Cookbook: Names of Foods (eBook)

Soups

Doctor Ernst Moro

Born: 8. Dezember 1874 in Laibach, Austria-Hungary

Died: 17. April 1951 in Heidelberg, Württemberg-Baden

Moro attained his medical degree in Graz, Austria and later became a leading paediatrician at a hospital in Heidelberg (Heidelberger Kinderklinik). In 1908, he created a soup based on common household cooking ingredients. This simple recipe had proven effective in alleviating the distressful gastrointestinal ailments among hospital patients. There was a significant decrease in the complications and mortality rate among children who were afflicted with severe diarrheal symptoms. The recipe was also printed in a Viennese newspaper Der Tag in 1925.

Recent scientific studies by German and Austrian doctors have further discovered its therapeutic values. It stated that the Carrot Soup à la Moro could benefit patients suffering from enterohemorrhagic Escherichia coli (EHEC) illness.

Carrot Soup à la Moro

500 g carrots

800 ml water

3 g salt

Wash the carrots very well.

Peel and cut into julienne strips.

Cook slowly the carrots in water for over an hour.

Strain through a fine sieve or use a mixer.

Adding water and salt, gently cook the carrots again.

Carrot soup or Potage de Crecy is a classic food in French cuisine. It is named after Crecy, a commune in France, famous for producing the best carrots.

In August 1346, the Battle of Crecy took place between the French and English armies. The English under the leadership of King Edward III came out victorious. The king´s son, Edward Prince of Wales, a lad of 16 years, was at the vanguard. The king is to have said, “Let the boy win his spurs, for I am resolved that all the glory of this day shall be his.” He was a mighty warrior with a black shield that he got the sobriquet as “Black Prince.” After the battle, carrot soup was served to the triumphant soldiers.

During the reign of King Edward VII, the carrot soup was taken annually on the 26th of August in commemoration of the anniversary of the Battle of Crecy.

Crecy Soup

6 carrots

1 onion

60 g butter

1 liter chicken broth

croutons

salt and pepper

Slice the carrots and onion very thin.

In a pot, put butter, then fry the onions.

Add the carrots.

On a moderate heat, simmer for a about 20 minutes.

Add the well-seasoned chicken broth.

Bring it to boil gently. Do not overcook.

When cooked, strain through a fine sieve or use an immersion blender.

Serve warm. Place the croûtons in a separate dish.

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Marie-Antoine (Antonin) Carême

Born: 8 June 1784 in Paris, France

Died: 12 January 1833 in Paris, France

Despite being left alone on the streets of Paris as a young boy, Careme grew up to be considered a culinary genius. During his lifetime career, he cooked for the rich and influential like the Rothschilds, the powerful aristocrats like Talleyrand and the marquess of Londonderry and the leaders of nations like Napoleon Bonaparte or Czar Alexander I of Russia.

Careme must have had also an engaging charismatic style. He cooked only for the persons he liked to serve. It was not unusual for Careme to converse with his employers in the kitchen, less in the structured formal rooms of a palace or mansion. He applauded by noting down the pleasant qualities of Baroness Rothschild as well as that of Prince Esterhazy.

Careme is most famous for creating large pieces montees which were highly admired. The hours he spent in libraries delving into architectural books thus affecting culinary ideas and fantasies, were later transformed into giant pastries. The food scholar Darra Goldstein wrote that Careme could have looked also at the works of the Austrian, Fischer von Erlach, Entwurff einer historischen Architectur.

The creative chef may not have pointedly stated the source or sources of his famous croquembouche though somehow it alludes to the dome of St. Charles church in Vienna. However, he named a soup, Potage de petites Quenelles à la Schönbrunn, after the summer residence of the Habsburg emperor. Careme stayed in the Austrian capital with the British ambassador Charles Stewart and his wife, Lady Frances Anne Vane-Tempest at their residence in Minoritenplatz.

Antonin Careme, "the chef of kings and king of chefs," created an era in the culinary world where everybody wanted to cook à la Carême.

Consummé à la Carême

1. Prepare a stock of

3 - 4 liters water

500 g lean veal

500 g shin of beef

some roast beef bones

1 small roast chicken

1 tbsp salt

In a big pot, bring to boil all the ingredients.

