Other Recipes fromPotage Parmentier
Chinese Cabbage--pe Tsai
Artichokes A La Lyonnaise
Artichokes A La Vinaigrette
Asparagus With Eggs
String Beans And Apples
Fricassee Of Beans
String Beans Boiled
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.
Viewed 1273 times.
Most Viewed Recipes from 50 SoupsClam Broth
Mock Turtle Soup
Least Viewed Recipes from 50 SoupsPea Soup Economical
Chicken Broth For The Invalid
Remarks On Soups
To Make Beef Stock
Bisque Of Lobster
Puree Of Beans
Marrow Dumplings For Soups
Puree Of Clams
|Home Made Cookies.ca|