|
Classic
Cook Books
< last page | next page >
page 211
the kettle and some salt and white pepper. Fry while constantly stirring. Melt a
piece of butter in another pan and put in a turnip, some celery, a few carrots
and parsnips, and fry them until quite hard, not burning them. When brown, pour
over bouillon made of veal and beef. When this has fried for 30 minutes, strain
it with the bouillon of the ox tails. Then thicken it with butter and flour. Put
the oxtails in the soup. 1 or 2 pieces to each plate to be served, also a couple
pieces of egg. Finally pour in some port wine.
Chicken soup
Prepare 1 or 2 chickens with feet, wings and heart. Place it all over the fire
to fry with a lump of butter. When fried take it up and separate the breast, but
pound all the rest
< last page | next page >
Classic
Cook Books
|
