Time.—4 hours. Average Cost, 2s. 4d. to 2s. 6d. Sufficient for 10 or 12 persons. Seasonable at any time.
3675.—PUMPKIN SOUP. (Fr.—Potage au Potiron.)
Ingredients.—1 lb. of ripe juicy pumpkin, 2 ozs. of butter, 1 pint of boiling milk, 1 small stale French roll very thinly sliced, a pinch of sugar, salt and pepper.
Method.—Cut the pumpkin into rather small pieces, barely cover them with slightly-salted boiling water, boil for 6 or 7 minutes, then drain well, and pass through a sieve or colander. Heat the butter in a stewpan, stir in the pumpkin purée, and let it remain for about 10 minutes. Now add the boiling milk, a pinch of sugar, and salt and pepper to taste, then simmer gently for a few minutes. Place the slices of roll in the soup tureen, pour in the soup, and serve.
Time.—40 minutes. Average Cost, 7d. Sufficient for 2 or 3 persons. Seasonable at any time.
3676.—SOLE, BAKED. (Fr.—Sole au Gratin.)
Ingredients.—1 rather large plump sole, 1 tablespoonful of breadcrumbs, 1 tablespoonful of finely-chopped mushrooms, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped fat bacon, 1 finely-chopped shallot, 1 glass of white wine, and an equal quantity of good stock, butter, brown breadcrumbs, salt and pepper.
Method.—Trim and skin the sole. Mix the breadcrumbs, mushrooms, parsley, bacon, shallot, and a good seasoning of salt and pepper well together. Cover the bottom of a flat silver or fireproof dish rather thickly with butter, over which sprinkle ½ the prepared seasoning, and place the fish on the top of it. Cover with the remainder of the seasoning, sprinkle lightly with brown breadcrumbs, and add a few drops of oiled butter. Pour the wine and stock round the fish, and bake from 15 to 20 minutes in a moderate oven. Serve in the dish in which it has been cooked.
Time.—To cook, 15 to 20 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 2 or 3 persons. Seasonable at any time.
3677.—SOLE Á LA BLANCHAILLE.
Ingredients.—1 sole, milk, flour, seasoning, frying fat.
Method.—Skin and fillet the fish, cut the fillets into very fine shreds, dip them into milk and then into seasoned flour. Fry in hot fat to a golden brown. Drain and serve.
Time.—20 minutes. Cost, 1s. 3d. to 1s. 9d. Sufficient for 2 persons. Seasonable at any time.
