking and soup is toothick . Add horseradish, and serve at once with fried crofitons.


SPLIT PEA SOUP (No . II)

Wash 1 lb. split peas and place them in a pan with 4 pints water, 2 dicedSlices ofbacon, 1 sliced onion, 5 clove ofgarlic, 1 diced celery s talk, and 1 dicedcarrot. Cook gently until peas are tender, pres s all thr ough a sieve, add

a dessertspoon of lemon juice, seasoning to taste, and serve .


SPRING SOUP

1 large bundle of asparagus 12 young carrots2 lbs . peas in pod 1 very small cucumberClean the asparagus and cut off the heads 2 inches from the top . Shell thepeas (save the pods) . Clean carrots and quarter them . Peel the cucumber (savethe peel), and dice .

Place the pea pods, asparagus s talks, cucumber rind, in al pan and cover

with veal stock. Simmer 1 hour and strain.

Place the vegetable stock in a pan with the young quartered carrots andcook till almost done . Add asparagus heads, peas and diced cucumber andcook til l tender . A little chopped chervil may be added if desired. Serve at

once . (Yield: 8 portions) .

SQUIRREL SOUP

See Rabbit Soup with Chopped Par sley. Proceed on exactly the same lines,using squirrel in place of rabbit.

SUNDAY SUPPER SOUP

1 small can peas2 small cans baked beans in tomato sauce2 cans water

Bring all to boil, simmer 5 minutes , season to taste, and serve.


208

SWEDISH DRIED PEA SOUP

8 ozs . yellow split peas

3 pints water ham stock with1 lb . lean pork slices ofham

5 teaspoon ginger salt

Soak peas overnight. Meanwhile, cook pork in water till tender, removepork and set aside .

Cook the peas in the pork water till tender , press all thr ough a sieve.Return soup to pan , add ginger, salt, and pork cut in thin slices .


SWEETBREAD SOUP (AUSTR IAN)

3 pints veal s tock small bundle asparagus3 calves’ swe etbreads 2 ozs . butter2 large onions , sliced 2 ozs . flour3 carrots , sliced salt and pepper

Soak sweetbreads in lightly salted water for 6 hours, drain and rinse well .Blanch for 10minu tes and set aside. Slice the onions and carrots and saute

in the hot butter till they are a golden brown . Add flour and brown a littlemore . Add the stock gradually, stirring constantly till smooth .

Slice the swee tbreads and add to soup and simmer gently for 30minutes .Serve the soup with the asparagus tips and fried crofitons.


SWISS POTATO SOUP

1 lb . lean veal 2 onions4 ozs . lean raw ham 2 leeks8 ozs . sliced potatoes 2 ozs . butter1bay leaf pinch coriander seeds1 sprig parsley 3 pints veal or ham stock1 bunch chervil 1 glass white winesalt and pepper 4 ozs . cream or evaporated milk

Slice thinly the veal, ham ,potatoes , onions , and leeks, and sauté all in the

butter for 10minutes . Add s tock and herbs and cook gently l l hours . Pressall through a fine sieve. Re—heat, add cream, and serve wi th crofitons.


TERRAPIN SOUP,SOUTHERN STYLE

Scald 2 terrapin, and remove the shell, skin and intes tines . Cut the terrapinin small pieces about i inch square . Heat 4 ounces ofbutter in apan , then add

2 10

the terrapin and fry over a quick fire. Sprinkle with 3 tablespoonfuls offlour,

add 3 pints ofany good broth and 1 pint ofmilk, season with salt and pepper,add a glass of good Sherry, and boil until well done . Bind with the yolksof2 eggs mixed with a cup of cream and a glass of dry sherry . Set on stoveand let it come nearly to a boil, but not quite.

THRIFTY CHICKEN SOUP

1 chicken carcase 1 large sliced onionleft-over thyme and parsley stuffing 2 ozs . riceleft-over gravy and giblets salt and pepper

Break up the chicken carcase and place in a pan with the left-over s tuffing,chicken gravy and giblets, cover with cold water, add sliced onion and sal t,and simmer gently for 15hours . Strain and return to pan , add the washed riceand cook till tender . Serve with a flick of freshly-chopped green parsley.

Shouldyield 6 goodportions) .

TOMATO BEAN SOUP

1 X 1 lb . can beans in tomato sauce 1 pint milk1 X 1 lb . can tomato juice 1 oz . sugar

seasoning

Place in a pan and simmer for 15 minutes . Pres s all thr ough a sieve. Add1 pint scalded milk, 1 oz . sugar, and seasonings to taste, and it is ready toserve . A few scraps of chopped ham will give zes t to this soup .

(Yield: 8 portions)

TOMATO CELERY SOUP

l lb . diced celery 2 ozs . butter1k lbs . tomatoes 2 ozs . flour2 slices of onion 1 pint ofmilk1 pint stock 1 teaspoon of sal t

teaspoon ofp epperCook tomatoes , celery and onion together in stock, rub through a sieve

and heat to boiling again . Melt butter, add flour, salt and pepper. Add milkgradually, stirring constantly. Combine with tomato mixture and serve at

once . (Yield: 8 portions) .

TOMATO CHEESE SOUP

Proceed as above, omit celery, and add 4 ozs . grated cheese jus t before

(Yield : 8 portions) .

2 1 1

TOMATO HORSERADISH SOUP

2 ozs . diced onion 1 smallbay leaf, 2 cloves2 ozs . diced carrot i teaspoon thyme2 ozs . diced celery 2 sprigs parsley2 ozs . diced uncooked ham 2 pints brown stock2 ozs . fat i teaspoon salt12 ozs . canned tomatoes teaspoon pepperteaspoon peppercorns 1 oz. grated horseradish

Cook Onion, carrot, celery and ham in fat 5 minutes . Add tomatoes, peppercorns,bay leaf, cloves , thyme and parsley, cover and cook slowly 1 hour .Strain carefully. Add hot stock and season . Lastly, add horseradish.


TOMATO OYSTER SOUP

Prepare 3 pints Cream ofTomato soup andjust before serving add oystersscalded in their own liquor. Al low 4 oysters per person and do not scaldoysters more than 3 minutes . (Yield: 8 portions) .

TOMATO SOUP WITH PEANUT BUTTER

Prepare 3 pints Thick Tomato soup . jus t before serving add 8 ozs . goodquality peanut butter . Beat well till quite smooth, and serve .

(Yield: 8 portions)

TOMATO RICE SOUP

This ismerely Cream ofTomato garni shed with well washed boiled rice .Use 1 oz. cooked boiled rice to each 1 pint of soup .

TRANSPARENT SOUP

This is a misguided title given to thin clear soup , cleared with whi te ofegg and. strained thr ough flannel till it is crystal clear— and also devoid offlavour ; generally loaded with sherry to make it taste ofanything at all"

TRIANGLE SOUP

Usually"

one-third Cream of Tomato soup , one-third Baked Bean soup ,

and one-third Cream of Pea soup .

The name originates from making a mixture of thr ee odd tins of soup fora party, and canbe a blend of any thr ee oddments of soup . (An Am ericanice box idea) .

2 1 2

TURNIP SOUP

2 ozs . chopped onion 2 pints veal stock1 lb . diced turnip 2 ozs . butterlb . diced potatoes 1 teaspoon sal t

1 can evaporated milkCook onion slowly in butter un til yellow. Add stock, potatoes and turnip

and cook until tender . Rub all through a sieve. Re—heat, add seasonings andevaporated milk . Serve with fried crofitons.


TUSCAN SOUP

1 lb. onions, chopped 4 sweet peppers3 sticks celery, chopped 4 ozs . olive oil1 lb . tomatoes 2 pints water or veal stockBrown vegetables in the oil until slightly brown . Then gradually addwateror veal stock and cook until vegetables are tender . Thr ow in a handful ofcrofitons fried in olive oil and serve at once .


VEGETABLE SOUP

3 pints vegetable stock 8 ozs . diced tomatoes4 ozs . diced celery 4 ozs . diced carrots4 ozs . diced onion 4 ozs . diced turnips8 ozs . diced potato salt and pepper to tastePlace celery and carrots with stock in apan on thefire to boil for 15minu tes .Then add all other vegetables and cook till tender .


VEGETABLE SOUP WITHOUT MEAT

Provided vegetable water is used, a good vegetarian soup canbe made. The

vegetable water in which onions , leeks, celery, parsnips are cooked, is saved,and generally reduced to half its volume by rapid boiling .

