The Master Books of Soups
Applewood Books, 2008 - 244 pages
Henry Smith's 1900's ""The Master Book of Soups"" provides 1,001 different soup recipes from all around the world, allowing the home cook to create simple, inexpensive and satisfying meals.
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30 minutes add 2 ozs add milk barley bay leaf beans blend boil and simmer bones bouquet garni brown Brunoise cabbage carrots cayenne pepper celery chervil chicken broth chicken consomme Chicken soup chopped parsley CHOWDER clove cold water consomme cook Cream of Chicken cream or evaporated CREME croutons cut in small cut julienne style diced evaporated milk Garnish the soup grated cheese heat juice leeks lemon meat minced mixed mushrooms onion ounces of butter oysters paprika parsley pints pints Cream pints milk pints veal stock pints water portions POTAGE potatoes Prepare 3 pints puree quart quenelles re-heat salt and pepper sauce scalded scalded milk Season to taste season with salt shredded sieve sliced carrot sliced onion slowly small dice small squares soft sprig stalks of celery stirring constantly Strain sugar tablespoons tapioca teaspoon teaspoon salt tender thyme tomatoes truffles turnips veal vegetables Veloute Yield