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Classic
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page 17
PREPARATION.--1st. Warm the stock in a sauce pan till it boils, then sift the
semolia in and pour slowly with the left hand while stirring with the right one,
so as to mix well. 2d. Allow to cook for 1/2 hour and when ready to serve, pour
in the sauce pan (which has been set on a corner of the range) 1 glassful of
cream mixed with the two yolks, stirring all the time.
19. POTAGE A L'ORGE. BARLEY SOUP. (Fat Soup--Half thick.)
PROPORTIONS.--For five persons:
Barley.....3 tablespoonsful.
Yolk......1.
Cream......1 glassful.
Butter.....1 tablespoonful.
Stock......2 to 3 quarts.
Time.--2 3/4 hours.
PREPARATION.--1st. Wash your barley and let it stand for 1/2 hour in some cold
water. 2d. Let it drip and let it cook till soft in some boiling water. 3d. Let
it drip, cool with some cold water and let it drip again. 4th. Put your barley
with your stock in a sauce pan and allow to cook for one hour. 5th. When ready
to serve, beat in a bowl 1 yolk, 1 glassful cream, 1 tablespoonful butter; add
little by little while stirring some of the soup, then, placing the sauce pan on
a corner of the range, pour the mixture in while stirring, but do not let the
soup boil again.
20. POTAGE ANDALOUX.
TOMATO SOUP. (Lean or Fat--Half thick.)
PROPORTIONS.--For five persons:
Tomatoes........1/2 lb.
Vegetables......1 carrot, 1 onion, some thyme and laurel.
Rice............1 1/2 tablespoonful.
Corn starch.....1 teaspoonful.
Butter..........1 tablespoonful.
Stock or water..2 quarts.
Time.--1 1/2 hours.
PREPARATION.--1st. Put in a sauce pan 1/2 lb. can of tomatoes (or 1/2 lb. fresh
tomatoes which you have scalded apart in some boiling water) with 1 carrot and 1
onion minced, some thyme and laurel, let cook 1 hour. 2d. Sift the whole through
a strainer, add 2 quarts stock or water, salt, white pepper and cayenne pepper.
3d. Pour in 1 teaspoonful of corn starch mixed in a little cold water and one
tablespoon of good butter. 4th. When ready to serve add 1 1/2 tablespoonsful of
rice cooked apart. (No. 10.)
21. BORCH A LA POLONAISE.
BEET SOUP. (Fat--Half thick.)
Red beets.......3
Vegetables......1 onion, 1/3 head cabbage.
Butter..........1 tablespoonful.
Stock or water..2 to 3 quarts.
Flour...........1/2 tablespoonful.
Milk............1 glassful.
Time.--1 1/4 hours.
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