Cookery for every household

Next day remove all fat from the top, put the stock into a saucepan and bring it to the boil. Add the butter and vermicelli broken in small pieces and cook it slowly for J hour or until quite soft. Then draw the soup to the side of the fire and stir in the yolks of egg and cream mixed together but do not boil again. Serve very hot with fried croutons of bread. Note. — The veal and vegetables left from making the stock should be put into the stock pot. Time to cook, 3 to 4 hours first day, | hour second day. Probable cost, 2s. Quantity, 2\ pints. 172. Velvet Soup (Potage Velours) | lb. red carrots. 2 oz. butter. 1| pts. white stock. 1 onion or leek. 1 dessert -sp. fine tapioca. Seasoning. 1 gill cream. Use the red part only of the carrots and cut it in thin slices. Put it into a saucepan with the onion or leek also sliced thinly, and half the butter. Cook slowly over the fire for a few minutes, season with pepper and salt. Moisten with \ pint of stock and simmer until the carrot is quite soft. Then rub through a hair sieve. Put the remainder of the stock into a clean saucepan and bring it to the boil, sprinkle in the tapioca and allow it to cook until it turns clear. Then add to it the carrot puree and cook the two together for a few minutes. Add the cream and the remainder of the butter broken in small pieces. The soup should not boil again after the butter is added. Serve with croutons of pastry, or puffed rice (Recipe 1605). Note. — The cream may be omitted. Time to cook, 1J hours. Probable cost, Is. 6 d. Quantity, 1£ pints. 173, Viennese Soup (Soupe & la Venoise) 3 pts. white stock. 1 oz. barley meal. 1 oz. butter. 2 or 3 sticks white celery. 2 leeks. Seasoning. 1 gill of cream. 2 yolks of eggs. Melt the butter in a saucepan, stir in the barley meal, and cook the two together for a few minutes without allowing them to brown. Moisten with 1 pint of the stock and stir until boiling. Then add the remainder of the stock and the celery and leek cut in fine shreds. Allow the soup to cook slowly for 1 hour, season to taste and add the yolks of eggs and cream just before serving (see p. 40). Serve with croutons of fried bread. Note. — Chicken stock is the best for making this soup. If the soup becomes too thick during the cooking, more stock must be added. Time to cook, 1£ hours. Probable cost, 2s. Quantity, 2J pints. 174. Watercress Cream Soup (Potage CrSme Cressoniere) 2 bunches watercress. 2 oz. butter. | lb. sieved potato. 1 qt. white stock. 1 gill cream. Seasoning. Pick and wash the cress carefully, then drain and chop it roughly, reserving a few good leaves to serve as a garnish for the soup. Put the chopped cress into a saucepan with the butter and allow it to cook for a few minutes over the fire, without browning. Then add the cooked and sieved potato and dilute gradually with the stock. Simmer all together from 15 to 20 minutes and then rub through a hair sieve or tammy. Return the soup to the saucepan to reheat, season to taste and add the cream. Garnish with a few leaves of watercress, which have been boiled in salted water for 5 minutes. Serve with croutons of cheese pastry (see Recipe 1305). Note. — 1 or 2 yolks of eggs may be added to the soup if wished. Time to cook, | hour. Probable cost, Is. lOd. Quantity, 2 pints. 175. White Soup