MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Amber Soup
Categories:
Yield: 1 Batch
2 lb Soup bones
1 Chicken
1 sl Ham
1 ga Cold water
2 Eggs; separated
1 Onion
1 Carrot
3 Cloves
Salt & pepper to taste
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1 c Sugar
1 tb Water
1 c Water
pn Salt
Soup:
Boil the meats together for 4 hours. Fry onion in
a little fat; add it and the other vegetables to
the soup. Add cloves, season and simmer 1 hour
longer. Strain into an earthen bowl, cool
overnight. Remove fat; take out the jelly,
avoiding the settlings. Mix in well beaten egg
yolks. Boil quickly for 1/2 minute, remove from
heat. Skim off top, being careful not to stir
soup. Pass thru a jelly bag; it should be very
clear. Reheat just prior to serving, adding 1
tablespoon caramel to give it a rich color and
flavor.
Caramel:
Put sugar and 1 tablespoon water into a porcelain
kettle, cook and stir constantly till a bright
brown color. Add water and salt, let boil a few
more minutes. Cool, strain and bottle; cork
tightly. Always ready for coloring soups.
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