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| | WebRoots Library U.S. Cook Books (Site not responding. Last check: 2007-10-14) |
 | | Pound the breast of a fowl in a mortar, and add to it a teaspoonful of ground rice, the yolk of an egg, salt, pepper, and a pinch of nutmeg. |
 | | Pour the soup into a warm tureen, add some boiled green peas, and serve with fried croutons handed separately. |
 | | Put as much stock as you require into a saucepan, and when it begins to boil add semolina very gradually, and stir to keep it from getting lumpy Cook it until the semolina is soft, and serve with grated Parmesan handed separately. |
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