Chef’s Choice Recipes


	Sauces Soups Fish Meat Beef Lamb Chicken Vegetables Stews Pies Salad Omelettes Desserts Cheese Curries Components

Soup aux Choux.

Ingredients.

Cabbage. Milk. Butter.

Method.

1. Wash thoroughly a nice white-heart cabbage. 2. Let it lie in salt and water half an hour. 3. Put three pints of water to boil. 4. Rinse the cabbage in fresh water. 5. Cut it up as you would lettuce for a salad. 6. When the water boils put in the cabbage, with two ounces of butter and a half of a teaspoonful of salt. 7. Boil one hour. 8. Skim when necessary. 9. Cut up some bread into dice. 10. Put it in the oven to dry, then put it into your soup-tureen. 11. Add half a pint of milk and two ounces more butter to the soup. 12. Pepper and salt to taste. 13. Pour it on to the bread, and it is ready.

PRECAUTIONS.-Be sure the cabbage is free from insects, do not cut it too fine.

Copyright statement - as far as we know all information contained on these pages is in the public domain, if for any reason you find an item that you own the rights to and you wish it be removed please email us and we will gladly remove the item.

Back to home page.