Thus , for the recipe given for Vegetable soup, 6 pints ordinary vegetablewater wouldbe reduced to 3 pints by rapid boiling.

VELOUTE

Used for the foundation of many soups . Put in a pan 5 ounces of butterand 4 ounces offlour and simmer for a few minutes . Add 2 quarts of chickenbroth, stock or bouillon, cook for hour and bind with 1 cup of cream and

the yolks of 2 eggs .

2 14

VELOUTE OF CHICKEN

Proceed as for Velouté above .

VELOUTINE AURORE

Mix 2 pints ofVelouté ofChicken soup with 1 pint ofPuree ofTomatoes .(Yield: 8 portions) .

VELVET SOUP

Mince fine the red part of a few carrots , stew them with butter, salt, sugarand a little broth . When done s train thr ough a sieve. Put a quart of clearbroth on to boil, mix in 4 table spoonfuls of tapioca, let it stand for 25 minuteson the side of the fire, skimming well . At the last minute before serving addthe carrot purée, season, boil up once or twice more, and serve in a tureen.


VIENNESE BEAN SOUP

Wash a pint of beans , then put them in water and let them soak overnight.Then put them in a pan with 3 quarts of water and 1» pound oflean sal t pork,and cook slowly for 3 hours, by which time the beans should be done .

Meanwhile mince an onion, a large carrot, and a stalk of celery ; fry them inbutter, but do not brown . Add a Spoonful of flour and 2 cups of the beans,making a thick sauce ; add this to the beans in the pot, and cook slowly foranother hour . Season to tas te, and sprinkle with chopped parsley beforeServing . Cut the pork in very thin slices , and serve one slice to each plate .


VENISON SOUP

4 lbs . venison bones 4 gzs. diced carrots4 pints water 2 ozs . butter1 ham hock 2 ozs . flour8 ozs . diced celery 1 blade mace4 ozs . diced onions 2 glas ses port

Sauté vegetables in butter till well browned . Add flour and brown a littlemore. Place venison water , ham hock and mace in a pan and boil for 15minutes . Then add vegetable mixture . Stir well and allow to simmer for2§ hours . Strain, dice a little of the ham meat and add to the soup as a garnish.

Add port j us t when serving. (Yield: 8 portions) .

2 15

LVINE BUD POTAGE ’

This is an 18th century soup, said tobe prepared regularly in the vineyardsin those times . The procedure was to cut off the largest leaves of the buds ,they were scaled and then tied up in bunches ; they were stewed in a potwith carrot and turnip and a clove . The brewwas then strained and the smallbuds then added . Lastly, crusts of bread were thrown in aswas the popularway with all French soups in those days .In the vineyards the pickers camped out like the English hop-pickers .Their

paywas small, but their ingenuity knew no bounds .

WHITE BEAN SOUP

Soak a quart of beans overnight . Put in a vessel with 4 quarts of water,or a mild soup stock . Add ‘3' pound of lean bacon, and a Shinbone, if desired .

Start to boil rapidly, then remove to back of stove and cook for several hoursuntil the beans drop to pieces . Skim from time to time. Meanwhile, chopvery fine an onion, a carrot and a stalk of celery, and simmer in butter untilthey take on a slightly brown colour . Add a tablespoonful of flour, a poratocut in small dices, and the water from the beans . Strain the beans, and to thepurée add the cooked vegetables ; cut the bacon in small pieces, and cook alltogether for 20minutes . Season with salt, pepper and chopped parsley.


WHITE WINE SOUP

Put 1} pints water into a saucepan with 1 small stick cinnamon, 2 cloves,3 slices lemon and 4 tablespoons sugar ; bring slowly to boiling point, addl it pints white wine and let boil again . Dissolve 2 tablespoons flour or comflour in a little water, add beaten yolks of2 eggs and s tir into the soup . Cook3 or 4 minutes and remove spice and lemon. Beat egg whites to a stiff froth,lightly salt and add to soup when served . (Yield: 8 portions) .

WILD DUCK SOUP

Brown a small duck in a pan with 2 sliced onions and 1 sliced carrot.Meanwhile, cook the duck giblets in plenty ofwater . Pour the liquid over theduck and cook slowly. Add little round ball s of turnip and 3 glasses ofwine.

Add sal t and pepper to taste .

Take up a duck, slice offmeat, return slices to soup and serve with a garnishofboiled rice . (Suflicientfor 6 Sportsmen) .

2 1 6

IND E X

Ah-De l-Cader , Consommé, 19Agnes Sore l , Creme , 8 1

Ailerons, Consommé, 19Albert, Pota ge , 1 12Albion , Consommé, 20Ale Soup, 155Alexandra , Potage, 1 12Alexandra , Puree , 137

Alexandria , Consommé, 20Algérienne , Creme a 8 1

Al lemand , Consommé, 20Al lemand , Pota ge , 1 13Allemande , Rice Soup a 201

Almond, Ce lery and , Soup, 163A lmonds, Cream of, 6 7Almonds, Cream of Ce lery Soup with,Almond Mi lk Soup, 155Alsa cien, Consomm é, 20Ambassadeurs, Consommé, 20Ambassadeur, Creme , 8 1

Ambassadr ice , Consommé, 20América in, Creme , 82América ine , Potage, 1 13Anda louse , Consommé, 20Anda louse , Pota ge , 1 13Angla is, Consommé, 20Angla ise , Giblet Soup a 177Angla ise , Potage a l’, 1 12Apples, Cream of, 67Apple Soup, with Curry, Cream of, 67Apple Soup , Polish, 196Apple Soup , Swedish , 209Apricot Soup , 155Arab ian Mutton Soup (Ch ervah ) , 155Arenburg , Consornmé , 20Arlequin , Pota ge , 1 13Armenian Rice Soup , 156Artagnan , Consommé d’, 27Artichokes, Cream of, 67Arto is, Creme d’, 85Arto is, Puree d ‘, 139Asparagus, Cream of, 68Asparagus, Puree of Green , 14 1Asparagus Soup , Swed ish , 209Asparagus Soup, Thick , 143Aurore , Consornmé , 2 1Aurore , Ve lou tine , 2 15Austr ian Sweetbread Soup, 210

Bagra tion , Creme , 82Ba gra tion , Potage, 1 13Baked Bean Soup , 156Baked Cottage Soup, 156Baked Oyster Soup , 100

218

Baked Soup , 156Ba l ls, Cheese (Gam ishing) , 6Ba l ls, Cheese and Egg (Gamishing) , 7Ba l ls, Egg (Gam ish ing ) , 8Ba l ls, F ish (Gamishing ) , 8Ba lzac, Consomme a la , 2 1Banana s, Cream of, 68Ba ra q uin , Consommé , 2 1Ba rigoule , Consommé a la , 22Ba r ley, Bee f with , 158Ba rley Broth , Leek and , 52Bar ley Broth, Onion and , 52Bar ley Chowder , Chicken , 60Bar ley Soup , 157Ba r ley Soup, Bee fwith, 158Bar ley Soup , Kidney and , 184

Ba rley Soup , Polish , 196Ba rry, Consommé du, 27Barry, Creme du, 8 7

Baviere , Consommé, 22Bean, Baked , Soup, 156Bean Soup , Bla ck , 159Bean and Ca bbage Soup, 157Bean Chowd er , 59Bean Soup, Ha ricot, 179Bean Soup , Kidney, 185Bean, Toma to , Soup, 2 11Bean Soup, Viennese , 2 15Bean Soup, White , 2 16Beans, Cream of Fla geole t, 74Bea ns, Cream of Lima , 75

Beans, Puree of Lima , 142

Beans Puree or Whi te , 147Beans Puree ofWh ite , Allemande , 147Beans Puree ofWhi te , Soub ise, 147Beama is, Consommé , 22Beef, Bar ley, with, 158Beef Boui llon, 14Bee f Bro th, 79Beef and Cabbage Soup , Russian, 202Beef C la ret Bouil lon , 14Beef Consommé, 18Beef, Shin of, Thick Soup, 153Beef Soup, 157Beef Tea , 12 , 157Beer Soup, German, 176Beer Soup with Milk, German, 176Bee t Soup, Cabba ge and , 162

and Ce lery Soup, 158Beet, Cream of, 68Belgium Chicken Soup , 158Be ll evue , Consommé , 22Benevolent Soup , 159Berehoux, Consommé, 22Ber lin , Consommé, 22Bernhard t, Sarah, Consommé, 42

