119.—EGG SOUP. (Fr.—Potage aux Œufs.)
Ingredients.—1 quart of good white stock, ¼ of a pint of cream, the yolks of 4 eggs, salt and pepper.
Method.—Beat the yolks of eggs slightly and add the cream. Bring the stock nearly to boiling-point, add the liaison, or binding mixture, of eggs and cream, and stir by the side of the fire until the soup thickens, but do not allow it to boil, or the eggs may curdle. Season to taste, and serve with croûtons of fried or toasted bread.
Time.—About 20 minutes. Average Cost, 1s. 9d. Sufficient for 5 persons. Seasonable at any time.
120.—GREEN PEA SOUP. (Fr.—Purée de Pois Verts.)
Ingredients.—2 pints of white stock, ½ a pint of water, 1 quart of peas (shelled), a handful of spinach (to improve the colour), a little mint, 2 ozs. of butter, 1 dessertspoonful of flour, salt and pepper.
Method.—Melt 1 oz. of butter in a stewpan, put in the peas, spinach, and mint, put on the cover and let them steam in the butter for 15 or 20 minutes. Add the stock and water, and some of the pea-shells if young and soft (they should of course be first washed in cold water), boil quickly until tender, strain and rub the vegetables through a fine sieve. Melt the remainder of the butter in the stewpan, sprinkle in the flour, add the stock and purée, and stir until boiling. Season to taste, and serve with croûtons of fried bread. If preferred, a few cooked green peas, and a little cream may be added to the soup before serving.
Time.—1¼ to 1½ hours. Average Cost, 1s. 9d. to 2s. 0d. Seasonable from June to September. Sufficient for 6 persons.
121.—HARICOT BEAN SOUP. (Fr.—Purée de Haricots.)
Ingredients.—2 pints of stock or water, 1 pint of milk, ½ a pint of small haricot beans, 1 oz. of butter, 1 onion, 1 strip of celery or ½ a teaspoonful seeds (tied in muslin), salt and pepper.
Method.—Wash the beans, and soak them in water for 12 hours. Melt the butter in a stewpan, put in the onion and celery sliced, fry for a few minutes without browning, then put in the beans, cover closely, and let them steam for 15 or 20 minutes. Add the stock or water, ½ a teaspoonful of salt, and simmer until tender (2½ to 3 hours). Strain, and rub the vegetables through a wire sieve. Return to the stewpan, add the milk, and boil up. Season to taste, and serve.
