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Personal Chef Recipes - by Mrs Beeton
SPINACH SOUP (French Recipe).
| Ingredients: | As much spinach as
when boiled
will half fill a
vegetable-dish
2 quarts of very clear medium stock
No. 105.
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| Method: | Make the cooked spinach into balls the size of an egg, and slip
them into the soup-tureen. This is a very elegant soup, the green of the
spinach forming a pretty contrast to the brown gravy.
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| Time: | 1 hour. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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