Marie’s Soup.
- 2 sweetbreads.
- 1 quart of soup jelly, left from yesterday’s stock.
- 1 quart of cold water.
- 1 onion.
- Bunch of parsley.
- 2 blades of mace.
- A dozen mushrooms.
- Pepper and salt.
- 1 tablespoonful of corn-starch wet up in cold water.
Wash and scald the sweetbreads, and put on to stew in the cold water. When they have boiled slowly half an hour, salt, boil up and skim. Take all the fat from the top of the cold soup-stock, and stir into the liquor already on the fire. Add the onion and parsley minced, and the mace; season to taste, cover and stew gently for one hour. Take out the sweetbreads and lay them where they will cool quickly. Strain the soup, return to the fire; put in a dozen mushrooms (you can buy the French champignons in cans), stew fifteen minutes; cut the sweetbreads into small squares, drop into the soup; thicken with the corn-starch wet with cold water; boil up once and serve.
This soup is very fine.