French household cooking : with a number of recipes from the best Paris chefs, simple and inexpensive / by an Englishwoman in Paris (Mrs. Frances Keyzer).

  • Keyzer, Frances.
Date:
[1913?]
Catalogue details

Licence: In copyright

Credit: French household cooking : with a number of recipes from the best Paris chefs, simple and inexpensive / by an Englishwoman in Paris (Mrs. Frances Keyzer). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Potage Soissons This is another popular family soup, made with the water in which white beans have been cooked. A quart of these white beans are soaked over-night, and boiled in a sufficient quantity of water in the usual way, with a handful of salt; they are served as a vegetable, and the water used for soup, which is made in the same manner as the Potage Argen- teuil with rice and sorrel. With a portion of the beans added, this soup is very nutritious. Potage Creme de Chou-fleur (Cauliflower purSe) This is a delicious and delicate soup that can be served at any dinner-party. The ingredients for about a couple of quarts of soup, sufficient for eight or nine people, are a large white cauliflower, a quart of milk, eight tablespoonfuls of tapioca, a piece of butter the size of an egg, the yolks of two eggs, and a small cup of cream, salt, and a pinch of white sugar. The cauliflowers must be selected firm and not too full blown, for when this vegetable is over- ripe the flavour is too strong. The cauliflower must be washed, and each flower broken or cut in order to cleanse it thoroughly, then placed in a saucepan in a quart of cold water with a handful of salt The saucepan is covered until the water boils; then uncovered until the cauliflower is quite cooked, within a quarter of an hour. The covering and uncovering of the saucepan is necessary in order to prevent the cauliflower from becoming yellow. It