Berny, Consommé, 22Bird’s Nest Soup , 154Bisques, 96-99Bisque of Crab , 96

Crab and Tomato, 9 7Crayfish, 9 7Lobster , 9 7Musse ls, 9 7Normande , 98Oysters, 98Prawns 98Sa lmon , 98Shrimps, 98Toma to, Mock, 99 , 188Tun a and Toma to, 99

Bla ck Bean Soup, 159Black Soup , Swed ish , 209Bohém ien , Consommé, 22Bo lognais, Pota ge , 1 14Bone Soup , 160Bone S tock , 1 1Bonne Femme , Potage , 114Bonne Femme , Soup a 1a , 160Bonva le t, Creme , 82Borely, Creme , 82Borhsch es, 47

Borbach, Cranberry, 47Jellied , 47Ukra in ian , 48Wa tercress, Chilled, 48

Boston , Potage a 1a , 1 14

Boston Clam Ch owder, 6 1Boston Oyster Chowder, 101Bouché re , Consommé, 22Bouil la ba isse Soup, 99Bouil laba isse Créole , 99Boui llaba isse , Landlubber’s, 100Bouil laba isse Marse il la ise , 100Bouillons, 14-16Bouillon (Brown S tock) , 11

Beef, To make , 14Beef Clare t, 14Chicken , 15Chi cken , Je ll ied , 15Chicken , Toma to, 15Consommé , 23Court, 12 , 101Cour t, Chilled , 102Court, Creole ( chi l led) , 102from Meat Extract, 14Fru it, 15Iced Orange, 182Je llied , 15O range , Iced , 182Toma to , Je ll ied , 16Vege ta ble , 16Wa tercresszChicken , 16Yeast, 16

Bouquet of th e Sea ( Sea Food Soup) , 109Bouque tiere , Pota ge , 1 14Bourbon , Consomm é , 23Bourd a loue , Creme , 82Bourgeois, Pota ge , 1 14Bourr ide , Pota ge , 1 14Brabancon , Consommé, 23Braz il Nut Milk Soup , 160Bread Soup , 160Bread and Cheese Soup , Ita lian, 183Bread Soup , Mexican , 187Brésil ienne , Chicken Soup, 164Brésilienne , Puree , 137Bretonne , Consomrn é , 23

Bretonne , Croute , 17 1Bretonne , Puree , 137

2 1 9

Brieux, Consommé, 23Brisse , Pota ge a 1a , 1 15

Broccoli, Cream ofNew, 75Broccoli S ta lk Soup, 16 1Brose , Ka le , 184Broths, 49-54Broth, Bee f, 49

f’

c lefl ,C old, 49

Chicken , 49Chicken , San Remo, 166Clam , 50

Clam Chantil ly, 50Dutch , 50Eel , 50

Fish, 50Fish, wi th Whipped Cream, 5 1Green Pea and Chicken, 5 1Lamb, 5 1Lamb, A la Grecque , 5 1Lamb, a la Re ine , 5 1Leek , 52Leek and Barley, 52Mutton, 52Onion, 52Onion and Barley, 52Ox Ch eck , 52Oyster , 53Rabb it, 53Scotch , 53Sheep ’s Head , 53Spring , 54Toma to (Hotor Cold) , 54Vea l , 53Ven ison , 54

Brown Cabbage Soup , 16 1Brown S tock (Boui llon) , 11Brun ois, Consommé , 23Brun ois w ith Vermicelli , Consommé , 23Brun o is, w ith R ice , Potage , 115Brusse ls Sprou ts Soup , 16 1Butterm ilk Soup , Ch il led (No. 16 1

Buttermilk Soup , Ch il led (No. 162Butterm ilk Soup, Ch illed (No . II I ) , 162Buttermi lk Soup, Citrus, 167

C abbage , Bean and , Soup, 157Cabbage and Beet Soup, 162Cabbage Chowder, 60Cabbage , Consommé , with Stufl

'

ed , 43

Cabba ge , Cream of, 68Cabba ge and Potato Soup , 197Cabbage Soup, 162Ca bbage Soup , Brown , 16 1Cabbage Soup , First English Recipe for ,Cabbage Soup , Normande , 162Cabbage Soup, Russian Beef and, 202Cabbage Soup, Thick , 148Ca boches in Potage , 2

Cambaceres Creme , 82Cambridge , Potage , 115Came lia , Pota ge , 1 15Camélia , Puree , 138Cameroni , Consomm é , 23Cameroni , Pota ge , 1 15Cam ino , Consommé, 23Can ca la ise , Consommé, 24Canta trice , Pota ge , 1 15Capricieuse , Consommé, 24Capure , Potage , 1 16Ca rd ina l , Creme , 82

C aréme , Consommé, 24Car lton , Pota ge, 1 16

Carmelite, Consommé, 24Carine-li te . Creme , 83Carmen, Creme , 83Carol ine , Consommé, 24Ca roline , Creme , 83

Caroline, Puree of Turnips, 147Caraway, Cream of, 69Caraway Soup (Kumme l Suppe ) , 163Carrot, Cream 69

Carrot and Pota to, Cream of, 69Carrot Soup, German , 176Caste laine , Pota ge , 116Caste l lane , Consommé, 24Caulifl ower, Cream of, 69Ce lery an d Almond Soup, 163Ce lery wi th Almonds, Cream of, 70Ce lery, Bee t and , Soup, 158Ce lery Broth, Cold, 49Ce lery Chowder , 60Ce lery Clear Soup, 55Ce lery, Cream of, 70Ce lery, Cream of Chicken and, 7 1Ce lery Kalamazoo , Cream of, 70Ce lery and Rice, Consommé with, 24Celery, Toma to, Soup, 2 1 1Celestin, Consommé, 24Celestine , Puree , 138Ceres, Creme , 83Champenoise , Creme , 83Cha inp enoise , Potage , 1 16Chanoinesse , Creme , 83

Chan oiness , Pota ge , 1 16Chan til ly, Clam Broth, 50Chanti lly, Puree , 138

Chanti lly Soup, Ga rbure , 175Charles Quint, Consommé, 25Charola is, Consommé , 25Cha rtreuse , Consommé, 25Chartreuse , Creme , 84

Char treuse , Puree, 138Chass eur , Consommé, 25Chasseur , Pota ge , 1 17Chate la ine , Con sommé , 25Chate la ine , Potage , 1 17Cheese Bal ls (Gamishing ) , 6Cheese , Cream (Gamish ing ) , 7Cheese , Cream of ( Soup) , 70Cheese and Egg Ba lls (Garnishing) , 7Cheese , Parmesan (Gamishing ) , 7Cheese Soup, 163Cheese , Toma to , Soup, 2 11Cherry Soup, German, 176Cherry Soup with Dumplings, German, 177Ch ewah (Arabian Mutton Soup) , 155Cherville , Creme , 84Chestnuts, Cream of, 70Chestnuts, Puree of, 138Cheva lier , Consommé , 25Chevreuse , Consommé, 25Chevreuse , Creme , 84Chicken Bar ley Chowder, 60Chicken, Be lgium , Soup, 158Chicken Bouil lon, 15Chicken Bouill on , Jellied, 15Chicken Broth, 49Chicken Broth, Green Pea and , 51Chicken Broth, San Remo, 166Chicken Chowder , 60Chicken Consommé , 19Chicken and Corn Soup , 163Chicken , Cream of, 7 1Chicken and Ce lery, Cream of, 7 1Chicken and Cucumber Supreme Soup, 164Chicken Fee t, Soup from, 205

2 20

Chicken and Mushrooms, Cream of, 7 1Chicken a la Re ine , Cream of, 7 1Chicken Re ine Horten se , Cream of, 7 1Chicken Florentine Soup, 164Chicken Mull iga tawny Soup, 164Chicken Mushroom Soup , 165Chicken Noodle Soup , 165Chicken Nut Soup , 165Chicken Okra Soup, 165Chicken Soup Brésdienn e, 164Chicken Soup a la Franca ise , 164Chicken Soup Piedmontaise , 165

Chicken Soup Portuga ise , 166Chicken a la Re ine , 163Chicken Tarra gon Soup, 166Chicken, Thr ifty , Soup, 2 1 1Chicken Toma to Boui llon, 15Chicken Toma to Soup, 166Chicken Vegeta ble Soup, 166Chicken , Vel outé of, 2 15Chicken, Wa tercress, Bouillon, 16Chicory, Cream of, 7 1Chicory Soup, 16 7Chifl

