Recipes From The Past (Continued)

- TO STUFF  BALLS  WITH  FORCEMEAT
Having baked your balls as above and let them cool, make a hole in the side of each.  Fill them with forcemeat using a forcing-bag with a slightly more delicate nozzle than for the profiteroles. Put them in the oven for a few minutes to re-heat before sending them up with the soup.  For the forcemeat, mince 2 oz cooked game or chicken, 1 oz ham and 2 or cleaned anchovies.  Add 1 oz cooked spinach, 1 oz grated Parmesan, 2 hard-boiled egg yolks, 2 raw egg yolks, 1 finely chopped shallot previously fried in butter, a little pepper and grated nutmeg.  Pound the mixture to a puree, add 1 tablespoon of white sauce to it. Make this forcemeat at your convenience, and when it is wanted, make it hot in a pan stirring it occasionally.  (From a nineteenth- century recipe)

Stuffed Ball Served with Mustard Sauce

It is my way to serve hot stuffed balls for a first course.

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My Interpretation of Serving The Soup - Carlton House Soup

Carlton House Soup

Delicate consommé flavoured with Madeira serve hot

with Carlton House Balls.

 Consommé flavoured with Madeira garnished with Carlton house balls and Vegetables.

Cooking the consommé, flavoured with Madeira to serve the Carlton House Soup

Another Recipe for Cold days

LORD  LURGAN'S  CLEAR  MULLIGATAWNAY
- Chop 2 onions roughly, fry golden, add some curry powder, let it cook a little, add some good cold stock and put in 2 or 3 chicken carcases.  Let it boil, skim well, garnish with vegetables, then let it simmer gently for 3 or 4 hours, strain off and clarify.  Serve with well-boiled, but dehydrated, rice. (From THE COOKERY  BOOK  OF  LADY  CLARK  OF  TILLYPRONIE - late nineteenth century).

Mulligatawny soup is none of the most thirst-provoking liquids known to man.  If the weather were cold, it was thought pleasant to precede the soup with a glass of cordial, of which in large Victorian households much nineteenth-century drink, then thought of as a cordial to be consumed before meals rather than as a liquor.
'Genuine of Madeira, or East India Sherry, or Amontillado proves a welcome stomachic after soup of any kind - not excepting turtle-after easting which, as you value your health, avoid all kinds of punch, especially Roman punch.' - Charles Elme Francatelli 1862.

I hope you like the Carlton House Soup recipe, the delicate consommé goes very well with the lightness of the cheese balls.  If you decide to cook this soup, the consommé can be done the day before as it takes a long time to do.  The balls also can be baked a day earlier, reheat prior serving. 

I have not tried to cook the Mulligatawny soup, from reading the recipe, the soup is creamy and substantial too.

Have fun, cooking soup from the recipe of the last century, and enjoy!

Thanks For Visiting

Until Next Post

Susy