Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 122

A la Colbert.—Scrape carrots and turnips and cut them in small dice or with a vegetable spoon; add green peas and string-beans, if handy, the beans cut in pieces; set them on the fire in a pan with cold water and salt; boil gently till done, and drain. Put them back on the fire, covered with warm broth, salt to taste, boil gently about two or three minutes, and turn into the soup-dish, in which you have put as many poached eggs as there are or will be persons at table. A poached egg with soup is served to every person. Proportions of broth and vegetables according to taste.

Julienne.—Scrape two carrots and two turnips and cut them in pieces about an inch and a half long; cut slices lengthwise about one-eighth of an inch thick, then cut again across, so as to make square strips. Put them in a saucepan with about two ounces of butter, three tablespoonfuls of cabbage chopped fine, and half a middling-sized onion, also chopped; set on the fire and stir till about half fried. Add broth to make it as you wish, thin or thick; boil gently till done; salt to taste, skim off the fat, and serve. It takes about two hours.

Julienne with Rice.—Boil two ounces of rice in water and a little salt, till about three-quarters done; drain and put in the julienne after having added the broth; finish as above.

Julienne with Barley.—Boil barley till done; add it to the julienne at the same time the broth is added, and serve as the above.

Julienne aux Croutons.—Put some croutons in the soup-dish, and when the julienne is done, pour it over them, and serve.

Brunoise.—Put an ounce of butter in a saucepan on the fire, and when melted, add one carrot, one turnip, a little celery, all cut in dice; stir till they turn yellow, then add about a quart of broth, a middling-sized leek cut in pieces, a few leaves of lettuce and of sorrel, if handy, and a pinch of sugar. Simmer about two hours; skim off the fat; add a few drops of burnt sugar to color.

Have croutons in the soup-dish, turn the potage over them, and serve.

Brunoise with Rice.—Proceed as above, except that you add from two to four ounces of boiled rice to the potage ten minutes before taking from the fire. Serve without croutons.

Another.—Use boiled barley instead of boiled rice.

A la Monaco.—Put some thin slices of stale bread in the soup-dish, sprinkle pulverized sugar and orange-rind grated all over. Pour boiling milk over; cover the dish for five minutes, and serve.