If served in very clear bright stock (consommé), it should be boiled apart until tender in a little good broth, which ought also to be clear and entirely free from fat; then well drained, and put into the soup for a minute, or into the tureen, the instant before the soup is dished.
SOUP OF SOUJEE.
The soujee is of Indian origin, but is now well manufactured in England,[[22]] and is, we think, somewhat more delicate than semoulina in flavour; and being made from wheat of the finest quality, is also quite as nutritious, or more so. For each quart of soup allow two ounces of soujee (the proportions can always be otherwise adapted to the taste after the first trial); drop it gradually into the boiling liquid, and simmer it for ten or twelve minutes. Bullock’s semola is another preparation which may be used in exactly the same manner to thicken soup; but both this and soujee are more expensive at present than semoulina.
[22]. By Messrs. Stephens and Co., 2 White’s Row, Bishopsgate.
POTAGE AUX NOUILLES, OR TAILLERINE SOUP
Make into nouille-paste, with very fine dry flour, the yolks of four fresh eggs, and when ready cut, drop it gradually into five pints of boiling soup; keep this gently stirred for ten minutes, skim it well, and serve it quickly. This is a less common, and a more delicately flavoured soup than the vermicelli, provided always that the nouilles be made with really fresh eggs. The same paste may be cut into very small diamonds, squares, stars, or any other form, then left to dry a little, and boiled in the soup until swollen to its full size, and tender.
Nouille-paste of four eggs; soup, 5 pints: 10 minutes.
SAGO SOUP.
Wash in several waters, and float off the dirt from six ounces of fine pearl sago; put it into three quarts of good cold gravy-stock; let it stew gently from half to three quarters of an hour, and stir it occasionally, that it may not burn nor stick to the stewpan. A quarter of an ounce more of sago to each pint of liquid, will thicken it to the consistence of peas-soup. It may be flavoured with half a wineglassful of Harvey’s sauce, as much cayenne as it may need, the juice of half a lemon, an ounce of sugar, and two glasses of sherry; or these may be omitted, and good beef-broth may be substituted for the gravy-soup, for a simple family dinner, or for an invalid; or, again, it may be converted into inexpensive white soup by the addition of some cream smoothly mixed with a dessertspoonful of arrow-root, or of thick cream and new milk in equal portions. Veal broth would be the most appropriate for this, or it might be made with half veal and half mutton.
Sago, 6 oz.; soup, 3 quarts: 30 to 45 minutes.