|
Classic
Cook Books
< last page | next page >
page 8
the soup; press the tomatoes through a sieve, add to them one cucumber, peeled
and cut small, one large onion sliced, one dozen okras (also sliced), a five
cent marrowbone and the water drained from the tomatoes. Simmer for three hours,
and just before sending to table thicken with a tablespoonful of flour wet with
cold water. Season with salt, cayenne and three pats of butter.
BONNE FEMME SOUP
Shred fine a cucumber (already soaked) and four lettuce, one onion and a handful
of chervil. Put these into a soup pot, with two pats of butter, a little nutmeg,
pepper, and salt. Simmer over a slow fire about ten minutes, then add a good
spoonful of flour, and three pints of veal broth. Boil for a quarter of an hour.
Stir into it a seasoning of six yolks of eggs, half a pint of cream and a
dessertspoonful of sugar. Do not let it boil after the egg and cream are added.
SOUP WITHOUT MEAT
Take four or five cucumbers, according to their size, pare and cut them in small
square pieces; three cupfuls of lettuce cut in shreds, two sprigs of mint, a
little parsley, two or three small onions (all shredded), with a pint of young
peas. Put all these herbs into a stewpan, with nearly a quarter of a pound of
butter, some salt, and a little cayenne pepper. They must stew gently for an
hour. Boil a pint of old peas in a full quart of water. When quite soft run them
through a sieve, with a wooden spoon, then add them, together with the water
they have been boiled in, to your stewed herbs, and let them all stew together a
full half hour. This soup is all the better if it does not stand long before it
is served up.
< last page | next page >
Classic
Cook Books
|
