Soupe au potiron

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
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Cut the pumpkin into pieces, pick out the seeds, and peel off a quarter of an inch of the rind.
  2. Put the pumpkin pieces into a saucepan with the bacon, butter, Bologna sausage (if available), and the bag of herbs, garlic, pepper, and spice.
  3. Add water enough to cover the whole.
  4. Let the soup simmer for an hour and a half until the pumpkin is done.
  5. Strain off the liquid.
  6. Boil a coffee-cupful of milk, cool it, and mix the yolk of an egg with it.
  7. Add the milk and egg yolk mixture to the broth.
  8. Heat up gently without quite boiling.
  9. Serve with croûtons of fried bread.
  10. A bacon bone would assist the undertaking greatly.
Original Text
Soupe au potiron :—Let us assume that you can get an ordinary yellow pumpkin. Take two pounds, cut it into pieces, pick out the seeds, peel off a quarter of an inch of the rind, put them into a saucepan with a good-sized slice of bacon, one ounce of butter, two ounces of a Bologna sausage, if available, and a bag containing sweet herbs, a clove of garlic, pepper, and a little spice ; add water enough to cover the whole, and let the soup simmer an hour and a half till the pumpkin is done. Now strain off the liquid, boil a coffee-cupful of milk, cool it, mix the yolk of an egg with, and add it to the broth, heat up gently without quite boiling, and serve with croûtons of fried bread. A bacon bone would assist the undertaking greatly.
Notes
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