By Mrs. W. G. Waters
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Nobody has any declare to be known as a prepare dinner who can't make soup with out synthetic clearing, stated the Marchesa. ''Like the poet, the consomme is born, now not made. It needs to be transparent from the start, an fulfillment which wishes care and hassle like any different inventive attempt, yet one however good in the achieve of any scholar who skill to prevail.
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The same old mahogany partitions to the boxes, and the same horsehair benches. Sir John seated himself in a box, where there was one other luncher in the corner, deeply absorbed over a paper. This luncher raised his head and Sir John recognised Van der Roet. " "I didn't know it myself till today," said Van der Roet, with a hungry glance at the waiter, who rushed by with a plate of smoking chops in each hand. I see," said Sir John, laughing. "We've both been on the same quest, and have been equally unlucky.
Clear Soup Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three carrots, three turnips, three onions, three cloves stuck in the onions, one blade of mace. Cut up three pounds of stock meat small and put it in a stock pot with two quarts of cold water, three carrots, and three turnips cut up, three onions with a clove stuck in each one, a bunch of herbs and a blade of mace. Let it come to the boil and then draw it off, at once skim off all the scum, and keep it gently simmering, and occasionally add two or three tablespoonsful of cold water.
16. Supreme Sauce Page 38 Ingredients: White sauce, fowl stock, butter. Put threequarters of a pint of white sauce into a saucepan, and when it is nearly boiling add half a cup of concentrated fowl stock. Reduce until the sauce is quite thick, and when about to serve pass it through a tamis into a bainmarie and add two tablespoonsful of cream. 17. Pasta marinate (For masking Italian Frys) Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar, water. Mix the following ingredients well together: two ounces of semolina flour, the yolks of two eggs, a little salt, and two ounces of melted butter.
The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Waters
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