|
Classic
Cook Books
< last page | next page >
page 7
CRAYFISH-BROTH FOR PURIFYING THE BLOOD
Take two pounds of the lean part of very white veal, chop it very fine; add to
it three dozen crayfish and a handful of green chervil; pound them together to
thoroughly bruise the crayfish; then put the whole into a stewpan, and pour upon
it three pints of cold spring water; add a little salt, and place the stewpan on
the stove to boil. After half an hour, set it back on the stove, and let it
simmer very gently for an hour, then strain. It should be taken fasting to
insure its best effect.
SOUPE MAIGRE, WITHOUT MEAT, FOR LENT
Melt half a pound of butter in a stewpan, put in six onions sliced; add two
heads of celery cut small, one-half a head of white cabbage, and a bunch of
chopped parsley; let them boil twenty minutes, then stir in three rolled
crackers; pour in two quarts of boiling milk, or milk and water; let this boil
up gently for half an hour, and just before serving stir in two well-beaten
eggs.
CHICKEN SOUP. YELLOW AND VERY RICH
Take two pounds of veal, half as much beef or lamb, and one small chicken cut
up; boil them in three quarts of water, skim off all the scum as it rises; slice
a leek or two onions, grate a large carrot or two small ones; put all these to
the soup; add two tablespoonfuls of salt and one of pepper. Let it boil gently
for two hours, then add a spoonful of butter worked in flour; cover this for
fifteen minutes, and serve in a tureen. Take the chicken into a deep dish, put
over it butter, pepper, and sprigs of parsley; or you may chop the chicken up,
< last page | next page >
Classic
Cook Books
|