'

onnade , Consommé, 25Chilled Court Bouill on , 102Chilled Creole Court Bouil l on, 102Chilled Wa tercress Borsch, 48Choisy, Creme , 84Chop Suey Soup wi th Wa tercress, 167Choux Paste (Gam ish ing ) , 7Chowders , 59-66Chowder, Bean, 59

Boston Oyster , 101Cabbage , 60Ce lery, 60Chicken , 60Chicken Barley, 60C lam , 60

Clam, Boston Sty le, 6 1Clam, Connecticut, 6 1Corn , 6 1Corn and Pota to, 62Corn and Toma to, 62Crab, 62, 102Crayfish, 62Fish, 59Fish and Pota to, 106Lobster , 63New England Fish, 63Oa tmea l , 63Oyster , 63Parsnip, 63Pota to, 64Pota to , Old-fashiomd, 64Prawn, 64Salmon and Pea , 109Shr imp, 1 10Smoked Fish, 110Toma to , 65Toma to Fish, 65, 1 11Vege table , 65Vegetable and Hamburger, 65Vegeta ble de Luxe, 66Consommé, 26

Cia ldini, Consommé, 26Citrus Buttermilk Soup, 167Ci trus Juice , Jellied, 183Clam Broth, 50Clam Chantil ly Broth, 50Clam Chowder , 60Chowder, Boston Style, 6 1Chowder , Connecticut, 6 1

Clam Soup, Home Made, 180Clam Soup , Sa lem, Soft, 101

Consommé, Inaugura tion, 32Indien , 32Innocent, 32Irma , 32

Ita lini, d’, 28Ja cob in, 32Japona is, 32Jardiniere , 32Je llied (Two-Toned) , 32Je llied Vea l , 45Jerusa lem, 33

Jockey G ub, 33Julienne , 33K urse l , 33

Lé lie , 33Leopold, 33Lore tte , 33Maca roni , au, 2 1Macedoine, 33Madri lene, 34Madr ilene ( Jellied) 34Marchand, 34Maria, 34Ma riée , de la , 27Marie Louise , 34Massene t, 34Medina , 34

Mercedes, 34M kado , 35

Mogador, 35Mona co , 35Monte Car lo, 35Monte Cristo , 35Montesquieu , 35Mon tg las, 35

Montmort, 35Napier , 36Napo leon , 36Na tiona l , 36Navar in, 36Ne lson , 36Nesse lrode , 36Nettles, ofYoung,Nicois, 36N inon, 37Niverna ise , 37Noodles, with, 37O lga , 37O rienta l, 37O rleans, 37

Orlea ns , d’, 28Orsay , 37Pa lestine , 38Pa rfa it, 38Parmen tiere, 38

Paysanne , 38Pemartin , 38

Perles dc Nizam, aux, 38Plain, 38Pluches, aux, 2 1Poissoniere , a la , 38Pompadour , 39Portugais, 39Prince d e Ca ller , 39Princeese , 39

Prin taniere, 39

Profiteroles, 39Quenel les, aux, 21Quene lles, Doria, 21Ra che l , 39Ra violi, 40Richelieu , 40

2 2 2

Rosier e , 40Rothsch ild , 40Roya le , 40Roya le and Carro ts, with,Roya le , with Green, 4 1Roya le , wi th Red , 4 1Rubens, 4 1Russe , a la , 4 1Sago, w ith, 42Sa int-Germa in , 42Sarah Bernhardt, 42Savar in , 42Scotch, 42Sevigne ( I ) , 42Sevigne ( II ) , 42S ic ilienne , 42Solange , 42Soub ise , 43Soubre tte , 43Stuffed Cabbage , wi th, 43Ta ll eyrand , 43Tapioca , 43

Theodora , 43

Toma to , 44Toma to de Luxe , 44Tosca , 44

Tropica l, 44Turb igo , 44Va lencien , 45

Va le tta , 45

Va lo is, 4 5Vanderbil t, 45Va te l , 45

Vea l, 19Vea l, Jellied, 45Véni tien , 45Vermice l li , 45Vermice lli , au, 2 1

Veron , 46Vert-Pré , 46V ivieurs, 46

Vola ille , Creme de, 27Xavier , 46York , Due de , 29Young Ne ttles, of, 46

Cooper Soup, 168Coquelin , Pota ge , 1 18Corn Chowder , 6 1Corn , Green , Cream of ( I) , 72Corn , Green , Cream of ( I I) , 72Corn and Pota to Chowder, 62Corn Soup , 168Corn Soup, Chicken and , 163Corn Soup , Fresh , 174Corn, Sweet, Cream of, 72Corn , Swee t an d Mushrooms, Cream of,Com , Sweet and On ions, Cream of, 73Corn and Toma to Chowde r , 62Corn and Toma to Soup , 169Cotta ge Soup , Baked , 156Coun tess, Creme , 85

Cour t Bou il lon, 12 , 101Cour t Bouil lon , Ch il led , 102Court Boui llon Creo le , 102Crab , B isque of, 96Crab Chowder, 62, 102Crab Gumbo , 169Crab Soup , 169Crab and Toma to, Bisque of, 97

Cranberry Soup, 170Crayfish , Bisque of, 9 7Crayfish Chowder , 62Crayfish Soup Supreme , 102Cream Cheese (Gam ish in g ) , 7Cream Soups, 6 7-80Cr eam of Almonds, 6 7

Apples, 67Apple wi th Curry, 67Ar tichokes, 6 7Asp aragus , 68Bananas, 68Bea ns, Flageolet, 74Beet, 68Broccoli , New, 75

Cabbage , 68Caraway, 69Ca rrot, 69Ca rrot an d Pota to, 69Cauliflower , 69Ce lery, 70Ce lery wi th Almonds, 70Ce lery Ka lamazoo, 70Chee se , 70Chestnuts, 70Chicken , 7 1Chicken and Celery, 7 1Chicken and Mushrooms, 7 1Chicken a la Re ine , 7 1Ch icken Re ine Hor tense , 7 1Chicory , 7 1Corn , Green ( I) , 72Corn , Green ( I I) , 72Corn , Swee t, 72007

1

51 , Swee t, and Mushrooms ,

Corn , Sweet , and On ions, 73Cucumber , 73Endives, 73Fa rin a , 73

Farina , lié , 74Flageole t Beans, 74Frogs’ Legs , 74Green Corn ( I) , 72Green Corn ( I I ) , 72Ha libut , 103Leeks, 74Le ttuce , 74Lima Beans, 75Mushrooms, 75Mushrooms and Peas, 75Musse ls, 75 , 103New Broccol i, 75Onion , 76Oysters, 76Parsnips ( I ) , 76Parsnips ( I I) , 76Peanuts, 76Peas, 77Peas, Suzon, 77Pla ice , 103Pota toes, 7 7Pota toes and Leeks, 77Rice , 7 7 , 204Sa lmon, 104Sca l lops, 7 7Semolina , 78

Spinach, 78Swee t Corn , 72Swee t Corn and Mushrooms , 72Swee t Corn and On ions , 73Tapioca , 78

Toma to , 78Toma toes and Len tils , 78

2 23

Cream of Turbot, 104Turkey, 79Turnips , 79Vea l, 79Vegeta ble Marrow, 80Wa tercress , 80

Watercress Parmentier , 80Creamed Egg Soup, 73Crecy, a l’Ancienn e , Creme , 85

Crecy a la Briarde , Creme, 85

Crecy a la Chanti lly, 170Crecy, Consommé, 26 , 170Crecy, Pota ge Tapioca , 134Crecy, Puree a la , 139 , 170Crecy Soup, 170Cremes, 8 1-95Creme Agnes Sorel, 8 1

a l’

Alg érienne , 8 1

Amba ssadeur , 8 1América ine , 82Artois, d’, 85Bagra tion , 82Barry, du, 87

Bonva let, 82Bore ly, 82Bourda loue, 82

Cambace’res , 82Cardina l , 82Carmélite , 83Carmen , 83Caroline , 83Ceres , 83Champenoise , 83Chanoinesse , 83Char treuse , 84Chervil le , 84Chevreuse , 84Cho isy, 84Colombine , 84Comtesse , 84Cong a la ise , 85Countess , 85Crecy a l’An cienne , 85Crecy a la Bria rde, 85Cressonn iere , 85Dame Blanche, 85Danoise , 85d’Ar tois, 85

