Recipes > Soup > Julienne Soup

Julienne Soup

Instructions

Have soup stock ready. Boil in water until tender one cup green peas, three carrots cut up in small pieces, and some cabbage chopped fine. Brown two tablespoons of flour in a skillet in hot fat, then stir in the vegetables. Fry some livers and gizzards of fowls, if handy, and add, then stir in the strained soup stock.

Print

Print recipe/article only

Source

The International Jewish Cook Book (1919).


comments powered by Disqus