Potage Camélia

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No. 1. Soups
Time: Cook: 25 min Total: 25 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

one and a-half pints of any nice giblet, poultry, or veal stock strained but not clarified ↝ Turkey, whole, giblets, raw [Poultry Products]
two tablespoonfuls of finely crushed tapioca ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
young carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Have ready one and a-half pints of any nice giblet, poultry, or veal stock strained but not clarified.
Add two tablespoonfuls of finely crushed tapioca to the stock.
Let it boil up, then simmer it gently for twenty-five minutes.
Strain the soup.
Serve with a garnish of young carrots, turnip, green peas, and French beans, cooked separately, and finished with a little butter and sugar.

Original Text · last edited 4 days ago

Potage Camélia.—Have ready one and a-half pints of
any nice giblet, poultry, or veal stock strained but not
clarified; to this add two tablespoonfuls of finely
crushed tapioca, let it boil up, then simmer it gently
for twenty-five minutes, strain, and serve with a
garnish of young carrots, turnip, green peas, and
French beans, cooked separately, and finished with
a little butter and sugar.

Notes

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