Calf’s Tail Soup.
Three calves’ tails, as they are small, are wanted for enough soup for a party.
Blanch them in water (do not use that water in the soup); then place the tails in boiling stock to simmer till tender; then take them out to cool.
Have some white soup made as usual, floured and thickened with a nice smooth roux.
Some cooks advise the addition of a glass of sherry which has lost its spirit by warming over the fire.
Others add a liaison of 2 strained yolks of egg in hot cream, ½ pt. of which is added just before serving the soup.
Serve the warmed and jointed meat in the soup.
See also Oxtail Soup.