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page 20
30. CREME DE LENTILLES.
LENTIL SOUP. (Fat or Lean--Half thick.)
PROPORTIONS AND PREPARATION.--Same as above, but use lentils.
31. POTAGE PAYSANNE.
VEGETABLE SOUP. (Lean--Clear.)
PROPORTIONS.--For five persons:
Vegetables.......Cabbage 1/3, carrot 1, potato 1, turnip 1/2, onion 1/2, some
celery.
Water............2 to 3 quarts.
Milk.............1 glassful.
Butter...........1 tablespoonful.
Time.--1 1/2 hours.
PREPARATION.--1st. Take 1/3 cabbage, 1 carrot, 1 potato, 1/2 turnip, 1/2 onion,
some celery, mince them all, then wash and let drip. 2d. Put those minced
vegetables in a sauce pan with 2 to 3 quarts of water and a little salt, allow
them to boil for 1 1/2 hours. When ready to serve add 1 glass milk, 1
tablespoonful butter and some pieces of toast.
32. SOUPE A L'ONION.
ONION SOUP. (Lean--Clear.)
PROPORTIONS.--For five persons:
Onions...........12 (somewhat according to the size).
Butter...........2 tablespoonsful.
Flour............1 tablespoonful.
Bread............1/2 lb.
Rasped cheese....1/2 lb.
Water............2 to 3 quarts.
Time.--1 hour.
PREPARATION.--1st. Have about 12 fine slices of bread and 1/2 lb. of rasped
cheese, Parmesan preferred, place some slices on the bottom of a dish that can
be put in an oven, pour over a bed of cheese, then a bed of bread, etc.,
finishing by a bed of bread but preserving enough cheese for a last bed. 2d.
Chop about 12 onions, let them cook slowly in a sauce pan with about 2
tablespoonsful of butter until a light brown, add while stirring 1 tablespoonful
of flour, stir the whole for a while, then add 2 quarts of water. 3d. Allow to
cook for 5 minutes. 4th. Pour this soup through a strainer on the bed prepared
as above. 5th. Pour over the dish a last bed of cheese, and let it bake until a
light brown.
CAUTION.--In serving this soup take care to give each guest some of the crust,
dry and palatable.
NOTE.--You may have a good family soup by doing only as indicated in the 2d. and
3d. and serving it with some toast and rasped cheese.
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