1. CREAM OF ASPARAGUS
Wash a bunch of asparagus, chop the tips and throw them in a pint of boiling water, add a teaspoon of salt and simmer gently for fifteen minutes. Shoot and save water. To this water, add the rest of the pack, cut into small pieces.
Boil for fifteen minutes and strain into a colander. Put a quarter of milk in a double kettle; rub two tablespoons of butter and two tablespoons of flour. Add warm milk and stir until everything is smooth, then add the milk and let it boil for five minutes. Heat the asparagus mixture, put the milk in, season, and add the asparagus tips and the server. It can’t be boiled or it will curdle.
2. APPLICATION OF CORN
Mark each row of corn on six ears; Then gently squeeze the knife with the knife back and throw the ears into a kettle; cover with a quarter of water, bring to a boil and load. Now add the discarded corn to the water.
Rub two tablespoons of butter and one of flour. Stir in this corn mixture and bring the boiling point, then add a warm half-long milk; season and waiters.
3. MILK CREAM
Wash and pull several large salads. Throw them in a hot pot; Sprinkle over the heat until lettuce melts. Sprinkle a teaspoon of salt, then sieve. Put a quarter of milk in a double kettle. Rub two tablespoons of butter and two flour, add to the milk and stir until it thickens.
Cut enough parsley to make two tablespoons and pile it in a mortar. Put this in a bowl; mix with the salad pressed through the sieve. Stir in milk, and then add half a teaspoon of beef extract dissolved in warm milk; season and waiters.
4. TOMATO SOUP
We just sent you an email. Please click the link in the email to confirm your subscription!
OKSubscriptions powered by Strikingly