749—Soupe aux Gombos ou Okra

This soup is held in high esteem by Americans. It is served either with garnish, as I direct below, or as a consommé, hot or cold, or in cups, after it has been strained.

Fry one medium-sized chopped onion in two oz. of butter, without letting it acquire any colour. Add one-quarter lb. of fresh lean bacon, or raw ham cut into medium-sized dice; fry for a few minutes, and add about one lb. of boned chicken-meat cut into large dice (the white parts of the chicken are used in preference); let these ingredients stiffen well; take care to stir fairly often, and moisten with two quarts of white chicken consommé. Boil, and set to cook gently for twenty or twenty-five minutes with lid on.

Now add about one-half lb. of peeled gombo, cut in coarse paysanne-fashion, and three or four medium-sized tomatoes, peeled, concassed, and with their seeds withdrawn.

When the gombos are well cooked, carefully remove all grease from the preparation; test the seasoning, and, if necessary, add a few drops of Worcestershire sauce.

Garnish the soup with two or three tablespoonfuls of plainly-cooked rice.

N.B.—This soup is excellent if it be finished with one-quarter pint of cream per quart. A cream of gombos may also be prepared, which may be garnished with the dice of chicken meat. In the latter case, the garnish of rice is optional.