Chapter Five
CANNED SOUP COMBINATIONS
CONSOMMES, CREAM SOUPS, BROTHS, AND POTAGES
Domestic peace can never be preserved in family jars.
FACTS ABOUT CANNED SOUPS
[226]
IT HAS BEEN SAID THAT THE INVENTION OF CANNING FOR FOOD is the greatest invention of modern times, perhaps equaled in its importance for mankind only by the discovery of disease germs by Pasteur.
By virtue of widespread canning facilities all over the world, it now is possible for everyone to have a more varied diet than was available to human beings of previous centuries. Not only is appetite served by this, but the average supply of vitamins, necessary mineral salts, and other important food elements required by the individual is greatly increased.
Study of human reactions to tin have been exhaustively investigated by the government laboratories. These studies show that no toxic action need be feared from the use of tin containers. For that reason, it has been widely stated that foodstuffs need not be removed from the can, after opening, because of any danger from tin poisoning. It must be understood, on the other hand, that products like milk or canned fruits, vegetables, soups, and meats are perishable substances. Once the can is open, they are subject to contamination from bacteria in the air just like any fresh product. For that reason, it is certainly not desirable for perishable foods to be allowed to stand in open containers any appreciable length of time unless they are kept very cold. Furthermore, though cold delays the growth of bacteria, it does not entirely prevent their growth. Hence foods cannot be kept in refrigerators in open containers indefinitely.
Actually, what we call a tin can isn’t a tin can at all! It is a steel can, coated inside and out with tin. In other words, the tin plate used by the manufacturer is more than 98 per cent steel and less than 2 per cent tin. This type of can has proved to be the ideal container for foods because it meets all the requirements of both canner and consumer. It does not affect the wholesomeness of its contents. It can be shaped to suit products of various sizes. It can be sealed airtight. It conducts heat rapidly, so that the food it holds may be heated and cooled quickly. It is light in weight, yet strong enough to withstand rough handling. It provides fine foods and a varied diet regardless of season.
Canned soup is good not only in itself as soup, but also as an ingredient in other dishes; this is especially so with condensed soups. You can add them to meat dishes for flavor and extra nourishment. Also, many of the condensed soups, notably tomato and cream of mushroom, make good sauces, heated just as they come from the can.
The labels in nearly all instances state the can size and the over-all weight of the can. Seldom do they give the number of cups in the can. But this short table should help you to determine the size best suited for individual needs.
Ask your grocer the size of can, and you can then easily compute the size for your family needs.
Soup Combinations. Can A, plus can B, and even can C equals something professional in soups. Simple mathematics works magic in flavorful combinations. Have you ever tried teaming a couple of cans of soup to see what comes of it? This is often done in first-class restaurants. Because of all the canned soups available in every town in the land, it is very easy for even a busy cook to fix a bowl of delicious soup in a hurry. Some cooks think so highly of many canned soups that they do very little to fancy them up. However, there are some little tricks that make a soup taste as if the cook has spent all afternoon over it. A bit of sherry or claret can be added to a can of meat stock and to some vegetable soups. A dab of smooth sour cream floating in the center of a plate of tomato soup is an addition that has been found successful. A sprinkling of grated cheese (any kind), or some mixed herbs, makes a good canned soup taste like an inspired concoction, be it called soup or potage.
All the following canned soup combinations serve six persons.
AUNT JULIA’S SOUP
[227]
Combine 2 cans of cream of celery soup with 1 can of chicken noodle soup. Heat thoroughly, and serve without any garnishing. Taste for seasoning.
BOULA SOUPE
[228]
Combine 2 cans of pea soup and 1 can of green turtle soup. Bring to a boil. Taste for seasoning, forcing on black pepper. Stir in 2 generous tablespoons of good sherry wine, and fill 6 individual pottery bowls. Place the bowls on a cooky sheet. Top each bowl with 1 tablespoon of salted whipped cream, sprinkle with grated cheese, and brown slightly under the flame of the broiling oven. Serve at once.
BROTH A L’ECOSSAISE
[229]
Heat 3 cans of Scotch broth to the boiling point. Stir in, off the fire, ¼ cup of sherry wine. Serve in hot cups.
CLAM BOUILLON RIVOLI
[230]
Heat 3 cans of clam bouillon to the boiling point. Taste for seasoning. Serve in cups, each garnished with 2 teaspoons of cooked or canned tomato pulp bits, 1 tiny clam dumpling, and 1 teaspoon of chopped cooked spaghetti. Serve with a side dish of grated cheese.
CONSOMME ALBERT
[231]
Heat 3 cans of chicken consommé or bouillon to the boiling point. Serve in cups, each garnished with 4 or 5 pieces of cooked white meat of chicken, cut julienne fashion. Serve immediately.
CONSOMME ALEXANDRE
[232]
Heat 3 cans of chicken consommé or bouillon to the boiling point. Serve in cups, each garnished with ½ teaspoon of cooked minute tapioca, a tiny chicken dumpling, and a few shreds of green lettuce.
CONSOMME BARILLET
[233]
Heat 3 cans of clear chicken bouillon or consommé to the boiling point. Serve in cups, each garnished with 1 teaspoon of cooked rice and 4 tiny cubes of cooked chicken.
CONSOMMES BOUQUETIERE
[234]
Heat 3 cans of clear beef bouillon or consommé to the boiling point. Remove from the fire. Stir in ½ cup of cooked assorted fresh vegetables, cut in tiny fancy shapes.
