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Classic
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to take an already roasted chicken, the bones of partridges or old partridges.
The best meat is stripped from the bones and the latter are then crushed in a
mortar and cooked 1-2 hours with soup herbs and an onion, after which the soup
is strained. In the meantime, cook 1/4 pound of lentils with a piece of butter
in not too much water until thick, pass through a sieve and stir with the
partridge broth. If you have the breast pieces of partrdiges, take out the
sinews, clean off the skin and all gristle, cut into fine slices and put into
the tureen at once, because cooking will harden the meat. Should there be any
meat left, pound it as finely as possible, stir it into the soup, letting it
cook 1/4 hour longer, then pass through a strainer once more and serve very hot,
pouring it over the breasts of the partridges and slices of wheat bread nicely
fried in butter.
51. Sorrel Soup. Sorrel should be raised in every garden. It is very wholesome
and in the Spring it makes a palatable and refreshing soup. Lightly brown plenty
of flour in good butter, rub nicely washed tender leaves of the sorrel in this
and cook in veal broth or water, after supplying the necessary salt. Stir into
the soup nutmeg, thick cream and the yolks of a few eggs and serve over fried
wheat bread placed in the tureen. Instead of the bread small egg dumplings can
be cooked in the soup. It should be nicely thickened, but must not be too stiff.
A little extract of beef will prove a desirable addition.
Time of cooking, 1/4--1/2 hour.
52. Silesian Celery Soup. Clean 2 thick celery roots, a piece ot green leek and
1 parsley root, and boil tender in 2 quarts of water, adding the necessary salt;
then brown 2 tablespoonfuls of flour in 1 tablespoonful of good butter, stir the
broth into this, add the herbs (leaving out the celery) and serve as hot as
possible. A small addition of extract of beef improves the flavor of the soup.
After the celery roots have been cooked until tender they can be sliced and made
into a salad with olive oil and vinegar, and served as a side dish with the
roast.
The French way of making this soup is much simpler; 4 celery roots are divided
and cooked in water with
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