Mrs Beetons Soups Revisited
Cucumber Soup
(French Recipe)
1.1lt (2 pints) Medium Stock
150ml (¼ pint) Cream
2 Egg Yolks
1 Large Cucumber
Chervil and Sorrel, cut in large pieces
Butter, size of a walnut
Salt and Pepper, to taste
Peel, quarter and remove the seeds from the cucumber.
Cut in thin slices.
Put on to a plate with a little salt, to draw out the water.
Drain and put in to a saucepan, with the butter.
When they are warmed through, without being browned, pour over the stock.
Add the sorrel, chervil and seasoning.
Boil for 40 minutes.
Mix the well beaten egg yolks with the cream.
Add at the moment of serving.
Time: 1 hour.
Sufficient for 4 persons.
Seasonable from June to September.
CUCUMBER SOUP
(French Recipe)
127. INGREDIENTS - 1 large cucumber, a piece of butter the size of a walnut, a little chervil and sorrel cut in large pieces, salt and pepper to taste, the yolks of 2 eggs, 1 gill of cream, 1 quart of medium stock No. 105.
Mode - Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them; drain, and put them in your stewpan, with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil, and seasoning, and boil for 40 minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving.
Time - 1 hour.
Average cost, 1s. 2d. per quart.
Seasonable from June to September.
Sufficient for 4 persons.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved