White Soup. No. 5.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
stock
soup base
garnish
Instructions (8)
  1. Make your stock with veal and chicken.
  2. Beat half a pound of almonds in a mortar very fine, with the breast of a fowl.
  3. Put in some white broth, and strain off.
  4. Stove it gently.
  5. Poach eight eggs.
  6. Lay the poached eggs in your soup.
  7. Place a French roll in the middle of the soup, filled with minced chicken or veal.
  8. Serve very hot.
Original Text
White Soup. No. 5. Make your stock with veal and chicken, and beat half a pound of almonds in a mortar very fine, with the breast of a fowl. Put in some white broth, and strain off. Stove it gently, and poach eight eggs, and lay in your soup, with a French roll in the middle, filled with minced chicken or veal, and serve very hot.
Notes
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