Clear Soup à la Belenne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Garnish some clear stock with little red and white quenelles, cucumber cut in the shape of peas, asparagus peas, and nice thick slices of blanched marrow. The marrow must be added at the last when ...
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Ladle
- Colander
Ingredients
- peas
- cucumber
- white quenelles
- red quenelles
- liquid carmine
- white meat
- marrow
- asparagus peas
- water
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