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Classic
Cook Books
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page 107
chip in the crust of two French rolls well rasped; boil all together over a
stove, or a clear fire. Take a French roll, cut a piece out of the top, and take
out all the crum; mince the white part of a roasted fowl very fine, season it
with pepper, salt, nutmeg, and a little beaten mace; put in about an ounce of
butter, and moisten it with two spoonfuls of your soup strained to it; set it
over the stove to be thorough hot: Cut some French rolls in slices, and set them
before the fire to crisp; then strain off your soup through a tammy or a lawn
strainer, into another clean stew-pot; let it stew till it is as thick as cream;
then have your dish ready; put in some of your crisp bread; fill your roll with
the mince, and lay on the top as close as possible; put it in the middle of the
dish, and pour a ladleful of your soup over it; put in your bread first, then
pour in the soup, till the dish is full. Garnish with petty patties; or make a
rim for your dish, and garnish with lemon raced.
If you please, you may send a chicken boned in the middle, instead of the roll;
or you may send it to table with only crisp bread.
To make a sorrel Soup with Eggs.
Take the chump end of a loin of mutton, and part of a knuckle of veal, to make
your stock with; season it with pepper, salt, cloves, mace, and a bunch of sweet
herbs; boil it till it is as rich as you would have it; strain it off, and put
it into a clean sauce pan: Put
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Classic
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