Recipe or source entry
Duchess Soup
Mix two ounces of Bermuda arrowroot with half a tumbler of cold water, and pour this into a stewpan containing a quart of good consommé, No. 4; stir this over the fire until it has boiled gently for about ten minutes, and then pour it into a soup-tureen containing small neatly-cut inch lengths of roasted or boiled poultry or game.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter03/duchess-soup.html- Legacy revision
8531e8373e9b- Source checksum
1ca60bdaec4b6316a638be0e79c09ab0a24c2c4755bc740c8c2f85a0af148cfc- Legacy text checksum
b31d45a261f1802e33a206f60da745aa5580c37ede935039423e487253b2f5b7
Cite this page
Duchess Soup. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter03/duchess-soup.html