Brlinoise Soup. — ^Take some young carrots, small turnips,
and some small onions ; cut them into dice, and blanch
them in boiling water for five minutes ; then put them into
a stewpan, and cover them with two quarts of good brown
stock, or white stock. Season with salt or pepper✪ Brunoise Soup, and let
the whole boil gently for about an hour.
Calf's Tail Soup. — Have two tails, cut them into pieces
about one inch long, put them into a stewpan with two
quarts of water and half a pint of stock ; boil up slowly, and
simmer gently for an hour and a half ; skim off all fat.
Take out the pieces of tail, put them into a basin, cover it
over and place it in the oven to keep hot. Thicken the
soup as follows : — Beat the yolks of the fresh eggs, and stir
in, add a teaspoonful of salt, the strained juice of half a
lemon, a small wineglassful of madeira or good sherry, and
a quarter of a pint of good fresh cream✪ Calf's Tail Soup ; put the pieces of
tail into the tureen, pour the soup over, and send it to table
at once.
Calf's Tail Soup a la Eichelieu. Fotage aux Queues de
Veau a la Richelieu. — Cut up two calves' tails into pieces one
and a half inch long, place these in a stewpan with a
carrot, an onion stock, four cloves, a couple of celery sticks,
parsley, bay-leaf, thyme, and four shallots; pour on two
quarts of stock and boil very gently for about an hour and
a half. The pieces of tail being now done, must be strained
from the stock and set aside, whilst the stock must be placed
in a stewpan with six ounces of white thickening, stirred
over the fire till it boils, and then removed to side of fire
to throw up the grease, which must be skimmed. Next,
strain it into the saucepan again, and put in the pieces of
calf's tail, and a few quenelles of force-meat. Just five
minutes before it is to be served, stir gently into it a liaison
of four yolks of eggs, a gill of cream, a glass of sherry, and
a dust of nutmeg ; a small teaspoonful of salt, a saltspoon-
ful of white pepper, and an ounce of grated Parmesan
cheese✪ Calf's Tail Soup a la Eichelieu. Stir all over the fire for five minutes and serve.
Celery Soup. — Boil some celery heads in water with a
SOUP MAKING
89
little salt, a small onion, and a little white pepper. When
perfectly tender, strain from the water and pass all through
a sieve ; then add the required quantity of good white stock.
Put into the stewpan again and heat up, adding a lump of
sugar✪ Celery Soup ; when hot, beat up the yolk of an egg, in a gill of
cream, and put into it, off the fire. Serve with small crail-
tons of fried bread.
Celery and Onion Soup. — Clean four heads of celery ; cut
them in pieces ; boil in water for ten minutes ; drain them ;
place them in a soup-pan with half a pound of onions, a
little tarragon and chervil, a piece of sugar, and a pinch of
pepper; fill up with game stock✪ Celery and Onion Soup. Boil gently until the
celery is thoroughly done ; and serve.
Page 60 · 7 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Brunoise Soup. — ^Take some young carrots, small turnips, and some small onions ; cut them into dice, and blanch them in boiling water for five minutes ; then put them into a stewpan, and cover them with two quarts of good brown stock, or white stock. Season with salt or pepper, and let the whole boil gently for about an hour.
Calf's Tail Soup. — Have two tails, cut them into pieces about one inch long, put them into a stewpan with two quarts of water and half a pint of stock ; boil up slowly, and simmer gently for an hour and a half ; skim off all fat. Take out the pieces of tail, put them into a basin, cover it over and place it in the oven to keep hot. Thicken the soup as follows : — Beat the yolks of the fresh eggs, and stir in, add a teaspoonful of salt, the strained juice of half a lemon, a small wineglassful of madeira or good sherry, and a quarter of a pint of good fresh cream ; put the pieces of tail into the tureen, pour the soup over, and send it to table at once.
Calf's Tail Soup a la Richelieu. Potage aux Queues de Veau a la Richelieu. — Cut up two calves' tails into pieces one and a half inch long, place these in a stewpan with a carrot, an onion stock, four cloves, a couple of celery sticks, parsley, bay-leaf, thyme, and four shallots; pour on two quarts of stock and boil very gently for about an hour and a half. The pieces of tail being now done, must be strained from the stock and set aside, whilst the stock must be placed in a stewpan with six ounces of white thickening, stirred over the fire till it boils, and then removed to side of fire to throw up the grease, which must be skimmed. Next, strain it into the saucepan again, and put in the pieces of calf's tail, and a few quenelles of force-meat. Just five minutes before it is to be served, stir gently into it a liaison of four yolks of eggs, a gill of cream, a glass of sherry, and a dust of nutmeg ; a small teaspoonful of salt, a saltspoonful of white pepper, and an ounce of grated Parmesan cheese. Stir all over the fire for five minutes and serve.
Celery Soup. — Boil some celery heads in water with a
little salt, a small onion, and a little white pepper. When perfectly tender, strain from the water and pass all through a sieve ; then add the required quantity of good white stock. Put into the stewpan again and heat up, adding a lump of sugar ; when hot, beat up the yolk of an egg, in a gill of cream, and put into it, off the fire. Serve with small croutons of fried bread.
Celery and Onion Soup. — Clean four heads of celery ; cut them in pieces ; boil in water for ten minutes ; drain them ; place them in a soup-pan with half a pound of onions, a little tarragon and chervil, a piece of sugar, and a pinch of pepper; fill up with game stock. Boil gently until the celery is thoroughly done ; and serve.
Records on this page
Brunoise SoupCalf's Tail SoupCalf's Tail Soup a la EichelieuCrayfish SoupCottage SoupCelery SoupCelery and Onion Soup