Take two each of the following vegetables: carrots, tur-
nips, onions, leeks, and a head of celery. Cut them in snudi
dice and fry the pieces in a pan over a slow fire with one ounce
of butter and a little sugar. If the butter be f resh, add a little
salt. When the vegetables are a light brown, pour over them
three quarts of light stock, either veal or chicken. When this
Comes to a boU, skim it thoroughly and remove to the side of
the stove to boil gently until the vegetables are cooked. Then
add one-half pint of green peas, a handf ul of French beans cut
in diamond shape, and one-half pint of asparagus tipe, these
vegetables to be boiled beforehand. After testing the flavor
and seasoning, serve very hot.
Flemish Boup
Have'at band carrots, tumips, and cucumbers, two of eaoh*
Peel the latter and scrape the first. Then with a vegetable
scoop cut them in fancy shapes about as big as an olive. Cut
the white part of two heads of celery and three leeks in thick
shreds about half an inch long. Blanch or parboil these for
five minutes, drain them on a sieve and place in a soup kettle
oapable of holding about three quarts. Add two generous
80UP8 79
quarta of oonsommé or stock. Boil until the vegetables are
snfficiently done. Boil slowly and skim occasionally. While
the soup Ì8 boiling, boil the foUowing vegetables, which when
blanched add to the soup : one handf ul of Brussels sprouts,
one-haU pint of young peas, a few French beans cut small, and
a handful of asparagus heads. Add a pinch of coarse white
pepper. Let the soup boil three or four minutes. Place some
dried croùtons in a tureen, pour the soup upon them and serve.
HcUandaiee Soup
Peel two carrots, the same number of turnips and cucumbers,
and cut them into the shape of small olives. After blanching
them, boil them in one quart of strong white broth, made of veal
or chicken. When the vegetables are cooked, remove from the
rango and add the yolks of four eggs mixed with twice as much
water as there is egg liquid, one gill of cream, and a small lump
of butter. Season with salt and pepper to tasto. Stir over the
fire until the soup is of the desired consistency and then pour into
the soup tureen containing one gill of young peas and an equal
quantity of French beans boiled tender and cut into diamonds.
Serve very hot.
Julienne Soup
Cut lengthwise in short fine shreds two carrots, two turnips,
two stalks of celery, the whites of two leeks, a white onion, and
a few white cabbage leaves. Mix ali, and with four ounces of
batter set them on the fire. Stir occasionally until quite dry.
Then add three quarts of beef broth. Boil slowly f or forty-five
minutes. Skim off ali the fat, add one scant teaspoonful sugar
and one-half pint of small, cooked green peas. Boil two minutes
longer with a handful of chervil, sorrel, and lettuce leaves cut in
fine shreds.
White Broth
Place in a kettle over a moderate fire a heavy knuckle of
veal with ali the scraps of meat, including bones — not of game
80 MB8. 8EELT'8 COOK BOOK ✪ Ox-tail Soup
Page 45 · 2 recipe records on this page
Presented as published in 1902. 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
Take two each of the following vegetables: carrots, turnips, onions, leeks, and a head of celery. Cut them in small dice and fry the pieces in a pan over a slow fire with one ounce of butter and a little sugar. If the butter be fresh, add a little salt. When the vegetables are a light brown, pour over them three quarts of light stock, either veal or chicken. When this Comes to a boU, skim it thoroughly and remove to the side of the stove to boil gently until the vegetables are cooked. Then add one-half pint of green peas, a handf ul of French beans cut in diamond shape, and one-half pint of asparagus tipe, these vegetables to be boiled beforehand. After testing the flavor and seasoning, serve very hot.
Flemish Boup
Have at hand carrots, turnips, and cucumbers, two of each. Peel the latter and scrape the first. Then with a vegetable scoop cut them in fancy shapes about as big as an olive. Cut the white part of two heads of celery and three leeks in thick shreds about half an inch long. Blanch or parboil these for five minutes, drain them on a sieve and place in a soup kettle capable of holding about three quarts. Add two generous
80UP8 79
quarts of consommé or stock. Boil until the vegetables are sufficiently done. Boil slowly and skim occasionally. While the soup is boiling, boil the following vegetables, which when blanched add to the soup: one handful of Brussels sprouts, one-half pint of young peas, a few French beans cut small, and a handful of asparagus heads. Add a pinch of coarse white pepper. Let the soup boil three or four minutes. Place some dried croùtons in a tureen, pour the soup upon them and serve.
Hollandaise Soup
Peel two carrots, the same number of turnips and cucumbers,
and cut them into the shape of small olives. After blanching
them, boil them in one quart of strong white broth, made of veal
or chicken. When the vegetables are cooked, remove from the
range and add the yolks of four eggs mixed with twice as much
water as there is egg liquid, one gill of cream, and a small lump
of butter. Season with salt and pepper to tasto. Stir over the
fire until the soup is of the desired consistency and then pour into
the soup tureen containing one gill of young peas and an equal
quantity of French beans boiled tender and cut into diamonds.
Serve very hot.
Julienne Soup
Cut lengthwise in short fine shreds two carrots, two turnips,
two stalks of celery, the whites of two leeks, a white onion, and
a few white cabbage leaves. Mix all, and with four ounces of
butter set them on the fire. Stir occasionally until quite dry.
Then add three quarts of beef broth. Boil slowly for forty-five
minutes. Skim off all the fat, add one scant teaspoonful sugar
and one-half pint of small, cooked green peas. Boil two minutes
longer with a handful of chervil, sorrel, and lettuce leaves cut in
fine shreds.
White Broth
Place in a kettle over a moderate fire a heavy knuckle of veal with ali the scraps of meat, including bones — not of game
Records on this page
Ox-tail SoupJulienne Soup