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?]
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.

    108/1072 page 78
    412. POTAGE A LA PLUCHE. I lb. potatoes. | 1 oz. butter. ; 1 gill milk. | seasoning. I 1 teaspoonful tarragon, ] onion. 1 quart stock or water. 2 carrots. ' 1 gill cream. ! chervil, and parsley. Cut the potatoes and onion into slices. Melt the butter, put in the vegetables, and cook for a few minutes without browning ; add the stock or water, and boil until the vegetables are tender ; then rub through a hair sieve. Return to the saucepan ; stir until smooth ; add the milk and cream, and bring to boiling-point, but do not allow it to boil again. Mince the red parts of the carrots finely, saute it in butter, add some stock or water, and cook till tender ; add this to the soup just before serving, together with the chopped herbs. Season to taste, and serve. Average cost. Is. Time to prepare, 1 hour. Seasonable always. Sufficient for 6 persons 413. POTAGE REGENCE. 1 quart chicken stock. | seasoning. 2 tablespoonfuls mixed vegetables. 12 small chicken quenelles. , 2 yolks of eggs. 1 oz. butter. 1 tablespoonful cooked pearl barley. i 1 gill cream. 1 oz. flour. Melt the butter in a saucepan ; stir in the flour, add the stock, and stir until it boils ; let it cook gently for ten minutes. Cook the pearl barley, and add to the soup. Put the quenelles and vegetables into a soup-tureen. Before serving, mix the cream and eggs together ; add to the soup ; bring to boiling-point, but do not let it actually boil. Pour on the garnish in the tureen, and serve. Average cost, 3s. 6d. Time required, 45 minutes. Seasonable all the year. Sufficient for 6 persons. 414. POTAGE A LA ST. GERMAIN (ST. GERMAIN SOUP). 1 pint green peas. I ^ onion. I 1 oz. butter. I 2 yolks of eggs. 1 quart stock. | a sprig of mint. 1 ^ lettuce. ! 1 gill milk. Cook the peas in boiling water with a little salt and mint ; when they are tender, rub them through a hair sieve. Melt the butter in a saucepan ; put in the sliced onion ; cook for a few minutes, then add the puree of peas and the stock ; bring to the boil, and simmer for ten minutes. Strain into a clean saucepan. Mix the eggs with the milk. Strain into the soup, and cook the eggs for a few minutes without boiling. Cut the lettuce in very fine Julienne strips, saute them in butter for a few minutes, then add some stock, and cook until tender. Add this garnish to the soup just before serving. Croutons of fried bread can be handed round with this soup. Average cost, lOd. Time required, 45 minutes. Seasonable June to August. Sufficient for 6 persons. 415. POTAGE DE PIEDS DE VEAU (CALF’S-FEET SOUP). 2 calf’s feet. I ^ head celery. 1 2 ozs. butter. j 2 ozs. flour. 3 quarts white stock. | bouquet garni. I 1 gill of cream. | pepper and salt. Cut the feet into six pieces each ; put them into a saucepan with the celery, onion, and bouquet garni ; add the stock, and simmer gently for three hours ; then strain off the stock. Cut some of the meat from the feet into dice. Melt the butter in a saucepan ; stir in the flour ; cook for a few minutes, then add the stock ; stir until it boils. Simmer for ten minutes ; add the cream and seasoning. Put the dice of meat into a soup-tureen, pour the soup over, and serve. Average cost, 2s. 6d. Time required, 4 hours. Sufficient for 10 persons.
    digitised image 1
    digitised image 2
    digitised image 3