Prince Albert Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the giblets, such as gizzards, feet, livers, and the necks, from any game or poultry, clean them thoroughly, and use one pound for each quart of purée, add two onions which have been sliced,...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Blender
- Fine-mesh sieve
- Ladle
Ingredients
- gizzards
- livers
- feet
- game
- necks
- purée
- poultry
- raw yolks of eggs
- warm cream
- vegetables
- stock
- croûtons
- pancake
- portwine
- parsley
- bayleaf
- herbs
- thyme
- butter
- rice cream
- marjoram
- basil
- small carrot
- carrot
- onions
- crushed peppercorns
- tomatoes
- celery
- leek
- turnip
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