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Classic
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14. Calf's-Head Soup. Take the head of a well fattened calf, clean, cover with
water and a little salt, boil until tender and pass the broth through a
strainer. For 10 persons, 3 heaping tablespoons offlour are lightly browned with
butter, and then poured over this; if the broth should have become reduced too
much through the boiling add some water. When the soup begins to cook, season
with a pinch of saffron which has been previously dried and powdered , and add a
dash of vinegar which has been made milder with a little sugar. A small cupful
of vinegar of medium strength would be about the right proportion. Before
serving stir the yolks of 5 eggs into the soup and also, according to taste, add
about 6 ounces of bits of bread toasted in butter. In the meantime the calf's
head should be split open; the brain taken out and put into the tureen, the meat
taken from the bones and cut into pieces, fried in butter and served after the
soup with boiled potatoes and pickles.
The boiled brain can also be cut into slices, sprinkled with salt and pepper,
turned in eggs and bread crumbs and fried in butter to a light brown color.
15. Veal Sweetbread Soup. Prepare the sweetbreads according to A, 35, cut into
small cubes and lightly brown in butter and flour. Cook for a short time in veal
broth, salt slightly and stir with some finely chopped parsley or mace, and the
yolks of eggs. This soup is also good for invalids, but then the seasoning must
be omitted and the flour rubbed in a little butter but not browned, and 1/4 of a
teaspoouful of extract of beef added to a pint of the soup.
16. Princess Soup. Prepare 3 veal sweetbreads according to A, 35, and cook them
for 15 minutes in a mild broth made from the extract of beef. Chop 2 of the
sweetbreads very fine, simmer for a few minutes in melted butter and stir with
the yolks of 5 hard boiled eggs to a uniform mass. Cook 3 ounces of lightly
toasted bread in about 3 quarts of mild meat broth, then put in the sweetbread
mass and cook the soup 1/2 hour longer. 3 hard boiled eggs and the other
sweetbread are cut into cubes, placed in the tureen, and sprinkled with a small
glassful of Madeira. Season the
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