INGREDIENTS.--As much spinach as, when boiled, will half fill a vegetable-dish, 2 quarts of very clear medium stock.
Mode.--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.
Time.--1 hour.
Seasonable from October to June.
Mode.--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.
Time.--1 hour.
Seasonable from October to June.
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