cover with 2 quarts chicken broth, prepared from the remaining
chicken ; add Vs cupful fine-cut egg-plant, Y^ cupful fine-cut green
apple, V4 cup well- washed rice; boil 40 minutes; add , if necessary,
more salt, and serve. In case the soup should be too thick, add
more broth.
Potage ft la CrSme de Biz ft rAUemande.— Wash 1 cup of
rice ; place it in a saucepan over the fire, cover with cold water, boil
5 minutes ; drain in a sieve, rinse off with cold water ; put the rice
in a saucepan, cover with white bouillon, and boil till soft ; then
press it through a sieve into a clean saucepan ; add 2 quarts white
bouillon, let it boil slowly 1 hour, removing all the scum that rises ;
mix the yolks of 2 eggs with 7^ cup cream, add them to the soup ;
season with a little nutmeg, and, if necessary, add more salt; putYs
pint cooked green peas with Ys pii^t of boiled asparagus tops in the
tureen ; pour the soup over, and serve.
Potage ft la Cr6me d'Orge. — Place 4 ounces well-washed
pearl barley in a saucepan ; add 2 quarts white bouillon ; cover, and
boil slowly 3 hours (if it should get too thick, add more bouillon) ;
when done press it through a sieve ; add 3 pints of the same bouil-
lon ; let it boil slowly 30 minutes, removing all the scum ; mix 1
cup of cream ✪ Cream Soup of Sorrel with the yolk of 2 eggs ; add them to the soup ; if
necessary, add more salt, and serve. Do not allow the soup to boil
after the yolks have been added.
Potage ft la Cr6cy. — Cut off the red part from 6 large carrots ;
add 1 white onion and a few stalks of celery ; cut the yegetables
into fine pieces, and place them with boiling water in a saucepan
over the fire ; boil 10 minutes ; drain the vegetables in colander,
and return them to saucepan with 1 tablespoonful butter and 1 tea-
spoonful sugar ; place on a slow fire and cook 20 minutes, without
burning or acquiring any color ; then add 4 pints of white stock,
described below ; cover, and boil 1 hour ; rub the soup through a
sieve ; if too thick, add more broth, and return it to saucepan ; place
again over the fire ; fry Ys tablespoonful fiour in Ys tablespoonful
SOUPS, Etc. 41
batter; add it to the soup; boil for few minutes longer; season
with Y4 teaspoonful white pepper and, if necessary, some salt; add
Vs ^up cream or ly^ tablespoonful unsweetened condensed milk,
and serve.
White Stock fok Above Potaqb. — Place a knuckle of veal,
costing about 20 cents, in a saucepan ; cover with cold water ; set
the saucepan over the fire ; add, if handy, some poultry trimmings ;
as soon as it boils add 1 leek, 1 large onion and 2 strips of parsley
tied together with a bay leaf, 2 whole cloves, 6 whole peppers, a
small sprig of thyme, and Ys tablespoonful salt✪ White Stock; cover and boil
slowly till the meat falls from the^ bones ; then strain through a
napkin ; remove all the fat Use as directed above.
Page 29 · 2 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
cover with 2 quarts chicken broth, prepared from the remaining chicken ; add Vs cupful fine-cut egg-plant, Y^ cupful fine-cut green apple, V4 cup well- washed rice; boil 40 minutes; add , if necessary, more salt, and serve. In case the soup should be too thick, add more broth.
Potage ft la CrSme de Biz ft rAUemande.— Wash 1 cup of
rice ; place it in a saucepan over the fire, cover with cold water, boil 5 minutes ; drain in a sieve, rinse off with cold water ; put the rice in a saucepan, cover with white bouillon, and boil till soft ; then press it through a sieve into a clean saucepan ; add 2 quarts white bouillon, let it boil slowly 1 hour, removing all the scum that rises ; mix the yolks of 2 eggs with 7^ cup cream, add them to the soup ; season with a little nutmeg, and, if necessary, add more salt; put 1/8 pint cooked green peas with 1/8 pint of boiled asparagus tops in the tureen ; pour the soup over, and serve.
Potage ft la Cr6me d'Orge. — Place 4 ounces well-washed pearl barley in a saucepan ; add 2 quarts white bouillon ; cover, and boil slowly 3 hours (if it should get too thick, add more bouillon) ; when done press it through a sieve ; add 3 pints of the same bouillon ; let it boil slowly 30 minutes, removing all the scum ; mix 1 cup of cream with the yolk of 2 eggs ; add them to the soup ; if necessary, add more salt, and serve. Do not allow the soup to boil after the yolks have been added.
Potage ft la Cr6cy. — Cut off the red part from 6 large carrots ; add 1 white onion and a few stalks of celery ; cut the yegetables into fine pieces, and place them with boiling water in a saucepan over the fire ; boil 10 minutes ; drain the vegetables in colander, and return them to saucepan with 1 tablespoonful butter and 1 teaspoonful sugar ; place on a slow fire and cook 20 minutes, without burning or acquiring any color ; then add 4 pints of white stock, described below ; cover, and boil 1 hour ; rub the soup through a sieve ; if too thick, add more broth, and return it to saucepan ; place again over the fire ; fry 1/8 tablespoonful flour in 1/8 tablespoonful butter; add it to the soup; boil for few minutes longer; season with Y4 teaspoonful white pepper and, if necessary, some salt; add 1/8 cup cream or 1 1/2 tablespoonful unsweetened condensed milk, and serve.
White Stock fok Above Potaqb. — Place a knuckle of veal, costing about 20 cents, in a saucepan ; cover with cold water ; set the saucepan over the fire ; add, if handy, some poultry trimmings ; as soon as it boils add 1 leek, 1 large onion and 2 strips of parsley tied together with a bay leaf, 2 whole cloves, 6 whole peppers, a small sprig of thyme, and Ys tablespoonful salt; cover and boil slowly till the meat falls from the^ bones ; then strain through a napkin ; remove all the fat. Use as directed above.
Records on this page
Cream Soup of SorrelWhite Stock