Mrs Beetons Soups Revisited
Soup a la Crecy
2.25lt (4 pints) Medium Stock
600ml (1 pint) Lentils
115ml (4floz) Rice
4 Carrots
2 Onions, sliced
2 French Rolls, crumbs only
1 Cut Lettuce and Chervil
50g (2oz) Butter
Put the vegetables with the butter in the saucepan and simmer 5 minutes.
Add the lentils and 600ml (1 pint) of the stock and stew gently for 30 minutes.
Add the remaining stock.
Allow to boil for another hour and add the crumb of the rolls.
When well soaked, rub through a tammy.
Have the boiled rice ready.
Pour the soup over and serve.
Time: 1¾ hour.
Average cost,1s. 2d. per quart.
Sufficient for 8 persons.
Seasonable all the year.
SOUP A LA CRECY
126. INGREDIENTS - 4 carrots, 2 sliced onions, 1 cut lettuce, and chervil; 2 oz. butter, 1 pint of lentils, the crumbs of 2 French rolls, half a teacupful of rice, 2 quarts of medium stock No. 105.
Mode - Put the vegetables with the butter in the stewpan, and let them simmer 5 minutes; then add the lentils and 1 pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumb of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled; pour the soup over this, and serve.
Time - 1-3/4 hour.
Average cost,1s. 2d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
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