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John and Henry Locke cookery archive, item 1, 1852
Page 42
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Soup Lorraine Put in a pan a 1/4 of a pound of fresh butter & white onions sliced a few blades of mace and a handfull of white pepper corns - sweat it down for ten minuites - add a little flour and 3 quarts of veal stock - do not make it too thick - and let it boil - then take a pound of blanched sweet almonds and pound them in a mortar to a paste adding a little cream - take it out - and pound the flesh of a roast fowl and the yolks of six boiled eggs to a paste - mix all together boil it over a slow fire with half a pint of cream and rub it through a seive. then fry some thin slices of roll in butter - lay it round the tureen - pour in the Soup and put a dinner roll in the middle scooped out - toasted Brown and filled with minced fowl - the roll must be neatly and tightly closed - it may be stuck full of split almonds
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Soup Lorraine Put in a pan a 1/4 of a pound of fresh butter & white onions sliced a few blades of mace and a handfull of white pepper corns - sweat it down for ten minuites - add a little flour and 3 quarts of veal stock - do not make it too thick - and let it boil - then take a pound of blanched sweet almonds and pound them in a mortar to a paste adding a little cream - take it out - and pound the flesh of a roast fowl and the yolks of six boiled eggs to a paste - mix all together boil it over a slow fire with half a pint of cream and rub it through a seive. then fry some thin slices of roll in butter - lay it round the tureen - pour in the Soup and put a dinner roll in the middle scooped out - toasted Brown and filled with minced fowl - the roll must be neatly and tightly closed - it may be stuck full of split almonds
Szathmary Culinary Manuscripts and Cookbooks
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