Dauphine , 86Derby, 86de Ve lours, 86d e Vola ille , Consommé, 27Diane , 86Diep poise , 86

Dive tte , 86d

’

O rge , 87

Doria , 87Du Barry, 87E lisa , 87

Esau , 87Exce lsior, 87Fanche tte , 87Favorite , 88Garconne , 88George tte , 88Ge rmina l , 88Gosford . 88Idma , 88

Imperia le , 88Indienne , 89Jacque lin e , 89Jean-Ba rt , 89Joinvil le , 89

Creme Jubfléc . 89

Lison, 90Louise , a la, 8 1Mag adour , Reine, 92Ma intenon , 90Mar ie-Louise , 90Marie-S tuart , 90Marqu ise , 90Ma thur ine , 90

Milana ise , 90Mogador , 9 1Montespa n, 9 1Montorgueil , 9 1

Ne lusko, 9 1Nymphes , 9 1O rge , d’, 87Orties, 9 1Oseille a l’Avoine , 9 1Pa lestine , a la , 8 1

Par isienne , 9 1P ierre-le-Grand, 92Petit~Duc , 92

Polona ise , a la , 8 1Regence , 92Re ine Magadour , 92Sa int-Ge rma in , 92Sa in t-Hubert, 93Santé , 93Sevigne, 93S ic il ienn e , 93Soubise , 93Va lliere , la , 89Ve lours, de , 86Ve louté , 93Vich ysoisse , 94Viviane , 94Vola ille , de , Consommé, 27Wa ldeze , 94

Washington , 94W indsor , 94Xa vier, 94Zinga ri, 95

Creole, Boui lla baisse , 99Creole, Consommé, 27Creole Court Bouil lon (Chilled) , 102Creole , Oyster Soup, 108Creo le , Pota ge a la , 1 18

Creole , Pota ge Ra bbit, 200Cressonniere , Creme, 85

Croute au Pot, 170Croute Bre tonne , 17 1Croutons (Gam ishing ) , 7Croutons , Puree of Peas, aux, 143Cucumber , Cream of, 73Cucumbe r , Chicken ahd , Supreme, 164Cucumber , Puree of, 139Cucumber Soup Supreme , 17 1Curry, Cream ofApple with, 67Cussy, Consommé, 2 7Czarina , Potage , 1 18

D agoberi, Potage , 1 18Dame Bla nche , Consommé, 27Dame Bla nche , Creme

, 85Danish Gible t Soup, 17 1

Dan0ise , Creme , 85

D’Artagnan , Consommé, 27

D’

Artois, Creme , 85

Dauphine , Consommé, 27Dauph ine , Creme , 86Dauphine , Puree, 140

2 24

Dawn Soup . Th e , 172Demidoll

", Consommé, 28Derby, Crem e , 86

D’Esc lignac, Consommé, 28Détill er , Potag e a la , 1 18D iable, Consommé, 28Diane , Cosnsommé , 28Diane , Creme . 86

Diane , Puree , 140Diep poise, Creme , ‘

8 6

Dieppois, Pota g e , 1 18Diep poise , Pota to Soup, 198Diploma te, Consommé, 28Ditalini , Consommé , 28Dita lini Soup , 5 la Royale, 172Dive tte , Creme , 86

Dorce t, Potage, 119Doria, Consommé, 28Doria , Consommé Quenelles, 2 1Doria , Creme , 87

D’

Orleans, Co nsommé , 28Douglas, C onsommé, 28Dry Portuguese Soup , 197Du Ba rry, Consommé , 27Du Barry, Crem e , 87

Dublin Prawn Soup, 104Due de York , Consommé , 27Duch ease , Consommé , 29Duche sse , Potage, 1 19Duck, Wild , Soup , 2 16Dufl

'

erin , Consomm é, 29Dupo is, Pota ge , 1 19Dustan , Consommé, 29Dustan , Puree , 140Dutch Bean Soup, 172

tch Broth , 50tch Pota to Soup , 172Dutch Vege table Soup, 173

Ed airs, Consommé aux, 21Economica l Vege table Soup, 173Ec ossa ise, Potage a 119

Ee l Broth, 50Ed Soup, 104Ee l Soup, Hamburg, 106Egg Ba lls (Gam ish ing ) , 8Egg Ba lls, Cheese and (Gamish ing) , 7Egg, Creamed , Soup, 73Eggp lant Soup, 173Egg Shot (Gam ishing ) , 8Egg, Yolk of, Binding (Lia ison) , 8Elisa , Creme , 8 7

El iza , Potage , 1 19Empire , Consommé, 29Endives, Cream of, 73Esau, Creme , 87

Esa u , Pota ge , 1 19Esclignac, Consommé d’, 29Excelsior, Creme , 87

Fanchetbe, Creme , 87Far ina , Cream of, 73Farina lié , Cream of, 74Far ina Soup, Francis Joseph, 173Favor i, Creme , 87

Favor i, Consommé , 29Faubonne , Pota ge , 120

Faubonne, Pota to Soup, 198Faubonne , Puree , 140Federal, Consommé, 29

Frankfur ters, Pea Soup with , 194Frasca ti Consommé , 30French . Onion Soup, 174, 19 1French Rice Soup , 174Fresh Corn Soup , 174Fresh Spinach and Pota to Soup, 175Friar Tuck , Pota ge a la , 121

Frogs’ Legs, Cream of, 74Frog Soup, 106Fruit Bou il lon , 15Fruit Soup, Iced , 182Fruit Soup , Norwegian, 190Fruit and Wine, Sago, Soup, 203

G a lles, Consommé Prince de , 39Ga lles, Potage au Pr ince de , 130Game Consomrn é , 19

Game, Pu rée , of, 140Game , Puree of, S t. Hubert , 14 1Game Soup, C lear, 56Garbur , Soup, 175Garbure Chanti Soup , 175Garbure Soup auxMarrons, 175Garbure Soup a la V illeroi, 175Garcia , Pota ge a la , 12 1Garden Soup, 176Gariba ldi , Consommé, 30Gar lic Soup, Spanish, 206G ar

-nishings, 6 9

Cheese Bal ls , 6Cheese and Egg Balls , 7Cream Cheese , 7Cheese , Parmesan , 7Chou: Paste , 7Croutons, 7Egg Ba lls, 8Egg Shot, 8Fish Ba lls (Quenelles) , 8Lia ison (yolk of egg binding) , 8Profiteroles, 7

Pulled Bread, 9QUCDCllCS (see also Fish Balls) , 9Roya le White , 9Roya le Ye llow, 9Roya le Green , 9Roya le Red , 9

Gasconne , Creme , 88

Gaulois, Consommé , 31Gentilhomm e , Potage , 121Georgette , Creme , 88

Georgia , Consommé, 31German Beer Soup, 176Ge rman Beer Soup with Milk, 176Ge rman Ca rrot Soup, 176Ge rman Cherry Soup , 176German Cherry Soup with Dumplings,German Lentil Soup, 17 7German O rang e Soup, 177German Pineapple Soup, 177Germina l, Consomm é, 3 1Ge rmina l, Creme , 88Gible t Soup, 17 7Giblet Soup a l’Ang laise, 177Giblet Soup, Clea r, 56Giblet Soup, Danish, 17 1Gible t Soup, Thick, 148Gitana , Pota ge a la , 12 1Goa t Soup, Thick, 149God iva , Consommé, 3 1Goose Soup, 178Gosford, Creme , 88

Coufl'

é, Potage a la , 121

2 2 6

Goulash , Hungar ian , Soup , 18 1Grande Duchesse , Consommé, 3 1G rand

’Mere , Pota ge, 12 1Gra pe Soup, 178Gra pe fruit and Cranbe rry Soup, 178Gra ted Pota to Soup , 178Gravy Soup, Thick, 149Gravy S tock (BeefTea) , 12Grecque , Lamb Broth a la , 51Grec, Pota ge , 122Gree ce , Lemon Soup , 185Green Aspara gus, Puree of, 14 1Green Corn, Cream of ( I) , 72Green Corn , Cream of ( II ) , 72Green Pea and Chicken Broth, 5 1Green Roya le (Gam ishing ) , 9Green Soup, 178Grenade , Consommé, 3 1Grenade , Potage , 122Grenade , Puree , 14 1

Grouse Soup , Thick, 149Gumbo, Crab , 169Gumbo, Okra , Soup, 19 1Gumbo , Potage , 122

