Soupe Maigre, Without Meat, for Lent
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of butter
- two heads of celery
- a head of white cabbage
- a bunch of chopped parsley
- two quarts of boiling milk
- two pounds of veal
- three quarts of water
- two tablespoonfuls of salt
- a spoonful of butter worked
- six onions
- two well-beaten eggs
- one small chicken
Method
- Melt half a pound of butter in a stewpan, put in six onions sliced;
- add two heads of celery cut small, one-half a head of white cabbage, and a bunch of chopped parsley;
- let them boil twenty minutes, then stir in three rolled crackers;
- pour in two quarts of boiling milk, or milk and water;
- let this boil up gently for half an hour, and just before serving stir in two well-beaten eggs.
- CHICKEN SOUP.
- YELLOW AND VERY RICH Take two pounds of veal, half as much beef or lamb, and one small chicken cut up;
- boil them in three quarts of water, skim off all the scum as it rises;
- slice a leek or two onions, grate a large carrot or two small ones;
- put all these to the soup;
- add two tablespoonfuls of salt and one of pepper.
- Let it boil gently for two hours, then add a spoonful of butter worked in flour;
- cover this for fifteen minutes, and serve in a tureen.
- Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley;
- or you may chop the chicken up, season with pepper, salt, butter, and an egg;
- form into balls, roll them in flour, and drop them in a few minutes before serving.