THICK SOUPS AND PURÉES

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Yield
6.0 – 7.0 basins
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (18)
  1. Let the mixture reduce, over a low fire, nearly to a glaze.
  2. Gradually stir in about a quart of the stock.
  3. Let the soup simmer for a quarter of an hour.
  4. Prepare a dozen pieces of bread cut very thin—say two inches long and an inch wide, taking care that there is crust along one of their long sides.
  5. Dry these thoroughly in the oven.
  6. When it is time to send up the soup, remove the superfluous fat from it, and place it on the fire.
  7. Prepare a liaison: Put the yolks of two eggs in a basin, beat them well as for an omelette adding one ounce of butter.
  8. Take the soup off the fire.
  9. Dip a coffee-cup into the soup and mix that quantity of it with the egg and butter.
  10. Add another cupful when the butter is melted.
  11. Put the slices of bread into the tureen.
  12. Pour the soup over them.
  13. Gradually add the liaison with one hand, as you stir the soup with the other.
  14. Serve in three minutes.
Alternative thickening medium using milk
  1. Beat the yolk and milk together in a basin with a little butter.
  2. Take a spoonful of the soup and work it well with the yolk and the milk.
  3. Having your liaison ready, put the soup into the hot tureen.
  4. Add the liaison with one hand, stirring well with the other hand during the operation.
Original Text
THICK SOUPS AND PURÉES. and not coloured. Let the mixture reduce, over a low fire, nearly to a glaze, when you gradually stir in about a quart of the stock, and let the soup simmer for a quarter of an hour. Next prepare a dozen pieces of bread cut very thin—say two inches long and an inch wide, taking care that there is crust along one of their long sides, and dry these thoroughly in the oven. When it is time to send up the soup, remove the super-fluous fat from it, and place it on the fire. Now, prepare a liaison made as follows:—Put the yolks of two eggs in a basin, beat them well as for an omelette adding one ounce of butter. Take the soup off the fire, dip a coffee-cup into it, and mix that quantity of it with the egg and butter, adding another cupful when the butter is melted. Put the slices of bread into the tureen, pour the soup over them, next gradually add the liaison with one hand, as you stir the soup with the other, and serve in three minutes. This should be enough for six or seven basins. The yolks must be thoroughly free from white and well beaten, if not, pieces of the former will set in flakes in the very hot soup, and spoil its appearance. This leads me to another thickening medium for soups and purées, and that is the addition of cream, or milk with butter and the yolks of eggs. Though the first may be recommended by many good authorities, I cannot say that I consider it a safe or advisable adjunct. Few can take cream in the profuse manner in which it is used in cookery nowadays with impunity. If to be tolerated in a few special sauces, it is certainly wholly out of place in soup, which, as a prelude to dinner, ought not to be by any means rich and cloying. Milk is a substitute for cream, especially if a yolk of an egg be added to it, but the cook must be careful in adding the yolk lest the soup be curdled. To do this, beat the yolk and milk together in a basin with a little butter; take a spoonful of the soup and work it well with the yolk and the milk, then, having your liaison ready, put the soup into the hot tureen, adding the liaison with one hand, stirring well with the other hand during the operation.
Notes
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