French Kecipe
From Cookery book for fasting and abstinence days (1890).
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A historical recipe
Cookery book for fasting and abstinence days, by P., P. O (1890).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel and take the pips from a pumpkin, cut it in pieces about two inclu s long, put them iuto H saucepau with a small quantity ot" water, iso that the latter may be aluiost absorbed when the vegetable has become soft ;
- it must be boiled to a pulp, aud beaten up smooth with a fork, then add a large lump of butter, and let it simmer for some little time, stir iuto it some boiling milk, adding pep[)er aud salt to taste ;
- cut some very thiu slices of bread, place them at the bottom of a soup tureen, and pour the boiling soup over them.
- French persons often put sugar iuto tliis soup instead of salt and pepper.
- 24.
- Onion Soup.
- Boil a Portugal ouion and a lew small English ones iu a quart of water, with three ounces of butter, salt to taste, and a little cayenne, until tho onions are quite soft, then mix a tablespoouful of fli)ur or arrowroot with a quarter of a pint of cream, aud stir it iuto the s()U[).
- The onions mai' be straiued from the soup it preferred.
- 25.
- Sorrel Soup.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Wooden spoon