CONSOMME BRAGANCE
[235]
Heat 3 cans of clear beef bouillon or consommé to the boiling point. Serve in cups, each garnished with 1 teaspoon of cooked rice and 2 tiny cubes of Pea Custard Garnish (No. 699).
CONSOMME CARLSBAD
[236]
Heat 3 cans of beef bouillon or beef consommé to the boiling point. Serve in hot soup plates, each garnished with 3 or 4 pieces of cooked tongue, cut julienne fashion, and 1 tablespoon of very finely shredded, blanched green cabbage. Dust with finely chopped parsley or chervil.
CONSOMME CELESTINE
[237]
Heat 3 cans of clear beef bouillon to the boiling point. Serve in hot plates, each garnished with a small round of ordinary pancake, cut the size of a silver dollar.
CONSOMME CHARMILLE
[238]
Combine 2 cans of clear beef bouillon or beef consommé with 1 can of oxtail soup. Heat to the boiling point. Serve in hot plates, each sprinkled with finely chopped parsley.
CONSOMME CHIHUAHUA
[239]
Heat 3 cans of beef bouillon or beef consommé to the boiling point. Remove from the fire, and stir in 2 tablespoons each of finely shredded blanched lettuce, spinach or sorrel, and cabbage. Serve in hot plates, each sprinkled with paprika.
CONSOMME CINCINNATI
[240]
Heat 3 cans of clear beef bouillon or consommé to the boiling point. Remove from the fire, and stir in 2 tablespoons each of very tiny balls of cooked potatoes, carrots, white turnips, and small lima beans. Serve in plates, each sprinkled with finely chopped parsley or chervil.
CONSOMME CZARINA
[241]
Heat 3 cans of chicken bouillon to the boiling point. Serve in hot cups, each garnished with a pinch of fresh fennel leaves and ½ teaspoon of Beluga caviar.
CONSOMME DEMIDOFF
[242]
Heat 3 cans of chicken bouillon to the boiling point. Serve in hot cups, each cup garnished with 1 tiny chicken dumpling, 1 scant teaspoon of cooked minute tapioca, ½ teaspoon of small cooked or canned peas, and 3 or 4 shreds of black truffle, and dust each cup with finely chopped parsley or chervil.
CONSOMME DIVA
[243]
Heat 3 cans of chicken bouillon to the boiling point. Serve in hot plates, each garnished with 1 tiny chicken dumpling, 1 teaspoon of cooked or canned shrimps, coarsely chopped, and 1 teaspoon of cooked rice. Dust each plate with finely chopped parsley or chervil.
CONSOMME DORIS
[244]
Heat 3 cans of chicken bouillon to the boiling point. Stir in 12 (2 for each serving) tiny balls of blanched cucumber. Serve in cups, each dusted with finely chopped parsley or chervil.
CONSOMME DOUGLAS
[245]
Heat 3 cans of beef bouillon or consommé to the boiling point. Stir in ½ cup of cooked celery stalk, cut in julienne fashion (matchlike), ½ cup of cooked or canned asparagus tips (buds only), and 12 small cubes of cooked sweetbreads (2 for each serving). Serve in plates, each dusted with finely chopped parsley or chervil.
CONSOMME DUTEIL
[246]
Heat 3 cans of beef bouillon or consommé to the boiling point. Serve in cups, each garnished with 2 tiny Spinach Dumplings (No. 701) and dusted with finely chopped parsley or chervil.
CONSOMME EMMANUEL
[247]
Heat 3 cans of beef bouillon or beef consommé to the boiling point. Serve in hot plates, each garnished with 4 or 5 matchlike-cut cooked chicken, 1 tablespoon of chopped cooked spaghetti, and sprinkled with grated cheese (any kind). Pass a side dish of Tomato Custard Garnish (No. 702), 2 cubes for each serving.
CONSOMME EPICURE
[248]
Heat 3 cans of clear chicken bouillon to the boiling point. Serve in hot soup plates, each garnished with 2 tiny cubes of chicken custard, 6 matchlike-cut cooked celery stalks, 6 matchlike-cut cooked white meat of chicken, and 4 very tiny truffle pearls, and in the center place a freshly poached small egg.
CONSOMME FLORENCE
[249]
Bring to a boil 4 cans of beef bouillon or consommé. Add 
cup of uncooked broken vermicelli, and cook 12 minutes, or till the vermicelli is tender. Serve in hot cups, each garnished with 2 bits of raw tomato pulp, sprinkled with grated cheese mixed with finely chopped parsley.
CONSOMME FRANC-COMTOIS
[250]
Heat 3 cans of beef bouillon or consommé to the boiling point. Stir in ¼ cup each of blanched finely shredded sorrel or spinach, lettuce, and chopped cooked vermicelli, and 1 teaspoon each of finely chopped parsley and chervil. Serve in hot plates.
CONSOMME GIRONDIN
[251]
Heat 3 cans of clear beef bouillon or consommé to the boiling point. Stir in 3 tablespoons of tomato paste, and boil once. Serve in cups, each garnished with 6 tiny cubes of cooked lean ham.
CONSOMME IMPERIAL
[252]
Into a saucepan empty 6 cans of beef bouillon or consommé, and reduce to half its original volume over a bright flame. Strain, and serve in hot soup plates, each garnished with 1 tiny Chicken Dumpling (No. 716), a tiny cubes of Chicken Custard Garnish (No. 686), 1 teaspoon of thinly sliced cooked mushrooms (cooked in butter and well drained), and ¼ teaspoon of finely chopped black truffle.
