Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
VEGETABLE SOUP (MILCHIG)(Soups) - (The International Jewish Cook Book)
Brown one-half cup of chopped onion in one tablespoon of butter, add one
and a half quarts of boiling water, two cups of shredded cabbage
one-half cup of chopped carrot, one leek, one tablespoon of chopped
peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,
then gently for one hour. Add one medium-sized potato diced and a
tomato, one and a half teaspoons of salt and one-quarter teaspoon of
pepper, a pinch of paprika and thyme. Cook one hour longer. Have the
cover partially off the kettle during the entire time. Ten minutes
before serving thicken with two tablespoons of flour mixed with
one-fourth cup of cold milk.
BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1
Heat a spoon of butter in a spider, add a spoon of flour, stir briskly,
but do not let it get black; pour boiling water over it, add salt and
Viewed 1203 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Mushrooms
SautÉd Cornmeal Mush
Anchovy CanapÉs With Tomatoes
Tripe À La Creole
PurÉe Of Celeriac
Red Pepper CanapÉs
Chicken À La Sweetbread
Sweet EntrÉe Of Ripe Peaches
GlacÉ For Candies
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Fillet De Sole À La Creole
Baba À La Parisienne
Pudding À La Grande Belle
|Home Made Cookies.ca|