New-York tribune., 1891-05-03

hashed very dne and ars generally called by 10
French term "puree" There great many var-
eties IL you mean TO be economical you VIII use ir
them remnants OF meat. Trim IL off the bones caro-
fully. remove all fat and sincw and chop IT as ne as
possible. The bones. of course, you VIII crack ana
add TO the kettle In which the broth Is smmenns.
Take the minced neat, toss II few times over the
fire in little very hot butter This Is the thIckenins
for your soup. which you may serve either white or
brown, according to the meat you II white, you
take half a cup OF cream milk, drop into 10 when
boiling. butter and flour rubbed into ball, cook 10
until dissolved and smooth then you add the yoks Of
two eggs beaten up. Put the hashcd meat into
the treen first, then the whitening with the cgg and
at last the broth, being careful TO mix the whole
gradually and thoroughly. Minced parsley may b
added II TIE soup is to be brown. take butter and
-four OF equal quantity mix IL In very hot iron pan,
and continue stirring the fire until evenly brown.
Add enough OF the broth-a little at time. and STIR
ring wel-to make thick brown batter add this TO the
broth for your soup let IL boil up few times. seeing
that it is smooth. then add your minced meat, and
servo With the white well as tho brown soup, 90
addition Of either foroe-meat, bread eggbaIls ID
in place.
The above gives you the generalization Of this kind
Of very nourishing soups, TO which Will add some
special recipes. begin with soup which "Mademoi-
sele Franchise (thc pseudonym Of a lady known In
French society invented for her frequent guest oon-
bach, the composer after his years and labors began
to tell on his health:
RAW MEAT soUP-Take a good beef broth boii IN
II some pearl saeo when done. add the yellow OF an
egg mixed with tablespoonful OF tepid broth and
little grated Pamesan cheese. At the very last, when
already in the tureen. add whilst stirring care
fully, some raw beef free OF all fat and snew, which
previously has been chopped very fine.
CHICKEN PUREE SoUP-Bon an old hen in TIVE
quarts Of water with satspoonfu OF salt, the usual
vegetables bay leaf and about SIX white pepper
Seeds When the at Is quite tender take II on The
bones, the skin and tendons chop 1t first very
fne then pound 1t TO a pulp in a mortar with little
butter and six banched almonds. Meanwhile cot On
to boil three ounces Of Carolina rice IN the chchSn
fquor, freed Of fat When The rice is Thoroughly
SOFT which will be In about hour, mix with II tho
chicken pulp and rub the whole through hairseve.
This soup must have the consistency OF thick cream.
II too thick add handy soup liquor or water, or
milk. You may also add some yellow OF egg, but 10
would change the color, which ought TO be white. II
you wish this soup to be particularly NICE take merely
the white meat for the thickenng separating ii from
the dark meat and using the latter for some forcemcat
halls The above is sufficient for from six TO eight
persons.
GAME PUREE soUP-Take the bones and meat Of
any cooked game also the heads necks and gbets Of
the same stew in plenty Of water, with thin slice ol
fat bacon an onion half a small carrot. bay leaf
and few black pepperseeds. When quite soft re-
move the meat to q choppng bowl and allow the rest
to stew awhile longer Chop the meat, then pound ID
TO a pulp in mortar. Brown a scant tablespoonful
OF -four in butter the size of walnut; add 1t to the
ouor which you strain off the bones, then add the
pounded meat, aud as much more broth Tor water)
necessary to give TO your soup the proper consistency
Rub the whole through a hair sieve and serve over
Drowned slices Of bread.
sWEETMEAT SOUP-Blanch and skin one sweet
bread then stew It gently in slightly sated water with
small piece OF butter and onion until done, which
will be in about fifteen minutes. Take the sweet
bread out Of the liquor and cut it into small dce Re-
move the onion and str into the liquor tablespoon
full of flour previously mixed with half cupfui OF
milk When quite smooth add some broth (of veal II
handy let 1t boil for several minutes. stirring all the
while. Add the sweetbread and then the yolk OF an
egg mixed with a tablespoonful OF cream. This Is an
excellent soup for invalids.
To conclude this long lesson soups want to give
you for your edfcaon-play after work-a sample of
what our forefathers considered fine soup. An Eng.
lish manuscript Of the fifteenth century has the ot
lowing recipe:
Take powdered rice and cook with milk OF almono
until thick; take also gizzads Of capons or hers'
pound them in mortar mix with the former, put thS
whole into pot adding powdered cinnamon and cloves
| and dust some sandalwood over the whole.
Might this be the progentor OF our chicken pares
| soup9 leave it for you to solve.