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Classic
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page 40
water until soft enough to pass through a sieve. After the latter is done, put
the soup on the fire again with 1 heaping tablespoonful of butter, 1 even
teaspoonful of extract of beef and the same quantity of salt, stir slowly until
thoroughly cooked and serve with bits of toasted bread.
55. Herb Soups for Invalids. Take 1/2 pound of boneless beef and make 1 pint of
clear broth with salt, but skim off all the fat, pass through a sieve and then
cook in it for 10 minutes 1 ounce of bread--or cracker crumbs. Chop beforehand 1
ounce of sorrel and the same quantity of chervil, spinach and a piece of parsley
root, simmer slowly in butter until tender and pass through a sieve, then mix
with the yolks of 2 eggs and slowly pour the beef broth over this vegetable
puree. The soup need not be cooked again--it is served immediately. When fats
are forbidden the herbs are to be cooked in salt water until done.
Soups Nos. 41, 42, 43 and 51 are also adapted for the sickroom.
III. WINE AND BEER SOUPS.
56. White Wine Soup. 2 tablespoonfuls of fine flour and the yolks of 6 very
fresh eggs are stirred with 1 bottle of white wine or cider, and 1 bottle of
water sweetened with plenty of sugar. Put in a few lemon slices without the
seeds, add a pinch of salt, and then cook over a hot fire in a clean kettle,
stirring constantly with an egg beater, and pour into the tureen immediately,
first putting in some mace. The whites of the eggs, beaten to a froth, can be
made into little balls, put on the soup, sprinkled with sugar, and when the
tureen is covered they will be done in a few minutes.
If the whole eggs instead of the yolks only and only 1/2 of the flour be taken,
it makes a wine froth soup.
Serve with these soups small crackers or toast, which can also be dusted with
sugar.
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