The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; illustrated with one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat.

  • Jules Gouffé
Date:
1869
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Licence: Public Domain Mark

Credit: The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; illustrated with one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat. Source: Wellcome Collection.

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    BICE AND BARLEY FOB PUBEE SOUPS Eice and barley are frequently used, instead of bread, with these soups. 1 oz. of rice will be the requisite quantity for soup for four. Wash the rice, in cold water ; Put, in a small stewpan, with £ pint of water: £ oz. of butter, and a pinch of salt; In twenty minutes the rice should be done ; Mix with the puree, adding another h oz. of fresh butter in the soup tureen ; Stir; and serve. Barley is prepared in the same way. Moisten 1 oz. of barley, with 11 pint of water; add 1 oz. of salt, and boil, foi an hour and a half, on a very slow tire Drain well in the colander; Mix the puree and barley in the soup-tureen, adding A oz. of fiesh butter ; stir until the butter is melted ; and serve. SOBBEL SOUP, WITH BICE Take : 2 handfuls of sorrel, say 2 oz., 2 cabbage-lettuces, say 2 oz., 1 handful of chervil, say 1 oz.; Pick, wash, and chop, as for sorrel soup ; Put in a 2-quart stewpan, with : \ oz. of butter, i oz. of salt, a small pinch of pepper ; Stir over the fire for ten minutes ; Add 3tj} pints of water ; Simmer for fifteen minutes on the stove corner; Add 2 oz. of well-washed rice ; Stir with the spoon, and boil gently for half an hour • Add, when serving, another oz. of fresh butter ; Stir ; and serve. This soup may be made in the same way with vermicelli or any other paste. 01 BICE MILK SOUP Blanch in plenty of water, 2\ oz. of best Carolina rice Cool with plenty of cold water, and drain ; G 2