By Louis P. De Gouy
ISBN-10: 048622998X
ISBN-13: 9780486229980
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Additional info for The Soup Book: Over 800 Recipes
Example text
It is said that rosemary never grows higher than Christ stood and that it is only supposed to live for thirty-three years. It has always been symbolical of good friendship and remembrance. Saffron. Favorite flavoring and coloring for food in early England, saffron was so valuable and expensive that the nobles who grew it kept the special yard under lock and key. It is collected from the stigma of a variety of purple crocus which grows profusely in northern and southern Europe. That does not mean, however, that it is easily obtained, for it requires the stigmas of about 75,000 flowers to produce just one pound of saffron.
To emphasize the robust flavors of mutton, beef, or venison, a sauce containing this seasoning is almost traditional, as many chefs and cooks look on Pique as the father of liquid condiments. It has aroma, body, character, flavor, and tang. For instant broth, bouillon, or consommé, hot or cold, stir 1 teaspoon of Pique Seasoning into each cup of boiling or cold water. For gravies, 1 teaspoon of Pique Seasoning, added to the pan after gravy has boiled 2 or 3 minutes, gives zest and enhances the natural flavor.
It is less expensive than the Orient spices, is agreeably aromatic, and is considered the most mild and harmless of the common spices; hence it is much used in cookery and in certain soups to enhance the flavor. The best allspice comes from Jamaica. The essential oil of allspice is of a deep reddish brown color and is extremely pungent, and a few drops are sufficient to give a flavor to gravy, soups, and the like. Bay Leaves. The leaves of a large evergreen shrub which sometimes reaches the height of sixty feet.
The Soup Book: Over 800 Recipes by Louis P. De Gouy
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