CONSOMME A L’INDIENNE
[253]
Heat 3 cans of chicken bouillon to the boiling point. Stir in 2 teaspoons of curry powder, diluted in a little cold bouillon, and ¾ cup of coconut milk, and bring to a boil. Serve in hot cups, each garnished with 2 tiny cubes of coconut custard and 1½ teaspoons of cooked rice.
CONSOMME JACQUELINE
[254]
Bring to a rapid boil 5 cans of clear chicken bouillon, and let boil till reduced to half its original volume. Serve in hot cups, each garnished with 1 asparagus tip (bud only), 2 tiny cubes of Pea Custard Garnish (No. 699), 3 tiny balls (pearl-like) of cooked carrot, and 1 teaspoon of cooked rice, and dust each cup with finely chopped parsley or chervil.
CONSOMME JUANITA
[255]
Heat 3 cans of chicken bouillon to the boiling point, and stir in cup of cooked vermicelli. Heat well, and serve in cups, each garnished with 2 tiny cubes of Tomato Custard Garnish (No. 702), and dust each cup with finely chopped parsley or chervil.
CONSOMME JULIENNE
[256]
Heat 4 cans of beef bouillon or consommé to the boiling point, and let boil steadily for 3 minutes to reduce it a little and give it strength. Serve in hot plates, each garnished with the following vegetables, cut julienne fashion, that is, matchlike, and cooked in chicken or beef bouillon (canned or freshly made): ½ tablespoon each of carrots, using only the red part, white turnips, green pepper, leeks (white part only), mushroom (using large caps), celery, shredded green cabbage, and shredded lettuce. The vegetables should be cooked separately and well drained and hot. Dust each plate with finely chopped parsley or chervil.
CONSOMME LAGUIPIERE
[257]
Heat to the boiling point 3 cans of clear chicken bouillon; serve in cups, each garnished with 2 tiny cubes of Game Custard Garnish (No. 689) and one freshly poached pigeon egg.
CONSOMME LARONCIERE
[258]
Heat 3 cans of clear beef bouillon or consommé to the boiling point. Serve in hot plates, each garnished with 1 teaspoon of cooked or canned small green peas, 2 tiny cubes of Lobster Custard (No. 833) and 2 cooked or canned asparagus tips (buds only), and dust each plate with finely chopped chervil or parsley.
CONSOMME LEBERKNOEDEL
[259]
Alsatian method
Heat 3 cans of clear chicken bouillon to the boiling point. Serve in hot cups, each garnished with 2 tiny Liver Dumplings (No. 742), and teaspoon each of finely chopped chives and chervil or parsley.
CONSOMME DE LESSEPS
[260]
Heat 3 cans of beef bouillon or beef consommé to the boiling point. Serve in cups, each garnished with 2 tiny cubes of cooked Calf’s Brain Custard Garnish (No. 681) and a few shreds of blanched sorrel or spinach, and dusted with finely chopped chervil or parsley.
CONSOMME MARIE STUART
[261]
Heat 4 cans of beef bouillon or consommé to the boiling point; add 3 tablespoons each of tiny carrot and turnip balls, the size of a very small marble, and cook 10 to 12 minutes, or until tender. Serve in hot plates, each garnished with 2 tiny Burger Dumplings (No. 716), and dust with finely chopped parsley or chervil.
CONSOMME MESSONIER
[262]
Heat 3 cans of beef bouillon or consommé to the boiling point. Serve in plates, each garnished with 4 small cubes of cooked or canned artichoke bottoms, 3 small pieces of cooked or canned tomato pulp, and 1 teaspoon of cooked or canned peas. Dust each plate with finely chopped chervil or parsley.
CONSOMME MIREILLE
[263]
Heat 3 cans of chicken bouillon to the boiling point. Serve in hot plates, each garnished with 2 tiny Chicken Dumplings (No. 716), and 1 teaspoon of cooked rice mixed with a little saffron, and dust each plate with finely chopped parsley or chervil.
CONSOMME MOGADOR
[264]
Bring 4 cans of chicken bouillon to a boil, and let boil until the bouillon is reduced to 3 cans. Serve in hot cups, each garnished with 2 tiny Pâté de Foie Gras Dumplings (No. 748), 1 teaspoon of cooked beef tongue, cut julienne fashion, and a tiny pinch of finely chopped black truffle. Dust each cup with finely chopped chervil or parsley.
CONSOMME MONTE ALBA
[265]
Heat 3 cans of beef bouillon or consommé to the boiling point. Serve in hot soup plates, each garnished with 1 tablespoon each of blanched and shredded nettles, lettuce (green part only), spinach, and green cabbage. Dust each plate with grated Parmesan cheese, and serve a side dish of the same cheese.
CONSOMME MONTE IDALGO
[266]
Heat 5 cans of beef bouillon or consommé to the boiling point. Let boil until reduced to 3 cans. Remove from the fire, and stir in ¼ cup of Madeira wine. Serve in hot cups, each garnished with 1 small pitted black olive, sliced, and 1 tiny cucumber ball, olive shaped and blanched in a little beef bouillon. Dust each cup with finely chopped chives.
CONSOMME NEVERS
[267]
Heat 3 cans of clear beef bouillon to the boiling point. Serve in hot soup plates, each garnished with 2 small cooked Brussels sprouts, 2 very small (marble size) potato balls, and 1 tiny slice, rind removed, of cervelat sausage. Serve with a side dish of toasted bread sticks, cut the size of the small finger.
