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No. 54—MILK SOUP.
Quantity for 6 Persons.
- 2 qts. of milk
- 1 small stick of cinnamon
- 1 tbsp. of lemon sugar
- ⅛ lb. of sugar
- 1 pinch of salt
- ⅛ lb. cornstarch
Preparation: 1½ qts. milk, sugar, spices and salt, let come to a boil. The flour is mixed with ½ qt. of milk and stirred into the boiling milk, then boiled for ¼ hour. Stir in one egg yolk, then serve.
No. 55—CHOCOLATE SOUP.
Quantity for 6 Persons.
- 2 qts. of milk
- ½ lb. of sweet chocolate or ⅛ lb. of cocoa
- 1 tbsp. of lemon sugar
- ¼ lb. of sugar
- 1 small stick of cinnamon
- 1 pinch of salt
- ⅛ lb. of cornstarch
Preparation: Prepare the chocolate soup just the same as the milk soup No. 54. Grate the chocolate and stir it into the flour or cornstarch and milk. If it gets too thick add more milk.
No. 56—FISH SOUP WITH FISH-DUMPLINGS.
Quantity for 6 Persons.
- 2½ lbs. of pickerel or other fish
- 1½ qts. of water
- ½ of an onion, salt
- ⅛ lb. of flour
- ⅛ lb. of butter
- 1 qt. of bouillon
- 8 oysters
- 15 shrimps or crabs
- ⅛ qt. white wine
- 2 tbsps. of butter
- 2 yolks of eggs
- 12 small fish dumplings
Preparation: The fish is scaled, drawn and washed. The meat is cut from the bones, the liver and gall removed. The bones are chopped up and with water, onions, salt and spices slowly stewed for a fish bouillon.
Melt ⅛ lb. butter, stir in the flour, simmer to a light yellow, pour the fish bouillon in, let it simmer slowly for ¾ of an hour.
The crawfish or crabs are boiled in the meantime. The meat is taken out of the shells. The oysters and the fish liver, which is cut into pieces, are heated in the white wine, but not boiled. The meat of the pickerel is also cut into small pieces and stewed in 2 tablespoonfuls of butter until tender.
The fish dumplings are also cooked 10 minutes in the white wine. When done, put the dumplings into the soup tureen. All the meat, liver, crabs and oysters are put into the soup tureen, the gravy is strained and the yolks of 2 eggs
