Mrs Beetons Soups Revisited
White Soup
2.25lt (4 pints) White Stock
450ml (¾ pint) Cream
110g (4oz) Sweet Almonds
110g (4oz) Cold Veal or Poultry
2 Hard Boiled Egg Yolks
1 Thick Slice Stale Bread
1 Strip Lemon Peel
1 Blade Of Mace, Ground
Reduce the almonds to a paste in a mortar, with a spoonful of water.
Add to the meat, which should be previously pounded with the bread.
Beat together and add the very finely chopped lemon peel, and the mace.
Pour the boiling stock over and simmer for an hour.
Rub the eggs in the cream, add to the soup, bring to the boil and serve immediately.
Time: 1½ hour.
Average cost, 1s. 6d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
Note: A more economical white soup may be made by using common veal stock and thickening with rice, flour and milk. Vermicelli should be served with it.
WHITE SOUP
164. INGREDIENTS - 1/4 lb. of sweet almonds, 1/4 lb. of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon-peel, 1 blade of mace, pounded, 3/4 pint of cream, the yolks of 2 hard-boiled eggs, 2 quarts of white stock, No. 107.
Mode - Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together, and add the lemon-peel, very finely chopped, and the mace. Pour the boiling stock on the whole, and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil, and serve immediately.
Time - 1-1/2 hour.
Average cost, 1s. 6d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
Note - A more economical white soup may be made by using common veal stock, and thickening with rice, flour, and milk. Vermicelli should be served with it.
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