Soups With Meat Stock. Part 5
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Soups With Meat Stock. Part 5
Royal Soup
1 cup stale bread crumbs
1/2 cup milk
Yolks 3 "hard-boiled" eggs
Breast meat from a boiled chicken
1 1/2 cups scalded milk 3 1/2 cups White
Stock III 2 1/2 tablespoons butter 2 1/2 tablespoons flour
Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.
St. Germain Soup
3 cups White Stock I, II, or III
1 can Marrowfat peas
1 cup cold water
1/2 onion
Bit of bay leaf
Sprig of parsley
Blade of mace 2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons cornstarch
1 cup milk
Draia and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas.
Imperial Soup
4 cups White Stock III
2 cups stale bread crumbs
2 stalks celery, broken in pieces
2 slices carrot, cut in cubes
1 small onion
3 tablespoons butter Sprig of parsley
2 cloves
1/2 teaspoon peppercorns
Bit of bay leaf
Blade of mace
1 teaspoon salt
1/2 breast boiled chicken
1/3 cup blanched almonds
1 cup cream
1/2 cup milk
2 tablespoons flour
Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.
Veal And Sago Soup
2 1/2 lbs. lean veal 3 quarts cold water 1/4 lb. pearl sago
2 cups scalded milk Yolks 4 eggs Salt and pepper
Order meat from market, very finely chopped. Pick over and remove particles of fat Cover meat with water, bring slowly to boiling-point, and simmer two hours, skimming occasionally; strain and reheat. Soak sago one-half hour in enough cold water to cover, stir into hot stock, boil thirty minutes, and add milk; then pour mixture slowly on yolks of eggs, slightly beaten. Season with salt and pepper.
Asparagus Soup
3 cups White Stock II or III
1 can asparagus
2 cups cold water 1 slice onion
1/4 cup butter 1/4 cup flour 2 cups scalded milk Salt and pepper
Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.
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