Duke of Norfolk Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan four good sized onions with two ounces of butter and a bunch of herbs (thyme, parsley, and bayleaf), six or eight peppercorns, three sliced tomatoes, two fresh mushrooms, half a ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- quenelles
- shreds of tarragon
- lettuce
- fish farce
- buttered paper
- stock
- fresh haddock
- panard
- cold water
- lemons
- white wine
- eggs
- whites
- cucumber
- salt
- fillets of smelts
- essence of anchovy
- cayenne
- carmine
- raw eggs
- water
- pea
- peppercorns
- bayleaf
- parsley
- thyme
- white fish bones
- cod’s head
- fresh mushrooms
- tomatoes
- herbs
- butter
- onions
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Thick Lettuce Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Vegetable Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Soup à la Bonne Femme from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Soup à la Windsor from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Dufferin Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Thick Tomato Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Faubonne Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Provençale Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com