Well, Steven is out of town at a conference. I am on my own all weekend.
Methinks it's going to be a soup weekend. I'm going to run down to
Baumann's and pick up some nice roasting bones and then I'll make some
beef stock. I'm out of both beef and chicken stock. Maybe I'll make
both. Here is the soup I want to make tonight. It is definitely fall and
with the stock I make I just might make a couple of different batchs to
freeze for later. Hopefully there will be enough left over for another
meal or 2. These recipes are old and you should tweak them seasoning
wise to suit your own taste. I always add a smidge of chopped garlic and
fresh ground pepper to the bouillon.
From The Best of Taste cookbook from the US Naval Institute, Annapolis
(1957)
Bouillon with Egg Dumplings:
2 lbs. beef
2 lbs. marrow bones
1 parsley root, chopped
2 celery stalks, chopped
Parsley, salt and bay leaf to season to suit your own taste
Put beef bones, greens and a bay leaf in 8 cups salted water. Cook
slowly for 3 hours. Remove the scum frequently. Add 1 cup water every
half hour.
Egg Dumplings
1 whole egg, beaten
2 egg yolks beaten
1/2 cup milk
Salt and nutmeg to taste. I'm omitting the nutmeg. I don't like it.
Mix all ingredients together well. Pour in buttered pan or mold; cover
lightly and place pan in water. Simmer slowly for 20 minutes or until
thick. Turn out of pan; coll and cut into cubes.
Serve bouillon piping how with the egg dumplings as garnish.
To serve with:
Mushrooms on Toast:
1/2 lb. chopped mushrooms
1/4 lb. butter
1 cup cream
4 slices of bread
1/2 cup grated Swiss cheese
Saute mushrooms in butter until golden brown. About 10 minutes. Add the
cream. Cook 2 minutes. Spread mixture on bread slices. Sprinkle with
grated cheese. Broil quickly.
Michael
--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates
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