Page:Meier - The Art of German Cooking and Baking.djvu/24

 The eggs are boiled hard and the whole yolks put into the soup. You can also cut the yolks in halves and put one-half into each soup dish.

It requires 3 hours to cook this soup.


 * 2 lbs. of raw or unboiled peeled potatoes

2 qts. bouillon of oxbones, (soup-bones)

or bouillon of rabbitroast bones,

or bouillon of poultryroast bones

1 roll cut into small cubes

½ tbsp. of butter

Preparation: The potatoes are pared, cut into small pieces and cooked until soft in the bouillon, then pressed through a sieve. If yo" wish you may leave the pieces of potatoes whole.

The roll cubes are toasted light yellow and put into the soup or served with it.

Remarks: Potato-soup of rabbitroast bones or fowl bones is very good. If there is some meat left on these bones, cut it in small pieces and put it into the soup.


 * 2 lbs. of raw potatoes

2 qts. of water

1½ tbsps. of fresh butter

Salt

1 roll cut into cubes

½ tbsp. of butter

½ tsp. of meat extract

Preparation: The potatoes are pared, cut into small pieces, and cooked until soft in the 2 qts. of water, then pressed through a sieve and cooked again. Salt, butter, meat extract are now added.

The roll cubes are fried light yellow in the ½ tablespoonful of butter and put into the soup before serving.


 * 1 qt. light white wine

1 qt. water

1 stick of cinnamon

2 cloves

2 tsps. of lemon sugar or

4 slices of lemon

¼ lb. of sugar

3 tbsps. of corn starch or flour

1 pinch of salt

3 eggs

Preparation: The water with the spices is boiled for 2 minutes before the wine is added and let come to a boil again.