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page 16
16. MULLAGATAWNEY.
(Fat Soup--Half thick.)
PROPORTIONS.--For five persons:
Fowl..........1 young chicken or the giblets of some.
Ham (lean)....4 ounces.
Butter........1 tablespoonful.
Vegetables....1 carrot, 1 onion, 1 celery.
Flour.........1 1/2 tablespoonful.
Red pepper....}A little.
Sugar.........}
Stock.........2 to 3 quarts.
Time.--1 hour.
PREPARATION.--1st. Chop your onion fine and let it cook in a sauce pan to a
light brown, add then the chicken cut in pieces about 2 inches long, the ham,
carrots and celery cut in dices. 2d. Allow the whole to cook a while, sift the
flour in while stirring, add 2 to 3 quarts of stock. 3d. Let cook slowly for 1/2
hour longer if the chicken is not tender. 4th. Take the floating grease off, add
a little bit of pepper and sugar and put in the tureen 1 1/2 tablespoonsful rice
(cooked as indicated in 10).
17. TCHY A LA RUSSE.
RUSSIAN TCHY. (Fat--Half thick.)
PROPORTIONS.--For five persons:
Beef breast........6 lbs.
Vegetables.........1/2 cabbage, 2 carrots, 2 onions.
Water..............2 to 3 quarts.
Flour..............2 tablespoonsful.
Sour cream.........1 glassful.
PREPARATION.--1st. Take 6 lbs. of beef breast, cut it into pieces about 1 inch
long, place it in a kettle with two to three quarts cold water, let boil while
skimming. 2d. When the bouillon begins to be clear, add 1/2 cabbage, 2 carrots,
2 onions, sliced quite fine, and let cook for about 3 hours. 3d. When quite
ready to serve, mix in a bowl 2 tablespoonsful of flour with about 1 glass
bouillon (not too warm), pour in the kettle while stirring, add 1 glass of sour
cream and serve hot; the soup and meat being served together in the tureen.
NOTE.--In winter time the Russians replace the fresh cabbage with sour krout.
18. POTAGE SEMOULE LIEE.
SEMOLIA SOUP. (Fat Soup--Half thick.)
PROPORTIONS.--For five persons:
Semolia.................1/4 lb.
Cream...................1 glassful.
Yolks...................2.
Stock...................2 to 3 quarts.
Time.--3/4 hour.
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