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Classic
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page 213
Puree of cauliflower.
Melt in a pan 2 ounces butter, 2 ounces pork, 1 ounce flour, some onion, celery
and bay leaves. Ten minutes over a strong fire will be long enough. Then add to
it 2 cauliflower heads already browned and a gallon veal bouillon. Boil a while,
sugar it, salt it and force it through a sieve. Then add 1 quart of milk and
boil again. Thicken with 3 yolks of eggs and 1/4 of a pint cream, Before serving
add to the soup a head of a boiled cauliflower cut in pieces.
Beer soup.
Take 1/2 gallon of small beer and 2 cardamoms and also some ginger; boil it
together in a pan or kettle. When reaching the boiling point, stir in a quart of
sweet milk and a handful flour. Sweeten with sugar or syrup to suit.
Beer and milk.
Boil a quantity of milk and small beer separately, and when ready to serve mix
2/3 of the milk with 1/3 of the beer and sweeten to suit.
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