Royal Meal IV: Soups

Esteemed Readers,

today I offer you some soups. Personally I belong to those who don’t regard soups as substantial meals, however if you like this kind of dish, here is a fresh 17th century look!

Broth for White Soups

Boil some pieces of round & shank, together with other parts of beef, pour out the juice & the broth, straining stock. Reput pieces of meat in the pot, make them well-cooked, pour the broth out again. Keep both hot. The first (the juice) you will need to cook capons, turkeys, chickens, quails, veal & other stuffed pieces you wished to be served with white broth. 

Take a capon or some veal cooked in broth to stuff pigeons for bisques; besides you can use this broth for Soups à la Reine & à la Roiale. And you will need the meat broth for coulis for various kinds of stuffed meats: turkeys & chicken, veal shins & other pieces that must be blanched.

The second broth that you will get from your big pot will fit to fill your brown soups: for example, those that are made from ducks, teals, ramie, larks, pheasants, thrushes, turnip, cabbage, etc. Join white & brown broths together. They are perfect for entrées & to cook peeled champignons. In this case you pour out the substance, that will fit for coulis for all your soups, entrées & entremets. 

Chicken Water/Eau de Poulet (Medicine)

Boil two or three chickens in a pot, filled with water. Boil them for a bit more than about 2 hours. When they are cooked, strain stock. You can add some anchusa, borage, chicory & other refreshing herbs in accordance with personal needs & medical prescriptions. This water depurates & refreshes well. 

Broccolis Soup

Broccolis are sprouts of cabbage. Clean them well & put them in fresh water; make them blanch. Then put them in another pot, add some coulis & garnish with broccolis.

Cucumber Soup

Blanch cucumbers, make them cook in a good cream broth with one onion (erase the core before cooking), some roots & herbs. Add some lard & garnish with capers. You can also stuff them with herbs or with fish & garnish with sprouts of asparagus in accordance with the season.

Bon Appétit! 🙂 🙂 🙂

Vive le Roy!

Maria KethuProfumo

PS. The original recipes you may find in books of Esteemed le Sieur Massailot.

 

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About kethuprofumo

Reconstructing the Past for the glorious Future
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12 Responses to Royal Meal IV: Soups

  1. Love soup but will be careful if invited to Louis XIV’s palace. Want to avoid stuffed pigeon if at all possible.

  2. HesterLeyNel says:

    We love soup in the wintertime. Not only is it an easy meal to cook (with fewer dishes to clean!) but with fresh bread, it is a very filling hot meal.

  3. I enjoy soups. I love cucumbers but have never heard of a cucumber soup: a must-try.

    • kethuprofumo says:

      Great, dear Rosaliene! I’m sure it will be very delicious. I have tried to cook some dishes from that book I translate for you. All of them are tasty & substantial! 🙂

  4. It is very interesting to read an old recipe like this and compare it to a more modern soup recipe, Maria. A great share.

    • kethuprofumo says:

      Thanks, dear Robbie! You make me honour with a comment of the kind! As you are a super chef! Agree! Besides, it makes ponder on how people regarded cooking at the epoch.

  5. smilecalm says:

    wow, and you’re a chef
    of royal pedigree, too!
    i’ve always been impressed
    by your wealth
    of talents, Maria 🙂

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