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Classic
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page 19
25. CREME DE CHOUX FLEURS.
CREAM OF CAULIFLOWER. (Fat--Half thick.)
As for the above, except use the white part of one cauliflower.
26. PUREE CRECY.
CARROT SOUP. (Fat or Lean--Half thick.)
PROPORTIONS.--For five persons:
Carrot..........6.
Onion...........1.
Butter..........1 tablespoonful.
Flour...........1 tablespoonful.
Rice............1 1/2 tablespoonsful.
Stock or water..2 to 3 quarts.
PREPARATION.--1st. Cut your carrots in small dices, and let them cook in a sauce
pan with some butter and a chopped onion. 2d. Add while stirring, 1
tablespoonful of flour and 2 to 3 quarts stock or water and let cook slowly for
1 hour. 3d. Pass through a sifter or strainer, and when ready to serve add 1
tablespoonful good butter and 1 1/2 tablespoonsful rice cooked separately. (No.
10.)
27. POTAGE ST. GERMAIN.
GREEN PEA SOUP. (Fat or Lean--Half thick.)
PROPORTIONS AND PREPARATION.--Same as for the foregoing No. 26, but take fresh
(or dried) green peas instead of beans. Serve with fried dices of bread
sprinkled over.
28. POTAGE CONDE.
WHITE KIDNEY BEAN SOUP. (Fat or Lean--Half thick.)
PROPORTIONS.--For five persons:
White kidney beans.....1 pint.
Onions.................2.
Butter.................2 tablespoonsful.
Stock or water.........2 to 3 quarts.
PREPARATION.--Take 1 pint white kidney beans, let them cook in some salted water
with one sliced onion. 2d. When well cooked sift through a strainer or a sifter,
put this pap in a sauce pan with 2 to 3 quarts stock or water, and when ready to
serve add 2 tablespoonsful of butter. Serve hot with small toasts apart.
29. POTAGE MUSARD.
RED KIDNEY BEAN SOUP. (Fat or Lean--Half thick.)
PROPORTIONS AND PREPARATION.--As for the above, but replace white kidney beans
by red ones.
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