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Classic
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page 217
Then flour the table and roll the batter to the thickness of a finger. Then cut
it in pieces of the size of a thimble. Boil up some clear bouillon and let the
dumplings boil 2 minutes.
Thickened brown bouillon.
Just before the soup is to be served, a little butter and flour is beaten
together and then thinned with hot bouillon. To a gallon of bouillon take 4
yolks of eggs and 1/2 pint of cream, which beat in the bowl; then pour in the
soup and salt it to suit. Eat with toasted bread.
Bouillon.
Boil 9 pounds of ox beef in a sufficient quantity of water on a slow fire. In
another vessel boil carrots and parsnips cut fine, onions, peas pods and celery.
The 2 parts are mixed when the meat has been separated from the bouillon, which
must boil until quite firm.
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Classic
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