Then add the following:

1 onion stuck with a clove

1 carrot

1 turnip

1 leek

1 small head celery

a few peppercorns

Simmer gently for over an hour.

Stir from time to time, removing also the scum.

When done, strain the broth carefully.

2. In another pot, cook separately

2 liters of broth (from the first pot)

1 carrot,

1 turnip

1 leek

a few lettuce

a few sorrel leaves

All the vegetables should be cut small. Simmer gently. Towards the end of cooking, add 1 asparagus.

When done, add this to the prepared broth (1).

Season the soup to taste.

Add a pinch of sugar.

Serve with croûtons, when desired.

Consummé Caroline

4 eggs

550 ml milk

pinch of grated nutmeg

salt and pepper

cooked boiled rice

consumme which had been prepared already

Mix together the eggs, milk, and nutmeg.

Season to taste with salt and pepper.

Place the mixture in a buttered dish, heat-resistant.

Set in a bain-marie, boil till cooked.

Allow to cool, then cut into small squares.

Serve in a hot consommé with a spoonful of cooked rice.

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Consommé Celestine

(Frittattensuppe)

900 ml consommé of

slices of carrots and celery

1 onion

120 ml beef stock

1 egg white

salt and pepper

Prepare the vegetables.

Put all ingredients in a pot.

Cook till boiling point.

When cooked. Strain.

Garnish (crêpes)

15 g flour

1/2 tsp melted butter

1 tsp grated cheese

1 tsp parsley, chopped

1 egg

60 ml milk

Mix the ingredients, forming an ordinary batter.

Fry like thin pancakes.

Cut the pancakes into thin strips.

Put the pancake-strips in a soup tureen then pour the hot consommé.

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Frittada zu machen (anno 1701)

Nimb allerley grüne Kräutl / Spenat / Salve / Schnittlauch/jungen grünen Zwiffel /

Frauen Blätter /wasch alles auß /

hacks klein untereinder / schlag etliche Ayr [Eier] darein / auch 3. oder 4. Löffel voll Mund-Mehl /

2. Löffel voll Milchram / allerley Gewürtz / Rosmarin / Pfeffer / Nägerl [Nelken] / Muscatblühe / und Sardellen / oder ein Pickelhäring klein

geschnitten / und wol durcheinander gerührt / schütt alles in ein heisses Schmaltz in ein weite Pfannen / setz es auf ein Glütl / oben auch

ein wenig Glut so wird es fertig.

(Ingredients: spinach, sage, chives, onion, 8 eggs, flour, cream, cloves, pepper, rosemary, sardines or pickled herring).

The first printed edition was in 1695, which included not only cooking recipes but also traditional remedies, home advices and dietary information. It was written by Duchess Eleonora Maria Rosalia von Liechtenstein, von Troppau and Jägerndorf (1647 - 4 August 1704).

Why Friar Tuck, not Robin Hood?

Friar Tuck, a legendary figure in the adventures of Robin Hood, was corpulent, merry and love to eat and drink. He was valiant, brave and like Robin Hood, possessed a strong sense of fairness and justice.

Consommé à la Friar Tuck

500 ml consommé or broth

slices of carrots and celery

1 onion, sliced

120 ml beef stock

1 egg white

salt and pepper

Prepare the vegetables.

Put all ingredients in a cooking pot.

Cook till boiling point. Stir frequently. Strain.

Garnish:

one egg yolk

1 tsp cream

Bring the consommé to boiling point.

Beat the yolk and cream.

Add the yolk and cream to the consommé.

Season with salt and pepper.

… "some do call me the Curtal Friar of Fountain Dale;
others again call me in jest the Abbot of Fountain Abbey;
others still again call me simple Friar Tuck."

Consommé à la Julienne

1 liter of consommé

1 carrot, big

1 turnip, small

1 leek, short

1 celery, small

1 onion

30 g butter

1 tsp sugar

salt to taste

1 lettuce

a little tarragon and chervil

Shred or cut the vegetables to same length and size.

Melt butter in a saucepan and sauté the shredded vegetables. Boil the stock with the vegetables, add sugar and salt; cover the pan.

Towards the end of cooking, add lettuce, tarragon and chervil. Simmer for a short...