Remarks: The yolk of an egg may be stirred into this soup.
No. 14—RICE GRUEL.
Preparation: Same as No. 13, Barley Gruel.
No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS.
Ingredients for 1 pint.
- Yolk of an egg
- Bouillon according to No. [1], [2], [3] or [6]
- ¼ cup of rice
- 1 tsp. of butter
- 4 tbsps. of sweetbreads cut in small pieces
- 1 tbsp. of flour
- ½ cup of asparagus cut in small pieces
- 1½ pts. of water
Preparation: Put the rice on the stove with 1 cup of cold water, heat it and strain and add the required quantity of water. Boil slowly for 1 hour, add bouillon, then boil for another ½ hour. During this time, boil the asparagus in a small quantity of salt water until tender; the sweetbreads should also simmer in salt water for about 5 minutes. Strain the soup, add the asparagus and sweetbreads, stir the yolk of an egg with some asparagus liquor until smooth, heat the soup again and stir into it the yolk of the egg.
No. 16—PLAIN BARLEY GRUEL.
Ingredients for 1 pint.