Recipes > Soup > Soupe Maigre. No. 2

Soupe Maigre. No. 2


Take of every vegetable you can get, excepting cabbage, in such quantity as not to allow any one to predominate; cut them small and fry them brown in butter; add a little water, and thicken with flour and butter. Let this stew three hours very gently; and season to your taste. The French add French rolls.


The Lady's Own Cookery Book (1844).


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