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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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THIS IS ANOTHER OLDIE RECIPE FROM THE BOSTON COOKING SCHOOL COOKBOOK AND THE RECIPE IS FROM 1896...... Ingredients:
5 cups of white stock....( made like chicken broth with onions, parsley ,garlic,carrots, thyme,salt and pepper) |
1/2 teaspoon salt |
1/2 teaspoon peppercorns |
1 slice of onion |
1 stalk of celery |
2 cups scalded milk |
3 tablespoons butter |
4 tablespoons flour |
yolks of 2 eggs |
Directions:
1. ADD SEASONINGS TO STOCK, AND SIMMER 30 MINUTES; STRAIN, AND THICKEN WITH BUTTER AND FLOUR COOKED TOGETHER
2. ADD SCALDED MILK, DILUTE EGGS, SLIGHTLY BEATEN,, WITH HOT SOUP.
3. ADD TO REMAING SOUP, STRAIN, ADD SALT AND PEPPER TO TASTE.
4. PS THIS SOUNDS TO ME LIKE A VERSION OF EGG DROP SOUP??????
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