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Chestnut Soup(50 Soups)
Remove the outer peel or coating from twenty-five
Italian chestnuts; pour scalding water over them, and rub off the inner
coating. Put them into a saucepan with one quart of soup stock, and boil
for three-quarters of an hours; drain; rub them through a colander, then
through a sieve, with one tablespoonful of cracker dust, or pound to a
paste in a mortar; season with salt and pepper; add gradually the stock
in which they were boiled; add one pint more of stock; boil once, and
draw to one side of the fire.
Beat up the yolks of two raw eggs; add them to one quart of warm milk;
whisk the milk into the soup; taste for seasoning; pour into a hot
tureen, and send to table with croutons.
26 Chestnut SoupPeel 1 qt. of large chestnuts and blanch them in hot water. Drain and
rub off the inner skin and cook until tender in good stock, drain and
rub them through a fine sieve. Add more stock and season with mace,
cayenne and salt, and stir until it boils, then add 1/4 of a pint of
cream. Serve at once.
Chestnut Soup1 qt. chestnuts (Spanish preferred)
1 pint chicken stock
2 tablespoons flour
1 teaspoon sugar
salt and paprika to taste
Cover chestnuts with boiling water slightly salted. Cook until quite
soft and rub through coarse sieve, add stock, and seasoning; then
thicken with flour blended with water.
Let simmer five minutes and serve at once.
In case stock is not available milk can be used with a little butter
Chestnut Soup1 pound chestnuts.
1 1/2 pints water.
Yolk of one egg, or 1 teaspoon cream.
1 small turnip.
1 ounce butter.
1/2 teaspoon salt.
6 peppercorns, and a very small pinch of mixed herbs.
Boil the chestnuts for half an hour. In the meantime dissolve the butter
in a stewpan; then fry in it the onion and turnip sliced, add the water
flavourings, and chestnuts after removing the shells and skins. Boil one
hour. Place the cream or yolk in a basin, strain the soup on to it and
stir, then strain it back into the saucepan; re-warm, but do not allow
to boil. Pour into the tureen and serve.
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