CONSOMME NIÇOIS
[268]
Heat 5 cans of beef bouillon to the boiling point, and let boil over a bright flame until reduced to 3 cans. Serve in hot soup plates, each garnished with 2 small cubes of Tomato Custard (No. 702) and 6 very small cooked string beans, cut lozenge fashion. Dust the plates with finely chopped chervil or parsley.
CONSOMME A LA NINON
[269]
Heat 4 cans of chicken bouillon to the boiling point. Serve in hot soup plates, each garnished with 2 tiny Chicken Dumplings (No. 716), 1 teaspoon each of cooked carrot and turnip, cut in tiny stars, and 4 tiny pearls of black truffle. Dust each plate with finely chopped chervil or parsley.
CONSOMME A LA NOAILLES
[270]
Heat 6 cans of clear beef bouillon to the boiling point, and let boil over a bright flame until reduced to half the original volume. Serve in hot soup plates, each garnished with 2 very small cubes of Artichoke Bottom Custard (No. 678), 1 tiny Veal Ball (No. 675), 1 tiny Chicken Dumpling (No. 716), and 6 matchlike pieces of cooked tongue about 1½ inches in length. Dust each plate with finely chopped chervil or parsley mixed with equal parts of finely chopped chives.
CONSOMME D’ORSAY
[271]
Heat 3 cans of clear chicken bouillon to the boiling point. Serve in very hot plates, each garnished with a freshly poached small egg, 4 cooked or canned asparagus tips (buds only), and 2 very tiny Crawfish Dumplings (No. 723). Dust each plate with finely chopped chervil or parsley.
CONSOMME PEPITA
[272]
Heat 6 cans of clear chicken bouillon, and let reduce to half its original volume over a bright flame. Serve in hot cups, each garnished with 3 tiny cubes of Almond Custard (No. 677). Do not use parsley or chervil on this rich consommé.
CONSOMME POLIGNAC
[273]
Heat 6 cans of chicken bouillon, and allow to reduce to half its original volume over a bright flame. Serve in hot cups, each garnished with 2 tiny Crawfish Dumplings (No. 723) and 3 cooked or canned mushroom buttons, cooked in butter and thoroughly drained. Dust each cup with finely chopped chervil, parsley, and chives in equal parts.
CONSOMME PRINCESSE
[274]
Heat 6 cans of clear chicken bouillon, and allow to reduce to half its original volume over a bright flame. Serve in hot soup plates, each garnished with 2 small cubes of Asparagus Custard (No. 679), 1 teaspoon of cooked or canned small peas, ½ teaspoon of cooked barley, and 2 asparagus tips (buds only). Dust each plate with finely chopped chervil or parsley.
CONSOMME REJANE
[275]
Heat 4 cans of clear chicken bouillon, and allow to reduce to ¾ its original volume over a bright flame. Serve in hot cups, each garnished with 2 tiny cubes of Almond Custard (No. 677) and stringed eggs. Dust each cup with finely chopped chervil or parsley.
CONSOMME REMUSAT
[276]
Heat 3 cans of clear beef bouillon or consommé to the boiling point. Serve in hot soup plates, each gamished with 2 tiny cubes of Tomato Custard (No. 702), Carrot Custard (No. 682), and Spinach Custard (No. 701). Dust all around the custard cubes with finely chopped chervil or parsley.
CONSOMME RICHELIEU
[277]
Heat 6 cans of beef consommé, and let reduce to half its original volume over a bright flame. Serve in hot soup plates, each garnished with 2 tiny Chicken Dumplings (No. 716), filled with the size of a pea of meat glaze or meat extract (commercial), and 1 tablespoon each of blanched shredded lettuce and carrot (red part only), cooked in beef bouillon and cut julienne fashion. Dust the plate with finely chopped chervil or parsley.
CONSOMME ROSSINI
[278]
Heat 5 cans of clear beef bouillon or consommé, and allow it to reduce to 3 cans over a bright flame. Serve in cups, each garnished with 2 tiny Profiterolles (No. 799), split and filled with pâté de foie gras purée and 4 or 5 matchlike sticks of black truffle about an inch in length. No parsley or chervil is used in this rich consommé.
CONSOMME RUBENS
[279]
Heat 3 cans of beef bouillon or consommé to the boiling point. Serve in hot soup plates, each garnished with 1 teaspoon of cooked minute tapioca, 1 very small fresh egg, poached in beef bouillon and dusted with paprika, and 1 tablespoon of cooked hop shoots. Serve immediately.
CONSOMME SAINT-BENOIT
[280]
Heat 5 cans of clear beef consommé to the boiling point, and let it reduce to 3 cans over a bright flame. Serve in hot soup plates, each garnished with 2 Profiterolles (No. 799), split and filled with artichoke bottom purée, 1 tablespoon of blanched shredded green cabbage, and 4 tiny cubes of cooked sweetbreads. Dust each plate with finely chopped chives.
CONSOMME SAINT-SAENS
[281]
Heat 4 cans of clear chicken bouillon to the boiling point, and let it reduce to 3 cans over a bright flame. Serve in hot soup plates, each garnished with 1 teaspoon of cooked minute tapioca, 1 teaspoon of cooked barley, 2 tiny cooked potato balls, the size of a small marble, and 2 hot raviolis, cooked in chicken bouillon. Sprinkle each plate with grated Parmesan cheese, and serve a dish of grated Parmesan cheese on the side.
