Page:The Boston cooking-school cook book (1910).djvu/160

 Cream of Lettuce Soup

2-1/2 cups White Stock II or III 2 heads lettuce finely cut 2 tablespoons rice 1/2 cup cream 1/4 tablespoon onion, finely chopped 1 tablespoon butter Yolk 1 egg Few grains nutmeg Salt Pepper

Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.

Mushroom Soup

1/2 lb. mushrooms 4 cups White Stock III 1/4 cup pearl sago 1 cup boiling water 1 cup heavy cream Yolks 2 eggs Salt and pepper

Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.

Cream of Mushroom Soup

1/2 lb. mushrooms 4 cups White Stock III 1 slice onion 1/4 cup butter 1/4 cup flour 1 cup cream Salt Pepper 2 tablespoons Sauterne

Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine.

Cream of Watercress Soup

2 cups White Stock I, II or III 2 bunches watercress 3 tablespoons butter 2 tablespoons flour 1/2 cup milk Yolk 1 egg Salt Pepper

Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and boil five minutes. Thicken