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Classic
Cook Books
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page 19
tie up a small bunch of thyme, and let it boil in it half an hour, then take it
out. Thicken your soup with a large spoonful of butter rubbed into two of flour,
the yelks of two eggs, and half a pint of milk. Be careful not to let it curdle
in the soup.
CATFISH SOUP,
An excellent dish for those who have not imbibed a needless prejudice against
those delicious fish.
TAKE two large or four small white catfish that have been caught in deep water,
cut off the heads, and skin and clean the bodies; cut each in three parts, put
them in a pot, with a pound of lean bacon, a large onion cut up, a handful of
parsley chopped small, some pepper and salt, pour in a sufficient quantity of
water, and stew them till the fish are quite tender but not broken; beat the
yelks of four fresh eggs. add to them a large spoonful of butter, two of flour,
and half a pint of rich milk; make all these warm and thicken the soup, take out
the bacon, and put some of the fish in your tureen, pour in the soup, and serve
it up.
ONION SOUP.
CHOP up twelve large onions, boil them in three quarts of milk and water equally
mixed, put in a bit of veal or fowl, and a piece of bacon with pepper and salt.
When the onions are boiled to pulp, thicken it with a large spoonful of butter
mixed with one of flour. Take out the meat, and serve it up with toasted bread
cut in small pieces in the soup.
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Classic
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