CookEat Recipe
Brazil Nut and Cherry Soup
Brazil nut and cherry soup in white broth, milk and a cream-yolk liaison. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1703. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized yolk for non-boiled liaison; choose traceable edible Brazil nuts. Limites : Cherry pint stage/usable pitted volume, broth finished yield and final soup volume unknown.
Method
Steps
Step 1
Prepare No701 white broth ONCE: put its veal bones in its five gallons STARTING cold water, bring to a boil and skim. Add its whole prepared carrots, turnips, onions, parsley root, leeks and celery, cover and simmer gently four hours. Strain through clean cloth; measure two quarts FINISHED broth for the soup and cool surplus rapidly in shallow food-safe containers. Starting water is not finished yield.
Step 2
Pound thirty peeled Brazil nuts; combine with shallots, parsley, chervil, celery, raw chicken bones, two quarts finished broth, first quart milk, salt, cayenne and nutmeg. Boil gently one hour and strain, discarding bones.
Step 3
Stem and stone a pint fresh cherries. Add cherries, half gill sherry and half pint additional milk to the strained soup; cook forty minutes.
Step 4
Whisk one selected pasteurized yolk with half gill cream, temper with hot soup, add with half-ounce butter; heat five minutes without boiling. Ensure poultry-bone liquid was fully cooked and handled safely; serve hot.
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