Page:The Boston cooking-school cook book (1910).djvu/158

 St. Germain Soup

3 cups White Stock I, II, or III 1 can Marrowfat peas 1 cup cold water 1/2 onion Bit of bay leaf Sprig of parsley Blade of mace 2 teaspoons sugar 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 2 tablespoons cornstarch 1 cup milk

Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas.

Imperial Soup

4 cups White Stock III 2 cups stale bread crumbs 2 stalks celery, broken in pieces 2 slices carrot, cut in cubes 1 small onion 3 tablespoons butter Sprig of parsley 2 cloves 1/2 teaspoon peppercorns Bit of bay leaf Blade of mace 1 teaspoon salt 1/2 breast boiled chicken 1/3 cup blanched almonds 1 cup cream 1/2 cup milk 2 tablespoons flour

Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.

Veal and Sago Soup

2-1/2 lbs. lean veal 3 quarts cold water 1/4 lb. pearl sago 2 cups scalded milk Yolks 4 eggs Salt and pepper

Order meat from market, very finely chopped. Pick over and remove particles of fat. Cover meat with water,