Clear Soup à la Desclignac from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut some lettuce and tarragon leaves and peeled cucumber into Julienne shreds, and pick some chervil into small leaves; blanch all these, drain them, and add them to the clear soup, just let it boi...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
Ingredients
- warm water
- salt
- water
- fresh young cucumber
- cold water
- chervil
- leaves
- cucumber
- shreds
- tarragon leaves
- lettuce
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