Normandy Soup

Ingredients

• three pounds of the knuckle of veal
• cover with three quarts of cold water
• one pint of white button onions
• six ounces of bread cut in slices
• one tablespoonful of butter
• one tablespoonful of flour
• one pint of cream

Method

1. 1

   Simmer veal and bones for one hour, add onions and simmer for another hour, then add bread and simmer for another hour.

2. 2

   Strain, thicken with butter and flour, add cream, season, and serve.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 6. The excerpt below is the record exactly as published.

NORMANDY SOUP. Take three pounds of the knuckle of veal, cut the meat off and crack the bones. Put the bones and meat in the kettle, cover with three quarts of cold water and simmer gently for one hour. Add one pint of white button onions and simmer for another hour, add six ounces of bread cut in slices and simmer 30 TABLE TALK'S ILLUSTRATED COOK BOOK another hour. Take the bones from the kettle and press the stock, onions and bread through the sieve. Rub together one tablespoonful of butter and one tablespoonful of flour until smooth. Return the soup to the kettle, add the butter and flour to it and stir until it thickens. Scald one pint of cream

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