Page:The Boston cooking-school cook book (1910).djvu/155

 quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.

French White Soup

4 lb. fowl Knuckle of veal 3 qts. cold water 1 onion, sliced 6 slices carrot 1/2 bay leaf 1 sprig parsley 1/2 teaspoon thyme 1/2 teaspoon peppercorns 1/2 tablespoon salt 1 tablespoon lean raw ham, finely chopped 4 tablespoons butter 3 tablespoons flour 1 cup cream Yolks 2 eggs

Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice.

White Soup

5 cups White Stock III 1/2 tablespoon salt 1/2 teaspoon peppercorns 1 slice onion 1 stalk celery 2 cups scalded milk 3 tablespoons butter 4 tablespoons flour Yolks 2 eggs Salt and pepper

Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a curdled appearance.