Duchess Soup

Ingredients

• Put two tablespoonfuls of butter
• a sliced onion
• add to this two tablespoonfuls of flour
• add one quart of milk
• a level teaspoonful of salt
• a palatable seasoning of red pepper
• add six tablespoonfuls of grated cheese

Method

1. 1

   Cook butter and onion, add flour, then milk and seasonings; stir until hot, press through a sieve, reheat, and serve.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.

Duchess soup. Cheese Souffle Put one cup of stale bread crumbs with a gill of milk over the fire for just a moment; take from the fire, add the yolks of three eggs, six tablespoonfuls of grated cheese, a half teaspoonful of salt and a dash of red pepper ; stir in the well- beaten whites of the eggs ; put into indi- vidual baking dishes ; bake in a quick oven about eight minutes and send at once to the table. Cheese Balls Grate or chop sufficient common cheese to make a half pint ; add to it one pint of stale bread crumbs, a half tea- spoonful of salt, a dash of red pepper and the whites of two eggs slightly beaten. Form these into small balls the size of an English walnut ; dip in egg and then in bread crumbs and fry in smoking hot fat. These may also be made into small cylinder-shaped cro- quettes, and served with cream sauce. 54 LEFT OVERS Duchess Soup Put two tablespoonfuls of butter and a sliced onion in a saucepan ; cook until the onion is soft and yellow ; add to this two tablespoonfuls of flour, mix, and then add one quart of milk, a level tea- spoonful of salt and a palatable season- ing of red pepper. Add six tablespoon- fuls of grated chee

Cook this with the app: pantry check, scaling, and the assistant.