Place ten ounces of macaroni, with two ounces of butter
and a little pepper and salt, in two quarts of boiling water,
and boil for half-an-hour. After draining the macaroni cut
it into half-inch lengths, and boil for ten minutes more in two
quarts of chicken broth. Let it cool a little and then add care-
fully half a pint of cream, the beaten yolks of six eggs, and
two ounces of grated Parmesan cheese✪ Macaroni Soup. Stir over the fire for
three minutes longer and then serve.
Barley Soup.
Cook together two ounces of barley, two carrots, and two
onions sliced, with a little parsley and any other herbs that
are liked, in two quarts of white stock for three hours. Now
STANDARD COOKERY. 31
stir in carefully the yolks of two eggs and a cupful of hot
milk, and press the whole through a sieve.
Before serving add a cupful of cooked green peas and a
little pepper and salt.
Consomme Brunoise.
Cut into small dice the red part only of two carrots, one
small turnip, the heads of two leeks, a small stick of celery
and a third of an onion of medium size. Season the vegetables
moderately with salt and a pinch of sugar and stew them in
butter for thirty minutes slowly. Then moisten with half a
pint of consomme, and finish cooking gently.
Five minutes before serving put in one quart of boiling or-
dinary consomme, and a tablespoonful of very green peas✪ Consomme Brunoise.
Then pour into the soup-tureen, adding a pinch of fine chervil
pluches.
Consomme Rachel.
Prepare one quart of consomme, and thicken it with three
tablespoonfuls of poached tapioca strained through muslin.
With a round cutter, stamp out a few roundels of crumbs of
bread the size of pennies and one-half inch thick. Poach in
consomme as many slices of very fresh beef-marrow as there
are roundels of bread.
Six minutes before serving, fry the roundels of bread in
clarified butter, hollow out their centers, and place on each a
slice of poached beef-marrow suitably trimmed.
Put three tablespoonfuls of a julienne✪ Consomme Rachel into the soup-tureen,
pour thereon the thickened consomme. Serve separately the
roundels of bread garnished with marrow.
Consomme Aux Diablotins.
Cut a French roll into twelve slices one-quarter inch thick.
Reduce about one-quarter pint of Bechamel * to a thick con-
sistence; add two heaped tablespoonfuls of grated Gruyere
cheese, and season with a little cayenne.
Garnish the slices of soup " flute " with this preparation,
arranged upon a tray, and set it to glaze a few minutes before
serving.
Pour one quart of consomme✪ Consomme Aux Diablotins into the soup-tureen and add
the diablotins.
Vermicelli Soup.
Put a quart of clear stock into a stewpan upon the fire, and
* See page 38.
32 STANDARD COOKERY.
when boiling, add two ounces of vermicelli✪ Vermicelli Soup; boil gently ten
minutes, and it is ready to serve.
Italian Paste Soup.
Procure some small Italian paste, in stars, rings, or any
otfier shape, but small; put on a quart of stock✪ Italian Paste Soup, and when boil-
ing, add two ounces of the paste ; boil twenty minutes, or rather
more, when it is ready to serve.
Semolina Soup.
Take one quart of stock, and when boiling add two table-
spoonfuls of semoli✪ Semolina Soupna; boil twenty minutes, and it is then done.
Proceed the same also with tapioca and sago.
Macaroni Soup.
Page 26 · 9 recipe records on this page
Presented as published in 1912. 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
Place ten ounces of macaroni, with two ounces of butter and a little pepper and salt, in two quarts of boiling water, and boil for half-an-hour. After draining the macaroni cut it into half-inch lengths, and boil for ten minutes more in two quarts of chicken broth. Let it cool a little and then add carefully half a pint of cream, the beaten yolks of six eggs, and two ounces of grated Parmesan cheese. Stir over the fire for three minutes longer and then serve.
Barley Soup.
Cook together two ounces of barley, two carrots, and two onions sliced, with a little parsley and any other herbs that are liked, in two quarts of white stock for three hours. Now
stir in carefully the yolks of two eggs and a cupful of hot milk, and press the whole through a sieve.
Before serving add a cupful of cooked green peas and a little pepper and salt.
Consomme Brunoise.
Cut into small dice the red part only of two carrots, one small turnip, the heads of two leeks, a small stick of celery and a third of an onion of medium size. Season the vegetables moderately with salt and a pinch of sugar and stew them in butter for thirty minutes slowly. Then moisten with half a pint of consomme, and finish cooking gently.
Five minutes before serving put in one quart of boiling ordinary consomme, and a tablespoonful of very green peas. Then pour into the soup-tureen, adding a pinch of fine chervil pluches.
Consomme Rachel.
Prepare one quart of consomme, and thicken it with three tablespoonfuls of poached tapioca strained through muslin. With a round cutter, stamp out a few roundels of crumbs of bread the size of pennies and one-half inch thick. Poach in consomme as many slices of very fresh beef-marrow as there are roundels of bread.
Six minutes before serving, fry the roundels of bread in clarified butter, hollow out their centers, and place on each a slice of poached beef-marrow suitably trimmed.
Put three tablespoonfuls of a julienne into the soup-tureen, pour thereon the thickened consomme. Serve separately the roundels of bread garnished with marrow.
Consomme Aux Diablotins.
Cut a French roll into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Bechamel * to a thick consistence; add two heaped tablespoonfuls of grated Gruyere cheese, and season with a little cayenne.
Garnish the slices of soup " flute " with this preparation, arranged upon a tray, and set it to glaze a few minutes before serving.
Pour one quart of consomme into the soup-tureen and add the diablotins.
Vermicelli Soup. Put a quart of clear stock into a stewpan upon the fire, and
* See page 38.
when boiling, add two ounces of vermicelli; boil gently ten minutes, and it is ready to serve.
Italian Paste Soup.
Procure some small Italian paste, in stars, rings, or any otfier shape, but small; put on a quart of stock, and when boiling, add two ounces of the paste ; boil twenty minutes, or rather more, when it is ready to serve.
Semolina Soup.
Take one quart of stock, and when boiling add two tablespoonfuls of semolina; boil twenty minutes, and it is then done. Proceed the same also with tapioca and sago.
Macaroni Soup.
Records on this page
Macaroni SoupBarley SoupChestnut SoupConsomme BrunoiseConsomme RachelConsomme Aux DiablotinsVermicelli SoupItalian Paste SoupSemolina Soup