296. PALESTINE SOUP.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Soup Base
Finishing
Instructions (6)
  1. Cleanse, peel, wash, and slice up half a peck of Jerusalem artichokes.
  2. Put them into a stewpan with four ounces of fresh butter, and allow them to simmer gently on a slow fire, until they are reduced in quantity and partially melted—taking care that they do not get coloured in the process.
  3. Add two quarts of strictly white consommé of fowl.
  4. Allow it to boil gently for three-quarters of an hour.
  5. Rub the whole through a tammy-cloth in the usual way, and clarify the purée.
  6. Just before sending to table, add a pint of boiling cream, a small piece of glaze, and a little pounded sugar.
Original Text
purée with; after it has boiled, skim off all the froth, and finish the soup by adding (just before sending to table) a pint of boiling cream and a pat of fresh butter, which must be thoroughly incorporated with the soup. 296. PALESTINE SOUP. CLEANSE, peel, wash, and slice up half a peck of Jerusalem artichokes; put them into a stewpan with four ounces of fresh butter, and allow them to simmer gently on a slow fire, until they are reduced in quantity and partially melted—taking care that they do not get coloured in the process. Then add two quarts of strictly white consommé of fowl, and after allowing it to boil gently for three-quarters of an hour, proceed to rub the whole through a tammy-cloth in the usual way, and clarify the purée. Just before sending to table, add a pint of boiling cream, a small piece of glaze, and a little pounded sugar.
Notes
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