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Classic
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page 24
40. POTAGE SEMOULE AU LAIT.
SEMOLIA WITH MILK. (Lean--Half Thick.)
PROPORTIONS.--For five persons:
Semolia........1/4 lb.
Milk...........2 to 3 quarts.
Yolks.........2.
Time--3/4 hour.
Do as for No. 18, but mix your yolks with some cold milk.
41. POTAGE PRINCESSE. (Vulgo Panada.)
BREAD SOUP. (Lean--Thick.)
PROPORTIONS.--For five persons:
Bread........1/2 lb.
Eggs........3.
Butter.......3 tablespoonsful.
Cream........1 glass.
Water........2 quarts.
Time--1 hour.
PREPARATION.--Let the water boil and when boiling add the bread broken into
small pieces. 2d. Allow to cook for 3/4 hour while stirring from time to time.
3d. When ready to serve beat in a bowl 3 eggs, 3 tablespoonsful butter and 1
glassful of milk or cream, and do as indicated above. (23, 4th part).
42. CREME DE POTURONS.
CREAM OF PUMPKINS. (Lean--Half Thick.)
PROPORTIONS.--For five persons:
Pumpkin.......3 to 4 lbs.
Butter........4 tablespoonsful.
Sugar.........1 teaspoonful.
Milk..........2 to 3 quarts.
PREPARATION.--1st. Take the flesh off and cut it in dices 1 in. square. Let boil
in some water till tender. 2d. Sift it through a strainer and put the pap in a
sauce pan with 4 tablespoonsful of butter, 1 teaspoonful sugar, a little salt;
let boil a while, then add 2 quarts boiling milk, stir well the whole and serve
with some fried toast (fried at the time of serving preferred).
43. CREME DE MAIS.
CREAM OF SWEET CORN. (Lean--Half Thick.)
PROPORTIONS.--For five persons:
Sweet corn......3 to 4 tablespoonsful.
Yolks..........2.
Butter..........2 tablespoonsful.
Cream...........1 glassful.
Milk............2 quarts.
Time.--3/4 hour.
PREPARATION.--1st. Put the sweet corn in two quarts boiling milk, and let cook
while stirring for 1/4 hour. 2d. Sift through a sifter, put the pap in a sauce
pan and when ready to serve pour in a "liaison" composed
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