The Swedish, French, American cook book

Cook half cup pearl barley about three hours, with three quarts water, carrots, onions, leek, pepper, salt, and a knuckle of veal. [If no veal at hand, about two cups stock can be used to the quart of soup.] Thicken with cream sauce made from one tablespoon butter, one tablespoon flour, and two cups of milk. When ready add some cream to make it nice and rich. Garnish with the carrots, onions, and leeks that have been cooked in the soup. Potato Soup (Consomme a la Parmentier) After making a consomme, add some hot water to the stock pot, some onions, carrots, and tomato; let it cook for about two hours, with a cover, making a white stock. Strain the stock up from the soup pot. For each quart cook six potatoes and rub through a fine sieve; add to the stock; let simmer until smooth. Skim and pass through a fine strainer; thicken with a small tablespoon of cornstarch dissolved in half cup cold milk. When ready, add one cup of rich thick cream mixed with the yolk of an egg; season with pep¬ per and salt to taste; add more cream just before serving. Garnish with croutons of bread. Cream of Rice Soup a l’Allemande Potage a la Creme de Riz Wash four tablespoons of rice in boiling water; put in a soup kettle; add two quarts white stock or consomme that is flavored with onions, carrots, pepper, salt, and some tomato. Let the rice simmer in the stock for about thirty minutes — until it becomes very soft. Skim; thicken with a tablespoon of cornstarch dissolved in one cup milk. Garnish with some asparagus tips and pieces of car¬ rots cut in the same way as the asparagus. Add one cup of cream just before serving. Cream Soup ( Potage a la Creme ) a la Gouffe Half cup of tomato juice, four cups chicken stock, one cup of the water that the tongue is cooked in, half cup tapioca, some chicken, tongue, and truffles for garnishing. How to Make It. Mix tomato juice, tongue broth, and the chicken stock together. When hot, add a small half cup of tapioca that has been soaked for two hours in cold water. Let simmer until well done — about half hour; skim well; garnish with dices of cooked chicken, strips of tongue, and truffles. Just before serving, flavor with sherry, add a half cup of cream. Cream Soup ( Potage a la Creme ) a la Victoria Put two tablespoons of scalded rice to a quart of chicken broth; let simmer for one hour — until the rice is thoroughly cooked. Thicken the soup with a cup of rich cream sauce. Garnish with chopped parsley and add a half cup cream just before serving. Veal Soup ( Consomme de Veau ) ala Comtesse One tablespoon butter, one tablespoon flour, one quart veal broth that has been flavored with onions, carrots, pepper, salt, sherry, and tomatoes. When ready, garnish with dices of cooked sweetbreads and dices of fried bread. Just before serving, add one cup of thick cream, two tablespoons sherry. Potage a la Colbert Make a sauce from one tablespoon butter, one of flour, one quart chicken broth, veal, or beef soup. When ready to serve, garnish with chopped endive, color the soup with the yolks of two eggs mixed with a cup of cream. Garnish with a poached yolk of egg in each plate with the cooked celery and cooked whites cut in strips, julienne style. Chicken Soup ( Consomme de Poulet ) a la Kursaal