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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 193
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Julienne Soup Stronvar June 1904 Take 3 red carrots of a large size 3 sound turnips & the white part of the same number of leeks & heads of celery & onions Cut all these vegetables into shreds an inch long Put them into a convenient sized stew pan with two ozs of fresh butter a little salt & a tea spoonful of pounded sugar Simmer these vegetables on a slow fire taking care they do not burn When they become slightly brown add 3 quarts of "blond de veau" or light coloured consomme' Let the soup boil - Strain all the butter off as it rises to the surface & when the vegetables are done throw in the leaves of two cabbage lettuces & a handful of sorrel shred like the carrots etc Add a few leaves of tarragon & chervil - Boil the whole for 10 minutes longer.
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Julienne Soup Stronvar June 1904 Take 3 red carrots of a large size 3 sound turnips & the white part of the same number of leeks & heads of celery & onions Cut all these vegetables into shreds an inch long Put them into a convenient sized stew pan with two ozs of fresh butter a little salt & a tea spoonful of pounded sugar Simmer these vegetables on a slow fire taking care they do not burn When they become slightly brown add 3 quarts of "blond de veau" or light coloured consomme' Let the soup boil - Strain all the butter off as it rises to the surface & when the vegetables are done throw in the leaves of two cabbage lettuces & a handful of sorrel shred like the carrots etc Add a few leaves of tarragon & chervil - Boil the whole for 10 minutes longer.
Szathmary Culinary Manuscripts and Cookbooks
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