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John and Henry Locke cookery archive, item 1, 1852
Page 39
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some carrot, celery, Turnip, (and if in season), some asparagus Heads and green peas, previously boiled tender. these may be cut in shreds or round the side of peas. _____ Soup Julienne is made the same only some lettuce cut in shreds must be added and the other vegatables cut-thin in Lozenge shapes _____ This same mixture will do for aspic Jelly by putting in a bunch of tarragon or tarragon vinegar, if not strong enough add isinglass _____ Asparagus Soup Cut up 5 or 6 Lettuce a bunch or two of young onions, and some sweet herbs. put this on a layer of ham and sweat it down for ten minuites. add 3 or 4 quarts of veal stock and thicken it in, adding
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some carrot, celery, Turnip, (and if in season), some asparagus Heads and green peas, previously boiled tender. these may be cut in shreds or round the side of peas. _____ Soup Julienne is made the same only some lettuce cut in shreds must be added and the other vegatables cut-thin in Lozenge shapes _____ This same mixture will do for aspic Jelly by putting in a bunch of tarragon or tarragon vinegar, if not strong enough add isinglass _____ Asparagus Soup Cut up 5 or 6 Lettuce a bunch or two of young onions, and some sweet herbs. put this on a layer of ham and sweat it down for ten minuites. add 3 or 4 quarts of veal stock and thicken it in, adding
Szathmary Culinary Manuscripts and Cookbooks
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