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. Let it
simmer all day, and then strain it through a fine cloth.
Some of the liquor in which a calf's head has been cooked, or even
a calf's foot, will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and
vegetables are in the stock pot.
No. 20. Zuppa Primaverile (Spring Soup)
Ingredients: Clear soup, vegetables.
Any fresh spring vegetables will do for this soup, but they must
all be cooked separately and put into the soup at the last minute.
It is best made with fresh peas, asparagus tips, and a few strips
of tarragon.
No. 21. Soup alla Lombarda
Ingredients: Clear soup, fowl forcemeat, Bechamel (No. 3), peas,
lobster butter, eggs, asparagus.
Make a firm forcemeat of fowl and divide it into three parts, to
the first add two spoonsful of cream Bechamel, to the second four
spoonsful of puree of green peas, to the third two spoonsful of
lobster butter and the yolk of an egg; thus you will have the
Italian colours, red, white, and green.
Pages:
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148