Mrs Beetons Soups Revisited
Soup a la Solferino
(Sardinian Recipe)
2.25lt (4 pints) Medium Stock
285ml (½ pint) Cream
4 Eggs
50g (2oz) Butter
Flour, to thicken
Salt and Pepper, to taste
Beat the eggs, put them into a saucepan and add the cream, butter and seasoning.
Stir in as much flour to produce the consistency of dough.
Shape it into balls, either round or egg-shaped and fry them in butter.
Put them in the tureen and pour the boiling stock over them.
Time: 1 hour.
Average cost, 1s. 3d. per quart.
Sufficient for 8 persons.
Seasonable all the year.
Note: This recipe was communicated to the Editress by an English gentleman, who was present at the battle of Solferino, on June 24, 1859 and who was requested by some of Victor Emmanuel’s troops, on the day before the battle, to partake of a portion of their potage.
He willingly enough consented and found that these clever campaigners had made a most palatable dish from very easily-procured materials.
In sending the recipe for insertion in this work, he has, however, Anglicised and somewhat, he thinks, improved it.
SOUP A LA SOLFERINO
(Sardinian Recipe)
154. INGREDIENTS - 4 eggs, 1/2 pint of cream, 2 oz. of fresh butter, salt and pepper to taste, a little flour to thicken, 2 quarts of bouillon, No. 105.
Mode - Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning; stir in as much flour as will bring it to the consistency of dough; make it into balls, either round or egg-shaped, and fry them in butter; put them in the tureen, and pour the boiling bouillon over them.
Time - 1 hour.
Average cost, 1s. 3d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
Note - This recipe was communicated to the Editress by an English gentleman, who was present at the battle of Solferino, on June 24, 1859, and who was requested by some of Victor Emmanuel’s troops, on the day before the battle, to partake of a portion of their potage. He willingly enough consented, and found that these clever campaigners had made a most palatable dish from very easily-procured materials. In sending the recipe for insertion in this work, he has, however, Anglicised, and somewhat, he thinks, improved it.
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