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Soup A La Russe |
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Free Books / Cooking / The National Cook Book / | |
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Soup A La Russe |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Having cleared your stock according to the foregoing recipe and reheated it, pour it into the tureen and lay carefully upon the surface as many nicely poached eggs as there are people at table.
Continue to:
Random recipes from the book:
cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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