Reference > Farmer's Cookbook > SOUPS > St. Germain Soup
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CONTENTS · BIBLIOGRAPHIC RECORD

St. Germain Soup

3 cups White Stock I, II, or III
Blade of mace
1 can Marrowfat peas
2 teaspoons sugar
1 cup cold water
1 teaspoon salt
1/2 onion
1/8 teaspoon pepper
Bit of bay leaf
2 tablespoons butter
Sprig of parsley
2 tablespoons cornstarch
1 cup milk

Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas.


CONTENTS · BIBLIOGRAPHIC RECORD
  Royal Soup Imperial Soup  
 
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