Invalid Soup ala Escoffier

Oh pshaw, on Mon 12 Nov 2007 08:10:23p, Joseph Littleshoes meant to say...

Quoted message said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine
sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine
sieve.

Reheat without boiling and finish at the last moment with a liaison of
5 egg yolks and 1/2 cup of old Marsala.
--
JL

Geez, Joseph, that could make me throw up just reading about it! :-)

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

OK, I'm weird ! But I'm saving up to be eccentric.

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine
sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine
sieve.

Reheat without boiling and finish at the last moment with a liaison of 5
egg yolks and 1/2 cup of old Marsala.
--
JL

Why not just use a gun on whoever you expect to eat this?

Joseph Littleshoes said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine sieve.

Reheat without boiling and finish at the last moment with a liaison of
5 egg yolks and 1/2 cup of old Marsala.

If I'm ever in that state, I'll just skip right to the marsala.
Keep it coming until I'm done.

-sw

JoeSpareBedroom said:

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine
sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine
sieve.

Reheat without boiling and finish at the last moment with a liaison of 5
egg yolks and 1/2 cup of old Marsala.
--
JL

Why not just use a gun on whoever you expect to eat this?

So, Escoffier isn't the bible anymore?

--
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sf said:

JoeSpareBedroom said:

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine
sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine
sieve.

Reheat without boiling and finish at the last moment with a liaison of 5
egg yolks and 1/2 cup of old Marsala.
--
JL

Why not just use a gun on whoever you expect to eat this?

So, Escoffier isn't the bible anymore?

Well i have to admit i have never made it, though i have made marsala
flavoured egg custards, but it was really a joke for ChrisD who is not
feeling so well.

Im just glad its not the typo i thought it was🙂
--
JL

Joseph Littleshoes said:

Well i have to admit i have never made it, though i have made marsala
flavoured egg custards, but it was really a joke for ChrisD who is not
feeling so well.

Not to worry. *I* got the joke, JL.

--
See return address to reply by email
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Joseph Littleshoes said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine sieve.

Reheat without boiling and finish at the last moment with a liaison of
5 egg yolks and 1/2 cup of old Marsala.

How do you validate it?

Thanks,
Don

Sarah Gray said:

Sqwertz said:

Joseph Littleshoes said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine
sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine
sieve.

Reheat without boiling and finish at the last moment with a liaison
of 5 egg yolks and 1/2 cup of old Marsala.

If I'm ever in that state, I'll just skip right to the marsala.
Keep it coming until I'm done.

-sw

I'm with you on that. Hell, if you weren't an invalid before you ate
that soup, you would be after...

Sounds like a great substitute for Ipecac syrup.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Sqwertz said:

Joseph Littleshoes said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine sieve.

Reheat without boiling and finish at the last moment with a liaison of
5 egg yolks and 1/2 cup of old Marsala.

If I'm ever in that state, I'll just skip right to the marsala.
Keep it coming until I'm done.

-sw

I'm with you on that. Hell, if you weren't an invalid before you ate
that soup, you would be after...

--

Sarah Gray

Don Salad said:

Joseph Littleshoes said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine sieve.

Reheat without boiling and finish at the last moment with a liaison of
5 egg yolks and 1/2 cup of old Marsala.

How do you validate it?

Thanks,
Don

I think its a heteronym Don, 2 words that are spelled identically but
have different sounds and meanings such as tear meaning "rip" and tear
meaning "liquid from the eye."

Invalid (fake) invalid (sick).
--
JL

Joseph Littleshoes said:

I think its a heteronym Don, 2 words that are spelled identically but
have different sounds and meanings such as tear meaning "rip" and tear
meaning "liquid from the eye."

Invalid (fake) invalid (sick).

Aw, when you explain a joke, you ruin it. It was funny originally.
--Lia

Sarah wrote on Tue, 13 Nov 2007 01:11:20 -0500:

SG> Sqwertz wrote:
??>> On Mon, 12 Nov 2007 19:10:23 -0800, Joseph Littleshoes
wrote:
??>>
??>>> Invalid Soup
??>>> ------------------
??>>>
??>>> Finely pound 9 ounces of white of chicken which has been
??>>> cooked in Bouillon; add 9 fluid ounces of boiling milk
??>>> and pass through a fine sieve.
??>>>
??>>> Add a further 14 fluid ounces of boiling milk and pass
??>>> through a fine sieve.
??>>>
??>>> Reheat without boiling and finish at the last moment
??>>> with a liaison of 5 egg yolks and 1/2 cup of old
??>>> Marsala.
??>>
??>> If I'm ever in that state, I'll just skip right to the
??>> marsala. Keep it coming until I'm done.
??>>
??>> -sw

SG> I'm with you on that. Hell, if you weren't an invalid
SG> before you ate that soup, you would be after...