Haddock Soup, 106Ha libut, Cream of, 103Hamburg Ee l Soup, 106Hamburger Chowder , Vegeta ble and, 65Hare Soup, Thick , 150Hare Soup, Uncle Sam, 179

Ha r icot Bean Soup, 179Haze lnut Soup , 179Helene , Consommé, 31Hesse , Pota ge a 1a , 122Hilers, Hila ire , Soup , 180Hoche-Pot, Potage , 122, 180Hodge Podge Soup (No . I ) , 180Hodge Podge Soup (No. I I) , 180Hollanda is , Pota ge , 122Home-made Clam Soup , 180Hon olulu Pota ge , 123Hop Top Soup, 180Horserad ish , Toma to , Soup , 2 12Hortense , Cream of Chicken Re ine, 7 1Hotch Potch Soup , 180Hunga rian Soup , 18 1Hungar ian Goulash Soup , 18 1Hungar ian Mushroom Soup, 18 1Hungar ian Pota to Soup , 18 1Hungarian Sauerkraut Soup, 182Hunte r’s Soup , Clear , 56

I ced Fruit Soup, 182Iced Orange Boui llon, 182Idwa , Creme , 88

l l M inestrone Soup , 182Impera trice , Consomm é , 3 1Impéria le , Creme , 88Imperial , Consommé , 32Inaugura tion, Consommé, 32Indien , Consomm é , 32Indienne , Creme , 89Innocent, Consommé, 32Intoxica ting, Onion, Soup, 192Irish Milk Soup , 183Ir landa ise , Puree a 14 1

Irma , Consommé , 32Ita lian Brea d and Cheese Soup , 183Ita lian Paste, Clear Soup with, 55

Ita lien , Potage , 123Ita lini, Consomm é d’, 28

Jacobin , Consommé, 32Jacque line , Creme , 89

Jacque l ine , Pota ge a la , 123Japona is , Consomm é , 32Ja rd iniere , Clea r Soup , 56Ja rd iniere , Consomm é , 32Jardiniere , Potage , 123Jardin iere Soup , Thick, 150Jean-Ba rt, Creme , 89

Je llied Borshch , 47Je l lied Bouillon , 15Je l lied Chicken Boui llon , 15Je ll ied Citrus Juice , 183Je l lied Consommé (Two-toned) ,Je ll ied Soups, 184Je llied Toma to Boui llon, 16Jenn y Lind’s Soup , 184Jerusa lem , Consomm é , 33Jockey Club , Consommé, 33Joinvil le , Creme , 89

Juanita , Creme , 89

Jubilee , Creme , 89

Jubilee , Purée , 14 1Julienn e , Clear Soup , 57Julienne , Consommé, 33Jul ienne Maigre , Potage , 124

K ai], S cotch , 204Ka lamazoo , Cream of Celery, 70Ka le , Scotch , 204Ka le Brose , 184Kentucky Soup , 184Kidney and Ba r ley Soup, 184Kidney Bean Soup (Butter Bea ns) ,Kidney Be ans , Puree of Red , 145K idney Soup , Thick, 150Kitchener , Mutton Soup, 189K rap ivn ie Shchi, 202Kroumir, Pota ge, 124Kumme l Suppe , 163Kurse l, Consommé, 33

La it, Potage au , 1 12Lamba lle , Pota ge, 124Lamb Broth , 5 1Lamb Broth, a la Grecque , 5 1Lamb Broth, a la Re ine , 5 1Lamb and Mutton S tock , 12L’

Angla ise , Potage a, 1 12La Va l liere , Creme , 89

Le ek Broth, 52Leek and Bar ley Broth, 52Leeks, Cream of, 74Leeks, Cream of Pota toes and, 77Leek Soup, Pota to and , 198Lelie, Consommé , 33Lemon Soup, 185Lemon Soup Greece , 185Lentils, Cream of Toma toes and , 78Lenti ls, Purée of, 14 1Lentils, Puree of, with Tapioca , 142Len til Soup, 185Lentil Soup, German, 177

2 2 7

Leopold , Consomme, 33Le ttuce , Cream of, 74Le ttuce Soup, 185Lia ison (Yolk of Egg b inding) , 8Lima Beans, Cream of, 75Lima Beans, Purée of, 142L ind’s, Jenny, Soup, 184Lison, Creme , 90

Liver Soup , 186Liver Vegetable Soup, 186Livonien , Potage , 124Livonienne , Purée of, 142Lobster , Bisque of, 9 7Lobste r Chowder , 63Lobster Soup , 107Lobster Soup Supreme , 107Lobster Stew Soup , 107Lord Mayor , Potage , 124Lore tte , Consomme, 33Lorne Soup , 186Louise , Creme a la , 8 1

Macaroni , Clea r Soup with, 55Macaroni, Consomme au, 2 1

Maca roni , Pea Soup with, 194Maca roni, Potage au, 113Ma ca roni Soup, 186Ma caroni Soup, Thick , 150MacDonald , Potage, 125Macédoine , Consomme, 35Madrilene , Consomme, 34Madrilene ( Je llied) , Consomme, 34Ma intenon, Creme , 90

Ma in tenon , Potage , 125Ma lta ise , Potage a la , 125Mance lle , Purée , 142Marchand, Consomme, 34Marécha le , Potage , 125Ma ria , Consommé 34Ma riée , Consomme de la , 27

Marie Louise , Consomme, 34Ma rie Louise , Creme , 90

Ma rie Louise , Potage , 126Marie-Stua rt, Creme , 90

Margot, Creme a la Reine , 145Margot, Purée a la Reine , 145Marmite , Pe tite , 195Ma rquise , Creme , 90Marquise , Potage , 126Ma rrons, Garbure Soup aux, 175

Marrows, Cream of Vegetable , 80Ma rrows, Puree of Vege table , 147Massenet, Consomme, 34Ma thilda , Potage , 126Ma th urine , Creme , 90

Mea t Extract, Bouil lon from, 14

Medina , Consomme, 34Meg Merilees Soup, 187Mercedes, Consomme, 34Mexica in , Potage , 126Mexican Brea d Soup , 187Mikado, Consomme, 35M ilana ise , Creme , 90

M i lana is, Potage , 126M lk Soup, Almond , 155Mi lk Soup

,Brazi l Nut, 160

Mi lk Soup, Irish, 183M 11: Soup, Polish Sour , 196Milk Soup, Sour , 206Milk Soup, Thick , 150 (Potage nu La it,Minestrone , l l , Soup, 182

Nl inestrone Soup, Quick, 187Mock Toma to Bisque , 188Mock Tur tle Soup , 188Mock Tur tle Soup, Clea r , 57Mock Turtle Soup, with Peas, 188Mock Tur tle Soup, Thick, 15 1Modena , Potage , 126Moderne , Potage , 127Mogador, Consomme, 35Mogador , Creme , 9 1

Mona co , Potage a 1a , 127

Monaco , Consomme, 35Mongol, Pota ge , 127Mongole , Purée , 142Monte Car lo, Consomme, 35Monte Cristo , Consomme, 35Montespan, Creme , 9 1

Montesquieu, Consomme, 35Mon tg las, Consomme, 35Montg las, Potage , 127Montmort, Consomme, 35Mon torgueil , Creme , 9 1Mous e , Potage , 127Mulberry Soup, 188Mul ligan Soup , Fish, 105Mul liga tawn y Soup, Clear , 57Mul liga tawny Soup, Chicken , 164Mull iga tawny Soup , Thick , 15 1Mushroom Soup, 189Mushroom Soup, Chicken , 165Mushroom Soup, Hungarian, 18 1Mushrooms, Cream of, 75Mushrooms, Cream of Chicken and , 71Mushrooms, Cream of Swee t Corn and,Mushrooms and Peas, Cream of, 75Musse l Soup, 108Musse ls, Bisque of, 97Musse ls , Cream of, 75, 103Mustard Soup, 189Mutton Broth, 52Mutton Soup, Arabian, 155Mutton Soup, Kitchener , 189

Napier , Consomme, 36Napoleon , Consomme, 36Napoli ta in, Potage , 128Nassau, Pota ge , 128Na tiona l, Consomme, 36Nava rin, Consomme, 36Navarra is , Potage , 128Nea t’s Foot Soup, 190Ne lson , Consomme, 36Ne lusko, C remq 9 1Nesse lrode , Consomme, 36Nest Soup, B ird’s, 159Ne ttle Soup , Russian, 202Nettles, Consomme of Young , 46New Broccoli , Cream of, 75New England Fish Chowder, 63Nicois , Consomme, 36Nimoise , Potage a la , 128Ninon , Consomme, 37Nivernais, Co nsomme, 37N06 ], Potage , 129Noodle Soup, Chicken , 165Noodl es, Consomme with, 37Noodles, Puree of Peas with , 144Normande , Bisque, 98Normande , Cabbage S oup, 162Normande , Potage , 129Norwegian Fruit Soup, 190

