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:: [between 1910 and 1919?]

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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$408. POTAGE FAUBONNE. 2 quarts stock. I pint split peas. 1 carrot. J onion. 2 tablespoonfuls cooked 1 stick celery. green peas. 1 bouquet garni. 2 ozs. butter. ^ gill croam. seasoning. croutons of fried bread. Soak the split peas overnight. Melt 1 oz. butter in a saucepan ; put in the peas , cook a little ; dilute with 2 quarts of water ; simmer for about three hours, or until the peas are soft enough to pass through a wire sieve Cut the carrot, onion, and celery into Julienne strips. Melt the remaining 1 oz. butter in another saucepan ; put in the shredded vegetables ; cook for about five minutes, then add the stock and the bouquet garni ; cook gently for half an hour. Take out the bouquet ; add the puree of split peas, seasoning, and cream ; mix all well together ; cook a little longer without boiling. Put the cooked green peas and the fried croutons in a soup-tureen, and pour the soup on them ; or, if preferred, the croutons can be sent up separately. Average cost. Is. Time required, 3 hours. Sufficient for 10 persons. 409. POTAGE A LA BONNE FEMME. 2 leaves sorrel. 2 sprigs tarragon. 2 sprigs chervil. small piece cucum- ber. 1 French roll. 1 small potato. 2 ozs. butter. 1 gill cream. 1 quart white stock. 3 yolks of eggs. 1 lettuce. 2 leeks, salt. Wash the lettuce, leeks, and sorrel ; shred them finely ; also the tarragon, chervil, and cucumber. Melt the butter in a saucepan ; add these vegetables, and stir over the fire without browning ; add the stock and the potato cut in small rounds. Let this simmer until the vegetables are tender. Beat the yolks of eggs ; add the cream to it, and stir into the soup ; cook over the fire until it thickens without boiling. Cut the roll into small rounds ; dry in the oven for a few minutes ; then place them in the soup-tureen, and pour the soup over. Average cost, 2s. Time required, 45 minutes. In season from February to September. Sufficient for 6 persons. 410. PUREE A LA BRETONNE (HARICOT-BEAN SOUP). 2 ozs. ham. I ^ pint haricot I 2 ozs. butter. I 1 gill milk. 2 onions. | beans. | 2 quarts stock. | salt. Soak the beans in water for twelve hours. Peel the onion, cut into slices. ]\Ielt the butter ; put in the onions, haricots, and the ham, cut in small pieces. Cook these in the butter for a few minutes ; add the stock ; let it come to the boil and simmer until the beans are tender. Rub through a fine sieve ; return to the sauce- pan, season with salt, stir in the milk, heat thoroughly, and serve. If the soup is too thick, add more stock until of the right consistency. Average cost. Is. Time required, 2 hours. In season all the year. Sufficient for 5 persons. 411. POTAGE A LA HOLLANDAISE. 1 quart chicken I 4 yolks of eggs. | 1 gill cream. | 1 gill cooked carrot. I 1 gill cooked French stock. I 1 oz. flour. seasoning. 1 giU cooked cucumber. beans. 2 ozs. butter. j 1 gill milk. | 1 gill cooked peas. 1 J teaspoonful tarragon. I ^ teaspoonful parsley. Cut the carrot and cucumber to the shape of peas with a vegetable-scoop, the beans to the shape of dice. Cook all these vegetables in boiling water separately ; add a little salt to them while cooking. Melt the butter in a saucepan ; mix in the flour, add the stock, and stir imtil it boils ; simmer for ten minutes, and remove the scum. Put the yolks of eggs into a basin ; add to them the cream and milk ; cook for a few minutes, but do not let the soup boil again. Now put the cooked vege- tables into the soup, and, lastly, just before serving, the chopped tarragon and parsley ; season to taste with salt and a little sugar. Average cost. Is. 6d. Time required, 20 minutes. Seasonable lime to August.$