Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Soup Recipe Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Wednesday, 17 September 2014

Soup Recipe Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Soup Recipe Biography

Source (google.com.pk)

If you would care to make your own version of White Soup, here is a modern equivalent of the soup adapted from Eliza Acton’s recipe (dating from 1845-a long time after our era as you can see)quoted by Jane Grigson in her book, Food with the Famous .

White Soup

2 ½ points of veal or light beef stock.

2oz blanched almonds

10z white bread, weighed without crusts

1 egg yolk

¼ pint each double and soured cream or milk Salt, pepper,

lemon juice,

Cayenne pepper

2 oz toasted or fried almonds to garnish.

Serves 6

To make the soup, put the almonds and bread into a blender, add some of the stock and liquidize to a smooth paste.

Using a sieve, strain into the remaining stock, pushing through as much as you can. Beat the egg yolk with the creams or cream and milk and add to the soup. If possible leave for an hour or two; this will improve and mellow the flavour.

Reheat, keeping the soup well below boiling point so as not to curdle the egg. Add salt, pepper, lemon juice and Cayenne pepper to taste and bring out the flavour.

Serve garnished with almonds.

Because Mr Bingley served white Soup at the Netherfield Ball, and because Miss Bates says wonderingly of the supper served at the Crown Inn Ball in Emma

Dear Jane, how shall we ever recollect half the dishes for grandmamma? Soup too! Bless me! I should not be helped so soon, but it smells most excellent, and I cannot help beginning.

it is sometimes assumed that soup is de rigueur at balls in this era. However, I have poured over my extensive collection of cookery books dating from the late 18th and early 19th century and I have only ever found one list of recommended dished to be served at a ball, and that is from William Henderson’s The Housekeepers Instructor,14th edition dating from 1807.

The Housewife’s Instructor was first written by William Henderson. It was a best seller and appeared in many editions. This revision overseen by Jacob Christopher Schnebblie contained his suggestions for a ball supper suitable for twenty people.

Jacob Christopher Schnebbelie had been the principal cook at Melun’s Hotel in Bath and Martelli’s Restaurant at The Albany, in Piccadilly, London.

This is his portrait from the frontispiece to his edition of The Housewife’s Instructor. You can clearly see the entrance to the Albany below him.

This place is still in existence: here is another view of it taken from inside the courtyard circa 1820.

The Albany has, of course, a connection with Jane Austen, in that Henry Austen’s bank’s offices and headquarters were at Number 1, the Courtyard at The Albany between the years 1804-1807. The building was divided into a series of apartments which were inhabited by officers, professional men and unmarried members of the aristocracy and the gentry. It was (and still is ) a fearsomely smart address.

Here are the for dishes for the first course:

Note the absence of soup in any form. If someone as smart as Schnebbelie did not include soup as a matter of course for a ball supper, then no wonder that Miss Bates was pleased by the appearance of soup at the Crown: it must have been a superior spread indeed, and this evidence suggests to me that soup at a ball was the exception and not the rule. It is clear therefore that Mr Bingley (and Mr Weston) were characteristically most generous hosts ;-)