Purees Of Vegetables. General For Soups. Part 8
Description
This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Purees Of Vegetables. General For Soups. Part 8
314. Puree Of Asparagus A La St. George
Prepare a puree similar to the foregoing, place in the soup-tureen about three dozen very small quenelles of fowl, and about half a pint of small fillets or shreds of red tongue, cut in the same lengths and thickness as vegetables for Julienne soup; then, with a silver spoon, stir the above about gently in the tureen, so as to mix the ingredients with the puree (which must be poured on to them quite hot), and send to table.
315. Bonne Femme Soup
Trim and wash six cabbage lettuces; and having also well washed a double-handful of sorrel, shred these as you would do if they were intended for Julienne soup. Put two ounces of butter into a stew-pan, and having melted it on the lire, add the lettuces and sorrel, and with a wooden spoon stir them over the stove until they are stewed, which will require about ten minutes; then add two quarts of good strong chicken consomme, and having allowed the soup to boil gently by the side of the stove-fire for about half an hour, take it off, in order that it may cool a little, and mix in with it a leason or binding of eight yelks of eggs, half a pint of cream, a small pat of butter, and a little pounded sugar to rectify the acidity of the sorrel. Stir the soup quickly on the tire, in order to set the leason in it, taking care that it does not curdle; add a small piece of glaze, pour the soup into the tureen upon some duchess' crusts, and serve.
316. Soup A La Hollaxdaise
Peel three carrots, and an equal number of turnips and cucumbers; scoop these out into the shape of small olives, and, after blanching them, boil them in two quarts of good strong blond of veal; when the vegetables are done, remove the soup from the fire, and mix in with it a leason of eight yelks of eggs, half a pint of cream, a pat of butter, and a little sugar; set the leason by stirring the soup over the fire, and then pour it into the soup-tureen, containing about half a pint of young peas boiled green, and an equal proportion of French beans cut into diamonds, and serve.
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