Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 188

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Butter the bottom of a stewpan, take three or four pounds of the knuckle of veal, and half a pound of lean ham in dice, (in case you have no veal, beef or mutton may be used instead;) add two onions, three carrots, two turnips, and half a pint of broth (No. 133), let it simmer on a brisk fire, stir it very often, when it forms a thick jelly at the bottom fill it up with a gallon of broth or water; it must simmer on the corner of the stove an hour, taking care to skim it well until reduced to three quarts, which will be sufficient for ten or twelve persons.

Make a Chiffonade as follows:—Cut up four cabbage lettuces, one cos ditto, a handful of sorrel, a little chervil, and tarragon, with two cucumbers finely sliced, the whole being well washed and drained on a colander; put two ounces of butter in a stewpan and the chiffonade over it, place it over a brisk fire until very little liquid remains; add to it two tablespoonfuls of flour, mixing it with the vegetables and stirring it well. Pour the stock over, adding a quart of young fresh peas, skim it well; half an hour’s ebullition will suffice for this delicious soup, and the flavour of the vegetables will be fully preserved; season with a teaspoonful of salt and two of sugar.