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John and Henry Locke cookery archive, item 1, 1852
Page 37
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White Soup Put in a stewpan six ounces of fresh butter. six white onions sliced. a few blades of mace and a handfull of white pepper corns. Let this draw gently down for half an hour, then stir in flour sufficient to thicken it adding veal stock, pound in a mortar the flesh of a roast or boiled fowl. add this and sufficient cream to the thickening, with a handfull of sweet almonds pounded in a mortar with a little milk or water. You may add a little bread crumb. Stir it until it is hot and rub it through a seive. put it back. Make it hot but not boiling, constantly stirring it. when served up put in a roll toasted and stuck full of sweet sliced almonds.
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White Soup Put in a stewpan six ounces of fresh butter. six white onions sliced. a few blades of mace and a handfull of white pepper corns. Let this draw gently down for half an hour, then stir in flour sufficient to thicken it adding veal stock, pound in a mortar the flesh of a roast or boiled fowl. add this and sufficient cream to the thickening, with a handfull of sweet almonds pounded in a mortar with a little milk or water. You may add a little bread crumb. Stir it until it is hot and rub it through a seive. put it back. Make it hot but not boiling, constantly stirring it. when served up put in a roll toasted and stuck full of sweet sliced almonds.
Szathmary Culinary Manuscripts and Cookbooks
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