Classic Culinary Arts:

French Paste Recipe For Soups

French Paste Recipe For Soups, part of the classic American culinary arts. Pieces such as French Paste Recipe For Soups are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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French Paste Recipe For Soups

A preparation for flavoring and coloring soups and sauces comes in small tin boxes. In each box there are twelve little squares, which look very much like chocolate caramels. One of these will give two quarts of soup the most delicious flavor and a rich color. The paste should not be cooked with the soup, but put into the tureen, and the soup poured over it; and as the soup is served, stir with the ladle. If you let it boil with the clear soup the flavor will not be as fine and the soup not as clear. It may be used with any dark or clear soup, even when already seasoned. It is for sale in Boston by S.S. Pierce and McDewell & Adams; New York: Park, Tilford & Co., retail, E.C. Hayward & Co., 192-4 Chamber street, wholesale; Philadelphia: Githens & Rexsame's; Chicago: Rockwood Bros., 102 North Clark street; St. Louis: David Nicholson. The paste costs only twenty-five cents per box.