Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.
Soup à la Soubise
Thinly slice two Spanish onions, and cook ten minutes in one-fourth cup butter, stirring constantly. Add one quart White Stock III, cook slowly thirty minutes, and strain. Dilute three tablespoons flour with enough cold water to pour easily, add to soup, and bring to boiling-point. Then add one cup cream, and one tablespoon chopped green peppers, or one-fourth cup grated cheese. Season with salt and pepper.
Chestnut Purée
Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and pepper.
Crab Soup
Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled Bread.
Philadelphia Pepper Pot
| Sliced onion | ¼ cup each |
| Chopped celery | |
| Chopped green peppers | |
| 4 tablespoons butter | |
| 3½ tablespoons flour | |
| 5 cups hot White Stock III | |
| ½ lb. honeycomb tripe, cut in cubes | |
| 1½ cups potato cubes | |
| ½ teaspoon peppercorns, finely pounded | |
| ¾ tablespoon salt | |
| ½ cup heavy cream | |
Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.
Mulligatawny Soup
| 5 cups White Stock II | |
| 1 cup tomatoes | |
| Onion, cut in slices | ¼ cup each |
| Carrot, cut in cubes | |
| Celery, cut in cubes | |
| 1 pepper, finely chopped | |
| 1 apple, sliced | |
| 1 cup raw chicken, cut in dice | |
| ¼ cup butter | |
| ⅓ cup flour | |
| 1 teaspoon curry powder | |
| Blade of mace | |
| 2 cloves | |
| Sprig of parsley | |
| Salt and pepper | |
| French Chef | |
Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.
Mock Turtle Soup
Clean and wash calf’s head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and Egg Balls, or Force-meat Balls. Add Madeira wine, and salt and pepper to taste.
Consommé
| 3 lbs. beef, poorer part of round | |
| 1 lb. marrow-bone | |
| 3 lbs. knuckle of veal | |
| 1 quart chicken stock | |
| Carrot | ⅓ cup each, cut in dice |
| Turnip | |
| Celery | |
| ⅓ cup sliced onion | |
| 2 tablespoons butter | |
| 1 tablespoon salt | |
| 1 teaspoon peppercorns | |
| 4 cloves | |
| 3 sprigs thyme | |
| 1 sprig marjoram | |
| 2 sprigs parsley | |
| ½ bay leaf | |
| 3 quarts cold water | |
Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
Consommé à la Royal
Consommé, served with Royal custard.
Consommé au Parmesan
Consommé, served with Parmesan Pâte à Chou.
Consommé Colbert
To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup.
Consommé aux Pâtes
Consommé, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in boiling salted water.
Consommé d’Orleans
Consommé, served with red and white quenelles and French peas.
Consommé with Vegetables
Consommé, served with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters.
Consommé Princess
Consommé, served with green peas and cooked chicken meat cut in small dice.
Claret Consommé
To one quart Consommé add one and one-half cups claret, which has been cooked with a three-inch piece stick cinnamon ten minutes and one tablespoon sugar. Color red.
Bortchock Consommé
Make same as Consommé, adding one-third cup chopped beets with vegetables; then add one cup finely chopped beets when clearing.
SOUPS WITH FISH STOCK
Clam Bouillon
Wash and scrub with a brush one-half peck clams, changing the water several times. Put in kettle with three cups cold water, cover tightly, and steam until shells are well opened. Strain liquor, cool, and clear.
Oyster Stew
Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully pick over oysters, reserve liquor, and heat it to boiling-point; strain through double cheese-cloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor strained a second time, and milk. Serve with oyster crackers.
Scallop Stew
Make same as Oyster Stew, using one quart scallops in place of oysters.
Oyster Soup
Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boiling-point, and let simmer twenty minutes. Strain through cheese-cloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.
French Oyster Soup
Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles.
Oyster Soup, Amsterdam Style
Clean, pick over, chop, and parboil oysters; drain and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while stirring constantly, oyster liquor. Let simmer one-half hour. Season with salt, paprika, and celery salt, and just before serving add cream.
Oyster Gumbo
Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish Stock. Cook onion five minutes in one-half the butter; add to stock. Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper.
Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling-point, simmering thirty minutes, and straining.
Clam Soup with Poached Eggs
Clean and pick over clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling-point, strain, then thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes. Add seasonings, and pour over whites of eggs beaten stiff.
Clam and Oyster Soup
Clean and pick over oysters, using one-third cup cold water; reserve liquor, and add oysters slightly chopped. Clean and pick over clams, reserve liquor, and add to hard part of clams, finely chopped; put aside soft part of clams. Heat slowly to boiling-point clams and oysters with liquor from both, let simmer twenty minutes and strain through cheese-cloth. Scald milk with onion, mace, parsley, and bay leaf; remove seasonings, and add milk to stock. Thicken with butter and flour cooked together, add soft part of clams, and cook two minutes. Season with salt and pepper.
Cream of Clam Soup
Make same as French Oyster Soup, using clams in place of oysters.
Clam Consommé
Wash two quarts clams in shell. Put in kettle with one-fourth cup cold water, cover, and cook until shells open. Strain liquor through double thickness cheese-cloth, add to four cups consommé, and clear.
Clam and Chicken Frappé
Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle with one-half cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheese-cloth. To one and two-thirds cups clam liquor add two and one-half cups White Stock III, highly seasoned. Cool, and freeze to a mush. Serve in place of a soup in frappé glasses, and garnish with whipped cream.
Clam and Tomato Bisque
Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat slowly to boiling-point, cook twenty minutes, then strain. Cook butter with onion five minutes; remove onion, add flour and gradually clam water. Add cream, soft part of clams, and as soon as boiling-point is reached, tomatoes to which soda has been added. Season with salt and cayenne, and serve at once.
Oyster Bisque
Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.
Cream of Scallop Soup
Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together. Parboil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.
Lobster Bisque
Remove meat from lobster shell. Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling-point, and cook twenty minutes. Drain, reserve liquor, and thicken with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor. Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat. When coral is found in lobster, wash, wipe, force through fine strainer, put in a mortar with butter, work until well blended, then add flour, and stir into soup. If a richer soup is desired, White Stock may be used in place of water.
Utensils for making Cream Soups.—Page 136.
Cream Soup and Croûtons ready for serving.—Page 136.
Croûtons; Imperial Sticks; Mock Almonds.—Page 145.
Souffléd Crackers.—Page 145.