stock into a pan with the onion, herbs, finely minced meat, seasoning and white of egg. Whisk till it boils, then simmer for 10 minutes. Strain and reheat. Add the prepared vegetables and serve.
Time.—1 hour. Average Cost, 2s. 9d. Sufficient for 6 persons. Seasonable in April and May.
56.—TRANSPARENT SOUP.
Ingredients.—4 lb. of knuckle of veal, 2 ozs. of blanched almonds finely-chopped, 1½ oz. of vermicelli crushed, 1 blade of mace, salt and pepper, 3 quarts of water.
Method.—Cut the meat into small pieces, break up the bones, put both into a large stewing-jar, and add the water, prepared almonds, mace, and a little salt and pepper. Cook slowly on the stove or in the oven until reduced to ½ the original quantity, then strain. When cold, remove every particle of fat, boil up the stock, sprinkle in the vermicelli, simmer gently for 10 or 15 minutes, then season to taste, and serve.
Time.—To prepare the stock, 8 hours. Average Cost, 2s. 9d. Sufficient for 8 persons. Seasonable at any time.
57.—VERMICELLI SOUP. (Fr.—Consommé Vermicelle.)
Ingredients.—3 pints of consommé, (see Recipe No. 42, p. 156), 2 ozs. of vermicelli, salt and pepper.
Method.—Crush the vermicelli between the fingers into short lengths. Bring the stock to boiling point, sprinkle in the vermicelli, boil gently for 15 minutes, then season to taste, and serve.
Time.—About 30 minutes. Average Cost, 2s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
Vermicelli (Fr. vermicelle) is a preparation of macaroni in a fine, thread-like form, with the addition of the yolk of eggs, sugar, saffron, and cheese.
Thick Soups.
58.—BARLEY SOUP. (Fr.—Potage Crême d'Orge.)
Ingredients.—1 pint of white second stock, 1 pint of milk, 1 dessert spoonful of flour, 1 oz. of butter, salt and pepper, croûtons of fried or toasted bread, 2 tablespoonfuls of fine crushed barley, sold in packets under the name of "Crême d'Orge."
Method.—Boil the stock and milk together in a saucepan, melt the butter, stir in the flour, add the stock and milk and stir until it boils.
