Matelote Soup. — Put % pint of Bordeaux wine in a saucepan ;
add 2 quarts consommS and a large bouquet ; boil 30 minutes ; re-
move the scum ; then add 4 tablespoonf uls Madeira, Vt ounce of
crawfish or lobster butter, and Yi ounce anchovy butter; cook 9^
few minutes, and strain through a fine sieve. Have ready 12 small
fish-foroemeat balls, 1 cupful fine-cut cooked crab or lobster meat,
12 oysters previously scalded and freed from their beards, and 12
small boiled white onions ; add all the ingredients to the soup, and
serve.
69 SOUPS, Etc.
SOtJPS WiTHOUt MEAT.
Mushroom Soup. — Chop fine 1 white onion, place it in a sauce-
pan over the fire with 1 ounce butter, cook 5 minutes ; add 1 table-
spoonful flour ; stir for a few minutes ; add 3 pints boiling water, 1
teaspoonf ul salt, and a bouquet ; cover and boil 20 minutes ; then
strain, add 1 teaspoonf ul beef extract, y, can button mushrooms ;
cook 15 minutes ; mix the yolks of 2 eggs with Yf cup cream^ add it
slowly to the soup ; if necessary add more salt, and serve. In place
of canned mushrooms, 4 ounces of fresh mushrooms may be cleaned
and used as directed. (See Mushbooms.)
Bread Soup. — Melt 1 tabl^spoonf ul butter in a saucepan ; add
2 fine-chopped onions, 1 tablespoonf ul fine-chopped celery, 1 fine-
cut carrot, 1 leek cut into pieces ; cook 10 minutes, stirring con-
stantly ; then add 2 quarts boiliiig water and 1 cup bread crumbs ;
season with y^ tablespoonful salt, and boil 40 minutes ; then strain ;
add 1 teaspoonf ui beef extract, little nutmeg, 1 tablespoonful fine-
chopped parsley, few spoonfuls of cream, or a little unsweetened
condensed milk. In place of heei extract, mix the yolks of i eggs
with 74 cupful cream or milk, and ad^ it to ihe sdiip ; let it gei
hot, but not boil ; then serve.
Pea Soup of Split Peas. — Wash 1 pint split peas ; put them
with 2 quarts cold water in saucepan over the fire ; add V, table-
s|)oonful salt ; a^ sodii as it boils, add % cupful fine-cut eeler^ and
1 large peeled potato, cilt into pieces. Fry in 1 tablespoonful but-
ter or drippings i fine-chot)ped onions 5 minuted ; add them to the
lk>up with 1 fine-cut carrot, cbver the saucepah, and boil the soup
till done ; season to taste with sU t Und a little White pepper ; serr^
with small squares of tbadted bread. If this sdup is to be extra mo&,
add a little beef extract and yi chp of cream✪ Crab Soup ; also 1 tablespoonf til
unsweeitened condensed ttiilk i^ an improvement ; a small pi^be of
bone from a boiled ham may be boiled with the peas.
Green-Pea Soup. — Shell 2 quarts of fresh green peas, placo
the shells in a saucepan, cover with boiling water, and cook 1 hour ;
SQffPS, JBtp. 63
tiifin 4nuo pff the Wftti^r inf^ a ple^n sauci^im, retnni tp the firje,
und as aoon fi9 t^oijiipg ^d 1 cupful young carrots, cut in julienne;
cook }5 n^inutes ; then adjd the pei^, sea^^;^ with % jtablespoonf ul of
salty and cook 30 minutes ; melt 1 tablespoonful butter, add 1 table-
spoonful flour, stir a few minutes over the fire ; add it to the soup,
cook a few minutes longer ; remove from fire, add 1 tablespoonful
fine-chopped parsley, and serve. If handy, add a few tablespoonfuls
of cream. Small sponge dumpling may be boiled in the soup. ✪ Green-Pea Soup
Page 44 · 9 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
Matelote Soup. — Put % pint of Bordeaux wine in a saucepan ; add 2 quarts consommS and a large bouquet ; boil 30 minutes ; remove the scum ; then add 4 tablespoonfuls Madeira, Vt ounce of crawfish or lobster butter, and Yi ounce anchovy butter; cook 9^ few minutes, and strain through a fine sieve. Have ready 12 small fish-forcemeat balls, 1 cupful fine-cut cooked crab or lobster meat, 12 oysters previously scalded and freed from their beards, and 12 small boiled white onions ; add all the ingredients to the soup, and serve.
SOUPS WITHOUT MEAT.
Mushroom Soup. — Chop fine 1 white onion, place it in a saucepan over the fire with 1 ounce butter, cook 5 minutes ; add 1 tablespoonful flour ; stir for a few minutes ; add 3 pints boiling water, 1 teaspoonful salt, and a bouquet ; cover and boil 20 minutes ; then strain, add 1 teaspoonful beef extract, y, can button mushrooms ; cook 15 minutes ; mix the yolks of 2 eggs with Yf cup cream; add it slowly to the soup ; if necessary add more salt, and serve. In place of canned mushrooms, 4 ounces of fresh mushrooms may be cleaned and used as directed. (See Mushbooms.)
Bread Soup. — Melt 1 tablespoonful butter in a saucepan ; add 2 fine-chopped onions, 1 teaspoonful fine-chopped celery, 1 finecut carrot, 1 leek cut into pieces ; cook 10 minutes, stirring constantly ; then add 2 quarts boiling water and 1 cup bread crumbs ; season with y^ tablespoonful salt, and boil 40 minutes ; then strain ; add 1 teaspoonful beef extract, little nutmeg, 1 tablespoonful fine-chopped parsley, few spoonfuls of cream, or a little unsweetened condensed milk. In place of beef extract, mix the yolks of i eggs with 74 cupful cream or milk, and add it to the soup ; let it get hot, but not boil ; then serve.
Pea Soup of Split Peas. — Wash 1 pint split peas ; put them with 2 quarts cold water in saucepan over the fire ; add V, tablespoonful salt ; as soon as it boils, add % cupful fine-cut celery and 1 large peeled potato, cilt into pieces. Fry in 1 tablespoonful butter or drippings i fine-chot)ped onions 5 minutes ; add them to the lk>up with 1 fine-cut carrot, cover the saucepah, and boil the soup till done ; season to taste with salt and a little White pepper ; serve with small squares of tbadted bread. If this sdup is to be extra more, add a little beef extract and yi chp of cream ; also 1 tablespoonf til unsweetened condensed milk i^ an improvement ; a small piece of bone from a boiled ham may be boiled with the peas.
Green-Pea Soup. — Shell 2 quarts of fresh green peas, placo the shells in a saucepan, cover with boiling water, and cook 1 hour ;
SOUPS, Etc. 63
strain into the water into a clean saucepan, return to the fire, and as soon as boiling add 1 cupful young carrots, cut in julienne; cook }5 minutes ; then add the peas, season with % tablespoonful of salty and cook 30 minutes ; melt 1 tablespoonful butter, add 1 tablespoonful flour, stir a few minutes over the fire ; add it to the soup, cook a few minutes longer ; remove from fire, add 1 tablespoonful fine-chopped parsley, and serve. If handy, add a few tablespoonfuls of cream. Small sponge dumpling may be boiled in the soup.
Records on this page
Crab SoupMatelote SoupMushroom SoupTomato SoupOnion SoupBread SoupPea Soup of Split PeasBean SoupGreen-Pea Soup