Quantity for 4 Persons.
- ¾ cup of white beans
- 1½ qts. of water
- 1 tbsp. of butter
- 1 tbsp. of crab or lobster butter
- 1½ qts. of bouillon
- Some white pepper
- 3 tbsps. of cream
Preparation: The beans are soaked, drained and boiled until soft in 1½ qts. of water. When they are soft the water must be all boiled down. Strain the beans through a fine sieve. This puree or mass is stewed in the butter and the crab or lobster butter and then the bouillon is added, also the white pepper. The cream is put into the soup dish and the soup is poured over it.
Begin preparation of this soup about 3 hours before time to serve.
No. 35—PEA SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1½ cups of peas
- 3 qts. of bouillon
- ½ tbsp. of butter
- ½ lb. ham or bones
- 1 roll
Preparation: The peas are prepared just like the beans in [No. 33], then they are boiled until soft in bouillon for 3 hours. The soup is then strained. If it is ham that is being boiled in the bouillon, cut same into small pieces and put them into the strained peas.
Cut the roll into small cubes, fry them in butter until light yellow and serve with the soup.
No. 36—LENTIL SOUP.