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Classic
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page 23
37. SOUPE AUX CLAMS.
CLAM SOUP. (Lean--Clear.)
PROPORTIONS.--For five persons:
Clams..........2 dozen.
Vegetables.....1 onion, 1 carrot, 1 parsley root.
Butter.........2 tablespoonsful.
Lemon..........1.
Time.--1 hour.
PREPARATION.--1st. Cut in dices 1 onion, 1 carrot, 1 parsley root, let cook the
whole for five minutes in some butter; add then water and allow to cook again
slowly for 3/4 hour. 2d. Take 2 dozen clams off their shells, put them with
their juice in a bowl, and when ready to serve pour the whole in a sauce pan,
allow to boil for 5 minutes, add 1 tablespoonful of good butter mixed with some
hashed parsley. Serve with sliced lemons.
38. POTAGE VELOURS.
VELVET SOUP. (Lean or Fat--Clear.)
PROPORTIONS.--For five persons:
Corn starch............3 tablespoonsful.
Eggs..................2.
Butter.................2 tablespoonsful.
Milk...................1 glassful.
Water, milk, or stock..2 to 3 quarts.
Time--1/2 hour.
PREPARATION.--1st. Let boil your water, milk or stock, and add 3 tablespoonsful
corn starch mixed with a glass of cold water, milk or stock. 2d. Let boil for
five minutes then add (as indicated page 27, General Remarks) 2 whole eggs,
beaten in a bowl with 1 glass milk and 2 tablespoonsful butter.
39. POTAGE PARMENTIER.
POTATO SOUP. (Lean or Fat--Half Clear.)
PROPORTIONS.--For five persons:
Vegetables......1/2 onion, 2 potatoes.
Cream...........1 glassful.
Butter..........1 tablespoonful.
Water or stock..2 to 3 quarts.
PREPARATION.--1st. Put in a sauce pan 1/2 minced onion, fry it until it becomes
light brown. 2d. Add 2 minced potatoes and fry them for a little while. 3d. Add
2 quarts of bouillon or water; allow it to boil for twenty minutes. 4th. Sift
the whole through a sieve and put the puree back in the sauce pan. 5th. When
ready to serve add 1 glass cream, mixed with 1 tablespoonful butter without
allowing the soup to boil again.
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