Dabarry Soup

Ingredients

• two quarts of clear chicken bouillon
• one cup of washed and drained rice
• one cup of boiled cauliflower pulp
• two eggs
• salt and white pepper to taste
• cream to thin this mixture

Method

1. 1

   Prepare chicken bouillon and add rice, boiling until tender.

2. 2

   Rub through a sieve.

3. 3

   Add cauliflower pulp, thin with cream, and season with salt and white pepper.

4. 4

   Stir in beaten yolks of eggs mixed with cream, heat until boiling, then mix in small pieces of truffles before serving hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 47. The excerpt below is the record exactly as published.

salt, and white pepper to taste, the meat, and the white of an egg beaten to a stiff froth. Mix well, and when cool form in balls about the size of grapes. Have ready a pan of salted boiling water. Cook the balls for five minutes, turn them in a strainer and then add them to the mock turtle soup. The above balls may be prepared three or four hours before the soup is served. Bm Balls Boll four eggs for twenty minutes until hard. Plunge them in cold water and remove the shelL Pound the yolks in a 80UP8 88 mortar imtdl they become a smooth paste. Then add one tea- spoonful of salt, a little white pepper, and a well-beaten raw egg. MotQd the mixture into balls about the size of grapes, and roU them in floor. Fry in hot f at until they become a light Irown. Turn them frequently while they are cooking. Frenoh Mook Turtle Soup Put in soup kettle half a shin of beef • Lfet the meat stand in cold water one hour, add one tablespoonf ul of salt to draw out the blood, then put on the fire and cook for six hours. Skim off ali the grease and scum that rìse for the first hour. Strain and set aside until the next day. Take a nice calf s head, parboil it, take the meat off and cut in inch square pieces. Take off the fat from the soup. Cut up two onions, one carrot, two fresh mushrooms, one dove of garlic, and one biade of mace. Whip up the whites and yolks of three eggs. Mix them in with the yegetables. Pour over them the cold stock and set on back of the range. Let mixture boil up slowly, $tirring wntU it eomes to a boti. Then let it boil slowly for twenty minutes. Then strain. It should be clear. Add the meat from calf 8 head. Continue to boU until tender. Drop in some egg baUs, one glass Madeira wine. Serve very hot. Dabarry Soup Prepare two quarts of clear chicken bouillon. When ready, add one cup of washed and drained rìce and boil until it is tender. Then rub through a sieve. Add one cup of boiled cauliflower pulp which has also been rubbed through a sieve. Thin this mixture to the desired consistency with cream. Season to taste with salt and white pepper and add the well- beaten yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.