St.-Germain Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put one pint of green dried peas to soak in cold water for twenty-four hours, changing the water occasionally. Melt two ounces of butter in a stewpan, add to it two large well-washed and crisp lett...
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Cooking tools:
- Mixing bowl
- Saucepan
- Stove
Ingredients
- cucumber
- cooked green peas
- vegetable
- shredded lettuce
- warm cream
- eggs
- cream
- marshall’s apple green
- pea flour
- peas
- raw yolks
- stock
- celery
- leeks
- dried mint in powder
- green mint
- water
- butter
- lettuces
- onions
- green dried peas
- cold water
- profiteroles
- croutons
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