Soup Accessories
Chapter III-Soup Accessories
OUP may be served with many accompaniments, such as crisped crackers, cheese sticks, pulled bread, not to mention the many varieties of…
Mock Almonds
Cut stale bread in thin slices and shape to represent almonds. Proceed as with croutons, and use in the same way.
Cheese Sticks
Cut stale bread in long, narrow strips, spread with butter and then with a thick coating of grated cheese. Place in the oven until brown…
Hot Crisped Crackers
Thin wafers or crackers should be toasted for three minutes in a hot oven. If Boston crackers are preferred, split them, arrange the halves…
Egg Balls
Five eggs; one teaspoon of salt; a little pepper. Boil four of the eggs twenty minutes and mash the yolks to a smooth paste in a bowl; then…
Soup Accessories (Other egg well beaten Shape)
other egg well beaten. Shape the mass into tiny balls, roll them in flour, and fry brown in the frying-pan with a little butter, tossing…
Noodle Balls
Roll the noodle paste as directed above, fold it double and with a tin cutter make circles about one-fourth inch in diameter. Toss these…
Custard Royale
Beat slightly the yolks of two eggs and then beat into the yolks one entire egg. Add one-half cup of beef stock, a little salt, pepper and…
Green Pea Custard
One-half cup of mashed green peas, one tablespoon of beef stock and the slightly beaten whites of three eggs. Season with salt, pepper and…
Tomato Blocks
Select the most solid portions of a can of tomatoes, or use firm, fresh ones. Heat until soft, press through a sieve and then return to the…
Spinach Blocks
Press thoroughly cooked and chopped spinach through a sieve, add one egg slightly beaten and a little beef stock. Season to taste and…
Harlequin Slices
Select cold boiled carrots, turnips and string beans. Cut in dice and place in an earthernware pie plate. Over these vegetables pour…
Marrow Balls
Strain through cheesecloth two tablespoons of melted marrow, beat until creamy and then add a beaten egg. Season with pepper, salt and…
Caramel for Soups and Sauces
Stir a cup of granulated sugar over the fire in a baking-pan that is not valued for its brightness, until it is very near burning. While…
Coloring for Soups
To color brown, use browned flour or a little burnt sugar. Spinach leaves give a fine green color. Pound the leaves, tie them in a cloth…
Soup Accessories (Give color to mock-turtle soup)
give color to mock-turtle soup. Color soup red by putting in the strained, juice of tomatoes or the whole tomato if it is run through a…
Chicken Forcemeat
Chop, pound and rub through a purée sieve the uncooked breasts of two chickens. This should give a full half-pint of meat. Mix with the…
Oyster Forcemeat
Chop fine one dozen oysters and add to them one large pint of stale bread crumbs; three tablespoons of butter; one tablespoon of salt…
Fish Forcemeat
Free any kind of delicate fish from skin, fat and bone. Pound, strain, use one-half pint of the fish and proceed as for chicken forcemeat…