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SOUP MAIGRE

(Soups) - (The Jewish Manual)







Chop three lettuces, a large handful of spinach, a little chervil, a
head of celery, two or three carrots, and four onions, put them on
the fire with half a pound of butter, and let them fry till slightly
browned, season with a little salt, sifted white sugar, and white
pepper, stew all gently in five pints of boiling water for about two
hours and a half, and just before serving the soup, thicken it with
the beaten yolks of four eggs, mixed first with a little of the soup,
and then stirred into the remainder.

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SOUP MAIGRE

1/2 lb. Rice--1d.

2 oz. Butter--2d.

1 gill Milk--1/2d.

Salt

2 Eggs

1 Carrot

1 Onion--2 1/2d.

Total Cost--6d.

Time--Half an Hour

Wash the rice well in two waters, put into a saucepan with 2 1/2 pints
of cold water and the onion and carrot whole. As the rice begins to
swell add some more boiling water, until it is about the right
consistency. Take out the onion and carrot and stir in the butter, a
small piece at a time. Beat the yolks of the eggs in a basin, stir them
quickly in, and bring again to boiling point, but do not let it boil;
season with salt, and serve at once, with tiny rusks of bread. Make
these by cutting up a dry crust into small pieces, dipping them in
water, and baking until crisp in a moderate oven.









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