| 151 | 152 | 153 | 154 | 155 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
5
7
Cream of Mushroom Soup
/2 lb. mushrooms
1
4
1
1
1
/4 cup flour
cups White Stock III
1
cup cream
slice onion
Salt
/4 cup butter
Pepper
tablespoons Sauterne
2
Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a
sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper
to taste. Just before serving add wine.
5
8
Cream of Watercress Soup
2
cups White Stock I, II or
III
1
/2 cup milk
bunches watercress
Yolk 1 egg
tablespoons butter
Salt
2
3
2
tablespoons flour
Pepper
Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and
boil
five minutes. Thicken with butter and flour cooked together, add salt and pepper. Just before
serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in
oven.
5
9
Cream of Cauliflower Soup
4
cups hot White Stock II
or III
1
1
2
/2 bay leaf
/4 cup flour
cups milk
1
1
1
cauliflower
/4 cup butter
slice onion
Salt
Chapter VIII − SOUPS
150
Page
Quick Jump
|