is to consider what the ' floating ' addition is to be —
small quenelles, dice made of custard of two or three
colours, nudeln or profiteroUes ; these will be found
in the subsequent recipes.
To clear Soup.
Soup should not be cleared with white of egg, as
it destroys the flavour, but with fresh meat, which
improves it. Allow J lb. of fresh lean beef to two
quarts of stock, and chop it up very fine, removing all
skin and fat. Put it in a stewpan with the stock
and some of the same kinds of vegetables which have
been used to flavour the stock. Stir with a wooden
spoon or whisk till the stock comes to the boil. Draw
the stewpan to the side of the fire, and let it simmer —
not boil — for about half an hour, and then strain twice
through a fine cloth.
Ordinary Soup.
The proportions are as follows : —
3 lbs. beef (of which \ lb. may be bone) ;
I lb. veal and bone (as in knuckle or neck) ;
4 quarts cold water.
Let it come slowly to the heat at which scum and
bubbles form ; skim repeatedly, then add vegetables
as follows :
Carrots ; Celery ;
Turnips; Onions and leeks.
Do not cover the stock-pot.
Simmer for 5 hours ; strain through a hair-sieve.
76 JULIENNE SOUP.
Consomm^, or Extra-ordinary Soup.
6 quarts water ; 2 turnips ;
4 lbs. lean beef (gravy beef) ; 2 onions ;
2 old hens ; 2 leeks ;
2 carrots ; i bunch fine herbs✪ Consomme or Clear Soup.
Let it simmer slowly for 8 hours, or till it is re-
duced to two quarts, observing the same rule as to
skimming and straining ; and use for dainty appetites,
with any of the garnishes for soups, such as quenelles,
profiterolles, &c.
Soup with Bread, or ' Potage croutes au pot'
Cut slices of roll about the size of a crown piece ;
fry in butter, a golden colour, drain, then moisten
them with a little stock✪ Soup with Bread (Potage croutes au pot) which has been boiled nearly
to glaze. Let the crusts absorb this, and then begin
to dry. Place them in the soup tureen, and pour
over a good clear soup. It must be sent to table
without delay, or the crusts would dissolve and break
into bits when taken out.
Julienne Soup.
It is important to observe the relative proportion
of vegetables for this soup :
\ lb. carrots \
\ lb. turnips cut in thin long slices, and throw
2 ozs. leeks ^- in a basin of clear water as you
2 ozs. onions j cut them up ; then drain.
\ oz. celery
POT AGE BRUNO I SE. 77
Fry in butter till a light brown ; drain from the
butter and put in the stock ; let it nearly boil ; then
simmer slowly for 2 hours in the requisite quantity
of broth.
If in spring add asparagus tips ;
In summer, young peas ;
In autumn, French beans.
These to be cooked separately in weak stock or plain
water, so as to retain their colour.
If no other green vegetable is at hand, cut lettuce
leaves in strips ; these require only a few minutes
cooking.
Potage Brunoise.
Cut into little squares, of less than a quarter of
an inch in size, the following vegetables : —
4 ozs. of the red part of carrots ;
4 „ turnips ;
4 ,, leeks ;
4 „ the white part of celery ;
4 „ onions. ✪ Potage Brunoise
Page 33 · 4 recipe records on this page
Presented as published in 1882. 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
A modernized reading is not available for this page yet. You are seeing the original text.
is to consider what the ' floating ' addition is to be —
small quenelles, dice made of custard of two or three
colours, nudeln or profiteroUes ; these will be found
in the subsequent recipes.
To clear Soup.
Soup should not be cleared with white of egg, as
it destroys the flavour, but with fresh meat, which
improves it. Allow J lb. of fresh lean beef to two
quarts of stock, and chop it up very fine, removing all
skin and fat. Put it in a stewpan with the stock
and some of the same kinds of vegetables which have
been used to flavour the stock. Stir with a wooden
spoon or whisk till the stock comes to the boil. Draw
the stewpan to the side of the fire, and let it simmer —
not boil — for about half an hour, and then strain twice
through a fine cloth.
Ordinary Soup.
The proportions are as follows : —
3 lbs. beef (of which \ lb. may be bone) ;
I lb. veal and bone (as in knuckle or neck) ;
4 quarts cold water.
Let it come slowly to the heat at which scum and
bubbles form ; skim repeatedly, then add vegetables
as follows :
Carrots ; Celery ;
Turnips; Onions and leeks.
Do not cover the stock-pot.
Simmer for 5 hours ; strain through a hair-sieve.
76 JULIENNE SOUP.
Consomm^, or Extra-ordinary Soup.
6 quarts water ; 2 turnips ;
4 lbs. lean beef (gravy beef) ; 2 onions ;
2 old hens ; 2 leeks ;
2 carrots ; i bunch fine herbs.
Let it simmer slowly for 8 hours, or till it is re-
duced to two quarts, observing the same rule as to
skimming and straining ; and use for dainty appetites,
with any of the garnishes for soups, such as quenelles,
profiterolles, &c.
Soup with Bread, or ' Potage croutes au pot'
Cut slices of roll about the size of a crown piece ;
fry in butter, a golden colour, drain, then moisten
them with a little stock which has been boiled nearly
to glaze. Let the crusts absorb this, and then begin
to dry. Place them in the soup tureen, and pour
over a good clear soup. It must be sent to table
without delay, or the crusts would dissolve and break
into bits when taken out.
Julienne Soup.
It is important to observe the relative proportion
of vegetables for this soup :
\ lb. carrots \
\ lb. turnips cut in thin long slices, and throw
2 ozs. leeks ^- in a basin of clear water as you
2 ozs. onions j cut them up ; then drain.
\ oz. celery
POT AGE BRUNO I SE. 77
Fry in butter till a light brown ; drain from the
butter and put in the stock ; let it nearly boil ; then
simmer slowly for 2 hours in the requisite quantity
of broth.
If in spring add asparagus tips ;
In summer, young peas ;
In autumn, French beans.
These to be cooked separately in weak stock or plain
water, so as to retain their colour.
If no other green vegetable is at hand, cut lettuce
leaves in strips ; these require only a few minutes
cooking.
Potage Brunoise.
Cut into little squares, of less than a quarter of
an inch in size, the following vegetables : —
4 ozs. of the red part of carrots ;
4 „ turnips ;
4 ,, leeks ;
4 „ the white part of celery ;
4 „ onions.