Henrietta Dwight - The Golden Age Cook Book

It is better to prepare the balls for this soup first, as follows: Put in a saucepan a tablespoonful of white flour and two tablespoonfuls of Groult's potato flour, stir together and add a tablespoonful of butter and a cup of milk, mix all together and place on the stove where it is not very hot. Stir constantly until it is smooth and no longer sticks to the pan, remove from the fire, let it cool, and beat in two eggs, one at a time, season with a dash of cayenne, a few grains of powdered mace, a few drops of onion juice, a little salt and half a teaspoonful of sugar. These balls must be seasoned very delicately. Cook and drain as the spinach balls Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом. are done, using a teaspoon instead of a tablespoon. Put to one side while the soup is being made. For the soup take three French carrots, half a parsnip, half a white onion and a little green pepper chopped fine, cover with boiling water and cook until tender. Melt a generous tablespoonful of butter in a saucepan, and when it bubbles stir into it a small tablespoonful of flour, then add three cups of milk and let it come to a boil. When the vegetables are tender stir them into the thickened milk with the water they were boiled in, together with half a teaspoonful of sugar and salt and pepper to taste. Then put the balls in and let the soup come to a boil, add a teaspoonful of finely minced parsley and remove from the fire. Have one egg yolk beaten with two tablespoonfuls of cream and stir in carefully so as not to break the balls just before turning the soup into the tureen.

Put a quarter of a cup of rice into three cups of boiling water with a small stick of cinnamon, and let it boil nearly an hour. About fifteen minutes before it is done add half a cup of raisins stoned. Beat two egg yolks with a heaping tablespoonful of sugar until white and creamy, then stir into them about half a cup of sweet cider, remove the soup from the fire, add a little of it to the eggs and cider, stir well, and mix all together rapidly and serve at once. Two tablespoonfuls of good sherry improves it.

Melt two tablespoonfuls of butter in a spider, when it bubbles add four large onions, washed, skinned and cut in slices, let them simmer without browning about half an hour, then stir in a slightly heaping tablespoonful of flour. When it thickens pour in gradually a pint and a half of boiling milk, season with salt and pepper to taste, press through a purée sieve, and return to the fire. While it is getting hot, beat together two egg yolks and half a cup of cream, remove from the stove and stir the eggs and cream into it rapidly, pour at once into the tureen and serve.

Take from a pint of green peas two heaping tablespoonfuls and set aside. Put the rest in a saucepan with half a white onion, in boiling water. Cover tightly, letting them cook until quite tender, then mash through a purée sieve with the water in which they were boiled and using a little more to take out all that is good of the peas through the sieve. Put back on the stove, rub a good heaping tablespoonful of butter with a small tablespoonful of flour and add to the purée of peas. Have a heaping tablespoonful of turnips and two of carrots cut into dice and cooked in as little water as possible, and the two tablespoonfuls of peas cooked until tender, add to the soup with half a teaspoonful of sugar and pepper and salt to taste. Let all this cook together while enough milk to make the soup the proper consistency is coming to a boil. Mix together, add a teaspoonful of finely minced parsley, pour into the tureen and serve.

Put one quart of green peas over the fire in three quarts of boiling water with three French carrots, a small turnip cut into dice and a small white onion chopped. Cover tightly and let the vegetables cook until tender. Rub two ounces of butter with a small tablespoonful of flour, add a little of the soup to this to thin it and then stir all together, add an even tablespoonful of finely minced parsley, an even teaspoonful of sugar, and salt and pepper to taste; let it come to a boil and then serve.

Take four large potatoes, peel and boil them tender in water, mash very fine with a small tablespoonful of butter, add as much boiling milk as will make it the right consistency. Boil in as little water as possible one tablespoonful of turnips and two of carrots cut into dice; when tender turn all into the soup, add a little cayenne and salt to taste. Just before serving beat a quarter of a cup of cream with one egg yolk, remove the soup from the fire and stir the two together as in other cream soups, and serve at once with fried croutons.

Cut fine three onions, one turnip, two French carrots and four potatoes, put in a saucepan with four tablespoonfuls of butter and a little parsley; let them cook about ten minutes, then add a tablespoonful of flour. Stir well and add two quarts of boiling milk, season with salt and pepper and a tiny bit of sugar, and when it boils take out the parsley, press the soup through a sieve and serve with croutons of fried bread.

Peel and slice some young turnips, add an onion and carrot sliced, cover with boiling water and cook until tender. Mash them in the water and press through a fine sieve. To a pint of the purée have a pint of boiling milk. Return the purée to the fire, and stir into it a large heaping tablespoonful of butter and a small pinch of mace. Take the milk from the stove and stir briskly into it two egg yolks beaten with two tablespoonfuls of cream, then remove the purée from the stove and stir the eggs and milk into it, season to taste with salt and pepper and serve.

One cup and a half of green peas, three small French carrots, and a small cauliflower cut into flowerettes, one pint of milk, half a cup of cream, a good half tablespoonful of flour, one tablespoonful of butter, and the yolks of two eggs. Wash and scrape the carrots, cut in thin slices and boil each vegetable by itself in as little water as possible. When the carrots and peas are done put them together in a saucepan with the water in which they were cooked, add the milk, put the saucepan on the fire and let it come to a boil, rub the butter and flour together, mix with a little milk and stir into the vegetables. Drain the water well from the flowerettes, and just before serving put them in the tureen. Beat the yolks of eggs and the cream together in a bowl, remove the soup from the fire, add a little of it to the eggs and cream, then turn them into the soup, stir well and pour it into the tureen.

Put a generous tablespoonful of butter in a saucepan, when it is hot add half an onion chopped fine, let it stew gently for a few minutes, then add a pint of canned tomatoes, cook half an hour. Rub a heaping tablespoonful of flour and one of butter smoothly together and stir into the tomatoes. Have ready a pint of boiling milk, pour the tomatoes into a purée sieve with the boiling milk and rub through the sieve. Season with salt and pepper and a very little sugar. Return to the fire, make it hot, but be careful not to let it boil, as it will curdle. Serve at once with croutons.