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Fifty Soups
Fifty SoupsThere is as much art in arranging a bill of fare and harmonizing the peculiarities of...
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Fifty Soups
There is as much art in arranging a bill of fare and harmonizing the peculiarities of the various dishes, as there is in preparing the colors for a painting; the soup represents the pivot upon which harmony depends.8 Soups may be divided into four classes: clear, thick, pures or bisques, and chowders. A pure is made by rubbing the cooked ingredients through a fine sieve; an ordinary thick soup is made by adding various thickening ingredients to the soup stock; clear soups are, properly speaking, the juices of meats, served in a convenient and appetizing form. Chowders are quite distinct from the foregoing, being compounds of an infinite variety of fish, flesh, fowl, or vegetables, in proportions to suit the fluctuating ideas of the cook; the object sought is to prepare a thick, highly seasoned compound, without reducing the ingredients to the consistency of a pure. Soup Stock.The word stock when used in cooking means the foundation or basis upon which soups and sauces depend; it is therefore the most important part of soup making. Care should be exercised that nothing in the least tainted or decayed enters the stock pot; it is very desirable that soup stock be prepared a day or two before it is wanted; the seasoning should be added in moderation at first, as it is difficult to restore a soup that has been damaged by over seasoning. ......Buy Now (To Read More)
Product details
Ebook Number: 25007
Author: Murrey, Thomas J. (Thomas Jefferson)
Release Date: Apr 6, 2008
Format: eBook
Language: English
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