LA BONNE CUISINE

Auckland Star, Volume LXV, Issue 285, 1 December 1934, Page 3 (Supplement)

LA BONNE CUISINE

SOUPS THAT ARE "NEW." TWO TASTY SAVOURIES. (By A FRENCH CHEP.) It is always difficult to think of <• new kind of soup—that is, one that i? not either too banale, or too freakish. I propose to-day to give you the recipe* for a few tasty soups, and we will begin with Consomme Metternich:— Method: Two quarts consomme, on« gill tomato pulp (free from seeds), one small chicken, two firm, medium tomatoes, one heaped-up tablespoonful potato flour, one glass madeira or sherry, salt, pepper. Eoast the chicken in a brisk oven for over ten minutes, baste it frequently until a nice brown colour. Take up the fowl, and place its consomme with the tomato pulp, and simmer gently for quite forty-five minutes. Lift up the fowl, and place it on a dish to cool. Bring the consomme to a boil remove the fat and scum. Bleach the two tomatoes, peel and cut them into dicc remove the seeds, and put the dice into the soup. Dilute tile potato flour with the sherry to a smooth consistency, and stir into the soup. Let simmer for fifteen minutes. Take the filet from the chicken, free it from skin, and cut it into "Julienne" strips. Put this into the soup, season to taste, boil up again, skim and serve.

White Almond Soup. Method: Make the stock for soup at least a day ahead, from a knuckle of veal, weighing about four pounds. Place it in three quarts of cold water, and allow it to come to the boiling point, and then simmer for one and a half hours, replacing the water as it boils away. Half an hour before removing from the fire add on© stick of celery cut into pieces, one onion sliced, and three teaspoonfuls of salt. The next day, when the stock has cooled and the fat has collected at the top, it may be easily removed. Strain and heat the stock, thickening it with three tablespoonfuls of corn starch, moistened with cold water. Add a quarter cupful of almonds which have been blanched, and put through the meat grinder. Oil each serving, put a tablespoonful of whipped-cream, and either sprinkle with paprika or grated yolks of hard-boiled egg. Creme d'Bplnards. Method: One pint white stock, one pint milk, half onion, one ounce flour, one ounce butter, fried bread "croutons," half a gill cream, one yolk of egg, seasoning. Have prepared a good dish of spinach, which has been previously passed through a sieve. Blend one ounce butter with one ounce flour. Cook for a few minutes without allowing the roux to take colour. Peel the onion, mince it, and boil in the milk, add the stock and the milk and onion, and the spinach. Bring the soup to a boil, and if necessary, skim. Add the half gill of creme, mixed with the yolk, just before serving, when the soup has been taken from the fire. Season with pepper and salt and serve hot. Creme de Tomatoes.

Prepare a good cream of chicken soup, and then add several potatoes and several tomatoes that have been cooked and reduced thoroughly in butter. Pass all through a fine cloth or sieve, add cream, season to taste, and serve very hot. A Few Savouries. A few "entremets" will no doubt be found useful, being a pleasant finish to a dinner. Tarte Au Fromage. Method: Prepare in a tin for open tarts a thin crust made with pastry, either flaky or of the short kind. Then fill it with a mixture made as follows: Mix and beat well together a tumblerful of cream, about a quarter of a pound of grated gruyere cheese, one egg previously beaten, and very small pieces of bacon fried rather crisp. Cook in a hot oven until the mixture is set and golden—that is, about 20 minutes. Tarte Aux Onions. Cut in thin, slices,-three or four large onions, put them in cold salted water and bring to the boil on a quick fire. When they have cooked a few minutes more remove them and (drain them well. Put in a pan a quarter of a pound of butter, and when hot put in the onions and cook slowly till they are a light bAwa colour. Then add three rashers of bacon, cut very small, and previously cooked in butter. Mix tqgether and put aside until only tepid. Also mix together three eggs and four tablespoonfuls of cream, and add this to the onions and bacon. Prepare a thin pastry, the same as for the tarte au fromage, bake it, then fill it with your mixture, pour over it melted butter and bake the tarte until set and golden. Serve very hot.