Prince Albert Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 90 min Total: 90 min
Yield: 1.0 quart
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Soup base

the giblets, such as gizzards, feet, livers, and the necks, from any game or poultry ↝ Turkey, whole, giblets, raw [Poultry Products]
two onions which have been sliced ↝ Onions, raw [Vegetables and Vegetable Products]
six crushed peppercorns
two small or one large carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
one leek ↝ Leeks [Onions]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
two tomatoes ↝ Tomatoes, raw [Tomatoes]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
a good bunch of herbs, such as thyme, parsley, bayleaf, marjoram, and basil
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a tablespoonful of rice cream for each quart of stock ↝ Cream of rice [Grits and other cooked cereals]
any ordinary stock

Finishing the soup

half a pint of warm cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (9)

Clean the giblets thoroughly.
Fry all the above ingredients (giblets, onions, peppercorns, carrot, leek, turnip, tomatoes, celery, herbs) in a covered pan with butter for fifteen to twenty minutes.
Sprinkle in rice cream for each quart of stock.
Cover well with ordinary stock and cook for about one and a half hours, keeping well skimmed while cooking.
Strain off the liquor.
Remove any meat from the bones and pound it with the vegetables.
Pass all through with the liquor which was strained from the bones.
When tammied, make quite hot in the bain marie.
For each quart, mix together in a basin half a pint of warm cream and two raw yolks of eggs.

Original Text

Prince Albert Soup.
(Purée à la Prince Albert.)

Take the giblets, such as gizzards, feet, livers, and the necks, from any game or poultry, clean them thoroughly, and use one pound for each quart of purée, add two onions which have been sliced, six crushed peppercorns, two small or one large carrot, one leek, one turnip, two tomatoes, a little celery, all sliced finely, and a good bunch of herbs, such as thyme, parsley, bayleaf, marjoram, and basil: fry well all the above ingredients in a covered pan with two ounces of butter for fifteen to twenty minutes; then sprinkle in half a tablespoonful of rice cream for each quart of stock, and cover well with any ordinary stock and cook for about one and a half hours, keeping well skimmed while cooking: strain off, remove any meat from the bones and pound it with the vegetables, and pass all through with the liquor which was strained from the bones. When tammied make quite hot in the bain marie, and for each quart mix together in a basin half a pint of warm cream, two raw yolks of eggs, and half an

Notes

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