INGREDIENTS.--4 young vegetable marrows, or more, if very small, 1/2 pint of cream, salt and white pepper to taste, 2 quarts of white stock.
Mode.--Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning.
Time.--1 hour.
Seasonable in summer.
Sufficient for 8 persons.
Mode.--Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning.
Time.--1 hour.
Seasonable in summer.
Sufficient for 8 persons.
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