Soup à la Bonne Femme from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put two ounces of butter in a stewpan to melt, then add to it a pound of well washed and dried sorrel that has been cut up in fine shreds, two large hearts of well washed and dried crisp lettuces c...
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Cooking tools:
- Stewpan
Ingredients
- raw yolks of eggs
- stock
- flavoured white stock
- chervil
- spinach
- dried crisp lettuces
- fine shreds
- dried sorrel
- butter
- croûtons of bread
- hot soup tureen
- sorrel
- warm cream
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