Take 2 pints of Stock No. 2 and make it hot. Mix 2 oz. of crême de riz smooth in a teacupful of cold stock, and stir it into the hot stock until it boils, and allow it to boil for some minutes. Let it cool a little, and then add a gill of cream […]
Archive for September, 2007
Put the bones and trimmings of fish in a pan, with enough milk and water (in equal quantities) to cover them, add pepper and salt, a small onion sliced, and one carrot also sliced, and a blade of mace. Simmer for an hour and strain. This is an excellent foundation for white soups and purées […]
