Time to cook, 2 hours. Probable cost, 2s. Gel. to
3s. Quantity, 2 pints.
149. Barley Cream Soup (Potage Creme d’Orge)
3 pts. white stock.
2 oz. cream of barley.
2 oz. butter.
1 gill of thin cream.
2 yolks of eggs.
Seasoning.
Garnish — Green peas or
asparagus points✪ Barley Cream Soup (Potage Creme d’Orge).
Melt the butter in a saucepan and put in the
cream of barley (creme d’orge, sold in packets) and
stir over a slow fire for a few minutes. Then pour
on the stock and stir occasionally until boiling.
Simmer slowly at least J hour, skimming when
necessary. If the soup becomes too thick, add a
little more water or stock to make it of the right
consistency. When ready, rub it through a hair
sieve or tammy and return to the saucepan to re-
heat. Season to taste and add the yolks of eggs
and cream just before serving (see p. 40). A garnish
of cooked green peas or asparagus points may also
be added if wished. Serve with croutons of fried
or toasted bread.
Note. — The stock used for this soup must be
very light in colour ; that made from veal or chicken
is the most suitable.
Time to cook, £■ to 1 hour. Probable cost, Is. 6 d.
to 2s. Quantity, 2\ pints.
150. Bonne Femme Soup (Potage a la Bonne
Femme)
1 qt. white stock.
4 or 5 spring onions.
1 lettuce. A few sprigs
tarragon and chervil.
| a cucumber.
1 gill green peas.
1J oz. butter.
2 yolks of eggs.
1 gill of cream.
Seasoning✪ Bonne Femme Soup (Potage a la Bonne Femme).
Prepare the onions and cut them in thin slices. ,
Take the best leaves of the lettuces, and wash them
carefully with the tarragon and chervil. Then
drain for a short time in a colander or on the top of
a sieve. Next shred all finely with a sharp knife.
Peel the piece of cucumber, and cut it also in shreds
and wash the peas. Melt the butter in a saucepan,
put in the vegetables, and cook them gently over
the fire for five minutes. Bring the stock to the
boil in another pan, and pour it over the vegetables.
Then allow the soup to simmer gently until the
vegetables are quite tender, about half an hour.
Beat the yolks of eggs and cream together in a basin
with a fork. Draw the pan of soup to the side of
the fire and strain them in, stirring constantly.
Stir carefully over the fire until the yolks thicken,
but do not boil again. Add white pepper and salt to
taste. Serve with pulled bread or fried croutons
of bread.
Note. — The tarragon and chervil may be omitted
STOCKS AND SOUPS
71
if not procurable. A few leaves of sorrel are often
added.
Time to cook, £ hour. Probable cost. Is. 6 d. to
2s. Quantity, 2 pints.
151. Brussels Sprout Soup (Creme de Choux
de Bruxelles)
1 lb. Brussels sprouts.
1 qt. white stock.
1 gill cream.
2 oz. butter.
1 oz. rice flour.
Seasoning✪ Brussels Sprout Soup (Creme de Choux de Bruxelles).
Page 114 · 3 recipe records on this page
Presented as published in 1914. 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
Time to cook, 2 hours. Probable cost, 2s. Gel. to 3s. Quantity, 2 pints.
149. Barley Cream Soup (Potage Creme d’Orge)
3 pts. white stock.
2 oz. cream of barley. 2 oz. butter.
1 gill of thin cream.
2 yolks of eggs. Seasoning.
Garnish — Green peas or asparagus points.
Melt the butter in a saucepan and put in the cream of barley (creme d’orge, sold in packets) and stir over a slow fire for a few minutes. Then pour on the stock and stir occasionally until boiling. Simmer slowly at least J hour, skimming when necessary. If the soup becomes too thick, add a little more water or stock to make it of the right consistency. When ready, rub it through a hair sieve or tammy and return to the saucepan to reheat. Season to taste and add the yolks of eggs and cream just before serving (see p. 40). A garnish of cooked green peas or asparagus points may also be added if wished. Serve with croutons of fried or toasted bread.
Note. — The stock used for this soup must be very light in colour ; that made from veal or chicken is the most suitable.
Time to cook, ½ to 1 hour. Probable cost, Is. 6 d. to 2s. Quantity, 2\ pints.
150. Bonne Femme Soup (Potage a la Bonne Femme)
1 qt. white stock.
4 or 5 spring onions.
1 lettuce. A few sprigs tarragon and chervil. | a cucumber.
1 gill green peas. 1J oz. butter.
2 yolks of eggs.
1 gill of cream. Seasoning.
Prepare the onions and cut them in thin slices. , Take the best leaves of the lettuces, and wash them carefully with the tarragon and chervil. Then drain for a short time in a colander or on the top of a sieve. Next shred all finely with a sharp knife. Peel the piece of cucumber, and cut it also in shreds and wash the peas. Melt the butter in a saucepan, put in the vegetables, and cook them gently over the fire for five minutes. Bring the stock to the boil in another pan, and pour it over the vegetables. Then allow the soup to simmer gently until the vegetables are quite tender, about half an hour. Beat the yolks of eggs and cream together in a basin with a fork. Draw the pan of soup to the side of the fire and strain them in, stirring constantly. Stir carefully over the fire until the yolks thicken, but do not boil again. Add white pepper and salt to taste. Serve with pulled bread or fried croutons of bread.
Note. — The tarragon and chervil may be omitted
if not procurable. A few leaves of sorrel are often added.
Time to cook, £ hour. Probable cost. Is. 6 d. to 2s. Quantity, 2 pints.
151. Brussels Sprout Soup (Creme de Choux de Bruxelles)
1 lb. Brussels sprouts. 1 qt. white stock.
1 gill cream.
2 oz. butter.
1 oz. rice flour. Seasoning.
Records on this page
Barley Cream Soup (Potage Creme d’Orge)Bonne Femme Soup (Potage a la Bonne Femme)Brussels Sprout Soup (Creme de Choux de Bruxelles)