LA BONNE CUISINE.

Auckland Star, Volume LXI, Issue 103, 3 May 1930, Page 4 (Supplement)

LA BONNE CUISINE.

S6ME NOVELTY AND TASTY SOUP 1 RECIPES. (By A FRENCH CHEF.) . Sweetbread Soup. Clean three or four sweetbreads 5b warm water. Put them, in a saucepan •with a few sprigs of parsley, three cloves, four shallots, a few mushrooms, and a quart of good stock. Steam gently. When cooked, remove sweetbreads and mushrooms into tureen, and puss tlie rest through a sieve. Into it add salt and pepper to taste. Serve very hot. Egg and Cheese Soup. Boil an onion, mash well, and mix in half hot milk and half onion water. Thicken with flour or cornflour, and when cooked add a little butter and a well-beaten egg. Sprinkle thickly with grated cheese, Xripe Soup. Take lib of tripe, three onions, cut up into heat pieces and blanch with water. Put them into a saucepan, and cover with half pint water and half pint milk. Add seasoning and cook gently for two hours, then strain off the liquid and use as white stock for soup. Cut into small dice two carrot?, onu turnip and a little celery. Simmer until they are tender, then mix in a tablespoonful of flour, with your tripe stock previously prepared. Let it cook together for ten minutes. Season again, und serve with croutons of fried bread. Oyster* Soup. Take one quart of oysters, 2oz of butter one quart of milk, half pint of water, pepper and salt. When near boiling, pour in the milk, stirring all ths time. Season, and let the -soup get just to the boiling point. Put in the oysters and let them stew five minutes. Then put in the butter and stir* Banana Soup. Sis unripe bananas, Jib green tomatoes, two peeled onions, one turnip, onehalf teaspoonful celery seeds, one and a half pints beef stock, one oz butter, one oz flour, one dessertspoonful curry p'ovrder, one teaspoonful Worcester sauce, one bunch herbs, pepper and salt to taste. Slice the onions, turnips and tomatoes and fry them in butter for ten minutes. Take out these vegetables and put in the flour,, and - stir until brown. Add the curry powder, Worcester sauce, herbs and celery seeds. Add the stock gradually, and stir until it bo'iis,. Add the bananas sliced thickly, and the fried vegetables. Simmer until the vegetables are tender, then pass the whole through a sieve. Reheat, and serve with croutons of fried bread. Vegetable Soup. Cut up very small two potatoes, one turnip, one carrot, one onio?:, and add all to one and a half oz butter previously melted in a pan. Stir the vegetables, but do not brown, then add one and a half pints of water* and simmer till the vegetables are soft. Season with salt, pepper and nutmeg. Mix one oz flour, with a little in ilk until smooth, and add to soup. Boil for ten minutes, and then serve. Macaroni Soup. J Put on one oz of best macaroni in one quart boiling water. Let it boil gently for 45 minutes, then drain and cut in half-inch lengths, put' on again in a quart of white stock. Let it simmer gently for 20 minutes, then draw to'the side of the fire for five minutes. . Have the yolks of two eggs beaten, and mix with one gill of cream, add-to the soup, together with one .oz grated Parmesan cheese, a little pepper, a pinch of cayenne. Stir till thoroughly heated, but do not allow it to boil. Lentil Soup. Cut into squares half a lb. bread. Colour them a light brown in a frying pan with one oz butter. Place in a pan with three pints water, add pinch of salt, and let it boil for half an hour. i>oa? the soup with an egg, whisk to reduce the bread to a puree, add yolks of two e gg s , and a glass of milk, a pinch of nutmeg, and one oz fresh butter. Beat well and. keep hot, and stir till quite smooth. ~ ; •' Lentel Soup. • Put one lb of boiling beef in one and a half quarts of cold water, add an onion cut iii small dice, and half a lb lentils. Remove the scum when it boils, and let it boil gently for three hours, salting to. taste about half time. Server-with small croutons in the tureen.