Clear Brunoise Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare half a pint of blanched brunoise and fry it carefully in a stewpan with one and a half ounces of butter for about fifteen minutes; then add to it one quart of clear soup, bring it gently to...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Stewpan
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Kitchen scale
- Slotted spoon
- Stove
- Pot
- Colander
- Mixing bowl
- Spoon
- Skillet
Ingredients
- chervil
- tarragon
- croûtons of fried bread
- parsley
- clear soup
- lettuce
- french packet tapioca
- sago
- brunoise
- butter
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Clear Soup à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Clear Soup à la Rachel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Clear Soup à la Desclignac from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Clear Colbert Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Clear Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Clear Soup à la Belenne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Clear Oxtail Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Soup à la Bonne Femme from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com