Читать книгу The Art of German Cooking and Baking онлайн

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Quantity for 6 Persons.

 ¼ lb. of sorrel

 ½ lb. lettuce leaves

 ¼ lb. butter

 3 tbsps. of flour

 2½ qts. bouillon

 5 tbsps. of cream

 Some sugar

 1 pinch of pepper

 1 roll cut into small cubes

 ½ tbsp. of butter

 2 yolks of eggs

Preparation:

No. 41—CELERY SOUP WITH MILK.

Quantity for 6 Persons.

 2 small bundles of fresh celery or 1½ head of celery

 2 tbsps. of butter

 3 tbsps. of flour

 1½–2 qts. of milk and ½ qt. cream

 1–2 yolks of eggs

 1 pinch of pepper

 1 pinch of salt

Preparation:

No. 42—TOMATO SOUP.

Quantity for 6 Persons.

 1 qt. canned tomatoes, or 4 lbs. of fresh tomatoes

 1 qt. of water

 1 tbsp. of butter

 ½ tsp. of sliced onions

 1 pinch of pepper

 Salt, some sugar

 2 tbsps. of flour

 1 roll cut into cubes

 ½ tbsp. of butter

 1 tsp. of chopped parsley

Preparation:

No. 43—TOMATO SOUP WITH MILK.

Quantity for 6 Persons.

 1 qt. canned tomatoes or 4 lbs. fresh tomatoes

 1 qt. of milk

 ½ tbsp. of butter

 1 pinch of salt

 1 pinch of sugar

 1 pinch of pepper

 1 tsp. of baking soda

Preparation. The can of tomatoes is heated, the fresh tomatoes must be boiled until soft in ½ qt. of water, then pressed through a fine sieve.