Wash three-quarters Ib. of coarse pearl barley in lukewarm
water, and cook it gently for about two and one-half hours in
one pint of white consommé containing one piece of the white
part of a stick of celery✪ CREME D’ORGE.
Crush in a mortar; rub through tammy; dilute the purée of
barley with one pint of white consommé; heat, and finish the
SOUPS 249
preparation, when dishing up, with the necessary quantity of
cream.
This soup may also be prepared with barley-meal, the pro-
cedure in that case being the same as that of the ‘‘ Créme de
Riz’’ above.
Garnish with very fine, well-cooked pearl barley.
This soup may also be prepared as a velouté.
713—CREME DE VOLAILLE PRINCESSE
Mix one and one-half pints of thin Béchamel with one-half
pint of chicken purée. Rub through tammy; add one-half
pint of white consommé✪ CREME DE VOLAILLE PRINCESSE to the preparation, or the same quantity
of boiled milk; heat without allowing to boil, and finish with
cream when dishing up.
Garnish with twenty very small slices of chicken fillets, white
asparagus-heads, and chervil pluches.
This soup may also be prepared as a velouté.
714—CREME REINE-MARGOT
Mix one-half pint of chicken purée with one pint of thin
Béchamel. Rub through tammy; add one and one-half pints
of white consommé and one-quarter pint of almond milk✪ CREME REINE-MARGOT (No.
678). Heat without allowing to boil, and finish with cream.
Garnish with very small grooved quenelles of chicken force-
meat combined with one oz. of pistachio purée per three oz. of
forcemeat.
This soup may also be prepared as a velouté.
715—POTAGE A L’AURORE
Wash one-quarter Ib. of fine pearl barley in plenty of water.
Put it into a stewpan with one quart of consommé, as much
water, a faggot comprising parsley, celery, and chervil, and set
to cook very gently for five hours. While the cooking pro-
gresses, take care to remove all the skin which forms on the
surface, in order that the cooking-liquor may remain very clear.
When the barley is well cooked, transfer it to another stew-
pan, and add fo it four tablespoonfuls of a thick and very red
tomato purée, strained through muslin, and two tablespoonfuls
of celery✪ POTAGE A L’AURORE, minced in paysanne-fashion, stewed in butter, and
finally cooked in consommé.
This excellent soup should not be made too thick.
716—POTAGE BAGRATION GRAS
Cut two-thirds lb. of very white fillet of veal into large dice,
and stiffen these in butter without letting them acquire any
250 GUIDE TO MODERN COOKERY
colour. Add one and one-quarter pints of thin velouté with a
veal base, and set to cook very gently.
Finely pound the veal; dilute the purée with velouté, and
rub through tammy. Add one pint of white consommé; heat
without boiling, and complete the preparation, when dishing
up, with a leason of the yolks of three eggs diluted with four
tablespoonfuls of cream and two oz. of butter.
Garnish with thin macaroni cut into short lengths, and send
some grated cheese to the table separately.
717—POTAGE BAGRATION MAIGRE
Prepare one and one-half pints of fresh velouté, and mix
therewith one-quarter pint of mushroom velouté. (For making
this, see ‘‘ Velouté Agnés Sorel,’’ No. 671.)
Heat without boiling; pass through a strainer, and finish,
when about to serve, with the same leason as for ordinary
velouté, and two and one-half oz. of butter. Garnish with one
fillet of sole, poached very white, and cut into a julienne;
twelve small quenelles of sole or whiting forcemeat finished
with crayfish butter, and six crayfishes’ tails cut into small
pieces.
718—POTAGE CHOISEUL
Prepare a ‘‘ purée Conti’’ (No. 640) with an excellent fumet
of game.
Garnish with two tablespoonfuls of sorrel, ciseled and cooked
in butter, and two tablespoonfuls of poached rice.
719—POTAGE COMPIEGNE
Prepare a light ‘‘ Purée Soissonaise’’; butter it well, and
add thereto as garnish three tablespoonfuls of ciseled sorrel
cooked in butter, and chervil pluches.
