Soupe maicjre tyrolienne
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 43. The excerpt below is the record exactly as published.
Soupe maicjre tyrolienne — Dice of cucumber, shredded lettuce, and sorrel, sauteed with butter five minutes, moistened with sufficient boiling water, salt, nutmeg ; simmer fifteen minutes. Have ready in tureen a few yolks and cream, j:>our boiling soup over, stirring till mixed, and serve with peas and chervil
Cook this with the app: pantry check, scaling, and the assistant.