Take a large knuckle of the Avhitest veal that you can
get ; but in these days, for humanitarian reasons, calves are
no longer "bled," and the meat is tw^o or three shades,
darker than Avas formerly the case. Let the knuckle be Avell
broken and soaked ; then take a foAvl skinned, or tAvo chickens ;
a quarter of a pound of Avell- coloured lean undressed bacon;.
110 THE THOROUGH GOOD COOK.
lemon-thyme, onions, carrot, celery, and a turnip, a few white
peppercorns, and two blades of mace✪ Another Old Scotch White Soup (Potage a la Reine). Boil for about two
hours ; skimming repeatedly and carefully during that time.
When the stock is Avell flavoured, strain it off. It should form
a jelly. When to be used, take off the upper layer of fat,
clear off the sediment, and put the jelly into a tin sauce23an,
or a stew-pan well tinned ; boil for half an hour, and serve
on a couple of rounds of a small French roll ; or with
macaroni previously soaked and stewed in the soup till
perfectly soft ; or vermicelli. This is an excellent plain
white soujD ; it is promoted to an a la Reine soup as
follows : —
Take half a pound of sweet almonds, blanched (that is,
scalded, and the husks rubbed off), the hard-boiled yolks
of three eggs, and the skinned breast and white parts of a
cold roast fowl ; beat the almonds to a paste in a mortar,
with a little water, to j^revent their oiling ; mince very finely
the fowl and eggs, and some bread-crumbs. Add to this a
pint or more of the stock; lemon-peel, and a scrape of
nutmeg ; bring it to the boil, and put to it a pint of boiling
sweet cream and the rest of the stock. Let it for a con-
siderable time be on the very verge of boiling, that it inay
thicken, but take care it does not boil, lest the cream curdle.
Strain through a sieve. Yolks of eofsfs will do for half the
quantity of cream.
62. Another and more artistic way :— the supreme way, in
short.
Put into a saucepan two quarts of water, two large onions
halved, a little of the Avhite part of some celcr}^, thyme, and
bay-leaf, two ounces of butter, and a little salt. Bring this
to the boil ; then put in one or two fowls, according to the
amount of soup required ; cover the saucepan, then boil till
the ingredients are thoroughly cooked, and let it cool.
SOUPS. Ill
Blanch forty sweet almonds ; take some bread-crumb soaked
in milk, and make it into a ball ; remove the flesh of the
fowls from the bones, chop it very finely : pound the almonds
in a mortar, then add the meat of the fowls and the bread-
crumb, and pound it all together ; moisten with a little
chicken broth or some white stock; skim off the fat, pass
through a hair-sieve, and keep it hot without boiling. Just
before serving, place some crusts fried in butter and moist-
ened with broth, a pint of boiling cream or good milk,
and a little white sugar in the tureen, and pour the chicken
broth on to them. Here you have a more elaborate and
expensive soup.
Page 72 · 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
Take a large knuckle of the whitest veal that you can get ; but in these days, for humanitarian reasons, calves are no longer "bled," and the meat is two or three shades, darker than Avas formerly the case. Let the knuckle be well broken and soaked ; then take a foAvl skinned, or two chickens ; a quarter of a pound of Avell- coloured lean undressed bacon ;
lemon-thyme, onions, carrot, celery, and a turnip, a few white peppercorns, and two blades of mace. Boil for about two hours ; skimming repeatedly and carefully during that time. When the stock is Avell flavoured, strain it off. It should form a jelly. When to be used, take off the upper layer of fat, clear off the sediment, and put the jelly into a tin saucepan, or a stew-pan well tinned ; boil for half an hour, and serve on a couple of rounds of a small French roll ; or with macaroni previously soaked and stewed in the soup till perfectly soft ; or vermicelli. This is an excellent plain white soup ; it is promoted to an a la Reine soup as follows : —
Take half a pound of sweet almonds, blanched (that is, scalded, and the husks rubbed off), the hard-boiled yolks of three eggs, and the skinned breast and white parts of a cold roast fowl ; beat the almonds to a paste in a mortar, with a little water, to prevent their oiling ; mince very finely the fowl and eggs, and some bread-crumbs. Add to this a pint or more of the stock; lemon-peel, and a scrape of nutmeg ; bring it to the boil, and put to it a pint of boiling sweet cream and the rest of the stock. Let it for a considerable time be on the very verge of boiling, that it inay thicken, but take care it does not boil, lest the cream curdle. Strain through a sieve. Yolks of eggs will do for half the quantity of cream.
62. Another and more artistic way :— the supreme way, in
short.
Put into a saucepan two quarts of water, two large onions halved, a little of the Avhite part of some celery, thyme, and bay-leaf, two ounces of butter, and a little salt. Bring this to the boil ; then put in one or two fowls, according to the amount of soup required ; cover the saucepan, then boil till the ingredients are thoroughly cooked, and let it cool.
SOUPS. Ill
Blanch forty sweet almonds ; take some bread-crumb soaked in milk, and make it into a ball ; remove the flesh of the fowls from the bones, chop it very finely : pound the almonds in a mortar, then add the meat of the fowls and the breadcrumb, and pound it all together ; moisten with a little chicken broth or some white stock; skim off the fat, pass through a hair-sieve, and keep it hot without boiling. Just before serving, place some crusts fried in butter and moistened with broth, a pint of boiling cream or good milk, and a little white sugar in the tureen, and pour the chicken broth on to them. Here you have a more elaborate and expensive soup.
Records on this page
Sheep's Head BrothAnother Old Scotch White Soup (Potage a la Reine)