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The Soup Book by Louis P. Degouy
(Degouy was an apprentice of Escoffier and Chef at the Waldorf-Astoria for 30 years)

In New England, there is an imperishable quality about the home instinct which has continued through generations ... a heritage from the early sturdy pioneers who braved untold hardships in a new land and hewed homes out of a wilderness; since then and now. New England is renowned for its fine clambakes, clam and fish chowders, and fine soups. Here is one example.

As slowly as possible, bring 3 pints of good cider to a boil, and carefully skim off the beads that will appear on the surface.

Stir in 1/3 cup of granulated sugar, or even better, brown sugar.
Set this aside, and keep it warm.

Cut enough stale bread into small cubes to make 2 generous cups.

Brown the cubes in 3 tablespoons of butter, and salt them to taste.
Keep the cubes warm too.

Beat 3 whole eggs as for making an omelet, and add to them, while beating, 2 tablespoons of sugar and 1 1/2 cups of cream, to which have been added 2 tablespoons of flour, a few grains of allspice, and 3 tablespoons of good dark rum.

When the whole is well blended, pour the cream-egg mixture slowly into the hot cider, beating steadily.

When ready to serve, sprinkle the fried bread cubes over the soup, and serve immediately.


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