WHITE SOUP

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
base
stock
roux
enrichment
serving
Instructions (3)
  1. Melt one ounce of flour and half-an-ounce of butter over the fire.
  2. Add the boiling stock, a cup of milk, and a gill of cream.
  3. When ready to serve, have the yolk of an egg switched in the tureen and pour the boiling soup on it.
Original Text
WHITE SOUP. The boiling of fowl, bones of rabbits, a nap of veal bone, or trimmings of mutton cutlets can be used to make this soup, with a small piece of mace. For every quart of strong white stock place in a pot one ounce of flour and half-an-ounce of butter, and melt it over the fire; then add the boiling stock, a cup of milk, and a gill of cream, and when ready to serve, have the yolk of an egg switched in the tureen and pour the boiling soup on it. [13]
Notes
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