Sorrel Soup

Method

1. Wash and dry two bunches of sorrel.
2. Chop it fine, and cook with two ounces of butter until it becomes a pulp.
3. Stir in one spoonful of flour, salt and pepper to taste, and a cupful of water.
4. When it boils add two or more yolks of eggs and a cupful of cream.
5. Serve with croûtons (fried bread).
6. Spinach Soup ‘alla Modenese.’ Boil two pounds of spinach, mince fine, and put it in a sauce-pan with four ounces of melted butter.
7. Stir well, add salt to taste, then take off the fire and mix in two eggs, a little grated cheese, and a pinch of grated nutmeg.
8. Pour this purée into boiling broth, take it off the fire after a few minutes, and cover with a salamander;
9. this will coagulate the eggs and turn the purée into a soft green paste.
10. Serve very hot with croûtons (fried bread).
11. Tomato Soup.
12. No.
13. 1.
14. Simmer one quart of tomatoes (or tomato conserve) in an earthen pot (or enamelled sauce-pan) with one pint of good stock (or water);
15. add one bay leaf, one stalk of celery, a little parsley, six peppercorns, and one teaspoonful of sugar.
16. Meanwhile melt one tablespoonful of good butter in another sauce-pan, and fry one sliced onion, but do not brown it;
17. then add one tablespoonful of flour, mix well, see that it cooks without browning.
18. Dilute with a little of the tomato soup, season with salt, and add the rest of the tomatoes.
19. Strain through a sieve, beat it up before serving, and sprinkle small dice of fried bread in the soup.
20. Tomato Soup (Maigre).
21. No.
22. 2.
23. Stew eight or ten tomatoes thoroughly, then rub them through a sieve, and put them in a pot with one tablespoonful of soda.
24. When the foaming is over add two tablespoonfuls of butter (a little at a time), one teaspoonful of salt, half a teaspoonful of pepper, and a pinch of cayenne.
25. Meanwhile heat one quart of milk in a Bain-marie for about ten minutes, and add to the tomatoes (beating well together) just before serving.