Clear Soup à la Rachel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Serve some clear soup with the following garnish. Mix the raw whites of three eggs with two tablespoonfuls of cream and a pinch of salt. Strain this into a buttered dariol mould and steam it till f...
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Cooking tools:
- Mixing bowl
- Whisk
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Ladle
- Serving bowl
Ingredients
- water
- light stock
- french beans
- carrot
- turnip
- yolks of eggs
- cold water
- cream
- salt
- raw whites
- eggs
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