|
Classic
Cook Books
< last page | next page >
page 21
33. SOUPE A L'OSEILLE.
SORREL SOUP. (Lean--Half Clear.)
PROPORTIONS.--
Sorrel............1 lb.
Butter............3 tablespoonsful.
Flour.............1 tablespoonful.
Eggs.............2.
Cream.............1 glassful.
Water.............2 or 3 quarts.
Bread for toast...Ad libitum.
Time.--1/2 hour.
PREPARATION.--1st. Clean, wash and let drip 1 lb. sorrel. 2d. Chop it fine and
let it cook slowly for 5 minutes in a sauce pan with two tablespoonsful of
butter. 3d. Add while stirring 1 tablespoonful of flour and 2 or 3 quarts water.
Let boil awhile. 4th. Beat in a bowl 1 glassful of cream, 2 eggs, 1
tablespoonful butter; take the saucepan on a corner of the range and pour the
contents of the bowl in while stirring. Don't allow to boil again and serve with
some slices of bread or toast.
34. OUKA DE PERCHES A LA MOSCOVITE.
RUSSIAN FISH SOUP. (Lean--Clear.)
PROPORTIONS.--For five persons:
Fresh perch........4 lbs.
Vegetables.........2 onions, 4 carrots, 4 stalks of celery, some parsley,
thyme and laurel.
Time.--1 hour.
PREPARATION.--1st. Clean and wash carefully about 4 lbs. very fresh perch. Take
the fillets off and put them apart. 2d. Put the heads and the back bones in a
kettle with two onions, 2 carrots, 2 celery stalks, some parsley, thyme and
laurel, 2 quarts of water, a little salt, let boil for 1 hour. 3d. Slice in
"julienne" (See No. 8), 2 celery stalks and 2 carrots, let them cook in some
water until quite tender, then let them drip. 4th. Put the dripped vegetables in
a sauce pan with the fillets, pour over the fish "stock" and let cook again for
1/4 hour.
This soup, which may be made with quite every kind of fish, provided it is very
fresh, can be served advantageously with lean dinners and is matchless for
camping parties.
35. BOUILLABAISSE.
(Lean--Clear.)
NOTE.--If this recipe is not the one of the "genuine" Bouillabaise of Marseille,
it will enable our reader to obtain a delicious soup, perhaps more palatable
than the genuine. I composed this recipe especially for
< last page | next page >
Classic
Cook Books
|
