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Classic
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page 31
balls, roll in egg and cracker dust, and fry a rich brown. Drop in tureen with 2
lemons sliced thin. Add 1 cup of catsup or wine to the soup and pour in tureen
and serve at once.
CHESTNUT SOUP
E. D. P.
2 quarts of Spanish chestnuts,
2 quarts of chicken stock,
1 pint of rich cream,
Salt, nutmeg, and cayenne pepper to taste.
Shell the chestnuts, put them in a pan and cover with cold water. Let them scald
until the inner skin can be taken off. Put them on a sieve to allow the hot
water to drain off, and while draining, pour on some cold water, so as the skins
can be removed with the hand. When they are well skinned put them into a
saucepan with the chicken stock, and let them simmer until perfectly tender.
Then mash through the sieve into the same stock. Season with nutmeg, salt, and
cayenne pepper to the taste. Put it into a saucepan with hot water underneath,
stirring all the time until it begins to simmer; then pour in the pint of cream,
and after stirring 5 minutes longer, serve.
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