Preparation and ingredients same as in No. [15], but instead of rice use pearl barley.
No. 17—CHICKEN PUREE SOUP.
Ingredients for 1 pint.
- Chicken bouillon according to No. [6]
- ⅛ lb. of stewed breast of chicken
- 1 tsp. of cream
- ½ cup of roll crumbs
Preparation: Boil the roll crumbs in the bouillon for 10 minutes; chop the breast of chicken very fine, rub through a sieve and add ¼ cup of soup into which 1 tablespoonful of cream has been stirred, stir into the soup and let it come to a boil; serve immediately.
No. 18—VEAL PUREE SOUP.
Ingredients for 1 pint.
Ingredients and preparation the same as in No. [17], but instead of the meat of a chicken and chicken bouillon take veal, and bouillon according to No. [1] or No. [2].
No. 19—PIGEON OR PARTRIDGE PUREE SOUP.
Ingredients and preparation the same as in [17], but instead of the meat of a chicken and chicken bouillon, take pigeon or partridge puree and bouillon; cook as explained in [6].