82. Cream of Chicken.— Pound half a boiled chicken in a mortar, then
put it in a saucepan, and moisten with three pints of white broth (No. 99),
adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful
of salt, twelve whole peppers, and three cloves. Boil thoroughly for
thirty minutes; then strain through a fine sieve; put in half a cupful of
cream, and serve with two tablespoonfuls of small pieces of cooked
chicken in the tureen, or croutons souffles instead of the chicken.
83. Cream of Game. — The same as for No. 82, using game instead of
chicken; the same quantity of each being needed.
84. Cream a PAllemande.— Heat half a pint of mirepoix (No. 138) in
a saucepan with one ounce of butter, adding two tablespoonfuls of flour,
and moistening with three pints of white broth (No. 99); season with half a
tablespoonful of salt and three cloves. Boil for thirty minutes, then
strain, and after adding an ounce of good butter, serve with two ounces of
very finely cut noodles (No. 1182) which have been previously boiled in
salted water.
85. Cream of Turnips. — Put three medium sized cut-up raw turnips
in a saucepan with one ounce of butter; steam them for thirty minutes,
then add one pint of good bechamel sauce (No. 154); rub through a sieve
and moisten with one quart of white broth (No. 99); season with a table-
spoonful of salt and a teaspoonful of pepper✪ Cream of Sorrel and Rice. Heat it while stirring con-
tinually, and serve with half a cupful of cream beaten with two egg yolks.
86. Cream of Celery a 1'Espagnole. — Put two stalks of celery, cut into
fine strips, in a covered saucepan, with one ounce of butter; add a pint of
good broth (No. 99), with half a tablespoonful of salt and a teaspoonful of
pepper. Boil for thirty minutes ; then rub through a sieve, moisten
with one quart of broth, and before serving thicken with two egg yolks
diluted in half a cupful of cold consomme (No. 100). Add three table-
spoonfuls of boiled ric✪ Cream of Celery a l'Espagnolee, and, two minutes before serving, one ounce of
butter. After the egg yolks have been added to the soup it should not be
allowed to boil again.
87. Cream Of Lettuce.— Wash thoroughly the green leaves of three
good-sized heads of lettuce; drain and chop them up; place them in a
saucepan with a quarter of a pound of butter, and cook for five minutes,
stirring it lightly. Moisten with two quarts of white broth (No. 99);
season with a tablespoonful of salt, a teaspoonful of pepper, and half a
teaspoonful of grated nutmeg; add a bouquet (No. 254), and four ounces
of well-cleaned, raw rice✪ Cream of Lettuce; cover the saucepan, and cook for forty-five
minutes. Remove the bouquet and strain the soup through a fine sieve.
Clean the saucepan well, replace the cream in it, and let it heat thoroughly,
but do not let it boil, meanwhile stirring it gently with the spatula. Pour
in -a pint of sweet cream, stir a little more, and throw it into a hot soup
tureen, serving it with croutons souffles (No. 134).
88. Cream of Lentils a la Major-domo. — Soak one pint of lentils for
four hours in cold water; then put them on to boil in a saucepan, with two
SOUPS. 16
The table
1889Page 102 · 8 recipe records on this page
Presented as published in 1889. 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
82. Cream of Chicken.— Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (No. 99), adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful of salt, twelve whole peppers, and three cloves. Boil thoroughly for thirty minutes; then strain through a fine sieve; put in half a cupful of cream, and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen, or croutons souffles instead of the chicken.
83. Cream of Game. — The same as for No. 82, using game instead of chicken; the same quantity of each being needed.
84. Cream a PAllemande.— Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth (No. 99); season with half a tablespoonful of salt and three cloves. Boil for thirty minutes, then strain, and after adding an ounce of good butter, serve with two ounces of very finely cut noodles (No. 1182) which have been previously boiled in salted water.
85. Cream of Turnips. — Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good bechamel sauce (No. 154); rub through a sieve and moisten with one quart of white broth (No. 99); season with a tablespoonful of salt and a teaspoonful of pepper. Heat it while stirring continually, and serve with half a cupful of cream beaten with two egg yolks.
86. Cream of Celery a 1'Espagnole. — Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth (No. 99), with half a tablespoonful of salt and a teaspoonful of pepper. Boil for thirty minutes ; then rub through a sieve, moisten with one quart of broth, and before serving thicken with two egg yolks diluted in half a cupful of cold consomme (No. 100). Add three tablespoonfuls of boiled rice, and, two minutes before serving, one ounce of butter. After the egg yolks have been added to the soup it should not be allowed to boil again.
87. Cream Of Lettuce.— Wash thoroughly the green leaves of three good-sized heads of lettuce; drain and chop them up; place them in a saucepan with a quarter of a pound of butter, and cook for five minutes, stirring it lightly. Moisten with two quarts of white broth (No. 99); season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of grated nutmeg; add a bouquet (No. 254), and four ounces of well-cleaned, raw rice; cover the saucepan, and cook for forty-five minutes. Remove the bouquet and strain the soup through a fine sieve. Clean the saucepan well, replace the cream in it, and let it heat thoroughly, but do not let it boil, meanwhile stirring it gently with the spatula. Pour in a pint of sweet cream, stir a little more, and throw it into a hot soup tureen, serving it with croutons souffles (No. 134).
88. Cream of Lentils a la Major-domo. — Soak one pint of lentils for four hours in cold water; then put them on to boil in a saucepan, with two
Records on this page
Cream of Lentils a la Major-domoCream of GameCream of Sorrel and RiceCream of ChickenCream a PAllemandeCream of TurnipsCream of Celery a l'EspagnoleCream of Lettuce