Soupe aux Cerises
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- two-thirds lb. of small
- two-thirds pint of hot water
- one-half pint of Port
- one tablespoonful of fecula moistened
- one-half tablespoonful of castor sugar
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.
Method
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- Stone two-thirds lb.
- of small, fleshy cherries, and put twenty aside for garnishing purposes.
- Put the others into a sugar-boiler with two-thirds pint of hot water, a small strip of lemon rind, and a fragment of cinnamon, and set to boil quickly for eight minutes.
- Also boil in another sugar-boiler one-half pint of Port or Bordeaux wine.
- Crush half of the cherry-stones in the mortar;
- put them into the boiled wine, and let them infuse, away from the fire.
- Rub the cooked cherries through a fine sieve;
- dilute the purée with the juice thickened by means of one tablespoonful of fecula moistened with cold water;
- add the cherries put aside for the garnish, and one-half tablespoonful of castor sugar, and again set to boil for four minutes.
- Complete the preparation with the infusion strained through muslin;
- pour it into the soup-tureen, and add a few biscottes.
- For the sake of variety, lady’s-finger biscuits may be substituted for the biscottes.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Sieve