720—POTAGE DERBY
Page 144 · 4 recipe records on this page
Presented as published in 1909. 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
Wash three-quarters Ib. of coarse pearl barley in lukewarm water, and cook it gently for about two and one-half hours in one pint of white consommé containing one piece of the white part of a stick of celery.
Crush in a mortar; rub through tammy; dilute the purée of barley with one pint of white consommé; heat, and finish the
preparation, when dishing up, with the necessary quantity of cream.
This soup may also be prepared with barley-meal, the procedure in that case being the same as that of the ‘‘ Créme de Riz’’ above.
Garnish with very fine, well-cooked pearl barley.
This soup may also be prepared as a velouté.
713—CREME DE VOLAILLE PRINCESSE
Mix one and one-half pints of thin Béchamel with one-half pint of chicken purée. Rub through tammy; add one-half pint of white consommé to the preparation, or the same quantity of boiled milk; heat without allowing to boil, and finish with cream when dishing up.
Garnish with twenty very small slices of chicken fillets, white asparagus-heads, and chervil pluches.
This soup may also be prepared as a velouté.
714—CREME REINE-MARGOT
Mix one-half pint of chicken purée with one pint of thin Béchamel. Rub through tammy; add one and one-half pints of white consommé and one-quarter pint of almond milk (No. 678). Heat without allowing to boil, and finish with cream.
Garnish with very small grooved quenelles of chicken forcemeat combined with one oz. of pistachio purée per three oz. of forcemeat.
This soup may also be prepared as a velouté.
715—POTAGE A L’AURORE
Wash one-quarter Ib. of fine pearl barley in plenty of water. Put it into a stewpan with one quart of consommé, as much water, a faggot comprising parsley, celery, and chervil, and set to cook very gently for five hours. While the cooking progresses, take care to remove all the skin which forms on the surface, in order that the cooking-liquor may remain very clear.
When the barley is well cooked, transfer it to another stewpan, and add fo it four tablespoonfuls of a thick and very red tomato purée, strained through muslin, and two tablespoonfuls of celery, minced in paysanne-fashion, stewed in butter, and finally cooked in consommé.
This excellent soup should not be made too thick.
716—POTAGE BAGRATION GRAS
Cut two-thirds lb. of very white fillet of veal into large dice, and stiffen these in butter without letting them acquire any
colour. Add one and one-quarter pints of thin velouté with a veal base, and set to cook very gently.
Finely pound the veal; dilute the purée with velouté, and rub through tammy. Add one pint of white consommé; heat without boiling, and complete the preparation, when dishing up, with a leason of the yolks of three eggs diluted with four tablespoonfuls of cream and two oz. of butter.
Garnish with thin macaroni cut into short lengths, and send some grated cheese to the table separately.
717—POTAGE BAGRATION MAIGRE
Prepare one and one-half pints of fresh velouté, and mix therewith one-quarter pint of mushroom velouté. (For making this, see ‘‘ Velouté Agnés Sorel,’’ No. 671.)
Heat without boiling; pass through a strainer, and finish, when about to serve, with the same leason as for ordinary velouté, and two and one-half oz. of butter. Garnish with one fillet of sole, poached very white, and cut into a julienne; twelve small quenelles of sole or whiting forcemeat finished with crayfish butter, and six crayfishes’ tails cut into small pieces.
718—POTAGE CHOISEUL
Prepare a ‘‘ purée Conti’’ (No. 640) with an excellent fumet of game.
Garnish with two tablespoonfuls of sorrel, ciseled and cooked in butter, and two tablespoonfuls of poached rice.
719—POTAGE COMPIEGNE
Prepare a light ‘‘ Purée Soissonaise’’; butter it well, and add thereto as garnish three tablespoonfuls of ciseled sorrel cooked in butter, and chervil pluches.
720—POTAGE DERBY
Records on this page
CREME D’ORGECREME DE VOLAILLE PRINCESSECREME REINE-MARGOTPOTAGE A L’AURORE