Home › CHAPTER XXXVI › CHAPTER XXXVI: Take

CHAPTER XXXVI: Take

Take 6 heads celery, 3 onions, 2 turnips, and 4 carrots; put them into a stewpan with 1 pound lentils, a slice of ham, 4 tablespoonfuls butter; set it upon a stove to stew slowly for an hour, then add 2 quarts stock; let it stew for two hours; strain the soup into a dish, rub vegetables through a sieve; put again in the stewpan with salt and pepper; let it simmer for quarter of an hour longer, and serve.

Chicken Soup.

Carcass roast chicken, 2 quarts cold water, 1 pound lean veal, 2 tablespoonfuls chopped bacon, 1 bay leaf, 1 slice onion, 1 stalk celery, 2 tablespoonfuls cornstarch, 1½ teaspoonfuls salt, ½ teaspoonful pepper, 1 tablespoonful flour, 2 tablespoonfuls butter, Yolks 2 eggs, 1 cupful cream.

Slice the best meat from fowl, leaving only wings and carcass, with skin removed from meat as well.

Break bones, put them into the soup kettle with cold water and the uncooked neck and feet, scalded and cleaned. Cut veal in dice, dust with flour and pepper, and brown in finely chopped bacon; add 1 cupful hot water, simmer for a few minutes, cool, and pour into the soup kettle.

Cook slowly for one hour, then add bay leaf, onion, and celery; cook half an hour longer, strain, and cool.

Mix together in a saucepan cornstarch, salt, pepper, flour, and butter. Add gradually 1 pint hot stock and cook until thickened, then add 1½ cupfuls hot stock, mix well and add yolks of eggs beaten and diluted with cream. Do not boil after egg is added, but keep hot until egg has thickened. Serve in bouillon cups, with or without a spoonful of whipped cream on top of each.

Mullagatawny Soup. 3 quarts chicken stock, 4 onions, 1 carrot, 2 turnips, 6 stalks celery, 1 tablespoonful curry powder.

Chop the vegetables, add to the stock, and put them in a saucepan over a hot fire until it begins to boil, then set aside to simmer for twenty minutes. Add curry powder and flour. Mix well, boil three minutes, and strain. In serving, add some pieces of the white meat of the chicken chopped.

Soup à la Flamande (French recipe).

Take 2 quarts veal stock, put in 1 cupful cooked spinach and 1 cupful sorrel, and let it boil till tender; season with salt and while it is boiling, but about two minutes before serving stir into it a pint of cream previously mixed with the yolks of 2 eggs.