Blanch twenty young lettuces ; let them cool, and squeeze
out the water ; divide each in two without entirely separating ;
season them slightly with pepper and salt ; fold them up
again, and arrange them in a stew-pan containing a ladleful of
veal stock (No. 2) and one of beef broth (No. 1), a small bunch of
parsley, with a clove, a piece of bay-leaf and thj^me, an onion,
and a small carrot✪ Braised Lettuce Soup ; cover them Avith a sheet of buttered
paper, and let them boil gently for two hours ; drain them on
a napkin ; trim them neatly ; cut each in two, and place
them in the tureen with small crusts prepared as usual.
"When serving, pour in the broth, to which add the liquor
from the lettuces ; but the bunch of herbs boiled with them
should afford no high degree of flavour.
34. Another Braised Lettuce Soup.
Prepare twenty lettuces, and when divided, but not entirely
separated, place in each a small spoonful of forcemeat of
fowl, to which add a little chopped chervil✪ Another Braised Lettuce Soup. Surround this
stuffing Avitli the leaves, giving the lettuces a long shape ;
tie them with pack-thread to keep them so, and arrange
them carefully in a stew-pan ; boil them two hours, and serve.
It is usual in braising lettuces to put slices of bacon
beneath and above them; but if for soup, they are better
dressed in broth only, and the necessity for draining and
pressing them is avoided.
94 THE THOROUGH GOOD COOK.
35. Cauliflower Soup (Potage k la Puree de Cliouxfleurs).
Boil three large wliite caiilitlowers in slightly salted water
until quite tender ; chop them very fine ; put a quarter of
a pound of butter into a stew-pan; one leek, one head of
celery (in slices), a quarter of a pound of ham, and two bay-
leaves ; pass them ten minutes over a quick tire ; add the
caiditlowers and three tablesj^oonfuls of flour ; mix well ; add
three quarts of white stock, and one ditto of boiled milk ;
stir it until boiling ; rub it through a tammy ; boil, and
skim well ; season with a teaspoonful of sugar, half ditto
of salt, finish w^ith an " alliance " of two yolks of eggs, mixed
with a gill of cream ; pour the soup into the tureen ; have
a cauliflower boiled, and cut into twenty small sprigs✪ Cauliflower Soup (Potage à la Puree de Chouxfleurs); put
these into the soup, but be sure not to break them.
36. Cauliflower, Green Broccoli, and Parsley Soup.
"White or brown stock as preferred. Blanch a head of
cauliflower, put it in in small pieces, give them a few boils,
and having cooled and drained them, let them boil in
broth with some parsle}' blanched. When serving, turn
it into the tureen containing two heads of broccoli blanched
by themselves in a preserving pan, to give them a slight
violet colour, then add the broth and fried crusts✪ Cauliflower, Green Broccoli, and Parsley Soup.
37. Bean Soup with Hani or Bacon.
About a pound of lean ham or bacon nuist be well soaked.
Pare away the under yellow skin, and boil it an hour.
MeanAvhile, have boiled some kidney beans, quite soft. They
must have been soaked the night before. Mash half of
them through a coarse sieve, and add them to the boiling
bacon, with an onion, or chives, celery, chervil✪ Bean Soup with Ham or Bacon, etc. Take
out the bacon, peel the rind off, cut up the meat into thin
SOUPS. 95
slices ; return tliis, with the inibruised beans, to the pot,
and give all a boil up together. The same quantity of
fresh or salted pork, unsnioked, is, by some, preferred. —
Good, satisfying, and cheap.
38. Turnip Soup. ✪ Turnip Soup
Page 63 · 6 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
Blanch twenty young lettuces ; let them cool, and squeeze out the water ; divide each in two without entirely separating ; season them slightly with pepper and salt ; fold them up again, and arrange them in a stew-pan containing a ladleful of veal stock (No. 2) and one of beef broth (No. 1), a small bunch of parsley, with a clove, a piece of bay-leaf and thyme, an onion, and a small carrot ; cover them with a sheet of buttered paper, and let them boil gently for two hours ; drain them on a napkin ; trim them neatly ; cut each in two, and place them in the tureen with small crusts prepared as usual. "When serving, pour in the broth, to which add the liquor from the lettuces ; but the bunch of herbs boiled with them should afford no high degree of flavour.
34. Another Braised Lettuce Soup.
Prepare twenty lettuces, and when divided, but not entirely separated, place in each a small spoonful of forcemeat of fowl, to which add a little chopped chervil. Surround this stuffing with the leaves, giving the lettuces a long shape ; tie them with pack-thread to keep them so, and arrange them carefully in a stew-pan ; boil them two hours, and serve.
It is usual in braising lettuces to put slices of bacon beneath and above them; but if for soup, they are better dressed in broth only, and the necessity for draining and pressing them is avoided.
35. Cauliflower Soup (Potage k la Puree de Cliouxfleurs).
Boil three large white cauliflowers in slightly salted water until quite tender ; chop them very fine ; put a quarter of a pound of butter into a stew-pan; one leek, one head of celery (in slices), a quarter of a pound of ham, and two bayleaves ; pass them ten minutes over a quick tire ; add the cauliflowers and three tablespoonfuls of flour ; mix well ; add three quarts of white stock, and one ditto of boiled milk ; stir it until boiling ; rub it through a tammy ; boil, and skim well ; season with a teaspoonful of sugar, half ditto of salt, finish with an " alliance " of two yolks of eggs, mixed with a gill of cream ; pour the soup into the tureen ; have a cauliflower boiled, and cut into twenty small sprigs; put these into the soup, but be sure not to break them.
36. Cauliflower, Green Broccoli, and Parsley Soup.
"White or brown stock as preferred. Blanch a head of cauliflower, put it in in small pieces, give them a few boils, and having cooled and drained them, let them boil in broth with some parsley blanched. When serving, turn it into the tureen containing two heads of broccoli blanched by themselves in a preserving pan, to give them a slight violet colour, then add the broth and fried crusts.
37. Bean Soup with Hani or Bacon.
About a pound of lean ham or bacon nuist be well soaked. Pare away the under yellow skin, and boil it an hour. Meanwhile, have boiled some kidney beans, quite soft. They must have been soaked the night before. Mash half of them through a coarse sieve, and add them to the boiling bacon, with an onion, or chives, celery, chervil, etc. Take out the bacon, peel the rind off, cut up the meat into thin
slices ; return this, with the unbrushed beans, to the pot, and give all a boil up together. The same quantity of fresh or salted pork, unsnioked, is, by some, preferred. — Good, satisfying, and cheap.
38. Turnip Soup.
Records on this page
Braised Lettuce SoupAnother Braised Lettuce SoupCauliflower Soup (Potage à la Puree de Chouxfleurs)Cauliflower, Green Broccoli, and Parsley SoupBean Soup with Ham or BaconTurnip Soup