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The 1918 Fanny Farmer Cookbook
4
cups White Stock
III
1
/2 teaspoon
peppercorns
2
cups stale bread
crumbs
Bit of bay leaf
2
stalks celery,
broken in pieces
Blade of mace
slices carrot, cut in
cubes
2
1
teaspoon salt
1
3
small onion
1
/2 breast boiled
chicken
tablespoons butter
1
/3 cup blanched
almonds
Sprig of parsley
1
cup cream
2
cloves
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.
5
1
Veal and Sago Soup
2
3
1
1/2 lbs. lean veal
2
cups scalded milk
quarts cold water
Yolks 4 eggs
/4 lb. pearl sago
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.
5
2
Chapter VIII − SOUPS
147
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