|
Classic
Cook Books
< last page | next page >
page 201
cut up veal, 1/2 ounce basil, 1 ounce marjoram, 1 ounce rosemary, 1 ounce thyme,
1 ounce bay leaves, 6 ounces parsley, 30 ounces onion, 20 ounces parsley roots,
50 ounces champignons, 2 ounces celery and a pinch of cayenne pepper. Brown all
this in 12 ounces butter and as much flour. Dilute with 2 1/2 gallons turtle
soup and add to it a browned chicken. Boil four hours. Strain the soup and boil
it 1 hour. Cut the turtle in slices, put them in a kettle with 2 bottles madeira
wine and boil 20 minutes. Serve the turtle and the soup in bowls and put a
little lemon juice over it.
White cabbage with pork.
Cut a hard white cabbage head in small parts after having picked away the outer
leaves. Meanwhile put a kettle on the stove with water and some butter or pork
fat in. Put in the cabbage and let it become brown, stirring it well. Add
bouillon,
< last page | next page >
Classic
Cook Books
|
