There are at least half a dozen soups made from dif-
ferent kinds of "Italian paste;" and the rules Avhich I have
given for macaroni soup Avill apply to them all. Let me hint
that there will be no harm in mixing the grated Parmesan
Avith a little Gruvere, or even double Gloucester.
92. Spaghetti.
Boil this small macaroni just to the point; drain ; mix
with butter, grated Parmesan, pepper, and salt, and moisten
with Liebig's Extract or any kind of gravy you like to use.
Please remember this : — All forms of macaroni and risotto
SOUPS, 127
must be served very hot, and must be eaten directly they
are ready.
93. Nouille Soup.
" Nouilles " — any EngHsh cook can pronounce the name —
are simply a paste of any kind of very fine flour " bound "
with yolks of eggs ; the ingredients most carefully incor-
porated and rolled out thin and flat on a pieboard. The paste
is then cut into ribands or any other attractive shapes, or
folded up, with mincemeat or minced herbs between, for
boiling or stewing purposes. For nouille soup roll a sheet
of paste out very thin, Avhich cut in strips about a sixth
of an inch broad, and these cut in pieces three-fourths of
an inch long ; 3'ou may fold your paste, lightly dusted with
flour, which will enable you to cut several at a time ; blanch
them in boiling water, after which drain and cool them ;
put them into a stew-pan with a ladleful of broth, to stew on
a slow fire twenty minutes ; strain, and add as much broth
as may be wanted. Grated Parmesan should be handed
round.
94. nice Soup.
"Wash and blanch three ounces of Carolina rice ; stew
it in some broth with two ounces of fresh butter and a
pinch of pepper, but leave it firm ; then mix with it two
ounces of Parmesan cheese grated, and three yolks of
eggs ; when cold, form it into balls as large as filberts ; ten
minutes before serving, roll these in a saute-plate containing
two eggs well beaten up ; drain them, and put one by one
into a stew-pan of clean hot lard to give them a fine colour ;
drain them on a napkin✪ Nice Soup ; put them in a tureen containing
128 THE THOROUGH GOOD COOK.
the broth prepared and thickened with an " aUiance " of eggs
and Parmesan.
95. Bread Soup.
Cut up the bread (stale) in pieces ; put it into cold
water, and let it come to the boil, with some salt and a little
butter. Boil slowly for half an hour. At the moment of
serving, j^ut three yolks of eggs into the tureen with two
ounces of fresh butter✪ Bread Soup, more or less, according to the
quantity of soup. Pour in the bread on the eggs, stirring-
all the time.
96. Sago Soup with Turnips-
Prepare a puree of turnips, then put into it six ounces of
sago✪ Sago Soup with Turnips, picked and washed, stirring it that it may not be
lumpy ; boil for nearly an hour. Skim perfectly and serve.
Sago, tapioca, and Italian paste may equally be added
to the purees of lentils, of red or white haricots, of roots,
turnips, or dried peas, giving the soups their names, as, for
example : " Potage de Tapioca a la Creci," etc. If a quarter
of a pound of the crumb of a French roll, or two spoonfuls
of flour, be mixed into a thin paste with some cold stock
and added to the purees, they wiU acquire a remarkable
smoothness.
97. Scotch Barley Broth with Boiled Mutton or Beef. ✪ Scotch Barley Broth with Boiled Mutton or Beef
Page 81 · 4 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.
There are at least half a dozen soups made from dif-
ferent kinds of "Italian paste;" and the rules Avhich I have
given for macaroni soup Avill apply to them all. Let me hint
that there will be no harm in mixing the grated Parmesan
Avith a little Gruvere, or even double Gloucester.
92. Spaghetti.
Boil this small macaroni just to the point; drain ; mix
with butter, grated Parmesan, pepper, and salt, and moisten
with Liebig's Extract or any kind of gravy you like to use.
Please remember this : — All forms of macaroni and risotto
SOUPS, 127
must be served very hot, and must be eaten directly they
are ready.
93. Nouille Soup.
" Nouilles " — any EngHsh cook can pronounce the name —
are simply a paste of any kind of very fine flour " bound "
with yolks of eggs ; the ingredients most carefully incor-
porated and rolled out thin and flat on a pieboard. The paste
is then cut into ribands or any other attractive shapes, or
folded up, with mincemeat or minced herbs between, for
boiling or stewing purposes. For nouille soup roll a sheet
of paste out very thin, Avhich cut in strips about a sixth
of an inch broad, and these cut in pieces three-fourths of
an inch long ; 3'ou may fold your paste, lightly dusted with
flour, which will enable you to cut several at a time ; blanch
them in boiling water, after which drain and cool them ;
put them into a stew-pan with a ladleful of broth, to stew on
a slow fire twenty minutes ; strain, and add as much broth
as may be wanted. Grated Parmesan should be handed
round.
94. nice Soup.
"Wash and blanch three ounces of Carolina rice ; stew
it in some broth with two ounces of fresh butter and a
pinch of pepper, but leave it firm ; then mix with it two
ounces of Parmesan cheese grated, and three yolks of
eggs ; when cold, form it into balls as large as filberts ; ten
minutes before serving, roll these in a saute-plate containing
two eggs well beaten up ; drain them, and put one by one
into a stew-pan of clean hot lard to give them a fine colour ;
drain them on a napkin ; put them in a tureen containing
128 THE THOROUGH GOOD COOK.
the broth prepared and thickened with an " aUiance " of eggs
and Parmesan.
95. Bread Soup.
Cut up the bread (stale) in pieces ; put it into cold
water, and let it come to the boil, with some salt and a little
butter. Boil slowly for half an hour. At the moment of
serving, j^ut three yolks of eggs into the tureen with two
ounces of fresh butter, more or less, according to the
quantity of soup. Pour in the bread on the eggs, stirring-
all the time.
96. Sago Soup with Turnips-
Prepare a puree of turnips, then put into it six ounces of
sago, picked and washed, stirring it that it may not be
lumpy ; boil for nearly an hour. Skim perfectly and serve.
Sago, tapioca, and Italian paste may equally be added
to the purees of lentils, of red or white haricots, of roots,
turnips, or dried peas, giving the soups their names, as, for
example : " Potage de Tapioca a la Creci," etc. If a quarter
of a pound of the crumb of a French roll, or two spoonfuls
of flour, be mixed into a thin paste with some cold stock
and added to the purees, they wiU acquire a remarkable
smoothness.
97. Scotch Barley Broth with Boiled Mutton or Beef.