2 28

Nut Soup, Chicken , 165Nymphes, Creme , 9 1

O a t Soup , 190Oa tmea l Chowder , 6 3Okra Soup, 190Okra Soup , Chicken , 165Okra Gumbo Soup, 19 1O ld-fa shioned Pota to Chowder , 64Old-fashioned Pota to Soup , 19 1Old-fashioned Vege table Soup, 19 1O lga , Consomme, 37Olive Soup, Ripe , 201Onion Broth , 52Onion and Bar ley Bro th , 52Onion, Cream of, 7 6Onion In toxica ting Soup, 192Onion Soup (French ) , 17 4 , 19 1Onion Soup, au Gra tin , 192Onion and Pea Soup, 192Onion and Toma to Sou p , 19 2Onions, Cream of Sweet Corn an d ,Orange Boui llon , Iced , 18 2Orange Soup , Ge rman, 17 7Orge , Creme d’, 8 7Orienta l, Consomm e, 37Or leans, Consomme, 37O r leans, Consomme d’, 28O rleans, Pota ge a 12 9

Orsay, Consomme, 37O rties, Creme , 9 1

Ose ill e a 1’Avoine , Creme, 9 1Ox Cheek Broth, 52Ox Cheek Soup , Thick , 15 1Oxta il Soup, Clear 57Oxtai l Soup, Rosy , 193Oxta il Soup, Thick , 1 52Oyster Broth , 53Oyster Chowder, 63Oyster Chowder , Boston, 101Oyster Soup, 108Oyster Soup, Baked , 100Oyste r Soup (Creole ) , 108Oyster Soup (Fami ly S tyle) , 109Oyster and Peanut Soup, 108Oyster S tew Soup , 109Oyster , Toma to , Soup , 212Oysters, B isque of, 98Oysters, Cream of, 76

Palermo , Rice Soup , 201Pa lestine , Consomme, 38Palestine, Creme a la , 8 1Palestine , Puree , 143Pan ca il Soup , 193Panna de Soup, 193Parfait, Consomme, 38Par isienne , Creme , 9 1Parmentier, Potage, 129Parmen tiere , Consomme, 38Parsnip Chowder , 63Pan nips, Cream of ( I) , 7 6Parsm

'

ps, Cream 7 6Parsnips, Po 130

Par tr idge Soup , '

ck , 152Paysanne, Consomme, 38Paysanne , Pou ge , 129Paysanne , Puree , 143Pea Chowder , Sa lmon and , 109

Potage Orleans, AP, 129

Parmen tie r , 129Parsnip, 130Paysan , 129Pepper Pot, 195Poissoniére , a la , 130

Portuga ise , 130Prince d e Ga ll es, an , 130

Princesse , 130Provenca l , 13 1Quirin a l , 13 1Rabbit Creole , 200Red , 201

Regence , a la , 131

Re ine Ma rgot, 131Rob-Roy, 13 1Roma in , 132Rufl

'

o, 132

Russe , a 1a , 132

S t. Germa in , 132S t. Ma rcea u , 133Savoya rde , 133Saxe , 133Sch orestene , 133

Shchi , 133S idney, 133Snow, 204Solferin o , 134Ta l leyrand , 134Tapioca , 134

Tapioca , Crecy, 134Turin oise , 134

Ty rol ien , 134Velour , 134Vénitien , 135Vert Pré , 135Victoria , 135V ienn et, 135

V ien noise , 135

Villageo ise , 135Vine Bud , 2 16Vo isin, 135VVa ldeze , 136

Westmore land , 136Pota to Chowder , 64Pota to Chowder , Corn and , 62Pota to Chowder , Fish and , 106Pota to Chowder , O ld Fashioned , 64Pota to, Cream of Carrot and , 69

Pota to Soup , 197Pota to and Cabbage Soup , 197Pota to Soup , Diep poise , 198Pota to Soup , Dutch, 172Pota to Soup, Faubonn e , 198Pota to Soup, Gra ted, 178Pota to Soup , Hunga rian , 18 1Pota to and Leek Soup , 198Pota to Soup , O ld Fash ioned , 19 1Pota to Shr imp Soup, 198Pota to and Spina ch Soup, 175 , 198Pota to Soup, Swiss , 2 10

Pota toes, Cream of, 7 7Pota toes and Leeks, Cream of, 77Pota toes, Puree of, 144Pot au Fen , 198

Poul try Ca rca se Soup, 199Prawn Chowder, 64Prawns , Bisque of, 98Pr ince de Ga lles, Consomme, 39Pr ince de Ga lles, Pota ge nu, 130Prince ofWa les Soup, 199Princesse , Consomme, 39Princesse , Pota ge , 130

230

Prin taniére , Consomme, 39Profiteroles, Consomme, 39Provenca le Potage , 13 1Pulled Bread (Garnish) , 9Pumpkin Soup , 199Purées, 137-14 7Puree, Al exandra , 137

Arto is, d’, 139Aspara gus, of Green, 14 1Bea ns, of Lima , 142Beans, of Red Kidney, 145Beans, ofWhi te , 147Beans, All emande , ofWhite , 147Bea ns, Soubise , ofWhi te , 147Brési lienn e , 137Bretonne , 137Camél ia , 138

Celestine , 138Chan til ly, 138Cha r treuse , 138Chestnuts , of, 138Condé , 139Conse rva tive , 139Crecy , a la , 139

Cucum bers, of, 139D

’Ar tois, 139

Dauphine , 140D iane , 140Dustan , 140Faubonn e , 140Flamande , 140Game of, 140Game , St. Hubert, of,14 1

Green Asparagus, of, 141Grena de , 14 1Ir landa ise , a 14 1

Jub ilee , 14 1K idney Beans, ofRed ,

145

Lentils, of, 14 1Len tils with Tapioca , of,142

Lima Beans, of, 142Livonienn e , 142Mancelle, 142Mongole , 142Noodles, of Peas, with ,144

Pa lestine , 143Paysanne , 143Peas, of, 143Peag, aux Croutons, of,

14

Peas wi th Noodl es, of,144

Peas and Toma toes, of,143

Pea s Varsov ienne, of,144Pheasant, St. Huber t,of, 144Pluche , a 1a , 144Polona ise , a 1a , 144

Portuga ise , a la , 144Pota toes, of, 144Red Kidney Beans, of,Reine Margot, a la , 145Reunion , a la , 145

St. Louis, 145

Puree , St. Marceau , 145Sorre l , of, 146Soub ise , 146Spina ch , of, 146S tamboul , a la , 146Toma toes , of, 146Toma toes with Rice , of,147

Turnips Ca roline , of, 147Varsovienne , of Peas, 144Vege ta ble Marrow, of, 147Whi te Beans, of, 147White Beans , Al lemande , of, 14 7White Beans, Soubise ,of, 147

ueen Soup, 200Quene lles, Consomme aux, 21

Quene lles (Fish Ba lls) , 9Quenel les Dor ia , Consomme, 21Quince Soup , 200Quirina l, Pota ge , 131

R abbit Broth, 53Ra bb it Creole Potage , 200Ra bbit Soup, wi th Chopped Parsley,200

Rabbit Soup, Thick, 152Ra che l , Consomme, 39Raspberry , Sago and , Soup, 203Ra violi , Consomme, 40R ed Kidney Beans, Puree of, 145Red Pota ge , 201Red Roya le , Consommé with, 4 1Red Roya le (Gamishing ) , 9Régence , Creme , 92Régence , Pota ge a 1a , 13 1Re ine , Chicken a la , 163Re ine , Consomme, 40Re ine , Cre am of Chicken a la , 7 1Reine , Lamb Broth a la ,

5 1

Re ine Hortense , Cream ofChicken , 7 1Re ine Magadour , Creme , 92Reine Ma rgot, Potage , 13 1Reine Ma rgot, Purée a 1a , 145Reunion , Puree a la , 145

