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Make same as French Oyster Soup, using clams in place of oysters.
90
Clam Consommé
Wash two quarts clams in shell. Put in kettle with one-fourth cup cold water,
cover, and cook until shells open. Strain liquor through double thickness
cheesecloth, add to four cups consommé and clear.
91
Clam and Chicken Frappé
Wash and scrub with a brush two quarts clams, changing water several times. Put
in kettle with one-half cup cold water, cover tightly, and steam until shells
are well opened. Remove clams from shells and strain liquor through double
thickness cheesecloth. To one and two-thirds cups clam liquor add two and one-
half cups White Stock III, highly seasoned. Cool, and freeze to a mush. Serve in
place of a soup in frappé glasses, and garnish with whipped cream.
92
Clam and Tomato Bisque
1 quart clams 2 cups cream
11/2 cups cold water 1 cup stewed and strained tomatoes
1/3 cup butter
1/3 flour 1/3 teaspoon soda
1/2 onion Salt
Cayenne
Pour water over clams, then drain. To water add hard part of clams finely
chopped. Heat slowly to boiling-point, cook twenty minutes, then strain. Cook
butter with onion five minutes; remove onion, add flour and gradually clam
water. Add cream, soft part of clams, and as soon as boiling-point is reached,
tomatoes to which soda has been added. Season with salt and cayenne, and serve
at once.
93
Oyster Bisque
1 quart oysters Bit of bay leaf
2 cups White Stock III 2 tablespoons butter
11/2 cups stale bread crumbs 2 tablespoons flour
1 slice onion 4 cups scalded milk
2 stalks celery Salt
Sprig of parsley Pepper
Clean and pick over oysters, reserving liquor, setting aside soft portions, and
chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved
liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub
through a sieve, bring to boiling-point, and bind with butter and flour cooked
together. Add milk, soft portion of oysters, and salt and pepper to taste.
94
Cream of Scallop Soup
1 quart scallops 1 tablespoon chopped onion
4 cups milk 5 tablespoons butter
2 cloves 1/4 cup flour
Bit of bay leaf Salt
1/4 teaspoon peppercorns Pepper
Clean scallops, reserve one-half cup and finely chop remainder. Add these to
milk, with seasonings and two tablespoons butter, and cook slowly twenty
minutes. Strain and thicken with remaining butter and flour cooked together.
Parboil reserved scallops, and add to soup. Serve with small biscuits or
oysterettes.
95
Lobster Bisque
2 lb. lobster 1/4 cup butter
2 cups cold water 1/4 cup flour
4 cups milk 11/2 teaspoons salt
Few grains of cayenne
Remove meat from lobster shell. Add cold water to body bones and tough end of
claws, cut in pieces; bring slowly to boiling-point, and cook twenty minutes.
Drain, reserve liquor, and thicken with butter and flour cooked together. Scald
milk with tail meat of lobster, finely chopped; strain, and add to liquor.
Season with salt and cayenne; then add tender claw meat, cut in dice, and body
meat. When coral is found in lobster, wash, wipe, force through fine strainer,
put in a mortar with butter, work until well blended, then add flour, and stir
into soup. If a richer soup is desired, White Stock may be used in place of
water.
Chapter IX.
SOUPS WITHOUT STOCK.
Black Bean Soup
1 pint black beans 1/8 teaspoon pepper
2 quarts cold water 1/4 teaspoon mustard
1 small onion Few grains cayenne
2 stalks celery, or 3 tablespoons butter
1/4 teaspoon celery salt 11/2 tablespoons flour
1/2 tablespoon salt 2  hard-boiled eggs
1 lemon
Soak beans over night; in the morning drain and add cold water. Slice onion, and
cook five minutes with half the butter, adding to beans, with celery stalks
broken in pieces. Simmer three or four hours, or until beans are soft; add more
water as water boils away. Rub through a sieve, reheat to the boiling-point, and
add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter
and flour cooked together. Cut eggs in thin slices, and lemon in thin slices,
removing seeds. Put in tureen, and strain the soup over them.
1
Baked Bean Soup
3 cups cold baked beans 2 tablespoons butter
3 pints water 2 tablespoons flour
2 slices onion 1 tablespoon Chili sauce
2 stalks celery Salt
11/2 cups stewed and strained tomatoes Pepper
Put beans, water, onion, and celery in saucepan; bring to boiling-point and
simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season
to taste with salt and pepper, and bind with the butter and flour cooked
together. Serve with Crisp Crackers.
2
Cream of Lima Bean Soup
1 cup dried lima beans 1 cup cream or milk
3 pints cold water 4 tablespoons butter
2 slices onion 2 tablespoons flour
4 slices carrot 1 teaspoon salt
1/2 teaspoon pepper
Soak beans over night; in the morning drain and add cold water; cook until soft,
and rub through a sieve. Cut vegetables in small cubes, and cook five minutes in
half the butter; remove vegetables, add flour, salt, and pepper, and stir into
boiling soup. Add cream, reheat, strain, and add remaining butter in small
pieces.
3
Cream of Artichoke Soup
6 artichokes Few grains cayenne
4 cups boiling water Few gratings nutmeg
2 tablespoons butter 2 tablespoons Sauterne wine
2 tablespoons flour 1 cup scalded cream
11/2 teaspoons salt 1 egg
2 cucumbers
Cook artichokes in boiling water until soft, and rub through a sieve. Melt
butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add
cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch
cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the
making of this soup.
4
Celery Soup I
3 cups celery (cut in one-half inch pieces) 1 slice onion
3 tablespoons butter
1 pint boiling water 1/4 cup flour
21/2 cups milk Salt and pepper
Wash and scrape celery before cutting in pieces, cook in boiling water until
soft, and rub through a sieve. Scald milk with the onion, remove onion, and add
milk to celery. Bind with butter and flour cooked together. Season with salt and
pepper. Outer and old stalks of celery may be utilized for soups. Serve with
croûtons, crisp crackers, or pulled bread.
5
Celery Soup II
3 stalks celery 3 tablespoons butter
3 cups milk 3 tablespoons flour [ Pobierz całość w formacie PDF ]