Mrs Beetons Soups Revisited
Soup a la Flamande
(Flemish)
2.25lt (4 pints) Medium Stock
285ml (½ pint) Cream
150ml (¼ pint) Asparagus, cut small
150ml (¼ pint) Peas
6 Green Onions, very finely shredded
4 Egg Yolks
1 Turnip
1 Small Carrot
1 Lettuce, cut small
½ Head Celery
50g (2oz) Butter
Chervil
Sugar
Salt, to taste
Put the vegetables in the butter to stew gently for an hour with 200ml (7floz) of stock.
Add the remaining stock and simmer for another hour.
Beat the egg yolks well, mix with the cream (previously boiled) and strain through a hair sieve.
Take the soup off the heat, put the eggs, etc. to it and keep stirring well.
Bring it to a boil, but do not stop stirring or the eggs will curdle.
Season with salt and add the sugar.
Time: 24 hours.
Average cost, 1s. 9d. per quart.
Sufficient for 8 persons.
Seasonable from May to August.
SOUP A LA FLAMANDE
(Flemish)
129. INGREDIENTS - 1 turnip, 1 small carrot, 1/2 head of celery, 6 green onions shred very fine, 1 lettuce cut small, chervil, 1/4 pint of asparagus cut small, 1/4 pint of peas, 2 oz. butter, the yolks of 4 eggs, 1/2 pint of cream, salt to taste, 1 lump of sugar, 2 quarts of stock No. 105.
Mode - Put the vegetables in the butter to stew gently for an hour with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Take the soup off the fire, put the eggs, &c. to it, and keep stirring it well. Bring it to a boil, but do not leave off stirring, or the eggs will curdle. Season with salt, and add the sugar.
Time - 24 hours.
Average cost, 1s. 9d. per quart.
Seasonable from May to August.
Sufficient for 8 persons.
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