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Page:Mrs Beeton's Book of Household Management.djvu/201

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157
RECIPES FOR CLEAR SOUPS

ter, a tablespoonful of good white stock, a teaspoonful of cream, ½ an egg, salt and pepper to taste.

Method.—Mince the veal finely, or pass it through the mincing machine 2 or 3 times. Melt the butter in a small saucepan, stir in the flour, add the stock, and cook until it leaves the sides of the saucepan clear and forms a compact mass round the bowl of the spoon: this is called a panada. Let it cool slightly, pound it and the veal well together, add the half egg and seasoning, pound until well mixed together, then rub through a wire sieve. Mix in the cream, shape into small marbles, fry in a little hot butter or fat, drain well, and add them to the soup just before serving.

Time.—To make and cook the quenelle mixture, 30 to 40 minutes. Average Cost, 2s. 9d. to 3s. Seasonable at any time. Sufficient for 6 persons.

Note.—This mixture may also be shaped in small teaspoons or eggspoons, and poached in a little boiling water before being added to the soup.

45.—CLEAR SOUP WITH ITALIAN PASTE. (Fr.Consommé aux pâtes d'Italie.)

Ingredients.—3 pints of clear soup (see Recipe No. 42, p. 156), 1 tablespoonful of Italian paste (bought in packets).

Method.—Sprinkle the paste into the boiling soup, and cook it for a few minutes before serving. Crushed tapioca, sago or Florador may be used instead of the paste, also macaroni, vermicelli or spaghetti, but these must be cooked and cut into short lengths before being added to the soup.

Time.—To cook the Italian paste, 10 minutes. Average Cost, 3s. Seasonable at any time. Sufficient for 6 persons.

46.—CLEAR SOUP WITH RIBBON MACARONI. (Fr.Consommé aux Nouilles.)

Ingredients.—3 pints of clear soup, 4 ozs. of fine flour, 1 dessertspoonful of grated Parmesan cheese, 1 egg, 1 saltspoonful of salt.

Method.—Mix the flour, cheese and salt well together, add half the egg and, if necessary, a little water. Knead it vigorously with the palm of the hand until a fairly stiff but smooth paste is formed; it must not be too moist, and should have a tenacious elastic consistency. Wrap in a floured cloth and let it stand for 1 hour or more, then roll out VERY thinly on a floured board, cut into narrow strips, and cook a few at a time, in salted boiling water. Strain and drain and add a handful to the consommé a few minutes before serving.