CONSOMME SAVARIN
[282]
Heat 4 cans of clear beef bouillon or consommé to the boiling point, and let it reduce to 3 cans. Serve in hot soup plates, each garnished with 2 tiny Chicken Dumplings (No. 716), filled with thick onion purée, and 4 tiny cubes of cooked sweetbreads. Dust each plate with finely chopped chervil or parsley.
CONSOMME SEVILLE
[283]
Heat 5 cans of clear chicken bouillon to the boiling point, and let it reduce to 3 cans over a bright flame. Serve in hot soup plates, each garnished with 2 tiny eye-shaped Chicken Dumplings (No. 716), 1 teaspoon of cooked minute tapioca, and 2 tiny cubes of Tomato Custard (No. 702). Do not dust with chervil or parsley.
CONSOMME SULTANE
[284]
Heat 4 cans of chicken bouillon to the boiling point, and let it reduce to 3 cans over a bright flame. Serve in hot soup plates, each garnished with 2 tiny Chicken Dumplings (No. 716), 1 teaspoon of cooked rice, mixed with a tiny pinch of saffron, and half a hard-cooked egg white cut into tiny crescents. Top each plate with a tiny piece of freshly made toast, cut crescent fashion.
CONSOMME TALMA
[285]
Heat 3 cans of clear chicken bouillon to the boiling point. Serve in hot soup plates, each garnished with 2 tinny cubes of Almond Custard (No. 677), 3 cooked or canned asparagus tips (buds only), and 1 tablespoon of chopped hard-cooked egg white. Dust each plate with finely chopped dried chervil or parsley.
CONSOMME THEODORA
[286]
Heat 6 cans of clear chicken bouillon to the boiling point, and let it reduce to half its original volume over a bright flame. Serve in hot soup plates, each garnished with 2 tiny cubes of Asparagus Custard (No. 679), 1 teaspoon of cooked breast of chicken, cut julienne fashion about an inch in length, and ¼ teaspoon of black truffle, also cut julienne fashion. Do not dust with parsley or chervil.
CONSOMME TOSCANE
[287]
Heat 6 cans of clear beef bouillon to the boiling point, and let it reduce to half its original volume over a bright flame. Serve in hot soup plates, each garnished with 2 small eggplant cubes, cooked in butter and well drained, 1 teaspoon of cooked or canned tomato pulp bits, 2 teaspoons of cooked mushroom cups, coarsely chopped, and 2 teaspoons of chopped cooked macaroni. Serve with a side dish of grated Parmesan cheese.
CONSOMME VALENTINE
[288]
Heat 5 cans of clear chicken bouillon to the boiling point, and let it reduce to 3 cans over a bright flame. Serve in hot soup plates, each garnished with 2 tiny heart-shaped Chicken Dumplings (No. 716), 1 teaspoon of cooked breast of chicken., cut julienne fashion about 1½ inches in length, ½ teaspoon of black truffle, cut julienne fashion, and 2 tiny heart-shaped canned pimientos. Dust each plate with finely chopped dried chervil or parsley.
CONSOMME VINCENT
[289]
Heat 2 cans each of clear beef and chicken bouillon to the boiling point, and let it reduce to about 3 cans over a bright flame. Serve in hot cups, each garnished with 1 teaspoon of cooked pearl-like balls of the red part of carrot and 1 teaspoon of cooked rice. Dust each cup with finely chopped chervil or parsley, mixed with equal parts of finely chopped chives.
CREAM OF CELERY SOUP HOME MANNER
[290]
Heat 3 cans of cream of celery soup to the boiling point. Remove from the fire, and stir in 2 or 3 fresh egg yolks, adding one at a time, and beating briskly after each addition. Serve in hot plates, each topped with a generous teaspoon of puffed rice cereal.
CREAM OF MUSHROOM SOUP SAINT-DENIS
[291]
Heat 3 cans of cream of mushroom soup to the boiling point. Serve in hot soup plates, each garnished with 1 tablespoon of chopped red pimiento (canned) and 1 tablespoon of tiny Croutons (No. 780) fried in butter.
CREAM OF TOMATO SIGURD
[292]
Heat 2 cans of cream of tomato soup with cup of scalded thin cream or undiluted evaporated milk, scalded with ¾ cup of hot mashed potatoes, to the boiling point. Serve in plates, after tasting for seasoning, each plate garnished with 1 tablespoon of cooked small chicken cubes, and 1 teaspoon each of chopped red and green pepper. Dust each plate with finely chopped parsley or chervil and chives.
INDIAN CHOWDER
[293]
Heat 2 cans of corn chowder with 1 can of onion soup to the boiling point. Serve in hot soup plates, each garnished with a Cracker Puff (No. 779), topped with grated cheese.
KNIGHT SOUP
[294]
Heat 2 cans of chicken gumbo creole with 1 can of vegetable soup to the boiling point. Serve in hot soup plates, each garnished with 1 teaspoon of blanched, skinned, shredded, and toasted almonds.
LONDON’S MOCK TURTLE SOUP
[295]
Heat 3 cans of mock turtle soup to the boiling point. Stir in cup of blanched shredded green cabbage, 2 tablespoons of blanched chopped green pepper, and 2 tablespoons of cooked rice. When ready to serve in hot soup plates, stir in ¼ cup of Madeira wine.
MISS BETSY’S POTAGE
[296]
Heat 3 cans of cream of tomato soup to the boiling point. When ready to serve, stir in 3 tablespoons of cooked barley and ¾ cup of small apple cubes, sautéed in butter and well drained. Serve in hot soup plates, each dusted with finely chopped dried parsley.
