Xavier Soup

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
For the paste
For the soup
To serve
Instructions (9)
  1. Mix with six ounces of sifted flour, half a pint of double cream, four ounces of fresh butter, and two ounces of grated Parmesan cheese, a little minionette pepper, salt, and grated nutmeg.
  2. When these ingredients have been thoroughly mixed together with a wooden spoon, put the stewpan containing them on the fire—stirring it quickly and continually, until it begins to thicken, when it should be well worked with the spoon for about five minutes.
  3. By this time the batter will have assumed the appearance of a firm compact paste; two whole eggs and two yolks should then be worked into it; then add a tablespoonful of chopped and blanched parsley.
  4. When this paste is so far ready, make up two half-sheets of paper in the shape of a funnel, with a hole at the point, a quarter of an inch in diameter, and fasten them with a pin.
  5. Into each of these papers or forces put as much of the paste as will nearly fill it; close the large end in the same way as you would a paper of brown sugar; and with gentle pressure force the paste out at the pointed extremity on to a large stewpan cover (previously buttered) in the shape of large peas: this is done with a sudden jerk of the wrist.
  6. When the stew-pan lid is covered with these fragments of paste—which, however, must not be close enough to touch each other—prepare some boiling consommé in a stewpan over the fire, and shake off the peas into it.
  7. (Which will be easily effected by just passing the lid containing the fragments of paste over the fire), in order to detach them, and thus facilitate their slipping into the broth.
  8. Let these boil very gently for five minutes; strain them on a sieve, and then throw them into three quarts of strong bright consommé of fowl or game prepared for the purpose; allow them to boil again gently for five minutes; add a pluche of tarragon and chervil, and let these boil a short time pre-viously to serving up the soup.
  9. Send some grated Parmesan cheese on a plate, to be handed round simultaneously with this soup.
Original Text
XAVIER SOUP. Mix with six ounces of sifted flour, half a pint of double cream, four ounces of fresh butter, and two ounces of grated Parmesan cheese, a little minionette pepper, salt, and grated nutmeg. When these ingredients have been thoroughly mixed together with a wooden spoon, put the stewpan containing them on the fire—stirring it quickly and continually, until it begins to thicken, when it should be well worked with the spoon for about five minutes. By this time the batter will have assumed the appearance of a firm compact paste; two whole eggs and two yolks should then be worked into it; then add a tablespoonful of chopped and blanched parsley. When this paste is so far ready, make up two half-sheets of paper in the shape of a funnel, with a hole at the point, a quarter of an inch in diameter, and fasten them with a pin. Into each of these papers or forces put as much of the paste as will nearly fill it; close the large end in the same way as you would a paper of brown sugar; and with gentle pressure force the paste out at the pointed extremity on to a large stewpan cover (previously buttered) in the shape of large peas: this is done with a sudden jerk of the wrist. When the stew-pan lid is covered with these fragments of paste—which, however, must not be close enough to touch each other—prepare some boiling consommé in a stewpan over the fire, and shake off the peas into it. (Which will be easily effected by just passing the lid containing the fragments of paste over the fire), in order to detach them, and thus facilitate their slipping into the broth. Let these boil very gently for five minutes; strain them on a sieve, and then throw them into three quarts of strong bright consommé of fowl or game prepared for the purpose; allow them to boil again gently for five minutes; add a pluche of tarragon and chervil, and let these boil a short time pre-viously to serving up the soup. Send some grated Parmesan cheese on a plate, to be handed round simultaneously with this soup.
Notes
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