Rice, Consommé wi th Ce lery and, 24Rice , Cream of, 7 7Rice , Pota ge Brunois wi th, 1 15Rice , Purée of Toma toes with , 147Rice , Sorrel Soup with , 205Rice Soup, a l’Al lemande , 201Rice Soup, Armenian , 156Rice Soup, French, 174Rice Soup, Pa lermo , 201Rice Soup, Thick, 152Rice , Toma to Soup , 2 12Riche lieu , Consomme, 40Ripe O live Soup , 201Rivol i, Consomme, 40Rob-Roy, Potage , 13 1Rocol, Soup a la Russe , 202Roma in, Consomme, 40Roma in , Potage , 132Rosiere , Consomme, 40Rossini , Consomme, 40Rosy Oxtai l Soup, 193

23 1

Rothschild, Con somme, 40Roya le , Consomme, 40Roya le and Carrots

,Consommewi th

,Royal , Consomme with Green , 4 1Roya l , Consommé wi th Red , 4 1Royale , D ’

I ta lini Soup a 1a , 172Royale Soup, Cl ea r , 58Royale , Green (Gamishing ) , 9Roya le , Red (Gam ish in g ) , 9goyglle ,wte (Gam ish in g ) , 9

oy e , ow (Gam shxng'

9Rufl

'

o, Pota ge , 132Rubens, Consomme, 4 1Russe , Consomme a la , 4 1Russe , Potage a la , 132Russe , Rocol Soup a la , 202Russian Beef and Cabbage Soup , 202Russia n Nettle Soup

, 202

S ago, Consommé with , 42Sago, Frui t and W ine Soup , 203Sago and Raspbe rry Soup, 203Sago Soup, 203Sago Soup, Thick , 153Sa int Germa in , Consomme, 42Saint Ge rma in , Creme , 92Saint Germa in , Potage , 132Saint Hubert, Creme , 93

Sa int Hubert, Purée of Game , 14 1

Sa int Hubert, Purée of Phea sant, 144Sa int Lou is, Puree , 145Sa int Marceau, Pota ge , 133Sa int Ma rceau, Purée , 145Sa lmon, Bisque of, 98Sa lm on , Cream of, 77 , 104Sa lmon and Pea Chowder , 109Sa lsify Soup , 203San Remo , Ch icken Broth , 166Santé , Creme , 93

Sa rah Bernha rdt, Consomme, 42Sauerkraut Soup, 204Sauerki aut Soup , Hunga rian , 182Savarin , Consomme, 42Savoyard , Potage , 132Saxe , Potage , 132S ca l lops, Cream of, 77Schoresten e , Potage , 132Scotch Broth, 53S cotch , Consomme, 42Scotch, Ka i l (Ka le) , 204S ea Food Soup, 109S emolina , Cream of, 78Semol ina Soup , 204Service and Gam ish ing of Soups, 6Sevign é, Consomme ( I) , 42Sevigne, Consommé ( I I) , 42Sevigne, Creme , 93

Shchi, Krap ivnie , 202Shch i , Potage , 133Sheep’s Head Broth , 53Shin of Bee f Soup , Thick, 153Shr imp Chowder, 110Shrimp Soup, Fami ly Style , 1 10Shrimp Soup, Pota to , 198Shrimps, Bisque of, 98S icilien , Consomme, 42S ici lienne , Creme . 93

S idney , Pota ge , 133Ska te Soup, 1 10Smoked Fish Chowder , 110Snapper Soup, 1 11

Snow Potage, 204Soft C lam Soup, Salem, 101Sola nge , Consomme, 42Solferino, Potage, 134Sore l , Creme Agnes, 8 1Sorre l , Puree of, 146Sorre l Soup, 205Sorre l Soup a l'Eau, 205

Sorrel Soup with Rice , 205Soubise , Consomme, 43Soubise , Creme, 93

Soubise , Purée , 146Soubise , Purée ofWhite Beans, 147Soubrette , Consomme, 43Soup, from Chicken Fee t, 205Soup wi thout Mea t, Thick, 153Sour M ilk Soup , 206Sour Ivfi lk Soup, Polish, 196Southern S ty le Terrapin Soup, 2 10Soybean Soup, 206Spaghe tti , Clea r Soup wi th, 55Spanish Gar lic Soup, 206Spa rkl ing Wine Soup , 207Spinach, Cre am of, 78Spina ch, Pota to and , Soup, 175Spinach, Purée of, 146Spli t Pea Soup (No. I) , 207Spl it Pea Soup (No. I I ) , 208Spl it Pea , Ye llow, Soup, 217Spring Broth, 53Spring Soup, 208Spring Soup , without Mea t, Thick, 153Sprouts Soup, Brusse ls, 16 1Squir re l Soup , 208S tamboul, Purée a la , 146S t. Germa in , Potage , 132S t. Lou is, Puree , 145St. Marceau , Potage, 133St. Marceau , Puree, 145Stocks, 1 1-13Bone, l lBrown (Bouil lon) , 1 1Fish (Cour t Boui llon) , 12Gravy (Beef Tea ) , 12Lamb and Mutton, 12To Cla rify, 12Vea l (White) , 13Vegeta ble , 13

Stufl‘

ed Cabbage , Consommé with, 43Sunday Supper Soup, 208Suzon, Cream of Peas, 77Swed ish Apple Soup , 209Swedish Aspara gus Soup , 209Swedish Bla ck Soup, 209Swed ish Dried Pea Soup, 210Sweetbread Soup (Austrian) , 210Swiss Pota to Soup, 210

T alleyrand , Consomme, 43Ta lleyrand , Potage , 134Tapioca , Consomme, 43Tap ioca , Cream of, 78Tapioca , Pota ge , 134Tapioca Crecy, Pota ge , 134Tapioca , Purée of Lentils wi th , 142Tarragon , Soup, Ch icken , 166Terrapin Soup, S outhern S tyle, 2 10Theodora , Consomme, 43Thrifty Chicken Soup , 2 11Toma to Bean Soup, 2 11Toma to, Bisque of Crab and , 97

2 32

Uncle Sam, Hare Soup, 179Ukrainian Borshch, 48

V

Toma to , B isque of (Mock) , 99Toma to, Bisque of Tuna and , 99Toma to Bouillon , Je llied, 16Toma to Broth, 5 4Toma to Ce lery Soup, 211Toma to Cheese Soup , 2 11Toma to, Chicken , Bouillon , 15Toma to , Chicken , Soup , 166Tomato Chowder , 65Tomato, Corn and , Chowder , 62Toma to, Corn and , Soup, 169Toma to Consomme, 44Toma to Consomme dc Luxe , 44Toma to , Cream of, 78Toma to Fish Chowder , 111Toma to Horseradish Soup , 2 12Toma to , Onion and , Soup, 192Toma to Oyster Soup, 2 12Tomato Rice Soup, 212Toma to Soup, Thick , 153Toma to Soup with Peanut Butter, 212Toma toes and Lentils, Cream of, 78Toma toes, Purée of, 146Toma toes, Puree of Peas and , 143Toma toes, Purée of, with Rice, 147Tosca , Consomme, 44Transparent Soup , 2 12Triangle Soup, 2 12Trianon, Consomme, 44Tripe Soup, 2 13Tropica l Consomme, 44Tuna and Toma to, B isque of, 99Turbigo, Consomme, 44Turbot, Cream of, 104Turinoise , Potage, 134Turkey Bone Soup, 2 13Turkey, Cream of, 79Turkey Soup, Thick, 159Turkish Soup, 2 13Turnip Soup, 2 14Turnips, Cream of, 79Turnips, Puree of, Carol ine, 147Turtl e Soup, C lear , 58Tur tle Soup (Mock) , 188Turtle Soup (Mock) , Clear , 57Tur tle Soup (Mock) , Thick, 15 1Turtle Soup (Mock) with Peas, 188Tuscan Soup, 2 14Tyrolienne , Potage, 134

a lencien , Consomme, 45Va letta , Consomme, 45Va lois, Consomme 45Vanderb ilt, Consomme, 45Varsovienne , Puree of Peas, 144Vatel, Consomme, 45Vea l Broth , 54Vea l Consomme, 19Veal Consomme, Jellied, 45Vea l , Cream of, 79Vea l Stock, 13Vege table Bouillon, 16Vege table Chicken , Soup, 166Vege ta ble Chowder, 65Vege table Chowder de Luxe , 66Vege table and Hamburger Chowder , 65

Be not the first by whom a thing is tried - Forgotten Books

Documents

Transcript of Be not the first by whom a thing is tried - Forgotten Books