3083.—WHITE SOUP. (Fr.—Potage Blanc.)
Ingredients.—2 small onions, 1 turnip, 1 lb. of potatoes, 1 branch of celery, 2 small parsnips or artichokes, 3 pints of water, ½ a pint of milk, 1 dessertspoonful of flour or cornflour, 1 oz. of butter, salt.
Method. Cut about 2 lbs. weight of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in the water with salt and butter. Rub them through a sieve or colander, put them back in the stewpan with the milk, and let it boil. Put in the flour, mixed smoothly with a little cold water or milk, let the soup boil for 10 minutes, and serve with dice of fried bread.
Time.—About 1 hour. Average Cost, 5d. Sufficient for 5 or 6 persons.
Savoury Vegetable Dishes
Ingredients.—50 green asparagus heads, cooked and well drained, 2 ozs. of butter, 1½ ozs. of flour, 2 ozs. of grated Parmesan cheese, 2 yolks of eggs, 3 whites of eggs, ½ a pint of milk, salt and pepper.
Method.—Heat the butter in a stewpan, stir in the flour, and add the milk. Beat and cook the mixture over the fire until it leaves the sides of the pan, then add the yolks of eggs, and a little salt and pepper. Beat well, add the cheese, stir in the stiffly-whisked whites of eggs, and lastly the asparagus heads, or the puree thereof. Turn into a well-buttered soufflé dish, and bake in a moderately hot oven for about 20 minutes.
Time.—To bake the soufflé, about 20 minutes. Average Cost, 3s. 2d. Sufficient for 3 or 4 persons.
Ingredients.—Globe artichokes, a small quantity of finely-chopped onion and parsley, oil and vinegar.
Method.—Boil the artichokes until tender, and when cold cut them into halves or quarters. Dish them neatly, and hand the onion, parsley, oil and vinegar separately, or, if preferred, serve with Hollandaise or Vinaigrette sauce (Nos. 304 and 218).
Time.—To boil the artichokes, from 20 to 30 minutes. Average Cost, 4d. to 6d. each. Allow half to each person.
3086.—BANANAS, FRIED. (Fr.—Bananes Frites.)
Ingredients. Bananas peeled, flour, oil or butter to fry.
Method.—Cut the bananas in pieces, and flour each, fry in butter a light-brown in a frying-pan, drain well and serve with poached eggs, the same as bacon and eggs would be served.