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Personal Chef Recipe VEGETABLE SOUP.
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PEA SOUP (inexpensive).
POTATO SOUP.
POTATO SOUP.
POTATO SOUP.
PRINCE OF WALES'S SOUP.
POTAGE PRINTANIER, OR SPRING SOUP.
RICE SOUP.
the stomach.
SAGO SOUP.
SEMOLINA SOUP.
SOUP A LA SOLFERINO (Sardinian Recipe).
SPINACH SOUP (French Recipe).
TAPIOCA SOUP.
TURNIP SOUP.
VEGETABLE-MARROW SOUP.
VEGETABLE SOUP.
VEGETABLE SOUP.
VEGETABLE SOUP.
VERMICELLI SOUP.
saffron, and cheese, are added to the paste.
WHITE SOUP.
USEFUL SOUP FOR BENEVOLENT PURPOSES.
BRILLA SOUP.
CALF'S-HEAD SOUP.
GIBLET SOUP.
GRAVY SOUP.
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HESSIAN SOUP.
MOCK TURTLE.
vegetables, etc.
MULLAGATAWNY SOUP.

Personal Chef Recipes - by Mrs Beeton

VEGETABLE SOUP.

Ingredients:7 oz. of carrot
10 oz. of parsnip
10 oz. of potato
cut into thin slices; 1-1/4 oz. of butter
5 teaspoonfuls of flour
a teaspoonful of made mustard
salt and pepper to taste
the yolks of 2 eggs
rather more than 2 quarts of water.
Method:Boil the vegetables in the water 2-1/2 hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes. Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.
Time: 3 hours.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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