Ingredient :
- 2 or 3 calves' sweetbread
- stock (2 pints)
- 2 onions
- 2 or 3 carrots
- 1 cabbage
- asparagus tips
- salt
- pepper
Directions :
- Soak the sweetbread in cold water for 3 or 4 hours, changing the water occasionally.
- Put them in a saucepan of cold water, and bring to the boil for exactly 2 minutes.
- Remove from the water and lay them on a clean cloth to drain.
- With a knife, carefully remove bits of skin and veins, being careful not to damage the thin membrane which covers the sweetbread.
- Slice the vegetables with the exception of the asparagus, and shred the cabbage.
- Melt some fat in a saucepan, and when hot add the vegetables and simmer till they begin to brown.
- Sprinkle with flour, stir well till this also begins to brown.
- Cover with the boiling stock, and simmer for 1/2 hour or a little longer.
- Add the sweetbread, cut in 2 inch length, and simmer very gently for 30 to 35 minutes, till the sweetbread is quite tender.
- For serving, remove the pieces of sweetbread from the stock, put them in a soup tureen and strain the soup through a sieve over them.
- The soup is garnished with cooked asparagus tips and croutons of fried bread.
- 2 or 3 calves' sweetbread
- stock (2 pints)
- 2 onions
- 2 or 3 carrots
- 1 cabbage
- asparagus tips
- salt
- pepper
Directions :
- Soak the sweetbread in cold water for 3 or 4 hours, changing the water occasionally.
- Put them in a saucepan of cold water, and bring to the boil for exactly 2 minutes.
- Remove from the water and lay them on a clean cloth to drain.
- With a knife, carefully remove bits of skin and veins, being careful not to damage the thin membrane which covers the sweetbread.
- Slice the vegetables with the exception of the asparagus, and shred the cabbage.
- Melt some fat in a saucepan, and when hot add the vegetables and simmer till they begin to brown.
- Sprinkle with flour, stir well till this also begins to brown.
- Cover with the boiling stock, and simmer for 1/2 hour or a little longer.
- Add the sweetbread, cut in 2 inch length, and simmer very gently for 30 to 35 minutes, till the sweetbread is quite tender.
- For serving, remove the pieces of sweetbread from the stock, put them in a soup tureen and strain the soup through a sieve over them.
- The soup is garnished with cooked asparagus tips and croutons of fried bread.
0 comments:
Post a Comment