Mongole Soup

Ingredients

• 1 qt. brown stock
• 1 qt. tomatoes
• 1 onion sliced
• 1 sprig parsley
• 10 allspice berries
• 6 cloves
• 1 bay leaf
• 1 tsp. celery salt
• 1 c. butter
• 1 c. flour
• ½ tbsp. Worcestershire sauce
• ½ tbsp. vinegar

Method

1. 1

   Cook stock, tomatoes, onion, parsley, spices for 30 minutes.

2. 2

   Brown butter, add flour and, gradually, the above mixture.

3. 3

   Bring to the boiling point.

4. 4

   Strain, add Worcestershire sauce and vinegar.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 57. The excerpt below is the record exactly as published.

Mongole Soup Ingredients : i qt. brown stock 10 allspice berries i qt. tomatoes 6 cloves i onion sliced | bay leaf i sprig parsley I tsp. celery salt I c. butter £ tbsp. Worcestershire sauce I c. flour \ tbsp. vinegar

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