OLD-FASHIONED VELVET SOUP
[297]
Heat 2 cans of cream of mushroom soup with 1 can of cream of tomato soup to the boiling point. Serve in hot soup plates, each sprinkled with grated Swiss cheese.
PITTSBURGH PEPPER POT
[298]
Heat 2 cans of pepper pot soup with 1 can of vegetable soup to the boiling point. Serve in hot soup plates, each garnished with finely chopped chives.
POTAGE AMBASSADOR
[299]
Heat 3 cans of cream of pea soup to the boiling point. Serve in hot soup plates, each garnished with 1 teaspoon each of cooked rice and minute tapioca and 1 tablespoon of blanched shredded sorrel.
POTAGE A L’AMERICAINE
[300]
A thick soup
Heat 2 cans of canned creamed corn and 2 cans of cream of tomato soup to the boiling point. Serve in hot soup plates, each garnished with 1 tablespoon of cooked rice and 1 tablespoon of very small cubes of cooked lean ham.
POTAGE A L’AURORE
[301]
Heat 3 cans of cream of tomato soup with cup of scalded heavy cream to the boiling point. Serve in hot soup plates, each garnished with 2 teaspoons of cooked minute tapioca and 1½ tablespoons of cooked chicken, cut julienne fashion. Do not dust the plates with parsley or chervil.
POTAGE BALTHAZAR
[302]
Heat 3 cans of pea soup to the boiling point. Serve in hot soup plates, each garnished with a generous tablespoon of julienne-cut cooked red carrot and tiny Croutons (No. 780), fried in butter and thoroughly drained.
POTAGE CAMERONI
[303]
Heat 3 cans of vegetable soup to the boiling point. Serve in hot soup plates, each garnished with 1½ tablespoons of cooked diced macaroni and 1 small cooked chicken liver, finely chopped.
POTAGE CHANTILLY
[304]
Heat 3 cans of pea soup to the boiling point. Serve in hot soup plates, each garnished with 2 shredded small fresh mint leaves and 1 tablespoon of puffed rice cereal. Drop in the center of each plate 1 tablespoon of salted whipped heavy cream.
POTAGE CHARTIER
[305]
Heat together 2 cans of cream of mushroom soup with 2 cups of hot mashed potatoes, having the potatoes a little soft. Boil once, stirring from the bottom of the pan. Serve in soup plates, each sprinkled with finely minced chervil or parsley.
POTAGE CLAMOLE
[306]
Heat together 2 cans of clam chowder and 1 can of chicken gumbo creole to the boiling point. Serve in hot soup plates, each topped with 1 teaspoon of butter creamed with the size of a small pea of anchovy paste. Serve a side dish of brown bread and butter finger sandwiches.
POTAGE CONDE
[307]
Rub through a fine sieve 2 cans of red beans, previously heated. Stir in 1 cup of scalded undiluted evaporated milk, to which has been added 2 fresh egg yolks. Taste for seasoning, and serve in hot soup plates, each garnished with small Croutons (No. 780), fried in butter and dusted with finely chopped chervil or parsley.
POTAGE DOYEN
[308]
Rub through a fine sieve 3 cans of hot pea soup, adding enough hot milk or thin cream to make it of thin cream consistency. Heat well, and serve in hot soup plates, each garnished with 2 tiny Chicken Dumplings (No. 716) and 1 generous tablespoon of cooked or canned small green peas.
POTAGE DUCHESSE
[309]
Heat 2 cans of cream of chicken soup with 1 can of cream of asparagus soup to the boiling point. Serve in hot soup plates, each garnished with 4 asparagus tips (buds only) and 2 small cubes of Cream Custard Garnish (No. 690).
POTAGE DURAND
[310]
Combine 1 can of chicken gumbo, 1 can of cream of celery soup, and 1 can of cream of asparagus soup in a saucepan, and heat to the boiling point. Serve in hot soup plates, each garnished with a teaspoon of cooked barley, and dusted with finely chopped chives.
POTAGE EVA
[311]
Rub through a fine sieve 2 cans of bean soup with 1 cup of cooked sieved pumpkin. Add enough scalded rich milk or thin cream to obtain a soup of thin cream consistency, and heat to the boiling point. Serve in hot soup plates, each garnished with 1 tablespoon of cooked vermicelli, chopped fine. Dust each plate with finely chopped parsley or chervil.
POTAGE EXCELSIOR I
[312]
Heat 3 cans of cream of asparagus soup to the boiling point. Serve in hot soup plates, each garnished with 4 asparagus tips (buds only) and 1 teaspoon of cooked barley. Dust each plate with finely chopped parsley or chervil.
POTAGE EXCELSIOR II
[313]
Pour into a saucepan 6 cans of clear beef bouillon, and reduce to half its original volume over a bright flame. Serve in hot soup plates, each garnished with a dozen pieces of cooked ox tongue, cut julienne fashion, ¼ teaspoon of finely chopped black truffle, 2 thin slices of cooked frankfurter, peeled, and ½ teaspoon of shredded, toasted pistachio nuts.
POTAGE FAUBONNE
[314]
Heat 3 cans of bean soup, and rub through a fine sieve, adding, while rubbing, enough scalded thin cream or undiluted evaporated milk to make a cream soup of thin consistency. Heat again to the boiling point, and serve in hot soup plates, each garnished with 1 tablespoon of cooked leeks, cut julienne fashion. Dust each plate with finely chopped parsley or chervil.
