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M. J. Delaney cookbook, 1933
Page 116
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Chop carrots, onions, leeks, and potatoes very fine, and cook in the butter and olive oil until very soft (about 10 minutes) stirring constantly to prevent scorching. Add chicken stock and rice. Cool slowly for 1 1/2 hours. Strain and cool and add cream. Chill thoroughly and serve ice cold with chopped chives and parsley. (This soup may be also served hot.
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Chop carrots, onions, leeks, and potatoes very fine, and cook in the butter and olive oil until very soft (about 10 minutes) stirring constantly to prevent scorching. Add chicken stock and rice. Cool slowly for 1 1/2 hours. Strain and cool and add cream. Chill thoroughly and serve ice cold with chopped chives and parsley. (This soup may be also served hot.
Szathmary Culinary Manuscripts and Cookbooks
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