Recipes > Soup > White Soup. No. 5

White Soup. No. 5


  • stock
  • 1/2 pound of almonds
  • breast of a fowl
  • white broth
  • 8 eggs
  • a French roll
  • minced chicken or veal


Make your stock with veal and chicken, and beat the almonds in a mortar very fine, with the breast of a fowl. Put in some white broth, and strain off. Stove it gently, and poach the eggs, and lay in your soup, with a French roll in the middle, filled with minced chicken or veal, and serve very hot.


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The Lady's Own Cookery Book (1844).

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