Clear Game Soup à l’Impériale from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take any kind of game or poultry bones for this soup, either fresh or roast will do, but the fresh are preferable; put two ounces of butter into a stewpan with two onions, cut up in little dice sha...
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Cooking tools:
- Saucepan
- Stove
Ingredients
- salt
- nutmeg
- cream
- carmine
- water
- warm water
- whites of eggs
- eggs
- cold game
- custard
- tarragon
- chervil
- whole eggs
- white pepper
- meat
- beef
- hare
- rabbit
- chicken
- veal
- mignonette pepper
- fresh mushrooms
- marjoram
- basil
- bayleaf
- parsley
- thyme
- herbs
- turnip
- leek
- celery
- onions
- carrot
- poultry bones
- butter
- game
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