When thoroughly clarified, serve in a tureen with bread-
dice lightly fried. This is one of the wholesomest and
most palatable summer soups I know. I call it, " Do-
without-the-doctor soup." If for a dinner-party you Avant
a fancy name for this soup, 3-ou may christen it " Cardinal,"
or " Mazarin," or "Richelieu;" because red is the distinctiA^e
colour of the vestments of the Princes of the Roman
Church. Remember also that any dish — soup, fish, or
entree — dressed AA^th tomatoes, may be styled " a la Portu-
guaise ;" because Ave seem to have borroAA^d the delicious
fruit-vegetable in question from the Portuguese kitchen.
17. Potato or Parmeiitier Soup.
I have given an alternative " fancy " title to this excellent
pottage in remembrance of the philanthropist Avho Avas the
first to introduce the potato into French cooker}^ Parmentier
Avas a military apothecary, Avho, late in the last centur}-, had
learnt to believe in the dietetic value of the potato Avhile
86 THE THOnOUGII GOOD COOK.
serving with the French armies in Germany. At the outset
he had to encoimter the bitterest opjDosition both from the
French Academy of Sciences and the French clergy. The
first decLared the tuber to be poisonous ; the latter denounced
it as a " Protestant " vegetable. Parmentier, however, suc-
ceeded in obtaining the support of Benjamin Franklin and
pf Lavoisier ; but his triumph was completed when he induced
Marie Antoinette to accept and wear in her bosom a bouquet
of potato flowers. "La Liberte et les Patatas" — "Liberty
and Potatoes " — was a popular cry in Paris in the early days
of the French Revolution ; and the strip of ornamental garden
of the Palace of the Tuileries was planted Avith seed potatoes.
Slice ten large potatoes (kidneys are the best), blanch
them ; stew them in stock with two leeks and a head of
celery tied up, and the crumb of a French roll ; when they
break under the pressure of the finger, take out the bunch of
herbs, and rub the potatoes through a tammy ; mix with
a sufiicient quantity of stock, clarify the whole, add a pinch
of sugar and a little nutmeg. When serving, just after
boiling point, mix in a pint of milk — nursery milk if you
can get it and if you can afford it — a third of a pint of
double cream and a pat of fresh butter✪ Potato or Parmentier Soup. Pour the soup into
a tureen with some blanched chervil ; fried crusts as usual, to
make it more toothsome. This is a cheap soup without the
cream, and eminently relishable.
You may also make a clear Parmentier soup by using
finely shredded jDOtatoes mingled with shredded onions in the
broth, and leaving out the milk and cream.
18. Old-Fashioned Fea Soup,
The foundation of this capital and thoroughly English
(and sea-going) souj? is the stock, otherAvise a liquor in which
a knuckle of veal or leg of mutton or pork has been boiled.
But pork liquor is the best; and by all mcai}s, if 2'>ossihle,
SOUPS. 87 ✪ Old-Fashioned Pea Soup
Page 59 · 2 recipe records on this page
Presented as published in 1895. 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
A modernized reading is not available for this page yet. You are seeing the original text.
When thoroughly clarified, serve in a tureen with bread-
dice lightly fried. This is one of the wholesomest and
most palatable summer soups I know. I call it, " Do-
without-the-doctor soup." If for a dinner-party you Avant
a fancy name for this soup, 3-ou may christen it " Cardinal,"
or " Mazarin," or "Richelieu;" because red is the distinctiA^e
colour of the vestments of the Princes of the Roman
Church. Remember also that any dish — soup, fish, or
entree — dressed AA^th tomatoes, may be styled " a la Portu-
guaise ;" because Ave seem to have borroAA^d the delicious
fruit-vegetable in question from the Portuguese kitchen.
17. Potato or Parmeiitier Soup.
I have given an alternative " fancy " title to this excellent
pottage in remembrance of the philanthropist Avho Avas the
first to introduce the potato into French cooker}^ Parmentier
Avas a military apothecary, Avho, late in the last centur}-, had
learnt to believe in the dietetic value of the potato Avhile
86 THE THOnOUGII GOOD COOK.
serving with the French armies in Germany. At the outset
he had to encoimter the bitterest opjDosition both from the
French Academy of Sciences and the French clergy. The
first decLared the tuber to be poisonous ; the latter denounced
it as a " Protestant " vegetable. Parmentier, however, suc-
ceeded in obtaining the support of Benjamin Franklin and
pf Lavoisier ; but his triumph was completed when he induced
Marie Antoinette to accept and wear in her bosom a bouquet
of potato flowers. "La Liberte et les Patatas" — "Liberty
and Potatoes " — was a popular cry in Paris in the early days
of the French Revolution ; and the strip of ornamental garden
of the Palace of the Tuileries was planted Avith seed potatoes.
Slice ten large potatoes (kidneys are the best), blanch
them ; stew them in stock with two leeks and a head of
celery tied up, and the crumb of a French roll ; when they
break under the pressure of the finger, take out the bunch of
herbs, and rub the potatoes through a tammy ; mix with
a sufiicient quantity of stock, clarify the whole, add a pinch
of sugar and a little nutmeg. When serving, just after
boiling point, mix in a pint of milk — nursery milk if you
can get it and if you can afford it — a third of a pint of
double cream and a pat of fresh butter. Pour the soup into
a tureen with some blanched chervil ; fried crusts as usual, to
make it more toothsome. This is a cheap soup without the
cream, and eminently relishable.
You may also make a clear Parmentier soup by using
finely shredded jDOtatoes mingled with shredded onions in the
broth, and leaving out the milk and cream.
18. Old-Fashioned Fea Soup,
The foundation of this capital and thoroughly English
(and sea-going) souj? is the stock, otherAvise a liquor in which
a knuckle of veal or leg of mutton or pork has been boiled.
But pork liquor is the best; and by all mcai}s, if 2'>ossihle,
SOUPS. 87