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Classic
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page 203
back into the bouillon, in which at the same time boil fine fillets of carrots,
parsnips, roots of parsley. Serve the soup quite hot and then put in some finely
cut parsley. If the bouillon is not sufficiently spiced, you may remedy that by
putting some white pepper and ginger in a piece of linen which when tied
together by threads, boil with the roots and potatoes. If yon have no bouillon,
water with butter in may serve the purpose.
Soup of Welch beans.
Shell the beans and break off the so called nails. Take half a gallon (more or
less) and boil them in water wherein has been placed a little butter and salt.
Scrape and wash a few carrots, cut them in thin round slices until you have
obtained a pint and boil them with the beans in very little water. When they are
all soft take take them out and place them on a platter. Melt a spoonful butter
in the pan, add a spoon of flour to it, add further the juice, stir well and
finally put in the
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