154. Potage au Potiron (French Pumpkin Soup). —
3 lbs. ripe pumpkin, 3 oz. butter, 1 bayleaf, J lb. stale
bread, 1 onion, 1 qt. milk, 1 qt. stock, ^ gill cream,
2 yolks of eggs, salt, pepper, 1 pinch sugar, fried bread
croutons.
Cut the pumpkin into thick slices, remove the pips,
put in a stewpan, cover with boiling water, add salt to
taste, and boil for five minutes. Strain off the water,
rub the pumpkin through a fine sieve. Melt the butter
in a stewpan, add the pulp ; stir for a few minutes
over the fire, then add the stock, which should be pre-
viously boiled. Soak the bread in the milk, peel the
onion and cut into shces. Boil up the milk, bread and
onion, and then put with the soup, add the bayleaf and
SOUPS (POTAGES). 419
<;ook slowly for twenty minutes ; stir occasionally, and
remove the scum which rises on the top. Take out the
bayleaf, pass all through a tammy or fine sieve, return
to the stewpan, add a good pinch of sugar, season with
salt and pepper, and keep boiling for a few minutes
longer. Put the cream in a soup tureen, stir in the
yolks of eggs ; when the soup is required, pour it slowly
into the tureen, stirring it the same time with a whisk.
A plate of fried bread croutons should accompany this
soup ; or else some very thin slices of the crust of a
French roll should be put in soup before it is sent to table.
155. Puree de Choux de Bruxelles (Brussels Sprout
Soup). — IJ lb. Brussels sprouts, 3 pints of good stock,
1 gill cream, a small piece of soda, salt, pepper, and
grated nutmeg.
Wash and trim the sprouts, cook them till tender in
salted water containing a very small piece of soda (to
preserve the colour), drain well and rub through a fine
sieve. Put the puree in a stewpan with the stock, boil
up and let simmer for a few minutes, take off the scum,
season to taste, add the cream. Keep hot until wanted
for table ; but on no account let the soup boil again
after the cream is once added.
156. Puree de Marrons a la Chasseur. — Procure 3
pints of large chestnuts, split them across with a sharp-
pointed knife, plunge them into a stewpan with boiling
water and allow to boil two minutes, drain well, dry
them on a cloth and put into a frying-pan with a small
piece of butter, place over a quick fire for five minutes,
cover over with a cloth and remove shells whilst hot.
Place the prepared chestnuts in a large stewpan with
2 quarts of game stock or dark beef stock. Cook
slowly until the chestnuts are tender, rub through a
fine sieve, return to the stewpan, dilute with more
stock if necessary, season with salt, pepper, and a little
sugar and grated nutmeg ; stir over the fire until it
boils, add by degrees 4 oz. of butter, and bind with
3 egg-yolks and | gill cream. Serve with croutons of
game and fried bread (any kind of game will do).
27
CHAPTER IV.
SAUCES AND FOECEMEATS.
{For List of other Sauces see imges 290-304, 306.
Beci2yes for Sweet Sauce will he found on ixtge 618).
157. Sauce aux Huitres (Oyster Sauce). — 12 oysters,
1 oz. of butter, a teaspoonful of lemon juice, 1 yolk of
Qgg, I of a pint of bechamel sauce.
Page 161
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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154. Potage au Potiron (French Pumpkin Soup). —
3 lbs. ripe pumpkin, 3 oz. butter, 1 bayleaf, J lb. stale
bread, 1 onion, 1 qt. milk, 1 qt. stock, ^ gill cream,
2 yolks of eggs, salt, pepper, 1 pinch sugar, fried bread
croutons.
Cut the pumpkin into thick slices, remove the pips,
put in a stewpan, cover with boiling water, add salt to
taste, and boil for five minutes. Strain off the water,
rub the pumpkin through a fine sieve. Melt the butter
in a stewpan, add the pulp ; stir for a few minutes
over the fire, then add the stock, which should be pre-
viously boiled. Soak the bread in the milk, peel the
onion and cut into shces. Boil up the milk, bread and
onion, and then put with the soup, add the bayleaf and
SOUPS (POTAGES). 419
<;ook slowly for twenty minutes ; stir occasionally, and
remove the scum which rises on the top. Take out the
bayleaf, pass all through a tammy or fine sieve, return
to the stewpan, add a good pinch of sugar, season with
salt and pepper, and keep boiling for a few minutes
longer. Put the cream in a soup tureen, stir in the
yolks of eggs ; when the soup is required, pour it slowly
into the tureen, stirring it the same time with a whisk.
A plate of fried bread croutons should accompany this
soup ; or else some very thin slices of the crust of a
French roll should be put in soup before it is sent to table.
155. Puree de Choux de Bruxelles (Brussels Sprout
Soup). — IJ lb. Brussels sprouts, 3 pints of good stock,
1 gill cream, a small piece of soda, salt, pepper, and
grated nutmeg.
Wash and trim the sprouts, cook them till tender in
salted water containing a very small piece of soda (to
preserve the colour), drain well and rub through a fine
sieve. Put the puree in a stewpan with the stock, boil
up and let simmer for a few minutes, take off the scum,
season to taste, add the cream. Keep hot until wanted
for table ; but on no account let the soup boil again
after the cream is once added.
156. Puree de Marrons a la Chasseur. — Procure 3
pints of large chestnuts, split them across with a sharp-
pointed knife, plunge them into a stewpan with boiling
water and allow to boil two minutes, drain well, dry
them on a cloth and put into a frying-pan with a small
piece of butter, place over a quick fire for five minutes,
cover over with a cloth and remove shells whilst hot.
Place the prepared chestnuts in a large stewpan with
2 quarts of game stock or dark beef stock. Cook
slowly until the chestnuts are tender, rub through a
fine sieve, return to the stewpan, dilute with more
stock if necessary, season with salt, pepper, and a little
sugar and grated nutmeg ; stir over the fire until it
boils, add by degrees 4 oz. of butter, and bind with
3 egg-yolks and | gill cream. Serve with croutons of
game and fried bread (any kind of game will do).
27
CHAPTER IV.
SAUCES AND FOECEMEATS.
{For List of other Sauces see imges 290-304, 306.
Beci2yes for Sweet Sauce will he found on ixtge 618).
157. Sauce aux Huitres (Oyster Sauce). — 12 oysters,
1 oz. of butter, a teaspoonful of lemon juice, 1 yolk of
Qgg, I of a pint of bechamel sauce.