POTAGE FONTANGE
[315]
Heat 3 cans of pea soup to the boiling point. Remove from the fire, and beat in 3 fresh egg yolks, adding one at a time, and beating briskly after each addition. Heat well, stirring constantly, but do not allow to boil. Serve in hot soup plates, each garnished with 2 tablespoons of blanched shredded sorrel or spinach.
POTAGE GERMINY
[316]
Heat 2 cans of pea soup to the boiling point, and rub through a fine sieve, adding, while rubbing, 1 cup of scalded thin cream or undiluted evaporated milk. Heat again to the boiling point, stirring constantly to prevent scorching. Remove from the fire, and beat in 3 fresh egg yolks, adding one at a time, and beating well after each addition. Heat well without letting boil, and serve in hot soup plates, each garnished with 1 tablespoon each of blanched shredded sorrel or spinach, cabbage, and lettuce. Serve a side dish of toasted finger bread, about 1½ inches long.
POTAGE HOCHEPOT
[317]
Belgian
Heat 3 cans of oxtail soup and 1 can of clear beef bouillon to the boiling point. Serve in hot soup plates, each garnished with 3 slices of cooked skinned frankfurter and 1 teaspoon of tiny cubes of cooked salt pork. This nourishing soup, almost a meal in itself, is usually served in individual colorful fancy bowls or earthenware casseroles.
POTAGE HODGEPODGE
[318]
Scotch
Heat 2 cans of Scotch broth with 1 can of pea soup to the boiling point. Serve in hot soup plates, each garnished with 1½ tablespoons of cooked small cubes of lamb or mutton. Dust each plate with finely chopped parsley.
POTAGE JUBILE
[319]
Heat to the boiling point 6 cans of clear beef bouillon or consomme, and let boil until reduced to half its original volume over a bright flame. Then stir in 1 can of pea soup, and heat thoroughly. Serve in hot soup plates, each garnished with 1 tablespoon each of blanched shredded sorrel or spinach, cabbage, and lettuce. Dust each plate with finely chopped chervil or parsley.
POTAGE KRONSTADT
[320]
Russian
Heat 3 cans of cream of celery soup to the boiling point. Stir in ½ cup of grated Swiss cheese, and heat well till the cheese melts. Serve in hot soup plates, each garnished with 1 teaspoon of finely chopped canned pimiento and 1 teaspoon of blanched shredded almonds, topped with 1½ tablespoons of salted whipped sour cream. Serve with a side dish of small pumpernickel bread and butter finger sandwiches.
POTAGE LAMBALLE
[321]
Heat 3 cans of pea soup to the boiling point. Remove from the fire, and beat in 3 fresh egg yolks, adding one at a time, and beating well after each addition. Taste for seasoning. Heat well, but do not allow to boil. Serve in hot soup plates, each garnished with 1 tablespoon of cooked minute tapioca. Dust each plate with finely chopped chervil or parsley. Small fried Croutons (No. 780) may be served on the side.
POTAGE LONGCHAMPS
[322]
Heat 3 cans of pea soup to the boiling point, and rub through a fine sieve, adding, while rubbing, ½ cup of scalded thin cream or undiluted evaporated milk. Heat again to the boiling point, and serve in hot soup plates, each garnished with 1 tablespoon of cooked chopped vermicelli, and dusted with finely chopped chervil or parsley.
POTAGE LONGUEVILLE
[323]
Heat 2 cans of pea soup to the boiling point, and rub through a fine sieve, adding, while rubbing, ½ cup of scalded thin cream alternately with 3 fresh egg yolks. Heat again to the boiling point, but do not allow to boil. Serve in hot soup plates, each garnished with 1 tablespoon of cooked chopped macaroni, 1 scant tablespoon each of blanched shredded sorrel or spinach and lettuce. Serve dusted with finely chopped chervil or parsley.
POTAGE LOUISIANE
[324]
Heat together 2 cans of cream of oyster soup and 1 can of cream of tomato soup to the boiling point. Taste for seasoning. Serve in hot soup plates, each garnished with toasted oyster crackers, and dusted with finely chopped chervil or parsley.
POTAGE MADELON
[325]
Heat 3 cans of cream of mushroom soup to the boiling point. Serve in hot soup plates, each garnished with 1 rounded teaspoon each of cooked rice and minute tapioca and 1 tablespoon of canned artichoke bottoms, cubed small. Dust each plate with finely chopped chervil or parsley.
POTAGE MALAKOFF
[326]
Heat 2 cans of cream of tomato soup with 1 can of concentrated chicken bouillon and ½ cup of smooth mashed potatoes to the boiling point, stirring almost constantly. Serve in hot soup plates, each garnished with 1 tablespoon of blanched shredded spinach.
POTAGE MARIGNY
[327]
Heat 2 cans of pea soup, and rub through a fine sieve, adding, while rubbing, 1 cup of scalded thin cream or undiluted evaporated milk alternately with 3 fresh egg yolks, slightly beaten. Return to the fire, and heat to the boiling point, but do not allow to boil, stirring almost constantly from the bottom of the saucepan. Taste for seasoning, and serve in hot soup plates, each garnished with 1 scant tablespoon each of cooked Frenched string beans and blanched shredded sorrel or spinach. Dust each plate with finely chopped chervil or parsley.
POTAGE MONGOL
[328]
Heat together to the boiling point 2 cans of pea soup, 1 can of cream of tomato soup, and cup of thin cream or undiluted evaporated milk, stirring constantly. Serve in hot soup plates, each garnished with 1 teaspoon each of cooked shredded carrot (red only), celery, green pepper, turnip, and leeks (white part only).
