Читать книгу The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers - May Henry - Страница 5
ОглавлениеSAVOURY INGREDIENTS FOR SOUPS.
Vermicelli, macaroni, sago, Italian paste, or semolina, may be thrown into any clear soup, when boiling, about ¼ hour before it is served.
Frimsels. Time—¾ hour.
1 egg, salt, flour.
Beat up the egg well, add a pinch of salt, then, with a knife, work in as much flour as possible. Flour the board thoroughly, roll out the paste very thin, cut into three, and roll out each piece till nearly transparent; then fold into three, let it dry for ¼ of an hour, and with a sharp knife shave off extremely fine strips. Let these dry, and add them to the soup when boiling ¼ of an hour before serving.
Drop Dumplings. Time—½ hour.
1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls flour, nutmeg, 1 dessertspoonful chopped parsley, salt and pepper to taste.
Beat up the dripping till quite white; pour some boiling water over the egg, then break it into the dripping; stir these together, then add the flour, seasoning, a little grated nutmeg, and the parsley. Drop pieces the size of a large walnut, into the boiling soup, and cook about 15 minutes.
Savoury Custard. Time—40 minutes.
3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little salt.
Beat up the eggs with the stock and salt; strain into a well-greased gallipot, cover it with a piece of greased paper, stand it in a saucepan of boiling water and steam very gently for 30 minutes (the custard would be full of holes if steamed quickly). When the custard is set, take the gallipot out of the saucepan, let it get cool, turn the custard out and cut it up into fancy shapes.
