Читать книгу The Art of German Cooking and Baking онлайн

18 страница из 80

Quantity for 6–8 Persons.

 2 old pigeons

 2 lbs. of soup bone, or better

 1 lb. of beef

 Some soup greens

 3 qts. of water

 Scarcely ¼ lb. of fine barley

 2 tbsps. of butter

 2 yolks of eggs

 4 asparagus stalks

Preparation:

Peel the asparagus and cut it into inch lengths and add to the barley and bouillon. Boil for 1 hour. The meat from the breast and legs is cut fine and put into the soup when served. If you have used beef for the soup you may make hash or salad of it.

No. 62—CHICKEN SOUP.

Quantity for 6 Persons.

 1 chicken

 2½ qts. of water

 Some soup greens

 Salt

 6 asparagus stalks, a few pieces of cauliflower

 ¼ cup of good rice, good measure

 ¼ tsp. of meat extract

Preparation:

The asparagus and cauliflower are cleaned and cut into small pieces and cooked until soft with the rice in the bouillon. When the soup is done the meat extract is added.

The chicken breast is cut into small pieces and put into the soup. You can also carve the whole chicken and serve it with the soup.

No. 63—PARTRIDGE SOUP.