The hazards of incompletely cooked eggs were not much known in
Escoffier's day! Even if I wanted to risk them when well, I
don't think feeding them to the sick is such a great idea. As
others have said, just give me the half cup of old Marsala; the
soup doesn't sound particularly appetizing anyway and I wonder
if Escoffier actually tried the stuff?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton said:

Sarah wrote on Tue, 13 Nov 2007 01:11:20 -0500:

SG> Sqwertz wrote:
??>> On Mon, 12 Nov 2007 19:10:23 -0800, Joseph Littleshoes wrote:
??>>
??>>> Invalid Soup
??>>> ------------------
??>>>
??>>> Finely pound 9 ounces of white of chicken which has been
??>>> cooked in Bouillon; add 9 fluid ounces of boiling milk
??>>> and pass through a fine sieve.
??>>>
??>>> Add a further 14 fluid ounces of boiling milk and pass
??>>> through a fine sieve.
??>>>
??>>> Reheat without boiling and finish at the last moment
??>>> with a liaison of 5 egg yolks and 1/2 cup of old
??>>> Marsala.
??>>
??>> If I'm ever in that state, I'll just skip right to the
??>> marsala. Keep it coming until I'm done.
??>>
??>> -sw

SG> I'm with you on that. Hell, if you weren't an invalid
SG> before you ate that soup, you would be after...

The hazards of incompletely cooked eggs were not much known in
Escoffier's day! Even if I wanted to risk them when well, I don't think
feeding them to the sick is such a great idea. As others have said, just
give me the half cup of old Marsala; the soup doesn't sound particularly
appetizing anyway and I wonder if Escoffier actually tried the stuff?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

When I am feeling sick, I like any kind of chicken soup, but there seems
to be too much dairy in the Escoffier recipe for someone who is feeling
queasy. If I want eggs, milk, and chicken, I'll make avgolemono soup 🙂

--

Sarah Gray

Joseph Littleshoes said:

Don Salad said:

Joseph Littleshoes said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine sieve.

Reheat without boiling and finish at the last moment with a liaison of
5 egg yolks and 1/2 cup of old Marsala.

Quoted message said:

Quoted message said:

How do you validate it?

Quoted message said:

I think its a heteronym Don, 2 words that are spelled identically but
have different sounds and meanings such as tear meaning "rip" and tear
meaning "liquid from the eye."

Invalid (fake) invalid (sick).

Are you sure the name doesn't mean "soup with no value"?

--
"Hey Myron, I'm a lawyer!"

Don Salad <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Joseph Littleshoes said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine
sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine
sieve.

Reheat without boiling and finish at the last moment with a liaison
of 5 egg yolks and 1/2 cup of old Marsala.

How do you validate it?

You can't validate it.

It's invalid.

Duh.

I'm intrigued by the "liaison" of egg yolks, though. That doesn't strike
me as the right term to use, so I am guessing that it is this that makes
the recipe ill-formed, and therefore invalid.

That, or the obvious impossibility of the cook managing to pass through a
fine sieve. Twice.

All the best,

John.

John D Salt said:

Quoted message said:

Quoted message said:

Invalid Soup
------------------

Finely pound 9 ounces of white of chicken which has been cooked in
Bouillon; add 9 fluid ounces of boiling milk and pass through a fine
sieve.

Add a further 14 fluid ounces of boiling milk and pass through a fine
sieve.

Reheat without boiling and finish at the last moment with a liaison
of 5 egg yolks and 1/2 cup of old Marsala.

How do you validate it?

You can't validate it.

It's invalid.

Duh.

I'm intrigued by the "liaison" of egg yolks, though. That doesn't strike
me as the right term to use, so I am guessing that it is this that makes
the recipe ill-formed, and therefore invalid.

Perhaps the eggs are supposed to "liaise" with the marketing
department. No wait, that's not a WFF either.

--
A: Maybe because some people are too annoyed by top-posting.
Q: Why do I not get an answer to my question(s)?
A: Because it messes up the order in which people normally read text.
Q: Why is top-posting such a bad thing?

On Wed, 14 Nov 2007 00:58:42 +0000, Adam Funk <[email hidden]>

Quoted message said:

A: Maybe because some people are too annoyed by top-posting.
Q: Why do I not get an answer to my question(s)?
A: Because it messes up the order in which people normally read text.
Q: Why is top-posting such a bad thing?

Top posting is not evil, but it causes whininess in immature people
like you. Read the thread instead of relying on one post to give you
context. I can't stand scrolling through a screen full of text to get
to a new comment, so top posting is preferred by me when posters are
too lazy to judiciously snip (or think every unsnipped word is worth
its weight in gold).

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sf said:

Quoted message said:

A: Maybe because some people are too annoyed by top-posting.
Q: Why do I not get an answer to my question(s)?
A: Because it messes up the order in which people normally read text.
Q: Why is top-posting such a bad thing?

Top posting is not evil, but it causes whininess in immature people
like you. Read the thread instead of relying on one post to give you
context. I can't stand scrolling through a screen full of text to get
to a new comment, so top posting is preferred by me when posters are
too lazy to judiciously snip (or think every unsnipped word is worth
its weight in gold).

So you'll [censored] in the toilet if it's *near* your [censored] already, but
in your pants if it's too far.

Thanks,
Don

Don Salad said:

sf said:

Quoted message said:

A: Maybe because some people are too annoyed by top-posting.
Q: Why do I not get an answer to my question(s)?
A: Because it messes up the order in which people normally read text.
Q: Why is top-posting such a bad thing?

Top posting is not evil, but it causes whininess in immature people
like you. Read the thread instead of relying on one post to give you
context. I can't stand scrolling through a screen full of text to get
to a new comment, so top posting is preferred by me when posters are
too lazy to judiciously snip (or think every unsnipped word is worth
its weight in gold).

So you'll [censored] in the toilet if it's *near* your [censored] already, but
in your pants if it's too far.

Now I know exactly why you're killfile material. Buh, bye [censored].
See you in the crapper.

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