POTAGE MOSCOVITE
[329]
Russian
Heat 2 cans of cream of tomato soup together with 1 can of pea soup and cup of thin cream or undiluted evaporated milk, flavored with 1½ (or more) teaspoons of curry powder, and let boil once. Serve in hot soup plates, each garnished with 1 tablespoon of whipped sweet cream, dusted with paprika and surrounded with Croutons (No. 780), fried in butter and well drained.
POTAGE MOZART
[330]
Heat 2 cans of bean soup to the boiling point, and rub through a fine sieve, adding, while rubbing, 1 can of concentrated beef bouillon. Return to the fire, and heat to the boiling point. Taste for seasoning, and serve in hot soup plates, each garnished with Croutons (No. 780), fried in butter and rolled in paprika.
POTAGE NOURMAHAL
[331]
Heat 2 cans of cream of celery soup with 1 can of cream of mushroom soup and 1 can of cream of tomato soup, and let reduce to 3 cans over a bright flame, placing an asbestos pad under the pan to prevent scorching. Taste for seasoning. Serve in hot soup plates, each garnished with 1 tablespoon each of cooked lean ham, cut in tiny lozenges, chicken breast, cubed very small, and blanched, shredded, toasted almonds. Serve with a side dish of Cracker Puffs (No. 779).
POTAGE SAINT-CLOUD
[332]
French
Heat 3 cans of pea soup to the boiling point, and rub through a sieve with cup of scalded heavy cream. Heat again to the boiling point, and correct the seasoning. Serve in hot soup plates, each garnished with 1 tablespoon each of blanched shredded lettuce and leeks (using only white parts) and 1 tablespoon of cooked or canned small green peas. Dust with mixed chives and parsley, finely chopped.
POTAGE SAINT-GERMAIN
[333]
French
Heat 3 cans of pea soup to the boiling point with ¼ cup of heavy cream. Serve in hot soup plates, each garnished with 1 tablespoon of cooked or canned small green peas, and dusted with finely chopped chervil or parsley.
POTAGE SAINT PATRICK
[334]
Heat 2 cans of cream of spinach soup with 1 can of cream of mushroom soup to the boiling point. Correct the seasoning, and serve in hot soup plates, each plate garnished with 2 tablespoons each of blanched shredded spinach and green lettuce. Serve with a side dish of small Croutons (No. 780), fried in butter and well drained.
POTAGE SUZETTE
[335]
Heat 2 cans of pea soup with 1 can of cream of mushroom soup and ¼ cup of heavy cream. Rub through a fine sieve. Heat again to the boiling point, and correct the seasoning. Serve in hot soup plates, each plate garnished with 1 tablespoon each of cooked or canned green peas, and tiny pearl-like carrot (using only the red part). Top each center with a ring of whipped cream, and on top of the whipped cream, place a freshly poached small egg, dusted with paprika.
POTAGE VICTOIRE
[336]
Heat together 1 can of cream of celery soup, 1 can of cream of tomato soup, and 1 can of pea soup to the boiling point. Correct the seasoning. Serve in hot soup plates, each plate garnished with 1 teaspoon each of cooked minute tapioca, cooked rice, and cooked barley. Top each plate with a small round of toasted bread, buttered and sprinkled with grated cheese, and with chopped chives on top of the cheese.
POTAGE WASHINGTON
[337]
Heat 3 cans of cream of tomato soup to the boiling point. Serve in hot cups, each garnished with 1 teaspoon of cooked minute tapioca and 1 generous teaspoon of cooked assorted vegetables, cut in tiny fancy pieces. Dust each cup with finely chopped parsley.
SOUPE BRETONNE
[338]
Heat 3 cans of bean soup; rub through a fine sieve; heat again to the boiling point and stir in ½ cup of hot milk. Serve in hot soup plates, each plate garnished with 2 tablespoons of cooked or canned tomato pulp, and dust with finely chopped chervil or parsley.
SOUPE BUCHERONNE
[339]
Heat 3 cans of vegetable soup to the boiling point. Serve in hot soup plates, each garnished with 6 small cubes of cooked salt pork.
SOUPE CHARMEUSE
[340]
Heat 2 cans of chicken gumbo soup with 1 can of cream of tomato soup to the boiling point. Correct the seasoning, and serve in hot soup plates, each garnished with 1 tablespoon of cooked vermicelli. Dust with finely chopped chervil or parsley.
SOUPE EGLANTINE
[341]
Heat 3 cans of chicken gumbo soup to the boiling point. Stir in a generous pinch of saffron, diluted in a little cold water. Serve in hot soup plates, each garnished with 1 tablespoon of good Madeira wine.
SOUPE FLAMANDE
[342]
Bring to a boil 4 cans of clear beef bouillon. Add ½ cup of raw celery, cut in very fine sticks, and cook 15 minutes, or until the celery is tender. Then drop in a dozen very small pork sausage balls, and continue cooking for 5 minutes longer. Stir in cup of cooked rice, and serve in hot soup plates, each sprinkled with finely chopped parsley.
TOMATO ONION SOUP
[343]
Cook 3 cups of thinly sliced onions in ¼ cup of butter over a low flame until lightly browned, stirring frequently. Gradually stir in 1 can each of condensed consommé, hot water, condensed tomato soup, and milk, using the soup can as a measure. Cover, bring to a boil, and let simmer very gently for 20 minutes. Uncover, season to taste with salt and black pepper and a dash of Worcestershire sauce (optional), and serve at once, each serving covered with grated cheese.