The meat used in this receipt or in [ White Soup Stock No. 1] may be chopped and used for croquettes, soufflés, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable.
White Soup
- 2 cups white stock
2 cups cream
salt and pepper
1 cup cooked rice
2 tablespoons butter
2 tablespoons flour
Make a white sauce of butter, flour and cream. Add white stock, cooked rice, seasonings; reheat and serve.
Chicken Stock
Cook a fowl in cold water to cover; add seasonings, strain, and use for stock.
Peanut Soup
- 2 cups shelled and blanched peanuts
¼ cup onion
¼ cup celery
2 cups white stock
4 tablespoons butter
2 tablespoons flour
2 cups milk
salt, cayenne, paprika
Chop peanuts in meat chopper. Cook chopped nuts, onion and celery in white stock twenty minutes. Melt butter; add flour, milk and seasonings; cook five minutes. Combine mixtures, strain and serve.