White Soup. No. 6.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield: 4.0 quarts
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
herbs
slices of ham ↝ Ham [Cold cuts and cured meats]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
one pound of sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of eight eggs, boiled hard and finely bruised ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a French roll ↝ Rolls, french [Baked Products]

Instructions (6)

Stew a knuckle of veal with celery, herbs, slices of ham, and a little cayenne and white pepper.
Season it to your taste.
When it is cleared off, add one pound of sweet almonds, a pint of cream, and the yolks of eight eggs, boiled hard and finely bruised.
Mix these all together in your soup.
Let it just boil, and send it up hot.
You may add a French roll; let it be nicely browned.

Original Text

White Soup. No. 6.

Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a little cayenne and white pepper; season it to your taste. When it is cleared off, add one pound of sweet almonds, a pint of cream, and the yolks of eight eggs, boiled hard and finely bruised. Mix these all together in your soup; let it just boil, and send it up hot. You may add a French roll; let it be nicely browned.

The ingredients here mentioned will make four quarts.

Notes

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