Clear Soup à la Portugaise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare some French plums and leeks as below, mix them and add to them sufficient clear stock, boil up all together, and serve the soup very hot. French Plums for Garnish Put the plums (allowing t...
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Cooking tools:
- Stewpan
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
- Spoon
Ingredients
- waters
- clear stock
- leeks
- cold water
- salt
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