Page:Meier - The Art of German Cooking and Baking.djvu/22




 * ¼ lb. of sorrel

½ lb. lettuce leaves

¼ lb. butter

3 tbsps. of flour

2½ qts. bouillon

5 tbsps. of cream

Some sugar

1 pinch of pepper

1 roll cut into small cubes

½ tbsp. of butter

2 yolks of eggs

Preparation: The sorrel and lettuce leaves are put into boiling water for a minute and placed in a sieve to drain. It is then put into ¼ lb. of butter and stewed for 10 minutes. After this the mass is pressed through a sieve and stirred with the yolks of eggs and cream. The bouillon should be prepared and heated beforehand; the butter should be heated and the flour stirred in, and to this the bouillon is gradually added. The cubes of roll are fried light yellow in the ½ tablespoonful of butter. When the puree is done it is poured into the boiling bouillon and sugar and pepper put in to suit taste. The fried roll cubes are served with the soup.


 * 2 small bundles of fresh celery or

1½ head of celery

2 tbsps. of butter

3 tbsps. of flour

1½–2 qts. of milk and ½ qt. cream

1–2 yolks of eggs

1 pinch of pepper

1 pinch of salt

Preparation: The celery is cut into small pieces, and boiled in water until soft, then strained through a hairsieve. The butter is heated with the flour in it and the milk is now added. The boiled and strained celery is added, let come to a boil, stirring constantly. Add enough salt and pepper to suit your taste, stir in the yolks and serve at once. If you leave the soup standing it will get thick.


 * 1 qt. canned tomatoes, or

4 lbs. of fresh tomatoes

1 qt. of water

1 tbsp. of butter

½ tsp. of sliced onions

1 pinch of pepper

Salt, some sugar

2 tbsps. of flour

1 roll cut into cubes

½ tbsp. of butter

1 tsp. of chopped parsley

Preparation: The tomatoes are boiled in water for a few minutes. If you have taken fresh tomatoes let them cook ½