Showing posts with label Soups and Stews. Show all posts
Showing posts with label Soups and Stews. Show all posts

Wednesday, October 9, 2013

PARADISE SOUP

Beat the whites of the eggs, then beat in the yolks. Add the breadcrumbs gradually, then the grated cheese, a pinch of salt and a grating of nutmeg. These ingredients should form a thin batter.
Have the broth boiling and drop the batter into it by spoonfuls. Let it boil three or four minutes and serve immediately. The batter will poach in soft, curdled lumps in the clear soup.
This soup is much used as a delicacy for invalids. In this case the cheese may be scanted or omitted entirely. By way of variety a tablespoonful of finely chopped parsley may be added to the batter, or a half a cup of spinach drained and rubbed through a sieve may be substituted for half of the breadcrumbs.
When stock or broth is not available, it may be made from bouillon cubes and a lump of butter dissolved in boiling water and seasoned with celery salt, onion salt and pepper.

Enhanced by Zemanta

Friday, September 13, 2013

Chervil Soup - Recipe of the Day

Chervil
Chervil (Photo credit: Wikipedia)
Put a bone of veal on to cook in water, with four or five potatoes, according to the quantity desired. When these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it half a dessert-spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover off the pot, so that it remains a good green color. Pepper and salt to be added also.

Make something extraordinary.





Enhanced by Zemanta

Saturday, July 20, 2013

Gloucester Veal Soup - Recipe Of The Day

Put a veal soup bone over the fire in one gallon of cold water; skim carefully as it comes to a boil; after it has boiled one hour season it with salt and pepper and half teaspoonful (scant) celery seed. In another half hour put in one-half cup rice, one medium-sized potato (cut in dice or thin slices), two good-sized onions (sliced fine); let boil one-half hour longer, and when ready to serve add one egg (well-beaten), one-half cup milk, one tablespoon flour; let come to a boil, and serve.

Make something extraordinary tonight.
Enhanced by Zemanta

Wednesday, June 12, 2013

MACARONI NAPOLITAINE - Recipe of the day

Macaroni and Cheese
Macaroni and Cheese (Photo credit: cookbookman17)
(Maccheroni alla Napoletana)

Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it
is frying put one small onion through the grinder. As soon as the pork
begins to brown add the onion, the parsley chopped, a clove (or small
section) of garlic shredded fine, and a few dried mushrooms which have
been softened by soaking in warm water. When the vegetables are very
brown (great care must be taken not to burn the onion, which scorches
very easily) add 1/2 lb. round steak ground coarsely or cut up in little
cubes. When the meat is a good brown color, add some fresh or canned
tomatoes or half a tablespoonful of tomato paste and simmer slowly until
all has cooked down to a thick creamy sauce. It will probably take 3/4
hour. The sauce may be bound together with a little flour if it shows a
tendency to separate.


This sauce is used to dress all kinds of macaroni and spaghetti, also
for boiled rice (see Risotto). The macaroni or spaghetti should be left
unbroken when cooked. If they are too long to fit in the kettle immerse
one end in the boiling salted water and in a very few minutes the ends
of the spaghetti under the water will become softened so that the rest
can be pushed down into the kettle. Be careful not to overcook it, and
it will not be pasty, but firm and tender. Drain it carefully and put in
a hot soup tureen. Sprinkle a handful of grated cheese over it and pour
on the sauce. Lift with two forks until thoroughly mixed.

Enhanced by Zemanta

Monday, June 3, 2013

BELGIAN SOUP Recipe

English: Potatoes lyonnaise
English: Potatoes lyonnaise (Photo credit: Wikipedia)
 Belgain Soup; is called _crême de sauté_. Itself one of the most wholesome of vegetables, watercress combines admirably with potatoes in making soup.  Wash, dry, and chop finely four ounces of the leaves picked from the stalks, fry slowly for five minutes with or without a thinly-sliced
onion, add one pound of potatoes cut in small dice, and fry, still very
slowly, without browning; pour in one quart of water or thin stock,
simmer gently, closely-covered, for from thirty-five to fifty minutes,
rub through a hair sieve, and having returned the puree to the saucepan
with a half-teaspoonful of castor sugar, and salt and cayenne to taste,
thicken with one table-spoonful of flour stirred smoothly into one
breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with
watercress.


For all the latest news, please click on the Home button towards the top of this site.  
Have a news story? Submit it above.
Some of Gloucester's most incredible history is found on this site in detail.
Gloucester, VA Links and News – A GVLN Website.
We cover what no one else will.
Enhanced by Zemanta