Thick Lettuce Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put two ounces of butter into a stewpan with three sliced onions, a bunch of herbs (thyme, parsley, bayleaf), and a bunch of chervil; cut up one and a half pounds of fresh, well-washed and dried le...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Kitchen scale
Ingredients
- water
- panard
- chicken
- salt
- eggs
- cayenne
- nutmeg
- nuts
- carmine
- raw yolks of eggs
- lemon
- warm cream
- apple green
- croûtons
- white meat
- veal
- rabbit
- bayleaf
- chervil
- fresh, well-washed and dried lettuce
- rice cream
- crème d’orge
- stock
- milk
- purée mix
- thyme
- parsley
- onions
- herbs
- butter
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