|
Classic
Cook Books
< last page | next page >
page 35
when fried, add one clove of garlic, two stalks of parsley, two cloves, salt,
pepper and a little grated nutmeg; cover with three quarts of water and simmer
for three hours, taking off the scum carefully. Strain and use. Croutons,
vermicelli, Italian pastes, or rice may be added.
VERMICELLI SOUP.
Swell quarter of a pound of vermicelli in a quart of warm water, then add it to
a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of
sweet butter; let the soup boil for fifteen minutes after it is added.
SWISS WHITE SOUP.
A sufficient quantity of broth for six people; boil it; beat up three eggs well,
two spoonfuls of flour, one cup milk; pour these gradually through a sieve into
the boiling soup; salt and pepper.
SPRING VEGETABLE SOUP.
Half pint green peas, two shredded lettuces, one onion, a small bunch of
parsley, two ounces butter, the yolks of three eggs, one pint of water, one and
a half quarts of soup stock. Put in a stewpan the lettuce, onion, parsley and
butter, with one pint of water, and let them simmer till tender. Season with
salt and pepper. When done strain off the vegetables, and put two-thirds of the
liquor with the stock. Beat up the yolks of the eggs with the other third, toss
it over the fire, and at the moment of serving add this with the vegetables to
the strained-off soup.
CELERY SOUP.
Celery soup may be made with white stock. Cut down the white of half a dozen
heads of celery into little pieces and boil it in four pints of white stock,
with a quarter of a pound of lean ham and two ounces of butter. Simmer gently
for a full hour, then strain through a sieve, return the liquor to the pan, and
stir in a few spoonfuls of cream with great care. Serve with toasted bread and,
if liked, thicken with a little flour. Season to taste.
IRISH POTATO SOUP.
Peel and boil eight medium-sized potatoes with a large onion, sliced, some
herbs, salt and pepper; press all through a colander; then thin it with rich
milk and add a lump of butter, more seasoning, if necessary; let it heat well
and serve hot.
< last page | next page >
Classic
Cook Books
|
