WHITE SOUP

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 90 min
Yield
8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Economical version
Instructions (10)
  1. Reduce the almonds in a mortar to a paste, with a spoonful of water.
  2. Add the meat, which should be previously pounded with the bread, to the almond paste.
  3. Beat all together.
  4. Add the lemon-peel, very finely chopped, and the mace.
  5. Pour the boiling stock on the whole mixture.
  6. Simmer for an hour.
  7. Rub the eggs in the cream.
  8. Put the egg and cream mixture into the soup.
  9. Bring it to a boil.
  10. Serve immediately.
Original Text
WHITE SOUP. 164. INGREDIENTS.—1/4 lb. of sweet almonds, 1/4 lb. of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon-peel, 1 blade of mace, pounded, 3/4 pint of cream, the yolks of 2 hard-boiled eggs, 2 quarts of white stock, No. 107. Mode.—Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together, and add the lemon-peel, very finely chopped, and the mace. Pour the boiling stock on the whole, and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil, and serve immediately. Time.—1-1/2 hour. Average cost, 1s. 6d. per quart. Seasonable all the year. Sufficient for 8 persons. Note.—A more economical white soup may be made by using common veal stock, and thickening with rice, flour, and milk. Vermicelli should be served with it. Average cost, 5d. per quart.
Notes
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