The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
1911
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    385. PUREE DE MARRONS A LA CHANTILLY (CHESTNUT SOUP). 2 pints of chestnuts. 2 ozs. butter. | \ gill cream. ! croutons. 1 quart white stock. 1 quart milk. ' 4 to 6 mushrooms. seasoning. Slit the chestnuts ; place them on a baking-sheet in the oven, until the shells and inner skin can be removed easily. Pound the chestnuts in a mortar. Melt the butter in a stewpan ; put in the chestnuts ; saute them for a few minutes without browning ; put in the milk and stock ; add the mushrooms, cut up finely. Simmer until the chestnuts are cooked, then rub through a tvire sieve. Return the soup to the saucepan ; add the cream and seasoning. If too thick, stir in a little more milk or stock. Serve with fried croutons of bread, cut in dice. Average cost, Is. 6d. Time required, 45 minutes. Seasonable October to March. Sufficient for 8 persons. 386. PUREE DE NAVETS (TURNIP SOUP). 6 or 8 large turnips, i 1 quart white stock, j 1 onion. I salt. 2 ozs. butter. I 1 gill cream. | pepper. | Peel the turnips and onion ; slice them, and put into a saucepan with the butter. Stir them over the fire for a few minutes without browning, then dilute with the stock, and simmer gently for about thirty minutes. Rub through a fine sieve. Return the soup to the saucepan ; boil up, and skim well ; season nicely, and add the cream ; do not let it boil again after the cream is added. The soup is now ready to serve. Average cost, Is. Time required, 45 minutes. Seasonable all the year. Suffi- cient for 6 persons. 387. POTAGE A L’OSEILLE (SORREL SOUP). 2 ozs. butter. lb. picked sorrel- 1 onion. 1| ozs. flour. I seasoning. 1 gill cream. leaves. 2 yolks of eggs. 1 quart stock. croutons. Wash the sorrel, then shred it finely ; slice the onion. Melt the butter in a sauce- pan ; put in the sorrel and onion, and cook for a few minutes ; then add the flour, dilute with the stock, and simmer until the sorrel is cooked. Skim Avell. Beat the yolks of the eggs ; add the cream to them, and stir into the soup ; season to taste. Stir until hot, but do not boil again. Fry some dice of bread ; put these into a soup- tureen ; pour the soup over, and serve. Average cost, Is. Time required, 30 minutes. Seasonable in summer. Suffi- cient for 6 persons. 388. POTAGE DE POIS A LTTALIENNE (ITALIAN GREEN-PEA SOUP). 1 pint shelled peas. ] £ cucumber. | 2 ozs. butter. j 1 gill milk. J lettuce. I onion. 1 quart stock. | gill cream. Cut up the cucumber and onion in small pieces ; shred the lettuce. Melt the butter in a saucepan ; put in the vegetables, and stir them until they have absorbed the butter ; then add the stock and the peas. Boil until the vegetables are tender, then rub through a hair sieve. Return to the saucepan ; season nicely, and add the milk and cream. Reheat, but do not boil again. A Average cost, Is. 4d. Time required, 1 hour. Seasonable in the summer mouths Sufficient for 5 or 6 persons. 389. PUREE DE POMMES DE TERRE (POTATO SOUP). 1 lb. potatoes. j 1 oz. butter. I 1 gill milk. 1 onion. I 1 quart stock or water. | seasoning. Peel the potatoes and onion ; cut them in slices ; put them into a saucepan con- taining the melted butter. Stir the vegetables over the fire for five minutes without brovming ; then add the stock or water, and boil until the vegetables are tender. Rub the soup through a hair sieve. Put it back into the saucepan, and stir until
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