cookbooks

Ambassador Soup Recipe

Cook two pounds of Brussels sprouts in boiling water. Take them out,
drain them and toss them in butter for five minutes, sprinkle them with a
teaspoonful of flour, and then cook them in gravy (or meat extract and
water), fast boiling, over a good fire, and keep the lid of the saucepan
off so that they may remain green. Pass them through the sieve, leave
them in ten minutes, bind the mixture with the yolks of three eggs, a
pint of milk; then at the last minute one dessert-spoonful of butter for
each pint and a half of soup.

Vote

1
2
3
4
5

Viewed 2928 times.


Other Recipes from Belgian

Fish Soup
Starvation Soup
Immediate Soup, Or Ten Minutes Soup
Chervil Soup
A Good Pea Soup
Waterzoei
A Good Belgian Soup
Belgian PurÉe
Ambassador Soup
Crecy Soup (belgian Recipe)
Flemish Soup
Tomato PurÉe
Onion Soup
Potage Leman
Tomato Soup
Soup, Cream Of Asparagus
Green Pea Soup
Vegetable Soup
Mushroom Cream Soup
The Soldier's Vegetable Soup
Leek Soup
Celeris Au Lard
Cabbage With Sausages
A Salad Of Tomatoes
Potatoes And Cheese